Rise & Shine Casserole

This overnight breakfast casserole is built for lazy mornings. Toss bread cubes and cheddar in a dish, pour an egg-and-milk custard over everything, cover, and stash it in the fridge. When you wake up, it goes straight into the oven.

The overnight soak is what transforms this from a soggy egg bake into a proper strata. The bread cubes absorb the custard slowly, swelling up and melding with the cheese so every bite is creamy and cohesive rather than wet in the middle with dry spots on top.

Day-old bread is specified for a reason. Fresh bread turns mushy too fast and loses all structure. Stale cubes hold their shape while still absorbing the custard fully.

A half teaspoon of prepared mustard adds a subtle tang that sharpens the cheddar flavor without tasting like mustard. It’s a trick from old-school cheese sauce recipes, and it works just as well here.

Kitchen Tips

• Let the casserole sit at room temperature for 20 minutes before baking for more even cooking
• It’s done when the top is puffed and golden and a knife inserted in the center comes out clean
• Let it rest 5 minutes after baking; it deflates slightly but the texture firms up

Variations

• Add browned sausage, cubed ham, or dried beef for a heartier version (the recipe suggests all three as options)
• Stir in sauteed peppers and onions for a Denver-style casserole
• Swap cheddar for Swiss cheese and add a layer of sliced tomatoes on top