Overnight Breakfast Egg Casserole with Bacon and Cheddar Step-by-step instructions

Before you start

Start by gathering all ingredients and measuring them accurately. Cut the day-old bread into even one-inch cubes. Cook the bacon until crisp, drain it on paper towels, and crumble it into small pieces.

Shred the sharp cheddar cheese from the block. Grease a nine-by-thirteen-inch glass baking dish with butter or non-stick cooking spray to prevent the eggs from sticking to the sides during the long bake.

Instructions

Assembly and Overnight Soak

1. 1Layer the Bread and Bacon
   Grease a nine-by-thirteen-inch glass baking dish. Arrange the cubed French bread evenly along the bottom of the dish. Sprinkle the cooked crumbled bacon and half of the shredded cheddar cheese evenly over the bread cubes, ensuring they are distributed into the crevices.
   Look for The bread, bacon, and cheese should form an even, colorful layer.
   Tip Use day-old bread to prevent the casserole from turning mushy.
2. 2Pour the Egg Custard
   In a large bowl, whisk the eggs together until completely smooth and combined. Pour the beaten eggs slowly and evenly over the bread and bacon layers. Top with the remaining shredded cheddar cheese. Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least eight hours.
   Look for The liquid should moisten all the bread cubes.
   Tip Press down gently on the bread with a spatula to help it absorb the liquid.

At the end of this phase, the bread cubes, crumbled bacon, and shredded cheddar are layered evenly in the baking dish, and the egg mixture is poured over the top.

The bread will begin to soak up the liquid immediately, and the entire dish must look well-moistened before it is covered tightly with plastic wrap and placed in the refrigerator.

The Oven Bake

3. 3Bake the Casserole
   Remove the casserole from the refrigerator and let it sit at room temperature for thirty minutes. Preheat the oven to 375°F (190°C). Remove the plastic wrap and bake the casserole uncovered for forty-five to fifty minutes. To cook the eggs completely through, ensure the center reaches an internal temperature of 160°F (71°C).
   Look for The cheese should be bubbling and golden-brown, and the center should not jiggle.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Tent with foil if the top browns too quickly before the center is set.

During this phase, the casserole bakes in the oven, filling the kitchen with a rich, savory aroma. By the end of the baking time, the edges of the casserole will puff up slightly, the center will lose its jiggle, and the cheddar cheese on top will turn a deep, bubbling golden-brown.

Garnish and Rest

4. 4Garnish and Serve
   Remove the baking dish from the oven. Sprinkle the chopped fresh herbs over the hot cheese. Let the casserole rest for ten minutes before slicing. This resting period allows the custard to set completely, making it much easier to cut into clean, neat portions.
   Look for The casserole will settle slightly and firm up during the rest.
   Tip Use a sharp serrated knife or a sturdy spatula to slice clean portions.

After removing the dish from the oven, the hot casserole is sprinkled with chopped fresh herbs. As the casserole rests, the puffed edges will settle slightly, and the custard will firm up, making it easy to slice clean, beautiful portions with a spatula without the pieces falling apart.

Common mistakes

One common mistake is using fresh, soft sandwich bread, which quickly dissolves into a soggy, mushy paste during the overnight soak.

Another error is baking the casserole directly from the cold refrigerator; cold glass dishes can shatter in a hot oven, and the center will cook unevenly. Always let the dish sit on the counter for thirty minutes to take the chill off before baking.

How to tell it’s done

To determine if the casserole is fully cooked, insert a knife or toothpick into the very center; it should come out clean without any wet egg clinging to it.

The center should feel firm to the touch and not jiggle when the dish is gently shaken. For food safety, the eggs must reach an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) on a digital meat thermometer.

• Egg dishes: 160°F (71°C) in the thickest part