Ina Garten’s Overnight Breakfast Casserole

why make this recipe

This casserole saves time and feeds a group. You can mix it the night before and bake in the morning. It is warm, simple, and filling. Many people like it for holidays or busy weekends.

Ingredients :

• 6 cups crusty bread, cubed
• 8 large eggs
• 2 cups milk
• 1 cup shredded cheese (such as cheddar or Gruyère)
• 1/2 pound cooked sausage or ham, diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon Dijon mustard
• Chopped fresh herbs (optional)

Directions :

1. Grease a 3-quart baking dish. Place the cubed bread in an even layer at the bottom of the dish.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard.
3. Pour the egg mixture over the bread, making sure it’s evenly distributed. Add the cooked sausage or ham and sprinkle the cheese on top.
4. Cover the dish with plastic wrap and refrigerate overnight.
5. Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake for 45-50 minutes or until the casserole is set and golden on top.
6. Let it cool slightly before serving. Garnish with fresh herbs if desired. Enjoy!

introduction

This is Ina Garten’s Overnight Breakfast Casserole made easy. You can read a full recipe page for details on ingredients and times at Ina Garten overnight casserole recipe page. The dish cooks while you sleep and makes mornings calm.

how to make Ina Garten’s Overnight Breakfast Casserole

Start the night before. Layer the cubed bread in a greased dish. Whisk the eggs, milk, salt, pepper, and mustard. Pour the mix over the bread. Add cooked meat and cheese on top. Cover and chill. Bake the next morning until set and golden. For another version and tips, see a short guide at Ina Garten casserole guide.

how to serve Ina Garten’s Overnight Breakfast Casserole

Cut the casserole into squares. Serve warm. Add chopped fresh herbs for color. Pair with fruit, a green salad, or toast. It works well with coffee or juice.

how to store Ina Garten’s Overnight Breakfast Casserole

Cool the dish to room temperature. Cover tightly with foil or plastic wrap. Store in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave single servings for about 1 minute.

tips to make Ina Garten’s Overnight Breakfast Casserole

• Use day-old crusty bread so it soaks up the egg mix well.
• Cook and drain sausage first to avoid extra grease.
• Let the casserole rest for 5–10 minutes after baking so it sets and cuts clean.
• Add cheese on top for a golden finish.

variation (if any)

• Make it vegetarian: swap the meat for sautéed mushrooms, spinach, or roasted vegetables.
• Use different cheeses like Gruyère, Swiss, or pepper jack for new flavors.
• Add a pinch of nutmeg to the egg mix for warmth.

FAQs

Q: Can I use different bread?
A: Yes. Use any crusty bread like French or sourdough. Soft breads may get soggy.

Q: Can I make it without meat?
A: Yes. Use vegetables or extra cheese instead of meat.

Q: Can I freeze the casserole?
A: You can freeze baked pieces in a freezer bag for up to 1 month. Thaw in the fridge before reheating.

Q: Do I need to soak the bread overnight?
A: Yes. Refrigerating overnight lets the bread absorb the egg mix and gives better texture.

Q: Can I add more eggs or milk?
A: You can change the egg-to-bread ratio, but too much liquid may make it runny. Stick close to the recipe for best results.

Conclusion

This casserole is simple, tasty, and ideal for a crowd. For another make-ahead breakfast from Ina, try the Overnight Belgian Waffles recipe on Food Network at Ina Garten Overnight Belgian Waffles on Food Network. For an alternative version and community tips, see the Overnight Breakfast Casserole entry at Overnight Breakfast Casserole on Food.com.

Overnight Breakfast Casserole

This warm, simple, and filling casserole can be prepared the night before, ensuring an easy and calm morning for everyone. Perfect for holidays or busy weekends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 cups crusty bread, cubed Use day-old bread for best results.
• 8 large eggs Whisked together with other liquid ingredients.
• 2 cups milk
• 1 cup shredded cheese (such as cheddar or Gruyère) Add on top before baking.
• 1/2 pound cooked sausage or ham, diced Cooked and drained before use to avoid extra grease.

Seasonings

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon Dijon mustard
• Chopped fresh herbs (optional) For garnish when serving.

Method

 

Preparation

1. Grease a 3-quart baking dish.
2. Place the cubed bread in an even layer at the bottom of the dish.
3. In a large bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard.
4. Pour the egg mixture over the bread, ensuring it is evenly distributed.
5. Add the cooked sausage or ham and sprinkle the cheese on top.
6. Cover the dish with plastic wrap and refrigerate overnight.

Baking

1. Preheat the oven to 350°F (175°C).
2. Remove the plastic wrap and bake for 45-50 minutes or until the casserole is set and golden on top.
3. Let it cool slightly before serving.
4. Garnish with fresh herbs if desired.

Notes

Cool the dish to room temperature before storing. Cover tightly and store in the fridge for up to 3 days. Reheat in the oven or microwave.