Overnight Breakfast Casserole


Overnight Breakfast Casserole

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Course Breakfast
Servings 12


  • 12 cups cubed sourdough bread
  • 2 tbsp olive oil
  • 1 cup chopped red onion
  • 1 (5 oz) bag fresh baby spinach
  • 1 cup shredded sharp white cheddar cheese divided
  • 1 cup shredded Gruyere cheese divided
  • 1 lb cubed smoked ham
  • 12 large eggs
  • 4 cups half-and-half
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper


  • Place cubed bread in a single layer on a large baking sheet. Bake until slightly dried out, 10 to 15 minutes. Remove from oven; set aside.
  • In a medium skillet, heat oil over medium-high heat. Add onion; cook until tender, about 5 minutes. Remove from skillet. Add spinach to skillet; cook until just wilted, about 2 minutes. Remove from heat.
  • Spray a 13x9-inch baking dish with cooking spray. Place half of cubed bread in prepared pan. Top with half of onion, half of spinach, 1⁄2 cup Cheddar, 1⁄2 cup Swiss, and half of ham. Top with remaining cubed bread, remaining onion, remaining spinach, remaining 1⁄2 cup Cheddar, remaining 1⁄2 cup Swiss, and remaining ham.
  • In a large bowl, whisk together eggs, half-and-half, salt, and pepper until combined. Pour egg mixture over casserole. Cover and refrigerate for at least 2 hours or overnight.
  • Preheat oven to 350°. Bake, uncovered, until center is cooked through, 45 to 50 minutes. Let cool slightly before serving.
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