Overnight Breakfast Casserole with Sourdough Bread
Ingredients
Directions
Preheat the oven to 350 degrees.
Mist a 9x13-inch baking dish with nonstick spray. Pull out 16 slices of bread and reserve the remaining for another use. Cube the bread slices and place the bread cubes in the baking dish.Top the bread cubes with 1 cup of the shredded cheese, all of the ham, and the green onions; spread ingredients around to distribute evenly.
In a large bowl, whisk the eggs. Add the milk, salt, and pepper; whisk to incorporate. Pour the egg mixture over and all around the ingredients in the baking dish.
Pour the egg mixture over and all around the ingredients in the baking dish.
Cover with aluminum foil. May bake immediately or store in the refrigerator overnight.
When ready to bake the casserole, bake (leave the foil cover on), for 30 minutes.
Remove the foil and sprinkle the remaining 1 cup cheese over the casserole.
Bake for another 10 minutes, uncovered. Enjoy warm, and store leftovers in the refrigerator for up to 4 days.
Rudi b. good’s notes ✍️
This recipe, created by our Registered Dietitian, Jessie Schafer, is a delicious and simple breakfast casserole that you can prep ahead and then bake the next morning. Her favorite things about this dish are its simplicity and the way each pillowy bite of this souffle-like egg casserole is enhanced with the tangy flavor of sourdough bread.
