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–+ servings
Jennifer Johnson

Overnight Breakfast Casserole: A Tasty Morning Delight!

A delicious and easy-to-make overnight breakfast casserole that combines eggs, milk, bread, and fresh fruit for a delightful morning meal.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 8 hours 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 2 cups milk dairy or non-dairy
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 cups cubed whole grain bread about 8 ounces
  • 1 cup diced fresh fruit such as berries, bananas, or apples
  • 1/2 cup shredded cheese optional
  • Maple syrup or honey for serving optional

Method
 

  1. In a large mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until well combined.
  2. Add the cubed bread to the egg mixture and gently fold until the bread is fully coated.
  3. Stir in the diced fruit and cheese, if using.
  4. Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
  5. Cover the dish with plastic wrap and refrigerate overnight (or for at least 4 hours) to allow the bread to soak up the liquid.
  6. Preheat your oven to 350°F (175°C).
  7. Remove the casserole from the refrigerator and let it sit at room temperature for about 10 minutes.
  8. Bake uncovered for 30-35 minutes, or until the top is golden brown and the center is set.
  9. Allow to cool for a few minutes before slicing and serving. Drizzle with maple syrup or honey if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 210mgSodium: 300mgFiber: 2gSugar: 5g

Notes

  • For a sweeter version, add 1/4 cup of brown sugar to the egg mixture.
  • You can also substitute the bread with croissants or bagels for a different texture and flavor.

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