Overnight Egg and Cheese Casserole Recipe

overnight egg and cheese casseroles in oven

I always make this yummy egg and cheese casserole for breakfast on Christmas morning along with many other foods that have become Christmas day traditions. It puffs up so beautifully in the oven.

It's a family favorite. My niece especially looks forward to it every Christmas morning. Many people have been asking for the recipe lately. I found out my husband has been doing a bit of bragging about our morning feast!!! This dish is very simple and is assembled the night before so you just pop it in the oven in the morning.

The recipe calls for bread. Sandwich loaf white bread works the best to create a light fluffy casserole. I use whole wheat white bread. Sara Lee makes one you can find in most grocery stores. It's more nutritious than plain old white bread and still works well.

Himalayan pink salt is my go to salt for it's tasty flavor. I like to use sharp cheddar cheese or a blend of sharp and mild cheddar cheeses for bold taste.

Egg and Cheese Casserole
A Christmas morning tradition at our house!

6 slices of bread
2 cups shredded cheddar cheese
6 large eggs
2 cups light cream
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper

Grease a 2 quart casserole dish that has a lid. Trim the crust off of the bread. Cube the bread into 1 inch cubes and set aside. In a medium bowl, beat eggs. Add cream, salt and pepper. Mix well. Place half of the bread cubes in the greased casserole dish. Top with 1 cup of cheese. Add other half of the bread cubes. Top with second 1 cup of cheese. Pour the egg and cream mixture evenly over the bread and cheese. Cut the butter into small pieces and dot over the top of the casserole. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Bake covered for 45-50 minutes until the top is light golden brown. Serve right away. Serves 6. Enjoy!

Click here for my recipe page!🍲

Happy Holidays!❆

Jill

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