Brunch Eggs

This make-ahead brunch casserole assembles the night before and bakes fresh in the morning. Sourdough bread layers with reduced-fat cheddar, Swiss cheese, and diced green chilies, then gets soaked overnight in a seasoned egg custard of egg substitute, skim milk, dry mustard, parsley, and pepper.

The overnight soak is what makes this work. The sourdough absorbs the custard completely, turning into a soft, savory bread pudding texture that sets up firm when baked. Dry mustard adds a subtle sharpness that wakes up the cheese flavor without tasting mustardy.

The casserole bakes covered for 50 to 55 minutes until the custard sets throughout. No runny centers, no dry edges. Cut into squares and serve straight from the dish.

Pro Tips

• Trim the crusts off the bread before layering. Crusts stay tough after the overnight soak and create chewy spots in the finished casserole.
• Press the bread gently into the custard before refrigerating. This helps the slices absorb the liquid evenly overnight.
• Use egg substitute that’s been fully thawed. Partially frozen substitute doesn’t blend smoothly with the milk and leaves uneven custard.
• Let the dish sit at room temperature for 15 to 20 minutes before baking. A cold casserole straight from the fridge takes longer to bake and cooks unevenly.

Variations

• Whole egg version: Use 8 beaten eggs instead of egg substitute and whole milk instead of skim for a richer, more traditional strata.
• Meat addition: Layer in crumbled cooked sausage or diced ham between the bread layers for a heartier casserole.
• Spinach and feta: Replace the green chilies and Swiss with thawed spinach and crumbled feta for a Mediterranean twist.