This recipe for overnight breakfast casserole is made with sourdough bread, bacon, eggs, herbs, and cheese. I love it because you prepare the dish the night before and then bake it in the morning. So easy!

Overnight Breakfast Casserole with Sourdough Bread, Spinach, Bacon, and Eggs

This easy overnight breakfast casserole makes mornings a breeze

All of the prep is done the night before, so if you are having guests over in the morning, you can serve something delicious and not have to deal with a large mess right before they arrive.

This easy breakfast casserole is also called “a Strata” or a “Savory Bread Pudding”. It doesn’t really matter what it is called, but it is delicious. All of the ingredients go into a baking dish overnight and then in the morning you bake it in the oven.

You bake the eggs and milk into the bread. The bread absorbs the egg mixture and it gets fluffy like french toast, but then the tops of the bread get super crispy while baking. The flavors of spinach and bacon turn this dish into savory breakfast heaven!

EQUIPMENT

1 9 x 13 baking dish. I use an enameled cast iron backing dish by Staub, and it is my favorite. Food never sticks to it the way that it has with my pyrex.

INGREDIENTS

10 eggs
3 cups Milk
12 oz Bacon cut into 1” pieces
3/4 loaf Sourdough Bread about 18-20 ounces of bread
2 cups Fresh Spinach
2 cups Cheddar Cheese shredded (or mexican cheese blend)
1.5 tbsp garlic and onion seasoning choose one that includes salt. if it does not have salt, include 3/4 tsp salt. I actually used the “Green Goddess” seasoning from Trader Joe’s and it was awesome in this recipe!
2 green onions diced

INSTRUCTIONS

Prepare the night before

Grease your baking dish using avocado oil spray, butter, or any oil.
Cut your bacon into 1″ or 2″ pieces. Add them to a large skillet and cook them until they are cooked. You want them to be firm, and a dark pink color. Avoid overcooking them, Once they are cooked, remove the peices from the pan, and add them to a paper towel lined plate so they can drain.
Cut your bread into 2″ cubes. Add to the baking dish
Add spinach on top of the bread, followed by the drained bacon, and one cup of cheese.
Using your hands, mix the ingredients in the baking dish so that everything is evenly mixed.
In a bowl, crack the eggs and mix. Add the garlic and onion seasoning, and mix again. Add the green onions.
Add the milk and mix until completely mixed, and then pour mixture over the bread mixture.
Using a spoon or spatula, pat down the mixture in the pan to ensure the liquid is evenly dispersed. Liquid should only come up about half way or less. While the mixture sits the bread will absorb some of it and then the tips of the bread will remain crunchy in the oven.
Top the mixture with the remaining cheese, cover it with aluminum foil, and put it in the refrigerator the night before.

Baking

Preheat oven to 350F
Cook for 45 minutes with aluminum foil on top and then uncover and cook for another 12 – 15 minutes.

NOTES

For your Garlic and Onion seasoning, you can use a Garlic and Herb seasoning or a Green Goddess seasoning. Anything with Garlic, Onions, and Herbs is great! If it includes salt, you do not need to add any, but if there is no salt in the seasoning, add 3/4 tsp salt to the eggs when you mix them.

How long can a breakfast casserole be refrigerated before baking?

Anywhere between 8 and 24 hours is perfect! This gives the bread enough time to absorb the egg and milk mixture. If you do not let it sit between 8 and 24 hours, then you will have all the eggs on the bottom of the casserole with plain bread on top.

Can I substitute ingredients in this Overnight Breakfast Casserole?

Yes! The only ingredients that you have to use are the eggs, milk, bread, and some sort of seasoning with salt. The rest is customizable. Keep in mind that bacon and cheese adds salt, so if you are taking away salty ingredients, you should replace them with something else salty to balance the dish.

You can also try some different fillings, but choosing from the list below.

sausage
shredded potatoes
ham
gruyere cheese
fresh herbs
mushrooms
kale
peppers
hash browns

Should you bake this breakfast casserole covered or uncovered?

First you should cook it for 45 minutes with aluminum foil covering the top. Then remove the aluminum foil and bake it for another 12-15 minutes uncovered. Remove from the oven when the cheese starts to brown and become bubbly.

If you like this recipe, you may also like:

Everything Bagel Sausage Strata

Brussels Sprouts and Bacon Latkes

Breakfast Potato Boats