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Breakfast Casserole · Veggie and Bread

Overnight Veggie Breakfast Casserole

Cubes of bread soak up a cheesy egg custard overnight with mushrooms, peppers and spinach. It bakes up puffy like a savory bread pudding with no meat needed.

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Prep
25 min
Cook
50 min
Total
1 hr 25 min
Serves
8 · one 9x13 casserole
Level
Easy

Ingredients

  • 1 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium red bell pepper, diced
  • 1 small onion, diced
  • 3 cups baby spinach
  • butter, for the dish
  • 8 cups crusty bread, cut into 1-inch cubes, a day old (about 12 oz)
  • 1 ½ cups cheddar cheese, shredded, divided
  • 9 large eggs
  • 2 ½ cups whole milk
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp dried thyme, or Italian seasoning

Cook to 160°F inside (check with a thermometer).

Steps

  1. Heat the oil in a large skillet over medium-high heat. Add the mushrooms, bell pepper and onion.
  2. Cook, stirring now and then, until the mushrooms have given off their liquid and it has cooked away.
  3. Add the spinach and stir until it wilts. Take the pan off the heat and let it cool for a few minutes.
  4. Butter a 9x13 baking dish.
  5. Spread half the bread cubes in the dish. Top with half the vegetables and half of the cheese.
  6. Add the rest of the bread, then the rest of the vegetables. Keep the last of the cheese for the top.
  7. Whisk the eggs in a large bowl until smooth, then whisk in the milk, salt, pepper and thyme.
  8. 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.
  9. Cover and refrigerate overnight (at least 4 hours) so the bread soaks up the custard.
  10. Heat the oven to 350°F (175°C) and set the casserole on the counter while it heats.
  11. 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).
  12. Let it rest before cutting.

Tip: If the top browns before the center is set, lay a sheet of foil loosely over it.

Tip: Swap in any cooked vegetables you have: broccoli, zucchini or roasted peppers.

Storage: Refrigerate leftovers up to 4 days. Reheat to 165°F (74°C) in the microwave or a 350°F oven.

Make ahead: Assemble and refrigerate up to 24 hours before baking.

Estimated nutrition per serving: 360 calories · protein 20 g · carbohydrates 30 g · fiber 2 g · sugars 8 g · fat 18 g (saturated 8 g) · sodium 740 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.