Ina Garten Overnight Breakfast Casserole Recipe
Overnight Breakfast Casserole is a baked dish combining bread, eggs, cheese, and optional add-ins like sausage, bacon, or vegetables. It’s assembled the night before and baked in the morning, making it ideal for stress-free brunches or holiday breakfasts.
Ingredients
- Italian or French bread: 1 loaf (day-old, cubed)
- Large eggs: 10
- Whole milk: 2 1/2 cups
- Heavy cream: 1/2 cup
- Cheddar cheese: 1 1/2 cups, shredded
- Parmesan cheese: 1/2 cup, grated
- Breakfast sausage or bacon: 1 pound, cooked and crumbled
- Onion: 1 small, diced
- Bell peppers: 1 cup, diced (optional)
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Fresh parsley: 2 tablespoons, chopped, for garnish
Instructions
Step 1: Prepare the bread
- Cube the day-old bread and spread it evenly in a greased 9×13-inch baking dish.
Step 2: Cook the meat and vegetables
- In a skillet over medium heat, cook the sausage or bacon until browned. If using bacon, drain the grease and crumble.
- Sauté the onions and bell peppers (if using) in the same skillet until softened.
Step 3: Make the egg mixture
- In a large bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until well combined.
Step 4: Assemble the casserole
- Sprinkle the cooked sausage or bacon, onions, and peppers over the bread cubes.
- Pour the egg mixture evenly over the bread and toppings, ensuring all pieces are soaked.
- Sprinkle the cheddar and Parmesan cheeses over the top.
Step 5: Chill overnight
- Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight (at least 8 hours).
Step 6: Bake the casserole
- Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.
- Bake uncovered for 45–50 minutes, or until the eggs are set, and the top is golden brown.
Step 7: Garnish and serve
- Let the casserole cool for 5 minutes. Garnish with fresh parsley and serve warm.