Overnight Breakfast Casserole Recipe
Brunch will be smooth sailing, all thanks to this recipe for Overnight Breakfast Casserole. It's a culinary miracle of ham, cheese, and savory egg custard, baked with an irresistible buttery cornflake topping.
For the casserole:
- 1 loaf English muffin bread sliced
- 1/2 cup butter softened (1 stick)
- 2 cups shredded Swiss cheese
- 6 slices deli ham
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1 teaspoon dried mustard
- Salt and freshly ground black pepper
- 3 cups milk
- 10 large eggs
For the topping:
- 1 1/2 cups corn flakes
- 3 tablespoons butter melted
To make the casserole:
Coat a 9-inch by 13-inch baking dish with nonstick spray.
Spread butter on one side of each bread slice and lay half (about 6 slices) face up in prepared baking dish. Top with Swiss cheese, ham slices, and cheddar cheese.
Sprinkle with parsley, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with a second layer of bread, butter-side up.
Combine milk and eggs in a blender and process for 30 seconds (or whisk vigorously in a large bowl by hand). Pour evenly over the top of casserole.
Cover with foil and refrigerate at least 8 hours or overnight.
To bake the casserole:
Preheat oven to 275 degrees. Bake covered casserole for 30 minutes.
While the casserole is baking, combine corn flakes and butter and mix well to combine.
Remove casserole from oven. Increase oven temperature to 350 degrees. Remove foil and spread topping. Return to oven and bake, uncovered, for 45 minutes. Let stand 15 minutes before serving.