Don’t Stress During Brunch with This Easy Overnight Egg Bake

If there was a magical way to take away some of the stress of cooking for a busy brunch party, you’d want to find out how. Immediately.

Vertical closeup image of a white plate and forks with a slice of casserole, dishes of cheese, and a blue towel on a gray surface.

We love hosting parties, and feeding the hungry tummies of family and friends with our favorite brunch recipes.

Cinnamon rolls, pancakes, potato hash

But with a hefty menu like that, it can get a little hair-pulling-hectic at times to pull off an amazing party. And keep your sanity.

Vertical image of white plates and forks and a glass baking dish with slices of casserole, a dish of cheese, and a blue towel on a gray surface.

So if you’re desperate for a super easy brunch idea, this egg casserole is your magical, tasty solution for a worry-free dish.

Magicians don’t tell their secrets. Good thing we’re just a bunch of hungry, empathizing cooks!

The trick is to prep everything the night before, and assemble the ingredients in the baking dish. All you have to do the morning of your feast is bake it in the oven.

Vertical image of a casserole dish with an egg bake, with parsley and bowls of cheese on a gray surface.

Loaded with veggies, meat, and cheese, this is a hearty egg bake that can feed that loud, lovable crowd you call family. And there might even be enough for second helpings.

Yeah – I’m calling you out, my brother, with your bottomless stomach!

Print
Vertical closeup image of a white plate and forks with a slice of casserole, dishes of cheese, and a blue towel on a gray surface.

Easy Overnight Egg Bake


  • Author: Nikki Cervone
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings

Description

Desperate for a super easy brunch idea? This make-ahead egg casserole is your tasty solution. Prep it the night before, bake in the morning.


Ingredients

  • 3 tablespoons butter
  • 1 cup sliced green onions, about 4 green onions
  • 2 medium bell peppers, chopped
  • 1 small head broccoli, cut into small florets
  • 1 1/2 cups chopped mushrooms
  • 1 1/2 cups chopped cooked meat (turkey, chicken, ham, sausage)
  • 2 cups shredded cheese
  • 1 dozen large eggs
  • 1/8 cup chopped fresh parsley
  • 1 3/4 cups whole milk
  • Salt and pepper, to taste

Instructions

  1. Grease a 13 x 9-inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add the spring onions. Let cook briefly until fragrant. Add the bell pepper, broccoli, and mushrooms. Cook until everything has just slightly softened, but still firm, about 2 minutes. Salt and pepper lightly.
  3. Arrange vegetables in the bottom of the baking dish. Top with the chopped meat. Sprinkle the cheese over the meat.
  4. Break the eggs into a large bowl. Add the chopped parsley and milk, and whisk together until evenly blended. Season lightly with salt and pepper. Pour this mixture over everything in baking dish. Cover, and refrigerate 8 hours or overnight.
  5. When ready to serve, uncover the baking dish, and let it come to room temperature as you heat the oven to 350°F. Bake for 55 to 65 minutes, or until the mixture is set and no longer jiggles, and the top is lightly browned.
  6. Let stand 10 minutes before serving. To serve, cut into squares.

Cooking by the Numbers…

Step 1 – Gather and Prep

Grease a 13 x 9-inch baking dish.

Horizontal image of a wooden cutting board with assorted chopped vegetables, a bowl of cheese, eggs, and a knife on a gray surface.

Using a sharp knife and a sturdy cutting board, slice the green onions and broccoli. Chop the bell peppers, broccoli, mushrooms, meat, and parsley.

Measure the shredded cheese, butter, eggs, whole milk, and salt and pepper.

Step 2 – Lightly Cook the Veggies

Horizontal image of a skillet with vegetables on a gray surface.

Heat the butter in a large skillet over medium heat. Add the scallions, cooking until fragrant. Mix in the remaining vegetables, sauteing them for just a couple minutes. They should be just a little soft, but still crunchy.

