I love overnight breakfast casseroles for the holiday’s because I can usually make them the night before. When I get up in the morning I can take them out of the refrigerator pop them in the oven with a few extra steps. Mark and I love the smell of the oven baking our breakfast while the family is still sleeping. The food will be baked and ready to eat when they wake up. The orange juice and my warm cinnamon rolls will be ready to serve on the kitchen counter. Life is so good, isn’t it?
Here is the link to my no-fail cinnamon roll recipe. Cinnamon Rolls by Linda. The first recipe today is from my sister, Denise who lives in Texas. The rest are my family recipes we have had for over 40 years. Yep, if the recipe works we keep making it. I love to have a few easy overnight breakfast casseroles in the refrigerator and ready to cook in the morning.
The Best Overnight Breakfast Casseroles
Denise’s Overnight French Toast Casserole
- 3 large apples (peeled and sliced very thin)
- Cut 8 slices of French bread (3/4 inch thick, it can be day old bread)
- Boil this syrup until clear:
- 1 cup brown sugar
- 1/2 cup butter
- 2 tablespoons Maple Syrup
- While boiling beat the following:
- 3 eggs
- 1-1/3 cups milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Pour the syrup mixture into the greased pan. Place the apples on top of the syrup. Dip the French bread slices in the egg mixture and place on top of the apples. Pour remaining egg mixture over the bread layer. Drizzle the bread slices with Maple Syrup. Cover and place in the refrigerator overnight.
- In the morning remove the pan from the refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees and bake uncovered for 30-35 minutes or until golden brown.
Vegetable Egg Brunch Casserole
- 3 cups grated cheddar cheese
- 3 cups grated Mozzarella cheese
- 4-1/2 ounce can of sliced mushrooms drained or fresh mushrooms that are sliced
- 1/3 cup chopped onions
- 1/2 of one medium red bell pepper
- 1/2 cup butter
- 8 ounces of chopped spinach leaves
- 1/2 cup flour
- 1-3/4 cups milk
- 8 eggs beaten
- Grease a 9 by 13-inch pan. Combine the cheeses and sprinkle half of the cheese in the bottom of the pan. Saute the mushrooms, onion, and bell pepper in the butter until tender. Put this mixture over the cheese in the pan. Sprinkle the spinach over this layer. Sprinkle the rest of the cheese over the casserole. Cover and place in the refrigerator overnight.
- The next morning preheat the oven to 350 degrees. I use my blender to blend the eggs, flour, and milk. Pour this over the casserole and bake uncovered for 45 minutes or until the eggs are set and browned. Let the casserole set for 10 minutes before cutting the casserole and serving.
Hash Brown & Egg Overnight Casserole
- 6 cups of frozen shredded hash browns
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese (I have used Mozzarella too)
- 2 cups diced cooked ham or bacon pieces
- 1/2 cup chopped onions
- 12 beaten eggs
- 3 cups milk
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- Grease a 9 by 13-inch pan. Layer the frozen potatoes in the pan. Sprinkle the ham, cheese, and onions over the potatoes. In a medium bowl (I use my blender), combine the eggs, milk, salt, and pepper. Pour the egg mixture over the potato mixture. Cover and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees. Bake the casserole uncovered for 55-60 minutes or until the eggs are set.
Yummy Cheesy Egg Casserole
- 12 slices of white bread cubed (remove crusts if desired)
- 2 cups grated cheddar cheese
- one pound of diced cooked ham or one pound of chopped cooked bacon
- 1/4 cup chopped onion
- 6 eggs
- 3-1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
Grease a 9 by 13-inch pan. Place the bread cubes in the bottom of the casserole pan. Sprinkle the cheese, then the meat, then the onions over the bread cubes. Combine the eggs, milk, salt, and dry mustard together and pour the mixture over the casserole. Cover and refrigerator overnight.
- In the morning, preheat the oven to 325 degrees. Bake uncovered for 40 minutes. After the 40 minutes remove the casserole from the oven and add a little more grated cheese to the top of the casserole and return to the oven to bake for 10 more minutes.
Mom’s Egg and Sausage Breakfast Casserole
- 12 slices white bread (crusts removed and cubed)
- 3 cups grated cheese
- 1 pound of sausage cooked (we buy Jimmy Dean Maple)
- 4 eggs
- 2-1/4 cups milk
- 1/2 teaspoon dry mustard
- The next two ingredients you save for the next morning when you bake it:
- 1 10 3/4 ounce can cream of mushroom soup
- 1/2 cup milk
- Grease a 9 by 13-inch pan and place the cubed bread in it. Sprinkle the grated cheese on the top of the bread cubes. The next layer is the cooked sausage spread evenly over the cheese. Beat the eggs, the milk, and the dry mustard and pour over the sausage layer. Place the covered casserole in the refrigerator overnight.
- The next morning preheat the oven to 325 degrees. Then combine the soup and the 1/2 cup of milk together and pour over the casserole. Bake at 325 degrees for one hour covered with foil. Remove the foil and continue baking for another 30 minutes or until the eggs are set.
I hope you love my family’s overnight breakfast casseroles as much as we do. Life is good when we break bread with family and friends. May God bless you and your family.