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  • Writer's pictureJenn Clayton

Overnight Breakfast Casserole

Super easy and hearty casserole! Prep it the night before to make it extra easy!

Protein packed and delicious! Add your favorite fruit for a well rounded breakfast!

Full recipe in video below!


  • 6 slices center cut bacon

  • 9 slices light bread, cubed (I used Nature's Own Butterbread)

  • 3 ounces light shredded cheese

  • 8 large eggs

  • 3 1/2 cups skim milk

  • 1 1/4 teaspoons dry mustard powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • Cook the bacon according to package directions. Allow to drain on paper towels and then chop or crumble into smaller pieces.

  • Mist a 9x13 baking dish with cooking spray. Spread the bread cubes across the surface of the dish and sprinkle the shredded cheese evenly across the bread cubes. In a large mixing bowl, whisk together the eggs, milk, mustard powder, salt and pepper until combined and smooth. Pour the egg mixture over the bread and cheese. Sprinkle with the crumbled bacon. Cover with plastic cling wrap or aluminum foil and refrigerate overnight.

  • In the morning, remove the casserole from the refrigerator 30 minutes before you plan to bake. Preheat the oven to 350 degrees.

  • Uncover the casserole and bake for 50-60 minutes or until the casserole seems mostly set and a toothpick inserted in the center comes out clean. Let stand for 10 minutes before cutting to serve. Cut into 8 pieces.

8 Servings:

4sp (blue & purple)

6sp (green)

233 Calories

Recipe inspiration from

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