Overnight Veggie Egg Casserole

Prep Time

15 minutes

Prep Notes

This is one of our favorite holiday dishes because the prep work is done in the evening. The casserole is refrigerated overnight and then the first person up puts it in the oven to cook so the rest of us awake to delicious aromas and a hot breakfast!  This pairs well with the Overnight Gluten-free Coffee Cake.

Cooking Time

1 hour


Feeds 6


6 eggs

6 slices of bread cubed (My current favorite is Berlin Natural Bakery's Sprouted Spelt or Biblical Bread or Spelt Sourdough)

1 cup grated cheese

2 cups plain kefir (you can use milk or plain yogurt or a mix)

1-2 handfuls of chopped greens (spinach or kale works great, as do mustard greens)

1 cup of chopped veggies of choice (I've used peppers, broccoli, mushrooms--whatever you like or want to try)

Salt, pepper, and mustard powder(optional) to taste


1. Butter or oil a large casserole pan.

2. Combine eggs, bread, cheese, kefir, greens, and veggies in a bowl and stir thoroughly.  

3. Add seasonings to taste.

4. Pour into casserole dish, cover, and refrigerate overnight.

5. In the morning, cook for 1 hour in a 350 degree oven.  I often cook with the lid on, then take it off for the last few minutes so that the top browns nicely.

6.  Serve warm.  


1. This can also be made with pre-cooked breakfast sausage.  There are some delicious chicken sausages on the market that are particularly tasty.

2. Add or subtract amount of greens and veggies depending on your preference.  I tend to load up on the veggies, but if you are just beginning to eat greens, for example, you may want to include less of them.