Overnight Easy Omelet
A comforting overnight omelet casserole with cheesy, savory flavors, perfect for brunch or family breakfast, requiring minimal morning prep and baked to fluffy perfection.
Ingredients
Instructions
- Butter the bread slices.
- Arrange the buttered bread slices in a 9 x 13-inch pan, buttered side up.
- Beat together eggs, milk, and salt until well combined.
- Pour the egg mixture over the bread slices.
- Grate the Cheddar cheese and sprinkle on top of the casserole.
- Refrigerate overnight to allow the flavors to meld.
- Bake at 325°F (163°C) for 30 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also add vegetables like bell peppers or spinach for added nutrition. If you want a bit of spice, diced jalapeños or hot sauce can elevate the flavor. Make sure to use day-old bread for the best absorption of the egg mixture. This dish can be customized easily to suit your taste preferences.
Serving Suggestions
Serve the omelet casserole warm, garnished with fresh herbs like chives or parsley for added color. It pairs beautifully with a side of fresh fruit or a simple green salad. For a comforting breakfast, serve alongside Foolproof Dinner Rolls. This dish is perfect for brunch gatherings or a leisurely family breakfast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes, or bake in a preheated oven at 350°F (175°C) until warmed through. Avoid reheating multiple times to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Overnight Easy Omelet contains roughly 633 calories, with 16g protein, 87g carbohydrates, and 25g fat. It is an excellent source of calcium (53% of the Daily Value), vitamin A (35% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1476mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What type of bread works best for this recipe?
Sturdy bread varieties like sourdough, French bread, or whole wheat work best for this casserole. They absorb the egg mixture well without becoming too soggy. Avoid overly soft breads like white sandwich bread, as they may disintegrate during the soaking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).