Sandra This Paula Deen Overnight Breakfast Casserole Recipe is a cheesy and savory recipe, which is made with bacon and cubed bread. It’s the perfect make-ahead breakfast, ready in about 1 hour and 15 minutes after chilling.
Paula Deen Overnight Breakfast Casserole Recipe Ingredients
- 12 slices thick-sliced bread, cubed (about 14 cups)
- 12 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced
- ½ red bell pepper, finely diced
- 4 cups shredded cheddar cheese
- 6 large eggs
- 3 cups milk
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon black pepper
How To Make Paula Deen Overnight Breakfast Casserole Recipe
- Dry the bread: Cube the bread slices. To dry them out slightly, leave them out on a baking sheet overnight or place them in a 300°F oven for about 10 minutes. Do not let the bread brown or toast.
- Make the egg custard: In a large bowl, whisk together the eggs, milk, dry mustard powder, salt, and pepper until well combined.
- Layer the casserole: Grease a 9×13-inch baking dish. Arrange half of the dried bread cubes in an even layer on the bottom. Top with half of the crumbled bacon, half of the green onions, half of the red peppers, and half of the shredded cheese. Repeat the layers one more time.
- Pour custard and chill: Carefully pour the egg custard mixture evenly over the top of the casserole, making sure all of the bread is moistened. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 3 hours, or preferably overnight.
- Bake the casserole: When ready to bake, remove the casserole from the fridge and let it sit at room temperature while you preheat the oven to 350°F. Bake the casserole, covered with foil, for 45 to 55 minutes, or until a knife inserted in the center comes out clean and the eggs are set.
Recipe Tips
- Why do I need to dry the bread? Drying the bread helps it absorb the egg custard without becoming completely soggy. This step is crucial for achieving a bread-pudding-like texture rather than a mushy one.
- Can I use other types of bread? Yes! Sturdy, day-old breads like challah, brioche, or a French baguette are excellent choices as they absorb the custard well without falling apart.
- What other meats can I use? This casserole is very versatile. You can easily substitute the bacon with 1 cup of cooked and crumbled breakfast sausage, diced ham, or even Canadian bacon.
- How to avoid a soggy casserole? Besides drying the bread, make sure you don’t use too much milk. The ratio of 6 eggs to 3 cups of milk is important for the custard to set properly.
What To Serve With Breakfast Casserole
This is a hearty, all-in-one breakfast, but it pairs wonderfully with a few fresh sides.
- A fresh fruit salad
- Sliced avocado or tomatoes
- A side of yogurt with granola
- A glass of fresh orange juice or a hot cup of coffee
How To Store Breakfast Casserole
- Refrigerate: Store leftover breakfast casserole covered tightly in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the dish with foil and reheat in a 350°F oven until warmed through.
Breakfast Casserole Nutrition Facts
- Calories: 382 kcal
- Carbohydrates: 18g
- Protein: 19g
- Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 137mg
- Sodium: 579mg
- Potassium: 256mg
- Fiber: 1g
- Sugar: 5g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
FAQs
Yes, but for the best texture, it needs at least 3 hours in the refrigerator. This chilling time (or “curing”) is essential for the bread to fully absorb the egg mixture, ensuring the casserole is moist and flavorful throughout.
Absolutely. Sautéed mushrooms, spinach (squeezed dry), or different colors of bell peppers would all be delicious additions. Just add them in with the other layers.
The casserole is done when the center is set and no longer jiggly. The most reliable test is to insert a knife into the center; if it comes out clean, it’s ready. The internal temperature should be at least 160°F.
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Paula Deen Overnight Breakfast Casserole Recipe
Description
A savory, cheesy make-ahead breakfast casserole layered with dried bread, crispy bacon, and a rich, seasoned egg custard.
Ingredients
Instructions
- Dry the bread cubes slightly in a 300°F oven for 10 minutes.
- Whisk together eggs, milk, mustard powder, salt, and pepper.
- Layer half the bread, bacon, veggies, and cheese in a greased 9×13 dish; repeat.
- Pour the egg mixture over the layers, ensuring all bread is moist.
- Cover and refrigerate for at least 3 hours or overnight.
- Bake covered at 350°F for 45-55 minutes, until a knife in the center comes out clean.
Notes
- Drying the bread is a key step to prevent the casserole from becoming soggy.
- For best results, use a sturdy, day-old bread like challah or a baguette.
- Allow the casserole to chill for at least 3 hours so the bread can fully absorb the custard.
- Ensure the casserole is cooked through by checking that the center is set and not jiggly.
