Overnight Breakfast Casserole with Sourdough Bread Recipe
Recipe Information
Prep Time: 10 minutes
Cook Time: 40 minutes
Rest Time: 2 minutes
Total Time: 50 minutes
Recipe Notes
- Cook this recipe at low heat.
- Use fresh ingredients for better taste
- After cooking, wait for at least 15 minutes for better taste
Ingredients
Servings: 7
- 1 loaf Rudi's Sourdough Bread
- 2 cups colby jack or cheddar cheese (shredded and divided)
- 10-12 ounces ham, Canadian bacon, or cooked breakfast sausage (chopped)
- 1 bunch green onions (chopped)
- 12 eggs
- 3 cups milk
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Directions
- Preheat the oven to 350 degrees. Mist a 9×13-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.
You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
- 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.
- Cover with aluminum foil. May bake immediately or store in the refrigerator overnight.
I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming).
- 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.
