Best Overnight Brunch Casserole Recipes

OVERNIGHT BACON BRUNCH CASSEROLE

Steps:

• Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
• Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
• Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
• Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

OVERNIGHT BRUNCH CASSEROLE

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat., In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce., Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

OVERNIGHT BRUNCH CASSEROLE

Steps:

• Butter a 13 x 9-inch baking pan. Place bread cubes in baking pan. Add bacon and spinach. Top with cheese.
• Whisk together eggs, half-and-half, salt and dried mustard.
• Pour over bread mixture, covering thoroughly.
• Cover baking pan with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees. Remove plastic wrap and bake for 35-45 minutes or until set and brown on top.
• Garnish with scallions and parsley.

OVERNIGHT BREAKFAST/BRUNCH CASSEROLE

Steps:

• Butter the bottom of a 13x9 inch pan. Place bread cubes into pan, followed by bacon, spinach, and mushrooms. Sprinkle cheese on top.
• Beat eggs together with milk, salt, and mustard. Pour over bread mixture.
• Cover pan tightly and refrigerate overnight or at least 3 hours.
• When ready to cook, remove pan from fridge and let sit at room temperature while oven preheats.
• Bake, uncovered, at 350 for 35 minutes.

OVERNIGHT MARMALADE FRENCH TOAST BRUNCH CASSEROLE

Steps:

• Butter a 13 x 9-inch baking dish.
• Spread softened butter lightly over each slice of bread.
• Arrange 12 bread slices buttered side down overlapping slightly in the baking dish.
• Spread the room temperature marmalade over the bread slices.
• Top with remaining bread slices buttered side down.
• In a bowl whisk together the milk with sugar, vanilla, nutmeg and eggs until well combined then pour over the bread.
• Cover and refrigerate for 8-24 houres.
• When ready to bake set oven to 375 degrees.
• In a small cup or bowl mix together the 1-2 tablespoons sugar with cinnamon and nuts, then sprinkle on top of the bread.
• Bake for about 45-60 minutes or until golden brown and set.
• Let stand for 10 minutes before serving.
• Sprinkle the nuts over the casserole.