Breakfast Casserole

Make-Ahead Morning Meals

Sharp Cheddar cheese, fresh herbs, and eggs create an irresistible Breakfast Casserole.

Breakfast Casserole
Makes 8 servings
  • 12 slices white sandwich bread
  • 2 cups shredded sharp Cheddar cheese
  • ⅓ cup chopped mixed fresh herbs
  • 8 large eggs, lightly beaten
  • 3 cups whole milk
  • 2 cups half-and-half
  • 2 tablespoons dry mustard
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • Garnish: chopped fresh chives, chopped fresh basil
  1. Spray a 13x9-inch baking dish with cooking spray.
  2. Line bottom of prepared pan with 6 slices bread. Sprinkle with cheese and herbs. Top with remaining bread slices.
  3. In a medium bowl, whisk together eggs, milk, half-and-half, mustard, salt, and pepper until frothy; slowly pour onto bread. Cover and refrigerate overnight.
  4. Preheat oven to 350°. Uncover casserole, and let stand at room temperature for 30 minutes.
  5. Bake until puffed and center is set, about 1 hour. Let stand for 10 minutes before serving. Garnish with chives and basil, if desired.

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!