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Bacon Cheddar Overnight Breakfast Casserole

An easy overnight breakfast casserole filled with bacon, cheddar cheese, eggs, and bread. Great for holidays, weekends, and freezer meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Course: Breakfast
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 8 slices bacon, cooked and chopped
  • 8 cups day-old bread cubes
  • 8 large eggs
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped parsley
  • Cooking spray

Method
 

  1. Grease a baking dish and spread the bread cubes evenly across the bottom. Sprinkle the cooked bacon and cheddar cheese over the bread.
  2. Whisk together the eggs, milk, Dijon mustard, garlic powder, salt, and pepper until smooth.
  3. Pour the egg mixture evenly over the bread. Press the bread down gently so it absorbs the liquid.
  4. Cover the dish and refrigerate overnight or for at least 8 hours.
  5. Bake at 350°F (175°C) for 40 to 45 minutes until the center is set and the top is golden brown.
  6. Let the casserole rest for 10 minutes before serving. Cool completely before freezing leftover portions.