This easy overnight breakfast casserole is a make-ahead breakfast made with crisp bacon, cubed bread, eggs, milk, dry mustard, and shredded Cheddar cheese. Assemble it in a 9-by-13-inch baking dish in about 15 to 20 minutes, refrigerate it for 8 hours or overnight, then bake at 350°F (175°C) for about 45 minutes.
Every serving has a tender, savory center, lightly crisp edges, smoky bacon, and plenty of melted cheese. Because the bread absorbs the seasoned egg custard overnight, this casserole is especially useful for holiday mornings, family brunches, and relaxed weekends when you want a hot breakfast without early-morning prep.
Jump to RecipeWhy You’ll Love This Recipe
This overnight breakfast casserole brings together the best parts of a classic breakfast in one pan. Crisp bacon supplies smoky, salty flavor, while the eggs and milk create a tender custard that soaks into every piece of bread.
The preparation is simple enough for a busy host. You cook the bacon, layer the bread, meat, and cheese, whisk the custard, and refrigerate the dish before going to bed.
In the morning, there is no skillet full of bacon grease or stack of individual omelets to manage. Just uncover the casserole, place it in the oven, and enjoy a warm breakfast after a short rest.
For another handy make-ahead breakfast idea, you can also try these breakfast oatmeal cups when you want a portable option.
Ingredients You’ll Need
The ingredient list is short, familiar, and easy to shop for. Each item has a clear purpose in the finished casserole.
- Bacon: One pound provides the savory, smoky flavor that makes this version so satisfying. Cook it until crisp and drain it well before crumbling.
- Eggs and milk: Six large eggs and two cups of whole or 2% milk form the custard. Whole milk gives a slightly richer result, while 2% keeps the texture pleasantly light.
- Bread: Six slices of white bread, cut into cubes, create the soft foundation. Day-old or slightly stale bread is preferable because it absorbs the custard without becoming excessively soggy.
- Cheddar cheese: One cup of shredded Cheddar melts into savory pockets throughout the dish. Shred it yourself or use packaged shredded cheese for convenience.
- Seasonings: Salt and one teaspoon of prepared dry mustard or ground mustard sharpen the flavors without making the casserole taste strongly of mustard.
Use a 9-by-13-inch baking dish so the layers have enough room to cook evenly. If you enjoy individual portions, our hash brown breakfast cups are another breakfast recipe worth adding to your menu.
How to Make It Step-by-Step
Step 1: Cook the bacon in a skillet until it is crisp and deeply browned. Drain it well on paper towels, then crumble it into bite-size pieces; removing excess grease keeps the casserole from feeling heavy.
Step 2: Grease a 9-by-13-inch baking dish with butter, cooking spray, or a thin coating of oil. Arrange the cubed bread across the bottom in an even layer, making sure there are no unusually large pieces that could remain dry.
Step 3: Sprinkle the crumbled bacon evenly over the bread. Follow with the shredded Cheddar, distributing it from corner to corner so each serving receives a balanced amount of meat and cheese.
Step 4: Whisk the six eggs, two cups of milk, salt, and dry mustard together in a medium bowl. Continue whisking until the yolks are fully broken up and the seasoning is dispersed throughout the liquid.
Step 5: Pour the egg mixture slowly and evenly over the bread, bacon, and cheese. Pouring in a steady stream helps the custard reach the lower bread cubes instead of collecting only around the edges of the dish.
Step 6: Cover the baking dish tightly and refrigerate it for 8 hours or overnight. During this time, the bread absorbs the custard, the cheese settles into the layers, and the flavors become more integrated.
Step 7: The next morning, uncover the casserole and bake it at 350°F (175°C) for about 45 minutes. Watch the center rather than relying only on the clock; it should be set with no loose, liquid movement when the dish is gently nudged.
Step 8: Remove the casserole from the oven and let it stand for 5 to 10 minutes before cutting. This brief rest makes it easier to portion and gives the tender egg structure time to settle.
Pro Tips for the Best Texture
Choose bread that is slightly dry rather than very fresh and fluffy. Fresh bread can absorb the custard too quickly and turn softer than desired, while day-old bread helps create distinct, tender layers.
Drain the bacon thoroughly after cooking. A small amount of bacon fat adds flavor, but too much can pool beneath the bread and make the bottom greasy.
Do not bake past the point of doneness just to make the top darker. The best casserole has a lightly browned surface and a center that is just set; overbaking can make the eggs rubbery.
If the top begins browning too quickly, cover the casserole loosely with foil for the remainder of the baking time. Avoid pressing the foil onto the cheese, since it may stick as the cheese melts.
For a different egg-centered breakfast, serve this casserole alongside an easy cheesy omelet when feeding a larger brunch crowd and offering more than one option.
Easy Variations and Substitutions
The bacon version is the classic choice, but browned breakfast sausage works just as well. Replace the bacon with one pound of browned breakfast sausage, drain it, and layer it over the bread in the same way.
You can also add vegetables if you want extra color and flavor. Sautéed onion, bell pepper, mushrooms, or spinach are common additions; cook moisture-heavy vegetables first so they do not release too much liquid into the custard.
Cheddar is reliable and pleasantly sharp, but Monterey Jack, Swiss, or a Cheddar blend can be substituted. Keep the total cheese amount at one cup so the casserole maintains its intended balance.
If you are planning a broader brunch table, a savory dish such as this casserole pairs nicely with a Mexican-inspired casserole for guests who enjoy bolder flavors.
Serving, Storage, and Reheating
Serve the casserole warm, cut into eight portions. It is hearty enough to stand alone, but fresh fruit, sliced tomatoes, berries, or a simple green salad can add freshness beside the rich bacon and cheese.
For a special breakfast, place the baking dish in the center of the table and let guests serve themselves after the 5-to-10-minute resting period. A small bowl of salsa or hot sauce can be offered on the side, although the recipe is flavorful without additional toppings.
Store leftovers covered in the refrigerator and reheat individual portions gently until warmed through. Shorter reheating is preferable to very high heat because eggs can become firm and rubbery when overheated.
When planning a sweet companion for brunch, our Bananas Foster French toast casserole makes a delicious contrast to this salty, cheesy bake.
Easy Overnight Breakfast Casserole Recipe
Ingredients
Method
- Cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, drain well, and crumble once cool enough to handle.
- Grease a 9-by-13-inch baking dish. Arrange the cubed bread in an even layer, then sprinkle the crumbled bacon and shredded Cheddar evenly over the top.
- Whisk the eggs, milk, salt, and dry mustard together in a bowl until smooth and evenly combined. Pour the custard slowly over the bread, bacon, and cheese so the mixture spreads throughout the dish.
- Cover the baking dish and refrigerate for 8 hours or overnight. This resting time allows the bread to absorb the egg mixture and gives the casserole its soft, cohesive texture.
- The next morning, uncover the casserole and bake at 350°F (175°C) for about 45 minutes. It is ready when the center is set and the top is lightly browned.
- Let the casserole stand for 5 to 10 minutes before cutting. Serve warm in squares so the custard has a moment to settle and the slices hold together neatly.
Notes
Final Thoughts
This easy overnight breakfast casserole is a dependable recipe for mornings when you want a homemade meal with very little last-minute work. Crisp bacon, soft custard-soaked bread, and melted Cheddar come together in a comforting bake that serves about eight people.
Assemble it the night before, refrigerate it for 8 hours or overnight, and bake it at 350°F (175°C) for about 45 minutes. Once the center is just set, let it rest for 5 to 10 minutes, slice it into squares, and bring a warm, satisfying breakfast to the table.