Easy Overnight Amish Breakfast Casserole Makeahead Morning Bake
Table of Contents
Quick Hook
Easy Overnight Amish Breakfast Casserole was the dish that saved my Sunday mornings. I mean, seriously who wants to flip pancakes when kids are yelling? This Easy Overnight Amish Breakfast Casserole has custardy eggs, sharp cheddar, and salty sausage.
It tastes like a warm hug.
I once fed a houseful of friends with it. Nobody believed it was mostly leftovers and eggs. It felt like real Amish Breakfast comfort. Oh my gosh, people came back for seconds.
Brief Overview
This bake is rooted in simple farmhouse cooking. Think Amish Breakfast Casserole and practical, hearty food. It’s easy to make.
Prep takes about twenty minutes. Chill 8 12 hours overnight. Bake about 45 55 minutes at 350° F / 175° C .
Makes eight generous servings. Serve for brunch or a big family breakfast.
The method is a Custard Soaked Bread Strata. Bread soaks in egg and milk overnight. In the morning you bake until golden.
It’s also an Overnight Breakfast Bake and a classic make-ahead Breakfast Casserole.
Main Benefits
Top perk: it saves time on busy mornings. You prep it at night. Wake up and bake. Nutrition wise, it’s protein rich from eggs and sausage.
Add veggies to boost fiber. This is also a great Easy Brunch Casserole Recipe for company.
Perfect occasions? Lazy weekends, holiday mornings, or potlucks. It works as a Sausage and Cheddar Breakfast Casserole. Swap in Hash Browns for a Hashbrown Breakfast Casserole twist.
Seriously, try half bread and half hash browns. It’s brilliant.
What makes it special is its forgiving nature. I once used fresh bread and nearly had a soggy center. Lesson learned: dry the bread first.
Now I never skip that step. That small trick keeps the center custardy, not gummy. For safety, bake until center reaches 165° F / 74° C .
Ready to see the ingredients? Next up, ingredients and step-by-step assembly.
Ingredients & Equipment
Oh my gosh, you’ll love this. I made an Easy Overnight Amish Breakfast Casserole last weekend. It smelled like Sunday mornings. My mum used to say, Breakfast is love. She was right.
Main Ingredients
Base
- 10 cups / 250 g cubed stale bread (day-old French, challah, or sandwich bread)
Custard - 10 large eggs
- 3 cups / 720 ml whole milk (or 2 cups / 480 ml milk + 1 cup / 240 ml half-and-half)
- 1 tsp / 6 g kosher salt
- 1/2 tsp / 1 g black pepper
- 1/2 tsp / 1 g dry mustard (optional)
- 1/4 tsp / 1 ml hot sauce (optional)
Add-ins - 8 oz / 225 g cooked sausage or bacon (about 2 cups cooked)
- 2 cups / 200 g shredded sharp cheddar (about 8 oz / 225 g )
- 1 small yellow onion, sautéed
- 1/2 cup / 75 g diced bell pepper (optional)
Grease - 1 2 tbsp / 15 30 ml unsalted butter or neutral oil
Quality tips: use day-old bread for a Custard-Soaked Bread Strata. Choose full-fat milk for a richer texture. Pick sharp cheddar for bold flavor. Cooked sausage should be well browned, not greasy.
Seasoning Notes
Essential combo: salt, black pepper, and dry mustard. They boost the eggy base. Add a pinch of nutmeg for subtle warmth.
Aromatics like sautéed onion and chives brighten it. For a Sausage and Cheddar Breakfast Casserole vibe, add a dash of smoked paprika.
Flavor enhancers: a teaspoon of Dijon, a splash of Worcestershire, or 1/4 tsp hot sauce. Substitutions: no sausage? Use diced ham or turkey.
Vegetarian? Swap meat for mushrooms and spinach. Short on cheese? Swap part cheddar for Swiss.
