Overnight Breakfast Casserole
Overnight Breakfast Casserole means the morning will be smooth sailing and so delicious. It's a culinary miracle of ham, cheese, and savory egg custard, baked with an irresistible buttery cornflake topping.
Servings 12 servings
For the casserole:
- 1 loaf English muffin bread sliced (see note 1)
- 1/2 cup butter softened (1 stick)
- 2 cups shredded Swiss cheese (see note 2)
- 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 (see note 3)
- 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.
- English muffin bread: Loaf-style English muffin bread is a little different than the craggy, chewy round toaster muffins in the narrow, rectangular boxes, but it’s every bit as good. Chances are you’ve walked by this type of bread a million times at the grocery store but haven’t noticed it. Look for these brands: Country Hearth, Thomas, Wolferman’s, Franz, or Master. If you still can’t find it, don’t despair; any soft, coarse-textured white sandwich bread will work splendidly.
- Cheese: Feel free to use a combination of any melty cheeses.
- Dried mustard: Powdered mustard gives a little savory kick to the egg custard. To use yellow or Dijon mustard, substitute an equal amount and add it to the blender with the eggs.
- Scale up or down: It’s a very forgiving recipe and can take all the improvisation you can give it. Just increase the egg and milk mixture to cover what you're making.
- Switch up the bread: Try this recipe with plain butter croissants sliced in half. It’s a great way to use that big package from Costco.
- Bacon: Slices of pre-cooked bacon or Canadian bacon in place of ham? Don’t mind if I do!
- Sausage: Crumbled, precooked sausage or thin slices of cooked breakfast sausage layered between the bread would be absolutely delicious!
- Make ahead: This recipe is already the perfect make-ahead dish. Make it up to a day ahead of time and bake when you're hungry.
Calories: 534kcal | Carbohydrates: 36g | Protein: 26g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 206mg | Sodium: 845mg | Potassium: 323mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1216IU | Vitamin C: 1mg | Calcium: 453mg | Iron: 4mg