This recipe delivers exactly what it promises: a hearty, make-ahead breakfast that feeds a crowd and keeps everyone satisfied all morning. Overnight Breakfast Pie soaks bread in an egg mixture, layers in ham, broccoli, and Swiss cheese, is finished with a creamy white sauce and Parmesan, then baked until golden for a comforting, stick-to-your-ribs meal.
Overnight Breakfast Pie
4.1 from 7 votes
Perfect for busy mornings or overnight guests, this make-ahead pie bakes to a warm, satisfying breakfast that holds well and feeds a crowd.
8
servings
25
minutes
45
minutes
Ingredients
-
1 cup milk
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4 eggs, slightly beaten
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8 slices white bread, cut in half diagonally
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1 10-ounce package frozen chopped broccoli (or spinach), thawed and drained
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1 cup chopped fully cooked ham
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1 teaspoon dried parsley flakes
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1/2 teaspoon dried basil leaves
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1/8 teaspoon garlic powder
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1 cup shredded Swiss or Cheddar cheese
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1/4 cup grated Parmesan cheese
Directions
- Spray a 9- or 10-inch deep-dish pie plate with nonstick spray and set aside.
- In a shallow dish whisk together milk and eggs. Dip eight bread halves in the egg mixture, coating both sides, and arrange them to cover the bottom of the prepared pie plate. Reserve the remaining bread halves and egg mixture.
- Spread the thawed, drained broccoli over the bread layer and top with the chopped ham. Prepare a white sauce (see notes) or use a simple roux-based sauce: melt butter, whisk in flour, then gradually add milk until thickened. Stir in parsley flakes, basil and garlic powder. Pour the sauce evenly over the broccoli and ham, then sprinkle with shredded Swiss or Cheddar cheese. Dip both sides of the remaining bread halves in the remaining egg mixture.
- Arrange the dipped bread halves to cover the top of the pie and pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate overnight to allow the bread to absorb the egg and flavors. When ready to bake, preheat the oven to 350°F and sprinkle the top with grated Parmesan cheese.
- Bake at 350°F for 45 to 50 minutes, until the pie is puffed and golden brown. Let rest about 10 minutes before slicing and serving.
Notes on technique: cutting the bread into halves or cubes works well—halves create distinct layers while cubes absorb the custard evenly. For the white sauce, a basic roux (1–2 tablespoons butter and flour, then whisk in about 1 cup milk until thick) is easy and creamy. Season the custard and sauce lightly; the ham and cheeses add saltiness, so taste before adding extra salt.
This overnight casserole is ideal for feeding guests or simplifying busy mornings. Prepare it the night before, refrigerate, and bake in the morning for a warm, flavorful dish that holds well and reheats nicely.