Brunch has become kind of a big deal, and who doesn’t love easy make-ahead meals that will really wow your friends and family? We love overnight egg bakes or casseroles this time of year for both reasons. Some people might even call the sweet versions “bread pudding… but for breakfast.” We’re OK with that – especially when you’ve tightened up the ingredients to be better for you. Simply mix the ingredients the night before, then pop in a warm oven in the morning. Serve with a side of fruit or mixed greens, a pot of tea or coffee, and brunch is hearty, healthy and happily cozy. Perfect for guests, or for you to enjoy all week long.
Healthy Overnight French Toast from The Food Network
Ingredients
Main Dish:
Nonstick cooking spray, for coating baking dish
One 8-ounce whole wheat baguette, cut into twenty-four 1/4-inch slices
One 12-ounce can evaporated fat-free milk
1 cup reduced-fat (2-percent) milk
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon ground cinnamon
Pinch kosher salt
4 large eggs
Topping:
1/3 cup chopped pecans
1/4 cup plus 2 tablespoons pure maple syrup
1/8 teaspoon ground cinnamon
Instructions
1. For the French toast: coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices.
2. Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Pour the egg mixture over the bread slices, taking care to evenly coat the bread. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight.
3. In the morning, or whenever you’re ready to serve this dish, preheat the oven to 350 degrees F. Remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened.
4. Add the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes.
5. Once the dish is out of the oven but still warm, drizzle with the remaining 1/4 cup maple syrup and serve with sides of your choice (pssst: turkey bacon and fresh fruit salad are awesome with this).
Makes 6 servings.
Nutritional Info: Calories 358 | Protein 18g | Fat 10g | Carbs 52g
Nutritional information is provided by MyFitnessPal Recipe Calculator.
Paleo-Friendly and Grain Free Overnight Breakfast Casserole from PopSugar
Ingredients
Softened ghee, or butter, for greasing the slow cooker
1/2 pound bulk breakfast sausage, crumbled
6 ounces bacon, chopped
1/2 cup yellow onion, diced
1 pound white sweet potatoes, peeled and shredded
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
16 large eggs, beaten
1/2 cup almond milk
1/4 cup full-fat coconut milk
1 teaspoon sea salt
3/4 teaspoon dry mustard
1/4 teaspoon cracked black pepper
Green onions, for garnish
Instructions
1. Grease a slow-cooker insert well with palm shortening or softened ghee.
2. Cook the sausage, bacon, and onion in a skillet over medium-high heat for 10 to 12 minutes, until the sausage is browned and the onion is softened. Drain off the excess fat.
3. Place the shredded sweet potatoes in the slow cooker, and press them down slightly.
4. Add the meat and onion mixture and the bell peppers to the slow cooker.
5. In a large bowl, whisk together the eggs, milks, salt, mustard, and pepper. Pour into the slow cooker.
6. Cover and cook on low for 6 to 8 hours – ideally while you’re sleeping! Then you can wake up and serve this delish dish with a side of fruit, or mix up some guacamole for a unique take on the topping. You can definitely prep this in the morning and cook during the day to enjoy the casserole for dinner, too.
Makes 10 servings.
Nutrition info: Calories 375 | Protein 21.2g | Fat 28.4g | Carbs 8.2g
Nutritional information is provided by PopSugar.
Do you have a go-to “egg bake” recipe for hosting guests or busy weekends? Tell us in the comments below!
Keep Moving,
– Team FitStar
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