Step 3 – Assemble Filling

Horizontal image of vegetables, meat, and cheese in a glass baking dish on a gray surface.

Arrange the cooked vegetables in the bottom of the prepared pan. Scatter the meat on top. Evenly scatter the cheese on top of the meat.

Step 4 – Make the Egg Mixture

Horizontal image of a whisk in a bowl with a parsley and egg mixture on a gray surface.

Break the eggs into a large bowl. Add the chopped parsley and milk. Whisk together until evenly blended. Season lightly with salt and pepper.

Step 5 – Rest Overnight

Horizontal image of an egg, vegetable, and meat uncooked mixture in a glass dish on a gray surface.

Pour this mixture over everything in the baking dish. Cover, and refrigerate 8 hours or overnight.

Step 6 – Bake and Serve

Horizontal image of a casserole in a glass dish with bowls of cheese and parsley on a white towel on a gray surface.

When ready to serve, uncover the baking dish, and let it come to room temperature as you heat the oven to 350°F. Bake for 55 to 65 minutes, or until mixture is set and no longer jiggles, and the top and edges are lightly browned.

Prep Early, Party Easily!

You don’t need to wave a magic wand to make an effortless brunch dish. You only need to prep early, so you can actually enjoy your feast!

Horizontal closeup image of white plates and forks with slices of casserole, a dish of cheese, and a blue towel on a gray surface.

This make-ahead recipe is useful for any scenario. If you just want to enjoy a lazy morning and a delicious breakfast with minimal cleanup, this would be ideal.

Or, if you have a busy brunch to host with your friends, a one-dish meal would be most welcome to reduce the stress of cooking.

No secrets, no tricks, no gimmicks. Just one easy recipe, and planning ahead!

Not really a fan of the fillings we used? Use equal portions of whatever you like instead. Try cubes of tofu, cooked chicken, or bacon. And your veggie and cheese options are endless! Add some roasted vegetables instead, or try our zucchini, broccoli, and tomato saute as the filling.

What combo of ingredients will you choose to make? What are some of your other favorite egg-focused recipes you love to use? Share your thoughts in the comments below, please! And give this recipe a rating while you are down there!


Don’t forget to Pin It!

A collage of photos showcasing different views of an overnight egg bake.

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on September 16th, 2008. Last updated: June 1, 2018 at 12:26 pm.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Nikki Cervone

Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.

7 thoughts on “Don’t Stress During Brunch with This Easy Overnight Egg Bake”

  1. i lived in london for 4 years – and the rain and fog are not as bad as people claim them to be. i actually loved it there – and i am proud to say i didn’t own an umbrella for the vast majority of my sojourn over there 😉

  2. Shanna, you know my love of London! The fist day I moved there, it seemed as though I was in a monsoon! However, soon after, most of the rainy days that followed were very light and manageable, but I did enjoy staying indoors and cooking up tasty meals. To be honest, I think the rain this weekend was worse! So thank you for giving me a new recipe to try! I’m sure there will be tons of snowy days in a few months – and I’ll be constantly checking your blog for updates!

  3. Thanks for the comments, guys! Since you’ve both lived there, you know it better than I would–Amy, SO impressed you didn’t own an umbrella.

    Carrie, I’m loving your blog, too! 🙂

  4. That rain last weekend was pretty crazy, but I love the excuse to cuddle up on the couch and stay inside. We had a friend in town, though, so it was bad timing to be so wet! I think I like it better when it’s cold and snowy… although the cold and snow here lasts longer than I like. I don’t know what climate would actually keep me happy 😉

    This egg bake sounds tasty. I need to do brunch with friends soon… it would be so fun! I hope your internet is fixed by now!

  5. I am so with you about loving staying home on the couch. There’s nothing cozier than a rainy day at home! As far as snow–is it just me, or were the last two winters unending? I haven’t quite recovered from all our snowstorms last year (or the driving in them). Thankfully we’ve still got fall to enjoy. 🙂

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