Overnight Breakfast
Make ahead breakfast casserole ready to bake in the morning
Servings: 12
Ingredients
- 4 cups large cubed stale bread
- ½ sweet red pepper, chopped
- ½ sweet yellow pepper, chopped or other colour pepper
- ½ leek, sliced lengthwise, then chopped or ½ mild onion
- 4 large mushrooms, sliced
- 2 large handfuls spinach, chopped
- 1 ½ cups cubed cooked ham
- 2 cups shredded old cheddar cheese
- 8 eggs
- 3 ½ cups milk
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp pepper
Instructions
- Cut bread into cubes or chunks and lightly toast in oven until no longer soft. Do not over toast. Arrange bread in large 9 x 13 baking dish or 2 smaller dishes.
- Chop peppers, clean and slice leeks or onion and mushrooms. Chop spinach. Cube ham. Scatter over bread chunks.
- Shred cheese and sprinkle evenly over casserole.
- Make custard by whisking together eggs, milk, dijon, salt and pepper. Pour over top of casserole. Cover with plastic wrap. Press down gently to ensure custard mixture completely coats casserole ingredients. Refrigerate over night.
- Preheat oven to 325° and ensure rack is set in middle of oven.
- Bake uncovered for approximately 60 minutes or until puffed up and set in centre. Reduce time by 10 minutes if making 2 smaller pans.
- Let rest at least 10 minutes before serving. Casserole will deflate slightly.