Ina Garten’s Overnight Breakfast Casserole

why make this recipe

This casserole is easy to prepare the night before. It feeds a group and tastes warm and comforting. You can change the meat or cheese to what you like. It is a good dish for holidays or busy mornings.

introduction

This is Ina Garten’s Overnight Breakfast Casserole made simple. You mix bread, eggs, milk, meat, and cheese, then bake it in the morning. For one quick reference, see the Ina Garten overnight breakfast casserole recipe for a similar guide.

how to make Ina Garten’s Overnight Breakfast Casserole

Make this dish in a few easy steps. Cube the bread and layer it in a greased 9×13 dish. Whisk the eggs, milk, mustard, salt, and pepper, then pour half over the bread. Add cooked meat, cheese, and green onions, then top with the rest of the bread and egg mix. Cover and refrigerate overnight. In the morning bake until set and golden. You can also read more background notes on the dish at Ina Garten’s casserole notes.

Ingredients :

• 1 loaf of bread, preferably day-old
• 8 large eggs
• 2 cups milk
• 1 cup shredded cheese (cheddar, gruyere, or your choice)
• 1 pound sausage or ham, cooked and chopped
• 1/4 cup chopped green onions or chives
• 1 teaspoon mustard
• Salt and pepper to taste

Directions :

1. Grease a 9×13 inch baking dish.
2. Cut the bread into cubes and place half of it in the dish.
3. In a bowl, whisk together the eggs, milk, mustard, salt, and pepper.
4. Pour half of the egg mixture over the bread cubes, then add the cooked meat, cheese, and green onions.
5. Top with the remaining bread cubes and pour the rest of the egg mixture over.
6. Cover with plastic wrap and refrigerate overnight.
7. Preheat the oven to 350°F (175°C).
8. Bake uncovered for 45-50 minutes until golden brown and set.
9. Serve hot.

how to serve Ina Garten’s Overnight Breakfast Casserole

Cut the casserole into squares and serve warm. Offer ketchup, hot sauce, or a simple green salad on the side. It pairs well with fruit or roasted vegetables. Serve right away for best texture.

how to store Ina Garten’s Overnight Breakfast Casserole

Cool the leftover casserole to room temperature. Cover and store in the fridge for up to 4 days. To reheat, warm slices in the oven at 325°F (160°C) for 10-15 minutes or microwave individual portions until hot.

tips to make Ina Garten’s Overnight Breakfast Casserole

• Use day-old bread so it soaks the egg mix well.
• Cook the sausage or ham and drain excess fat before adding.
• Shred your own cheese for better melt and flavor.
• Do not overfill the dish; leave a little space for the egg to set.
• If you like a crisp top, bake uncovered for the whole time.

variation (if any)

• Vegetarian: skip the meat and add mushrooms, spinach, or roasted peppers.
• Cheese swap: use gruyere, mozzarella, or pepper jack for different flavors.
• Make it spicy: add chopped jalapeño or red pepper flakes.
• Mini version: bake in a muffin tin for individual portions.

FAQs

Q: Can I use day-old or fresh bread?
A: Day-old bread works best. Fresh bread can be used but may get too soggy.

Q: Do I need to thaw frozen meat before adding?
A: Yes. Cook and cool the meat first, then add it to the casserole.

Q: Can I bake it the same day instead of overnight?
A: Yes. Let the bread soak for at least 30 minutes, then bake. Overnight gives the best texture.

Q: Can I freeze the casserole?
A: You can freeze baked slices in a sealed bag for up to 2 months. Thaw and reheat before serving.

Q: How do I know when it is done?
A: It is done when the center is set and the top is golden brown. A knife in the center should come out clean.

Conclusion

This casserole is simple and warm for any morning. For another make-ahead breakfast idea, see the Overnight Belgian Waffles recipe on Food Network. If you want a similar casserole version on a different site, check the Overnight Breakfast Casserole recipe on Food.com.

Overnight Breakfast Casserole

A simple and comforting casserole that can be prepared the night before, perfect for any morning gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 loaf 1 loaf of bread, preferably day-old
• 8 large 8 large eggs
• 2 cups 2 cups milk
• 1 cup 1 cup shredded cheese (cheddar, gruyere, or your choice)
• 1 pound 1 pound sausage or ham, cooked and chopped
• 1/4 cup 1/4 cup chopped green onions or chives
• 1 teaspoon 1 teaspoon mustard
• to taste Salt and pepper to taste

Method

 

Preparation

1. Grease a 9x13 inch baking dish.
2. Cut the bread into cubes and place half of it in the dish.
3. In a bowl, whisk together the eggs, milk, mustard, salt, and pepper.
4. Pour half of the egg mixture over the bread cubes, then add the cooked meat, cheese, and green onions.
5. Top with the remaining bread cubes and pour the rest of the egg mixture over.
6. Cover with plastic wrap and refrigerate overnight.

Baking

1. Preheat the oven to 350°F (175°C).
2. Bake uncovered for 45-50 minutes until golden brown and set.
3. Serve hot.

Notes

Use day-old bread for better absorption of the egg mixture. You can also cook the sausage or ham ahead of time and drain the excess fat. If you want a crispier top, bake uncovered for the entire time.