Overnight Bacon Brunch Casserole Recipe

Ingredients

• 12 slices brioche, cut into 1-inch cubes
• pound bacon, cut into -inch pieces (or more to taste)
• medium onion, finely chopped
• 1 green bell pepper, diced (Optional)
• 8 medium eggs (or more to taste)
• 1 cups milk
• 1 cup grated Cheddar cheese
• 1 teaspoon mustard powder
• teaspoon ground black pepper
• teaspoon salt

Directions

Step 1: Grease a 9x13-inch pan. Evenly layer the brioche cubes in the prepared pan.

Step 2: Cook the bacon in a skillet over medium heat, stirring occasionally until crispy and fully cooked, about 10 minutes. Remove from heat and allow the bacon to cool slightly. Be sure to reserve the rendered bacon fat.

Step 3: In the same skillet, heat a small amount of the bacon fat over medium-high heat. Saut the chopped onion and diced bell pepper until softened, about 5 to 7 minutes.

Step 4: In a large mixing bowl, beat the eggs. Add the milk, grated Cheddar cheese, mustard powder, black pepper, and salt. Stir to combine.

Step 5: Mix the cooked bacon and sauted onion-bell pepper mixture into the beaten egg mixture.

Step 6: Carefully pour the egg mixture over the brioche cubes. Stir gently to ensure everything is evenly distributed. Press down on the brioche cubes to make sure they are fully submerged in the egg mixture.

Step 7: Cover the pan and refrigerate for at least 8 hours or overnight. This will allow the brioche to soak up the egg mixture.

Step 8: Preheat the oven to 350F (175C). Bake the casserole on the middle rack until set and golden on top, about 45 to 55 minutes. A toothpick inserted into the center should come out clean when ready.

Step 9: Remove from the oven and let it cool for 5 to 10 minutes before serving.

Cook's Notes

• Do not use skim milk for this recipe; full-fat milk works best for richness and texture.
• For best results, let the casserole sit in the refrigerator overnight for the bread to fully soak up the egg mixture.

Nutrition Facts (per serving)