Overnight Breakfast Casserole
This easy Overnight Breakfast Casserole is perfect for weekends or Christmas morning. Prep it the night before and in the morning, just bake!
- 6 slices center cut bacon
- 9 slices light bread, cubed (I used Pepperidge Farm light style oatmeal bread)
- 3 ounces 50% reduced fat sharp cheddar cheese, shredded (I use Cabot cheese)
- 8 large eggs
- 3 1/2 cups skim milk
- 1 1/4 teaspoons dry mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cook the bacon according to package directions. Allow to drain on paper towels and then chop or crumble into smaller pieces.
Mist a 9x13 baking dish with cooking spray. Spread the bread cubes across the surface of the dish and sprinkle the shredded cheese evenly across the bread cubes. In a large mixing bowl, whisk together the eggs, milk, mustard powder, salt and pepper until combined and smooth. Pour the egg mixture over the bread and cheese. Sprinkle with the crumbled bacon. Cover with plastic cling wrap or aluminum foil and refrigerate overnight.
In the morning, remove the casserole from the refrigerator 30 minutes before you plan to bake. Preheat the oven to 350 degrees.
Uncover the casserole and bake for 50-60 minutes or until the casserole seems mostly set and a toothpick inserted in the center comes out clean. Let stand for 10 minutes before cutting to serve. Cut into 8 pieces.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 slice) serving:
201 calories, 17 g carbs, 7 g sugars, 8 g fat, 3 g saturated fat, 17 g protein, 1 g fiber (from myfitnesspal.com)
MYWW SMARTPOINTS PER (1 slice) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
5 per (1 slice) serving (P+ calculated using the recipe builder on weightwatchers.com)
Adapted from Taste of Home