Overnight Quiche

This is a no-crust, make-ahead breakfast casserole disguised as a quiche. Torn bread pieces replace pastry, soaking overnight in an egg-and-milk custard with fried sausage and cheddar cheese. By morning, the bread has absorbed everything and bakes up into a puffy, golden slab that feeds a crowd.

The overnight soak is what makes this work without a recipe for pie crust. The bread breaks down just enough to become part of the custard, creating a texture somewhere between a strata and a traditional quiche. Dry mustard in the egg mixture adds a subtle warmth that sharpens the cheese flavor without tasting obviously mustardy.

The cream of mushroom soup topping goes on right before baking, mixed with milk and poured over the top. It melts into a savory, creamy blanket that keeps the surface from drying out during the hour-long bake and adds an extra layer of richness.

This is built for holiday mornings, brunch gatherings, or any time you want a hot breakfast without doing anything before coffee.

Pro Tips

• Fry and drain the sausage completely. Excess grease in the casserole makes it heavy and greasy instead of custardy.
• Tear the bread into roughly one-inch pieces, not crumbs. You want enough structure to absorb the custard without dissolving entirely.
• Cover tightly overnight. Plastic wrap or a lid prevents the top from drying out in the fridge.
• Let it stand 10 minutes after baking. The custard continues to set as it cools, making slicing cleaner.

Variations

• Ham and Swiss: Swap sausage for diced ham and cheddar for Swiss cheese for a milder, more classic quiche flavor.
• Vegetarian version: Replace the sausage with sauteed mushrooms, spinach, and diced bell pepper.