Loaded Overnight Breakfast Casserole is a fantastic way to wake up to a delicious and hearty meal. It’s packed with layers of fluffy eggs, melted cheese, crispy bacon or sausage, and hearty pieces of bread that soak up all those tasty flavors overnight. You’ll love the mix of creamy and crunchy textures all baked to perfection, making your morning feel extra special without a lot of effort.
I always appreciate how easy this casserole is to prepare the night before so I can sleep in a little longer without worrying about cooking. It’s like magic—everything combines in the fridge, and by morning, it’s ready to pop into the oven. I like to add a little extra cheese on top just before baking for that golden, bubbly finish. Plus, it’s super forgiving, so you can switch up the meat or veggies depending on what’s in your fridge.
One of my favorite ways to enjoy this casserole is with a side of fresh fruit and a cup of coffee. It’s perfect for a relaxed weekend breakfast with family or friends. Whenever I make it, there’s always plenty for seconds (or even a quick lunch later), and everyone loves how satisfying it is. It’s definitely a go-to recipe when I want something comforting and fuss-free to start the day.
Key Ingredients & Substitutions
- Bread
- Sturdy bread like French or sourdough works best because it holds up well soaking overnight without turning mushy. If you want gluten-free, try a firm gluten-free bread or even cubed English muffins.
- Eggs
- Use large eggs for the right texture and richness. If you want a dairy-free option, you can try a tofu scramble base, but the texture will differ.
- Cheddar Cheese
- Sharp cheddar adds great flavor and melts nicely. You can swap for Monterey Jack, mozzarella, or a cheese blend if you like a milder taste or want less fat.
- Bacon & Sausage
- Bacon adds smoky crunch, and sausage adds heartiness. Prefer a meatless version? Use sautéed mushrooms and vegan sausage or extra veggies.
- Milk
- Whole or 2% milk keeps the casserole creamy. For a dairy-free option, almond or oat milk works fine, but avoid flavored varieties.
How Can You Get the Casserole Just Right When Baking the Next Morning?
Getting the casserole baked just right can be tricky—undercooked eggs mean a runny center, but overbaking makes it dry.
- Before baking, let it sit 15 minutes at room temperature; this helps even cooking throughout.
- Bake uncovered so the top gets golden and slightly crispy.
- Check doneness by gently shaking the dish; the center should be set without wobbling.
- Use a knife to test the center—if it comes out clean, it’s ready.
- Don’t rush; low and slow (350°F for about 45-55 mins) ensures the eggs cook evenly without drying out.
Finally, rest the casserole 5 minutes after baking. It firms up a bit, making serving easier and texture just right.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking this casserole evenly.
- Mixing bowl – for whisking eggs and milk together smoothly.
- Whisk – helps blend the eggs and seasonings without lumps.
- Measuring cups and spoons – to keep your ingredient amounts accurate.
- Non-stick skillet – for cooking bacon and sausage before adding to the casserole.
Flavor Variations & Add-Ins
- Swap bacon and sausage for diced ham or shredded cooked chicken for a different protein twist.
- Use pepper jack cheese in place of cheddar for a little spicy kick.
- Add diced bell peppers or mushrooms for extra veggies and texture.
- Mix in some fresh herbs like parsley or chives to brighten the flavor.
Loaded Overnight Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 slices of bread, cubed (preferably a sturdy bread like French or sourdough)
- 8 large eggs
- 2 cups shredded cheddar cheese (divided)
- 1 cup cooked bacon, chopped (reserve some for topping)
- 1 cup cooked breakfast sausage, crumbled
- 1/2 cup chopped green onions (divided)
- 3 cups milk (whole milk or 2%)
Seasonings:
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dry mustard (optional)
- 1/2 tsp garlic powder (optional)
Time Needed
This recipe requires about 15 minutes of prep time in the evening, plus at least 8 hours of refrigeration overnight. In the morning, you’ll need 15 minutes to let it come to room temperature and about 45-55 minutes for baking. Allow about 5 minutes for cooling before serving. So plan for around 9 hours total, mostly hands-off overnight.
Step-by-Step Instructions:
1. Prepare Your Casserole Dish:
Grease a 9×13-inch baking dish lightly with butter or cooking spray. This helps to prevent sticking and makes cleanup easier.
2. Layer the Ingredients:
Start by spreading the cubed bread evenly across the bottom of the dish. Sprinkle half of the shredded cheddar cheese over the bread. Next, spread the cooked bacon and sausage on top, followed by half of the chopped green onions.
3. Mix and Pour the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, black pepper, and if using, dry mustard and garlic powder. Pour this mixture evenly over the layered ingredients in the casserole dish. Press down gently so the bread soaks up the liquid. Then, sprinkle the remaining cheddar cheese on top.
4. Refrigerate Overnight:
Cover the dish tightly with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least 8 hours overnight. This allows the bread to absorb the egg mixture fully.
5. Bake the Casserole:
In the morning, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit for about 15 minutes to come to room temperature. Sprinkle the reserved cooked bacon and the remaining chopped green onions over the top. Bake uncovered for 45-55 minutes, or until the casserole is puffed, golden brown, and set in the middle.
6. Cool and Serve:
Let the casserole cool for about 5 minutes before serving. This makes it easier to cut and enjoy. Serve warm, perhaps with fresh fruit or a light salad on the side for a complete meal.
Can I Use Frozen Bread for This Casserole?
Yes! Just make sure to thaw the bread completely before cubing and using it. This helps it absorb the egg mixture evenly without adding extra moisture.
Can I Make This Casserole Without Bacon or Sausage?
Absolutely! You can swap the meat for sautéed vegetables like mushrooms, bell peppers, or spinach for a vegetarian version that’s just as delicious.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Freeze the Casserole?
Yes, you can freeze it either before or after baking. If freezing before baking, cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual.