Cheesy Overnight Egg Casserole

If you’re looking for an easy weekend brunch, this cheesy overnight egg casserole is the perfect solution! Tender broccoli and red peppers combined with creamy cheese, crispy bacon, and eggs makes this casserole a satisfying breakfast.




  1. Place the croutons in a 1 1/2 quart casserole dish sprayed with non stick spray.
  2. Cook the. bacon until nice and crispy, drain on paper towels and chop it up. Leave one tablespoon of bacon grease in pan and remove from heat.
  3. Combine eggs, milk, heavy cream, parsley and mustard in a large bowl and mix with a whisk.
  4. Saute the red pepper and broccoli in the same pan that you cooked the bacon in for about 3-4 minutes.
  5. Put the grated cheese on top of the croutons and pour the egg mixture on top. Be sure to mix both the cheeses as you put them in the dish. Add the red peppers and broccoli and lightly press into the egg mixture. Add the bacon to the top of the casserole. Cover with plastic wrap and refrigerate overnight. Bake at 325 degrees for 50-60 minutes.


Keywords: overnight egg casserole, egg casserole, bacon and vegetable egg casserole, overnight eggs

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