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Make-Ahead Southern Breakfast Casserole

Course Breakfast, Brunch
Cuisine Southern, Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 1 loaf Day-Old French Bread, cubed  about 8 cups
  • 8 Eggs
  • 2 cups Whole Milk
  • 1 cup Cheddar Cheese shredded
  • 1 cup Pepper Jack Cheese shredded
  • 1 tbsp Butter
  • 1 Yellow Onion diced
  • 1 cup Mini Bell Peppers diced
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Smoked Paprika
  • 2 tbsp chopped fresh parsley optional

Instructions

  1. In a skillet over medium heat, melt the butter. Add the onion and diced mini bell peppers. Cook until softened and lightly golden, about 5–7 minutes. Remove from heat and let cool slightly.

  2. Grease a 9x13 baking dish.

    Spread the cubed bread evenly in the dish. Sprinkle the sautéed vegetables over the bread. Top with both cheeses.

  3. In a large bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika.

    Pour the egg mixture evenly over the bread and cheese. Press the bread down gently so everything soaks up the custard.

    Cover tightly with foil and refrigerate overnight (or at least 6 hours).

  4. In the morning, remove the casserole from the refrigerator and let it sit at room temperature for 20–30 minutes while the oven preheats to 350°F.

  5. Bake uncovered for 45 minutes, until the center is set and the top is golden brown. Let rest for 10 minutes before slicing. Sprinkle with fresh parsley if desired.