Overnight Egg Bake

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This recipe is a hit with company and great for feeding a crowd.  Make it well ahead of time and refrigerate for up to four days before baking it.  It’s great for using up leftover bread, breakfast meats, and various veggies.  I’ve even used leftover pancakes and waffles in it and it turned out great.  I hope it serves you as well as it does me!  🙂

Cook time:  40 minutes hands on, 10 hours total
Servings:  12

Ingredients:

  • 16 ounces leftover bread cut into 1 inch cubes
  • 1 small onion, chopped
  • 16 ounces bacon or breakfast sausage, cooked and crumbled
  • 8 ounces sharp cheddar cheese, grated
  • 12 eggs
  • 2 cups milk
  • 1 tablespoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions:

Make ahead:

  1. Spray a 9×13 cooking pan with cooking spray
  2. Place bread cubes in the pan
  3. Sprinkle chopped onion, meat, and cheese over the bread
  4. In a large bowl beat the eggs well, whisk in milk, mustard, salt, and pepper until well combined
  5. Slowly pour egg mixture over the bread mixture
  6. Cover and refrigerate overnight, at least 8 hours

When preparing to eat:

  1. Preheat oven to 350 degrees
  2. Bake, uncovered, for 60-70 minutes, or until eggs are set
  3. Allow to cool to desired temperature, at least 10 minutes
  4. Serve.  

Nutrition: Calories: 380, Total Fat: 21 g, Total Carbohydrate: 25 g, Fiber: 1 g, Protein: 22 g, Sodium: 963 mg

Tips and Tricks:

  • Unexpected bread items that go great in this recipe:  pancakes, waffles, french toast, hamburger buns, hotdog buns, etc.
  • No leftover bread handy?  Buy a 16 ounce loaf of French or Italian bread, it works great!
  • Other veggies to consider using with or in place of the onion: bell peppers, broccoli, green beans, corn, whatever you have handy to add some produce to the dish.

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