Overnight Egg Casserole
This overnight egg casserole is an easy, hearty breakfast that you can prepare the night before and just pop in the oven in the morning.
Servings 8 Servings
Calories 353kcal
Equipment
- Measuring Cups and Spoons
- Knife
- Cutting board
- Baking dish
- Foil
- Mixing Bowl
- Whisk
Ingredients
- 9 eggs
- 3 cups milk
- 2 teaspoons dijon mustard
- 1 pound diced ham
- 1 small onion diced
- 1 small green bell pepper diced, divided
- 1 small red bell pepper diced, divided
- 9 slices white bread torn into pieces
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- Scallions for topping optional
Instructions
- In a large bowl whisk together your eggs, milk and dijon mustard.
- Reserve a quarter of your diced red bell pepper and a quarter of your green bell pepper.
- To the egg mixture stir in your ham, onion, peppers, and bread.
- Butter or spray a 9x13 baking dish.
- Pour in the mixture.
- Top with the cheeses and the reserved bell peppers.
- Cover with plastic wrap and place in the fridge overnight or up to 12 hours.
- When ready to bake preheat oven to 350 degrees.
- Let the casserole sit on counter for 30 minutes to take the chill of while the oven preheats.
- Bake the casserole at 350 for 55-60 minutes, you may need to cover it with foil if it begins to brown too quickly.
- Remove from oven and serve!
- Top with scallions if desired.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 353kcal | Carbohydrates: 23g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 241mg | Sodium: 1165mg | Potassium: 339mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1076IU | Vitamin C: 32mg | Calcium: 370mg | Iron: 2mg