Equipment Needed
- 9x13-inch (23x33 cm) baking dish
- Large mixing bowl and whisk (or fork)
- Skillet for meat and veg
- Measuring cups and spoons
- Plastic wrap or foil
Household swaps: use a metal roasting pan if no baking dish. Fork can replace a whisk. Ovenproof casserole works fine too.
This Make-Ahead Breakfast Casserole feeds a crowd. It’s great for Overnight Breakfast Bake mornings and Easy Brunch Casserole Recipe plans.
Trust me, it saves hectic breakfasts. Preheat to 350° F / 175° C and bake until center reaches 165° F / 74° C .
Done.
Cooking Method
I love an Easy Overnight Amish Breakfast Casserole. It feels cozy. My kitchen smells like Sunday morning. As my grandma used to say, Good mornings start the night before.
Prep Steps
Gather the mise en place. Cube 10 cups of day-old bread. Cook 8 oz sausage or bacon. Grate 2 cups sharp cheddar.
Keep cooked meat cool. Sauté onions and peppers until soft. This stops hot bits from cooking eggs early.
Save time by prepping bowls for meat, cheese, and bread. Use a rimmed sheet for drying fresh bread. Chill any cooked add-ins before layering.
Safety note: always refrigerate the assembled dish. Cover tightly and chill 8 12 hours .
step-by-step Process
- Preheat oven to 350° F / 175° C when ready.
- Butter a 9x13 pan and spread half the bread.
- Scatter half the meat, veg, and cheese. Repeat layers.
- Whisk 10 eggs with 3 cups milk, salt, pepper, mustard.
- Pour custard. Press bread so it soaks.
- Cover and refrigerate 8– 12 hours .
- Bake 45– 55 minutes until top is golden. Check center.
Visual cues mean a lot. The top should look golden and puffed. Edges should be browned and slightly crisp. Insert a knife; it should come out mostly clean.
Use an instant-read thermometer. The center must reach 165° F / 74° C .
Pro Tips
Toast fresh bread first. This prevents a soggy center. Cool meat and veggies fully before assembling. Let the pan sit 10 minutes after baking. Resting finishes the custard.
Avoid these mistakes: don’t drown the bread. Don’t skip cooling cooked add-ins. Overbaking dries the casserole.
This Make-Ahead Breakfast Casserole doubles as a Hashbrown Breakfast Casserole if you swap half the bread for 3 cups thawed hash browns.
Try Sausage and Cheddar Breakfast Casserole for comfort. For a veggie twist, make a Custard Soaked Bread Strata with spinach.
I once made this for ten hungry friends. Everyone raved. It’s an Easy Brunch Casserole Recipe that saves mornings. Make it the night before and enjoy a calm, delicious breakfast.
Recipe Notes
If you love make-ahead breakfasts, try my Easy Overnight Amish Breakfast Casserole . It’s an honest, cozy bake. Make it once and enjoy warm slices the next morning.
Serving Suggestions
Serve slices on warm plates. Add fresh fruit for a bright contrast. A simple berry salad cuts the richness. For a true Amish Breakfast vibe, add roasted potatoes.
Coffee or orange juice pairs beautifully. For brunch, a light mimosa lifts the mood.
This dish sits between Breakfast Casseroles and Custard Soaked Bread Strata. It tastes like a Sausage and Cheddar Breakfast Casserole. Swap in hash for a Hashbrown Breakfast Casserole twist.
Storage Tips
Cool completely before storing. Cover tightly with foil. Refrigerate up to 4 days. For safety, reheat leftovers within that time.
To freeze, cut into portions first. Wrap each piece well. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in a 350° F / 175° C oven until warmed through. Microwaves work for single portions. Use an instant read thermometer.
Target temperature is 165° F / 74° C for safe reheating.
Variations
Vegetarian option: omit meat. Add sautéed spinach and mushrooms instead. For a lighter take, use turkey sausage and low-fat milk.
