Make this overnight breakfast casserole with bread, spinach, eggs and cheese and all you have to do in the morning is put it in the oven. It’s really hearty and delicious and bakes up so fluffy and tender.
During the holidays – Thanksgiving, Christmas, New Years’, we cook more than any other time of year. We try our hand at new recipes of cookies, pastries and cakes, while not forgetting family favorites. Our kitchen are abuzz with activity and we make sure that the table is brimming with elaborate main dishes, roast turkey, roast beef, ham, etc. We also don’t forget all kinds of fancy salads and appetizers. The only meal that is often forgotten is breakfast. Who has time for breakfast when there are so many other things to do? Unfortunately for our family members, they are usually left on their own, to scrounge around in the refrigerator or the kitchen cupboards and try to find something edible to tide them over til the big feast. Does this sound familiar?
Here is is wonderful solution. This amazingly delicious breakfast casserole, that you can assemble the night before or even a few days ahead of time, will be a pleasant surprise to your family and I guarantee once you try it once, you will be making it all year long. This is also my secret weapon when I have overnight guest.
This creamy, flavorful casserole is full of breakfasty goodies – eggs, ham, cheese and spinach – all soaked in to bread. You can add all kinds of other fillings or substitute for your family’s preferences – sausage, roasted peppers, green peppers, different types of cheese, mushrooms and herbs.
- I like using Italian bread or a French baguette for this recipe, but you can use most other breads too. If you use a denser type of bread, the breakfast casserole will also be more heavy and dense.
- any diced ham will work in this recipe.
- for sauteing the veggies and greasing the baking dish
- frozen spinach
- you can also use fresh spinach too, just saute it a bit longer.
- half n half
- In the US, this is sold in all grocery stores near the milk. It is part whole milk and part cream. You can make your own or just use whole milk instead.
- grated cheese
- any cheese that melts well will work – mozzarella, provolone, cheddar, monterey jack, colby, etc.
- salt, ground black pepper
How To Make An Overnight Breakfast Casserole
- Cut the bread into cubes. Place into a large mixing bowl.
- Saute the onion, seasoning with salt and pepper, until tender. Add the spinach, squeezing out all the excess moisture first. Cook for another 1-2 minutes. Cool slightly.
- Meanwhile, in a large bowl, whisk the eggs, half n half, 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper.
- Add the ham, onions and spinach and 1 cup of grated cheese to the bowl with bread. MIx to combine and place it into a buttered baking dish.
- Pour the egg mixture over the bread mixture, use a rubber spatula to press the bread in to make sure it’s covered completely with the eggs.
- Cover the casserole with plastic wrap, laying it right on top, then put a weight on it. Leave it overnight in the refrigerator.
- Preheat the oven to 350 degrees Fahrenheit and take the casserole out of the refrigerator, allowing it to come to room temperature while the oven is preheating. Remove the plastic wrap and top with 1/2 cup more grated cheese.
- Bake for 40-50 minutes until golden and puffy and set in the middle. Serve.
Yes. If you use soft bread, it won’t have a problem absorbing the eggs and milk mixture. I recommend letting it stand under a weight for about 30 minutes first, then you can bake it. Soaking it overnight is just for the convenience of preparing the dish in advance.
This recipe is so versatile. Instead of ham, you can use cooked bacon or sausage. Instead of the spinach and onion, you can use bell peppers, broccoli, sun dried tomatoes, mushrooms, leeks, etc. Use any combination that you like.
That’s to bring the dish to room temperature, so the glass doesn’t burst and also to bring up the temperature of the ingredients, so it doesn’t have to bake too long.
Store in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet, on low heat, covered, until warmed through. You can even reheat it in the airfryer or oven. I recommend covering it first so it doesn’t dry out too much, then uncover it for the last few minutes.
More Make Ahead Breakfast Options:
- Cheesy Egg Muffins
- Chicken and Mushroom Crepes
- Hard Boiled Eggs
- Fruit Salad That Stays Fresh For Days
- Breakfast Burritos
- Banana Coffee Cake
- Blueberry Muffins
Breakfast Casserole With Spinach, Ham and Cheese
This overnight breakfast casserole with bread, spinach, eggs and cheese is great to assemble in advance and all you have to do in the morning is put it in the oven. It bakes up really fluffy and tender, giving you a hearty and delicious meal to start the day.
- Prep Time: 20 mins
- Cook Time: 50-60 min
- Total Time: 56 minute
- Yield: 6 – 8 1x
- Category: Breakfast
- 6 cups cubed bread (Italian or French bread)
- 2 Tablespoons of butter, divided
- 1 small onion, minced
- 5 oz frozen spinach, thawed and all moisture squeezed out
- 1/2 – 3/4 cup ham, diced
- salt, pepper (1/2 teaspoon for the eggs and more salt to taste for the vegetables)
- 1 1/2 cups grated cheese (Mozzarella, Provolone, Cheddar, Monterey Jack, Colby, etc.)
- 8 eggs
- 2 cups half and half
- Cut the bread into cubes and place it into a large bowl.
- Meanwhile, melt 1 Tablespoon of butter in a skillet, heat on medium high heat. Add the onion, season with salt and pepper, to taste. Cook for 3 – 5 minutes.
- Add the spinach and cook for another 2 minutes, until the spinach is warmed through. (First squeeze out all the moisture from the spinach. It will be A LOT). Cool slightly.
- Into the large bowl with the bread, add the spinach and onion, ham and 1 cup of grated cheese. Mix to combine.
- Whisk the eggs, half and half, 1/2 teaspoon salt and ground black pepper until it is smooth and evenly mixed.
- Butter the casserole dish with the remaining tablespoon of butter. (I used a 1.5 quart oval baking dish 10.75” wide x 7.25” deep x 3.5” high.) You can also use a 9 x 13 inch baking dish, it just won’t be as tall.
- Place the bread mixture into the casserole dish.
- Pour the egg custard over the bread, using a spatula on top, to press the bread into the custard. Make sure all the bread is submerged.
- Top the casserole with plastic wrap, laying it right on top of the casserole. Place a weight on top of the casserole. I used a slightly smaller baking dish and put a large can of tomatoes on top. Keep it overnight in the refrigerator.
- In the morning, preheat the oven to 350 degrees. Keep the casserole at room temperature for about 20 minutes. That’s to bring the dish to room temperature, so the glass doesn’t burst and also to bring up the temperature of the ingredients, so it doesn’t have to bake too long.
- Bake for approximately 40-50 minutes, until golden and puffy, and completely set in the center.
Keywords: easy breakfast casserole, overnight breakfast casserole with bread, bread egg and cheese breakfast casserole