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–+ servings
Overnight Veggie and Cheese Casserole filled with colorful vegetables and cheese

Overnight Veggie and Cheese Casserole

A savory, make-ahead casserole that combines fresh vegetables and cheese, soaked overnight for a quick, comforting brunch or dinner option.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Vegetable Mixture
  • 1 cup diced bell peppers (any color)
  • 1 cup diced onions
  • 1 cup diced tomatoes (seeds removed) pat dry so the casserole isn’t too wet
  • 2 cups chopped fresh spinach loosely packed
  • 1 loaf day-old bread, cubed (sourdough or French)
Egg Mixture
  • 6 large eggs
  • 1 cup milk (dairy or unsweetened plant milk) use unsweetened almond, oat, or soy if dairy-free
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Cheese Topping
  • 1 cup shredded cheese (cheddar, mozzarella, or a mix) reserve a few tablespoons for the top

Method
 

Preparation
  1. In a large bowl, combine the diced bell peppers, diced onions, seeded tomatoes, chopped spinach, and cubed bread. Toss gently to spread the bread pieces.
  2. In a separate bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until smooth and a little frothy.
  3. Pour the egg mixture evenly over the bread and vegetables. Stir gently so liquid coats all bread cubes. Press down lightly with a spatula to encourage absorption.
  4. Fold in most of the shredded cheese, keeping a small handful to sprinkle on top for a golden crust.
  5. Cover the bowl with plastic wrap and refrigerate for at least 6 to 12 hours.
Baking
  1. When ready to bake, preheat the oven to 350°F (175°C). Grease a baking dish and transfer the soaked mixture into it, smoothing the top and sprinkling the reserved cheese.
  2. Bake for 30 to 35 minutes, until the center is set and the top is golden brown.
  3. Let the casserole rest for 5 to 10 minutes before slicing.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 7gSodium: 400mgFiber: 3gSugar: 2g

Notes

Best served warm, cut into squares. It pairs well with salad, fresh fruit, or roasted potatoes. For heartier plates, add sautéed mushrooms or grilled tomatoes. Optionally, use gluten-free bread or substitute ingredients as desired.

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