Seasonal swaps are fun. Spring: toss in blanched asparagus. Summer: cherry tomatoes and basil brighten it. Fall: swap cheddar for Swiss and add sautéed apples.
You can also try a Hash Browns mix. Replace half the bread with 3 cups thawed shredded potatoes. That turns it into a satisfying Hashbrown Breakfast Casserole.
Nutrition Basics
Per serving, expect roughly 420 calories. Protein sits near 22 grams. Fat is about 26 grams. Carbs run near 26 grams.
This bake delivers protein and calcium. Eggs and cheese keep you full. Vegetables add fiber and nutrients. Swapping in low-fat milk cuts calories.
A little honest note. I once forgot to dry fresh bread. Oops. The center was too wet. Lesson learned: day-old bread matters.
Press the custard gently. Let it rest before baking. It makes all the difference.
Make this Overnight Breakfast Bake for lazy weekends. You’ll impress guests without stress. Give it a try tomorrow morning. You’ll be glad you did.
Frequently Asked Questions
What is Easy Overnight Amish Breakfast Casserole and why is it so forgiving?
The Easy Overnight Amish Breakfast Casserole is a make-ahead, custard-soaked bread bake with eggs, milk, cheese and optional breakfast meat or vegetables perfect for lazy Sunday mornings or a holiday brunch.
It’s forgiving because day-old bread soaks up the custard, and the recipe tolerates small timing or ingredient swaps without falling apart. Nutritionally it’s rich and satisfying (roughly ~420 kcal and ~22 g protein per 1/8 serving with typical ingredients), and you can easily lighten or bulk it up with simple swaps.
How do I stop the casserole from ending up soggy in the middle?
Use stale or slightly dried bread (or dry fresh cubes at 300°F/150°C for 8 12 minutes) so the pieces absorb custard without becoming gummy, and press the custard gently into the bread so it’s saturated but not floating.
Make sure cooked meats and veg are cooled before assembling, cover and chill 8 12 hours, then bake until the centre reaches 165°F/74°C and is set a short 10 15 minute rest after baking also helps the custard finish setting.
These small technique fixes are what turn a good bake into a great one.
Can I make this vegetarian, gluten-free, or otherwise swap ingredients?
Yes omit the meat and add sautéed spinach, mushrooms, tomatoes or extra cheese for a vegetarian version, and swap bread for gluten-free loaf slices or use 3 cups thawed shredded hashbrowns for a potato-forward variation.
For dairy-free, try unsweetened oat or soy milk and vegan cheese, though texture and richness will differ slightly, so taste and adjust seasoning. These swaps keep the same assembly method, so both beginners and pros can adapt the casserole easily.
How long will leftovers keep and can I freeze the casserole?
Store baked leftovers covered in the fridge for 3 4 days; reheat portions in the microwave or oven (see reheating tips below) until piping hot. You can freeze the casserole either unbaked (assembled and tightly wrapped) for up to 2 months thaw overnight in the fridge and bake as directed or freeze baked, portioned pieces for 2 3 months and reheat from frozen.
Label with date and ingredients so you know what’s inside when you pull it out of the freezer.
What’s the best way to reheat single servings without drying them out?
For a quick fix, microwave a portion with a damp paper towel over it for 60 90 seconds on medium power to retain moisture; for crisper edges, warm at 325°F/160°C in an oven or air fryer (300 325°F) for 8 12 minutes, covered to start then uncovered briefly to finish.
If the centre seems dry, splash a teaspoon of milk over the piece before reheating little tricks like that keep the custard creamy rather than chalky. These methods work well whether you’re reheating for one or a crowd.
Easy Overnight Amish Breakfast Casserole Makeahe
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 420 kcal |
|---|---|
| Protein | 22 g |
| Fat | 26 g |
| Carbs | 26 g |
| Fiber | 1.5 g |
| Sugar | 6 g |
| Sodium | 700 mg |