Go Back

Overnight Omelet

This recipe is the perfect overnight savory breakfast! 

Course Breakfast
Keyword bread, breakfast, casserole, ovenright


  • 3 tablespoons butter
  • 10 slices pepperidge farm hearty white bread (or a firm white sandwich bread)
  • 3 cup Monterey Jack cheese, shredded (12 ounces)
  • 8 large eggs
  • 3 cups whole milk
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • fresh ground pepper, to taste
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper (optional)


  1. Grease a 9x13" baking dish with cooking spray or butter and set aside.

  2. Spread the 3 tablespoons of butter onto one side of the bread slices. Then cut the bread into 1" cubes. 

  3. Place half of the brad cubes into the dish. Sprinkle with half of the cheese. Add the remaining bread cubes and then top with the rest of the cheese.

  4. In a medium sized bowl, whisk the eggs, milk, onion powder, salt, pepper, mustard and cayenne pepper. Pour over the brad and lightly press down to submerge. 

  5. Cover the dish and refrigerate for 8 hours or up to 36 hours. Bake uncovered at 350 degrees for 55 min. to 1 hour or until puffed and golden brown.