Easy Overnight Breakfast Casserole Recipe

A comforting make-ahead breakfast casserole layered with bacon, white bread, Cheddar cheese, and a simple mustard-seasoned egg custard. It serves about 8 and can be assembled the night before baking.

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Prep Time 15

Cook Time 45

Total Time 9

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound Bacon
6 Large eggs
2 cups Whole or 2% milk
1 teaspoon Salt
1 teaspoon Prepared dry mustard or ground mustard
6 slices White bread, cut into cubes
1 cup Shredded Cheddar cheese

Method

Step-by-Step

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

Day-old or slightly stale bread absorbs the custard well without becoming excessively soggy. Bake only until the center is just set because overbaking can make the eggs rubbery. If the top browns too quickly, cover the casserole loosely with foil. Bacon may be replaced with 1 pound of browned breakfast sausage.