Easy Overnight Eggs

Easy overnight eggs are an easy make ahead recipe that works well for breakfast or breakfast for dinner! 

Easy Overnight Eggs make breakfast easy and delicious. They are easy to make and can be made for a crowd. They would be perfect for a simple weekend breakfast or brunch. 

My favorite way to serve overnight eggs though is for dinner. Yes, dinner. Breakfast for dinner is always a hit at my house. 

Serving breakfast for dinner is an easy inexpensive meal that everyone loves. You can serve pancakes, waffles, breakfast casserole, french toast casserole, or an easy make ahead egg dish like today’s recipe. 

Overnight eggs can be made in the morning or sometime during the day. Then you can just put them in the oven at dinner time. 

Serve with bread or fruit and you have a simple inexpensive dinner. 

Ingredients for easy overnight eggs

• cheese
• oil
• onions
• peppers
• mushrooms
• eggs
• flour or gf flour blend
• milk
• ham, cooked bacon, or cooked sausage (optional) 

Are overnight eggs gluten free? 

Overnight eggs contain flour so they are not gluten free, but they can easily be made gluten free by using a gluten free flour blend. I make them using Bob’s Red Mill 1 to 1 Flour Blend and it works great. 

Can overnight eggs be doubled or halved? 

Yes, you can easily make a double batch of overnight eggs to feed a crowd. Or you can cut the recipe in half and make it in an 8×8 pan. 

Do overnight eggs have to be made ahead?

No overnight eggs do not have to be made ahead. You can just make the recipe and bake it. 

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Yield: 12 servings

Easy Overnight Eggs

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Easy overnight eggs make an easy inexpensive breakfast or breakfast for dinner. They can be made gluten free for an easy make ahead gluten free meal.

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

• 4 cups shredded cheddar, colby jack, or Monterrey jack cheese
• 2 tablespoons oil
• 1/2 onion, diced
• 1 green, red, or yellow pepper, chopped
• 4 ounces mushrooms, cleaned and sliced
• 12 eggs
• 1/2 cup flour (or gluten free flour blend for gf version)
• 1 3/4 cup milk

Instructions

1. Grease a 9x13 baking dish.
2. Sprinkle half of the cheese in baking dish.
3. Heat oil in skillet. Add onions, peppers, and mushrooms. Cook over medium low heat until vegetables are tender.
4. Spread cooked vegetables over cheese.
5. Sprinkle remaining cheese over vegetables.
6. In a large bowl beat eggs. Whisk in flour and milk. Whisk until combined.
7. Pour over vegetables in baking dish.
8. Cover and refrigerate overnight or for 4-6 hours.
9. Remove from fridge.
10. Preheat oven to 350 degrees.
11. Uncover baking dish and back for 55-60 minutes or until mixture is set and top is lightly browned.
12. Let set for 5 minutes before cutting.

Notes

Cooked bacon, sausage, or ham can be added to make this more filling or stretch to serve more people. Sprinkle cooked meat over vegetable mixture before adding eggs.