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“Having guests overnight? Want a fabulous breakfast but don't want a lot of work in the morning. Make this casserole the night before, bake in the morning and serve with fresh fruit and impress your guests.”
1hr 45mins

Ingredients Nutrition


  1. Butter/spray a 9x13 pan.
  2. Chop pepper, onion and garlic. Saute pepper, onion and garlic until onion are translucent and all are tender. Chop mushroom and add; saute for another minute or so. Remove from heat and set aside.
  3. While the above is cooking, prepare the layers of the casserole:
  4. Trim the crust off 12 slices of sandwich bread.
  5. Butter one side of 6 slices of bread and put buttered side down to line the pan.
  6. Place 6 slices of cheddar cheese on top of the bread to create a second layer.
  7. Pre-cook meat until just barely cooked. Cool slightly, chop and arrange meat over the cheddar cheese for the third layer. Meat type is your personal preference and .5 to 1 lb can be used, again based on your preference.
  8. (If you like you can add half of the pepper/onion saute mixture or save all for the egg mixture. I personally like adding half of the mixture here.).
  9. Butter one side of the remaining 6 slices of bread and place buttered-side up as the final layer. Any cheese pieces or bread crumbs can be added on top if you want.
  10. Egg mixture:
  11. Beat 5 eggs.
  12. Add 1 can cream of mushroom soup.
  13. Add 1 cup milk.
  14. Add onion/pepper mixture and any seasonings you like, similar to making scrambled eggs.
  15. Beat mixture completely. Pour evenly over layers. Cover tightly with aluminum foil and refrigerate overnight.
  16. AM - Preheat oven to 325 degrees. Bake casserole for 1 1/2 to 2 hours uncovered. Let sit for a few minutes before slicing and serving. Serving can be 6 (large portions) or 12 (smaller portions). 12 works well if serving fruit and other breakfast items.

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