Breakfast Casserole · Veggie and Bread
Overnight Veggie Breakfast Casserole
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for butter
Instead of butter
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
- Vegetable oil: 3 tbsp oil for every 4 tbsp (¼ cup) melted butter. Cakes and muffins come out moister and stay soft longer, without a buttery taste.
Cooking for an allergy? Check every label.
Swaps for cheddar cheese
Instead of cheddar
- Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
- Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
- Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for whole milk
Instead of milk
- Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
- Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
- Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.
Cooking for an allergy? Check every label.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for dried thyme
Instead of thyme
- Fresh thyme: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more lemony.
- Italian seasoning or dried marjoram: The same amount. Close; Italian seasoning adds oregano and basil.
Step 1 of 12
Heat the oil in a large skillet over medium-high heat. Add the mushrooms, bell pepper and onion.
Step 2 of 12
Cook, stirring now and then, until the mushrooms have given off their liquid and it has cooked away.
Step 3 of 12
Add the spinach and stir until it wilts. Take the pan off the heat and let it cool for a few minutes.
Step 4 of 12
Butter (how to grease and flour a pan)
Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoidStep 5 of 12
Spread half the bread cubes in the dish. Top with half the vegetables and half of the cheese.
Step 6 of 12
Add the rest of the bread, then the rest of the vegetables. Keep the last of the cheese for the top.
Step 7 of 12
Whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 8 of 12
Pour the custard evenly over the bread, then press the bread down with a spatula so every cube gets wet. Sprinkle on the remaining cheese.
Step 9 of 12
Cover and refrigerate overnight (at least 4 hours) so the bread soaks up the custard.
Step 10 of 12
Heat the oven to 350°F (175°C) and set the casserole on the counter while it heats.
350°F
Step 11 of 12
Bake uncovered until puffed and golden and the center is set, with no liquid egg when you press a knife into the middle. The center should read 160°F (71°C).
350°F
Step 12 of 12
Let it before cutting.
rest (how to rest)
Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoidAll done
Enjoy!
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