Creamy Overnight Egg Casserole with Chives
A creamy, comforting egg casserole soaked overnight for a rich custard texture, enhanced with fresh chives. Perfect for Easter brunch or any relaxed morning gathering.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 8 hours 1 hour (including overnight soak and baking time)
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 6 cups cubed day-old French bread or sourdough
- 8 large eggs, room temperature
- 2 cups heavy cream or half-and-half
- 1 cup shredded sharp cheddar or Gruyère cheese (optional but recommended)
- 1/4 cup fresh chives, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- Optional: 1/2 cup cooked bacon or sausage crumbles
- Optional: swap cheddar for mozzarella for a milder flavor
Instructions
- Grease your 9×13-inch baking dish with 2 tablespoons of melted butter.
- Cube the day-old French bread into roughly 1-inch cubes and spread evenly in the prepared baking dish.
- In a large bowl, whisk together 8 large eggs, 2 cups heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until well combined and slightly frothy. Stir in cheese if using.
- Pour the egg mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid.
- Scatter the finely chopped fresh chives over the top, reserving some for garnish. Add cooked bacon or sausage if desired.
- Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight.
- Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit at room temperature for 15 minutes.
- Bake uncovered for 45 to 50 minutes until the top is golden brown and the center is set but slightly jiggly.
- Let the casserole cool for 5-10 minutes before slicing. Garnish with reserved chives and serve warm.
Notes
Use day-old or stale bread to avoid sogginess. Room temperature eggs and cream blend better. Soaking overnight is ideal for creamy texture but 2-3 hours works in a pinch. Tent with foil if edges brown too quickly. Cheese adds depth; Gruyère or sharp cheddar recommended. Reserve chives for garnish.
Nutrition
- Serving Size: 1 slice (1/8th of ca
- Calories: 320
- Sodium: 450
- Fat: 25
- Carbohydrates: 12
- Fiber: 1
- Protein: 18
Keywords: egg casserole, overnight casserole, brunch recipe, creamy egg bake, Easter brunch, chives, easy breakfast