Overnight Omelet Recipe
This cheesy egg breakfast casserole can be made up to 24 hours in advance!
This overnight breakfast casserole is all about the eggs, but lighter and fluffier than scrambled eggs! The mix of eggy custard, bread, and cheese practically melts in your mouth. Simple flavors really allow the eggs shine! America’s Test Kitchen tried out all sorts of different ingredient combinations and this is what they ended up with as the best make-ahead omelet dish!
Even if you’re not a fan of spiciness or mustard, don’t worry about the hot sauce and dry mustard, you can hardly taste them in the finished product. But if you omit them, your casserole may taste a bit bland and one-dimensional.
I bought an onion at the store for this recipe and somehow it didn’t make it home with me. 🙁 Fortunately, I had some diced onion stashed in the freezer, so I used about a half cup of it in the casserole.
The bread can make a big difference in this recipe, so be sure to use a high-quality white sandwich bread. Pepperidge Farm Hearty White bread is highly recommended. By the way, I really love my Victorinox bread knife!
This casserole is nice and simple. Pour the eggy custard over the layers of cubed bread and cheese in the dish. Then just cover with plastic wrap and refrigerate for at least 8 hours, and up to 24 hours. (The texture won’t be as good if you bake it before the 8 hours is up.)
Not dry, not soggy, just right! Delicious served with a side of sausage or bacon and fresh fruit! Mmm.
Overnight Omelet Recipe
- 3 tablespoons unsalted butter, softened (plus extra for baking dish)
- 10 slices high-quality white sandwich bread
- 12 ounces cheddar cheese, shredded (about 3 cups)
- 8 large eggs
- 3 cups whole milk
- 1 small onion, grated over large holes of box grater
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dry mustard
- 1/2 teaspoons hot sauce
- Butter the bottom and sides of a 9x13 baking dish (or similar size casserole dish). Spread the 3 tablespoons of butter evenly over one side of each slice of bread. Cut the bread into 1-inch pieces. Scatter half of the bread pieces evenly in the prepared dish and sprinkle with half of the cheese. Repeat with remaining bread and cheese.
- In a large bowl, whisk the eggs until combined, then whisk in the milk, onion, salt, pepper, mustard, and hot sauce. Pour the mixture over the bread. Press lightly on bread to submerge.
- Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
- Preheat oven to 350 degrees. Unwrap casserole and bake until puffed and golden, about 1 hour.
- Serve immediately.
Pepperidge Farm Hearty White bread is recommended for this recipe.
Recipe Source: The Best Make-Ahead Recipe Book