On the one hand, casseroles that you can throw together the night before make life really simple the next morning.
On the other hand, there are some mornings where a casserole sounds really, really scrumptious, but you didn’t have the foresight to prepare one the night before.
Granted, there are a few “day of” casseroles that work out okay, like this Walnut French Toast Bread Pudding Casserole that I whipped up on a whim one Saturday morning.
But most of the time egg casseroles with any sort of bread involved need the time to soak. Overnight time to soak. Save these casseroles for the season where meal planning is inevitable – Christmas morning, Easter morning, vacations, etc.
In fact, we have a holiday morning coming up, don’t we?
New Year’s Day (perhaps after a few too many libations?) would be the perfect time to have this egg casserole prepped and ready to throw in the oven for an easy January 1st breakfast!
- 1 tablespoon butter
- 10 large eggs
- 2-1/2 cups milk
- 1 French baguette
- 1 cup chopped fresh spinach
- 6 slices of crispy bacon, crumbled
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 8-oz sharp cheddar cheese, cubed
- ¼ cup fresh Italian parsley, minced
- ½ medium onion, diced
- 2 green onions, diced
- Butter a 9×13″ baking dish. Cube the baguette (roughly cut is fine), and place it on the bottom of the buttered baking dish. Layer the cheese, spinach, bacon, onions and parsley on top.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and Worcestershire. Pour the egg mixture over top of the layers in the casserole dish, and then gently press down on the bread to make sure each piece has been soaked.
- Cover the casserole tightly with aluminum foil, and let it sit overnight in the fridge.
- The morning of, preheat your oven to 375°F and bake the casserole covered for 45 minutes. Uncover the casserole, and then continue baking for another 15 minutes, or until the cheese has melted and the casserole is bubbly and set.
- Let the casserole rest for 15 minutes before cutting and serving.
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