Overnight Broccoli Cheddar Breakfast Casserole

Easy and simple to make, this broccoli cheddar breakfast casserole is one the whole family will love! Assemble the night before and bake off in the morning, making it perfect for parties and brunch. Vegetarian.

Two plates filled with Broccoli Cheddar Breakfast Casserole and a baking dish in the background.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out. Or, you can try something like this dairy free frittata instead!

Spring fever has officially set in. The sun is shining, the birds are chirping. As for me? I’m in full on brunch mode. Like, I want to invite all the people over all the time for brunch.

Now, as far as the food goes, I am definitely a savory brunch kind of girl. Don’t get me wrong, I want muffins, fruit and the like as part of the spread too.

But the main component? Needs to be savory. And preferably include some kind of carbs. ♡

Which leads us to this broccoli cheddar breakfast casserole. You all seem to absolutely love overnight bakes – this berries and brie breakfast bake is still a reigning favorite on the site.

So I decided it was high time to create a completely savory version. With broccoli and cheddar.

And just like the other recipe, this entire casserole is prepped the night before. 100% assembled. You let it sit overnight in the fridge and then bake it off when ready to enjoy in the morning.

So you can hang out with friends or family and sip on some coffee (or a mimosa!) while it bakes away. Most excellent indeed.

Bread, eggs and milk on a white surface, and a baking dish filled with Broccoli Breakfast Casserole.

Tips & Tricks For This Broccoli Cheese Breakfast Casserole

  1. After the casserole is done baking, be sure to let it stand untouched for about 10 to 15 minutes before serving. This gives it a chance to set up.
  2. I love to add the red bell pepper for a pop of color (and because I love them and they pair so well with the other flavors here), but you could certainly just use extra broccoli instead.
  3. Don’t have any white cheddar on hand? Orange cheddar works too.
  4. You can also use any other sort of heartier loaf. I love the whole wheat, but I’ve also made this with an oat-y multigrain bread and it’s fantastic both ways.

And now, we brunch!

Two white plates filled with Broccoli Cheese Breakfast Casserole with a baking dish to the side.

Additional Breakfast Casserole Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

An easy broccoli cheddar breakfast casserole recipe that the whole family will love! Assemble the casserole the night before and bake off in the morning!

Overnight Broccoli Cheddar Breakfast Casserole

Yield: about 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Easy and simple to make, this broccoli cheddar breakfast casserole is one the whole family will love! Assemble the night before and bake off in the morning, making it perfect for parties and brunch. Vegetarian.


For the veggies:

  • 1 ½ tablespoons olive oil
  • 1 medium red bell pepper, sliced
  • 3 cups bite-sized broccoli florets
  • ¼ teaspoon fine sea salt
  • pinch of pepper

For the casserole:

  • 4 large eggs
  • 1 ⅓ cups unsweetened plain almond milk (or regular milk)
  • ¼ teaspoon fine sea salt
  • pinch of pepper
  • 5 cups cubed (¾-inch pieces) whole wheat bread*
  • ½ cup thinly sliced green onions
  • 5 to 6 ounces mild white cheddar cheese, cut into ½ inch cubes


For the veggies:

  1. Set a medium skillet over medium heat. Add in the olive oil. When hot, add in the pepper, broccoli, salt and pepper. Cook for about 4 to 5 minutes, until crisp tender. Remove from the heat and let cool for 5 to 10 minutes.

For the casserole:

  1. Spray a 2 to 3-quart baking dish with olive oil or nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the eggs, milk, salt and pepper until well combined. Set aside.
  3. Add half of the bread cubes to the bottom of the prepared baking dish. Top evenly with half of the cooled broccoli mixture, half of the green onions and half of the cheddar cheese. Top with the remaining half of the bread cubes, the broccoli mixture, the green onions and the cheese. Evenly pour the egg mixture over the top.
  4. Cover the dish tightly with plastic wrap and transfer to the refrigerator. Let sit for at least 8 hours or overnight.

When ready to bake:

  1. Preheat the oven to 375ºF.
  2. Remove the plastic wrap from the baking dish and then cover with foil. Bake for 20 minutes, then remove the foil and bake for another 20 to 25 minutes. The casserole should be golden brown on top and should not really “wiggle” if you shake the pan gently.
  3. Let stand for 10 to 15 minutes before serving.


*Try to use at least one day old bread for this recipe.

Prep time does not include time to let the base sit overnight in the fridge.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 147mgSodium: 565mgCarbohydrates: 25gFiber: 5gSugar: 5gProtein: 16g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.