Christmas mornings often mean feeding a full house with little time to spare.
Overnight casseroles let you assemble everything the night before so breakfast is ready to bake in the morning.
These 13 recipes use simple ingredients and common flavors that work for family gatherings.
Each one focuses on make ahead steps that fit into a normal holiday schedule.
Helpful Tips for Overnight Casseroles
A few simple steps make these Christmas breakfast casseroles easier to prepare and serve.
Assemble the Night Before
Combine the bread, eggs, milk, and mix-ins in your baking dish the evening prior. Cover and refrigerate so the flavors blend while you sleep.
Choose Sturdy Bread
Use day-old French bread or sourdough cubes. Softer bread can turn mushy after soaking overnight.
Check the Bake Time
Pull the dish from the fridge 30 minutes before baking. Test the center with a knife to confirm it is fully set before serving.
Prep Garnishes Early
Chop herbs or cook sausage the day ahead and store them in the fridge. Add them just before serving to keep everything fresh.
Sausage and Apple Cinnamon Overnight Casserole
This casserole brings together savory sausage, tender apples, and warm cinnamon in one dish. It makes a hearty breakfast that feels special without much morning effort. The texture stays soft in the center with a lightly crisp top after baking.
It works well for Christmas morning or any busy holiday because everything comes together the night before. The flavors balance sweet apple and spice against rich sausage for a cozy start to the day.
Serves 4 people.
Ingredients
- 8 slices day-old bread, cubed
- 12 ounces breakfast sausage
- 2 medium apples, diced
- 1 teaspoon ground cinnamon
- 5 large eggs
- 1 1/2 cups milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Cook the sausage in a skillet over medium heat until browned and fully cooked. Drain any excess fat and set the sausage aside to cool slightly.
- In a medium bowl, combine the cooked sausage with the diced apples and ground cinnamon.
- Place the cubed bread in a greased 8-inch square baking dish. Spread the sausage and apple mixture evenly over the bread.
- In a separate bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and salt until smooth.
- Pour the egg mixture over the bread and sausage layers. Press down gently so the bread absorbs the liquid.
- Cover the dish and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Bake uncovered for 45 to 50 minutes until the center is set and the top is lightly golden.
Extra Tips
Use firm apples like Granny Smith so they hold their shape during baking. If the top browns too quickly, loosely cover the dish with foil for the last 15 minutes. Leftovers reheat well in a 325°F oven for 15 minutes. For a slightly sweeter version, drizzle a little extra maple syrup over individual servings. Course: Breakfast Cuisine: American Equipment: Skillet, Mixing Bowl, Baking Dish
Cranberry Orange Pecan French Toast Casserole
This overnight casserole brings bright citrus and tart cranberries together with toasted pecans for a breakfast that feels festive without much morning effort. Assemble it the night before so the bread soaks up the orange-scented custard, then bake it fresh on Christmas morning.
The result is a soft, custardy center with crisp edges and a light crunch from the pecans. It works well for small gatherings or as part of a larger holiday spread.
Serves 4 people.
Ingredients
- 6 cups cubed day-old brioche or French bread
- 4 large eggs
- 1 cup whole milk
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 tablespoons unsalted butter, melted
- Maple syrup, for serving
Instructions
- Cube the bread and place it in a greased 8×8 baking dish. Scatter the dried cranberries and half the chopped pecans over the bread.
- In a mixing bowl, whisk the eggs, milk, orange juice, orange zest, sugar, vanilla, and cinnamon until smooth. Pour the custard evenly over the bread mixture. Press down gently so all pieces are coated. Cover and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Remove the dish from the fridge and let it sit at room temperature for 15 minutes. Drizzle the melted butter over the top and sprinkle with the remaining pecans.
- Bake for 35 to 40 minutes until the top is golden and the center is set. Let it rest for 5 minutes before serving with maple syrup.
Extra Tips
Use day-old bread so it holds its shape after soaking. If the top browns too quickly, cover loosely with foil for the last 10 minutes. Leftovers reheat well in a 300°F oven for 10 minutes. For a milder orange flavor, reduce the zest by half. Course: Breakfast Cuisine: American Equipment: 8×8 Baking Dish, Mixing Bowl, Whisk
Ham and Swiss Dijon Strata
This strata combines cubed bread with diced ham and Swiss cheese in a mustard-spiked custard. It bakes into a savory, slightly tangy dish with a soft interior and lightly crisp top. The make-ahead format suits busy Christmas mornings when you want a warm breakfast without early prep.
The Dijon adds a gentle sharpness that balances the richness of the eggs and cheese. It works well for a small group or as part of a larger holiday spread.
Serves 4 people.
Ingredients
- 6 slices day-old bread, cut into 1-inch cubes
- 8 ounces diced ham
- 1 1/2 cups shredded Swiss cheese
- 4 large eggs
- 1 1/2 cups whole milk
- 3 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, softened
Instructions
- Grease an 8×8-inch baking dish with the softened butter.
- Spread half the bread cubes in the bottom of the dish. Top with half the diced ham and half the shredded Swiss cheese. Repeat the layers with the remaining bread, ham, and cheese.
- In a mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until smooth.
- Pour the egg mixture evenly over the layered bread, ham, and cheese. Press down gently so the bread absorbs the liquid.
- Cover the dish and refrigerate overnight.
- In the morning, remove the dish from the refrigerator and let it sit at room temperature for 20 minutes. Preheat the oven to 350 degrees F.
- Bake uncovered for 45 to 50 minutes until the center is set and the top is golden. Let it rest 5 minutes before serving.
Extra Tips
For a milder flavor, reduce the Dijon to 2 tablespoons. Leftovers reheat well in a 325-degree oven for 15 minutes. If the top browns too quickly, tent the dish with foil for the last 10 minutes of baking.
Course: Breakfast Cuisine: American Equipment: Baking dish, Mixing bowl, WhiskGingerbread Spiced Eggnog Casserole
This casserole brings the warm spices of gingerbread together with creamy eggnog for a breakfast that feels festive without extra effort. It works well for Christmas morning since you assemble everything the night before and simply bake it when you wake up. The result is a soft, custardy texture with notes of ginger, cinnamon, and molasses.
Serves 4 people.
Ingredients
- 6 cups cubed day-old bread
- 4 large eggs
- 2 cups eggnog
- 1/4 cup brown sugar
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for serving
Instructions
- Place the cubed bread in a greased 8×8 baking dish and spread it into an even layer.
- In a mixing bowl, whisk together the eggs, eggnog, brown sugar, molasses, ground ginger, ground cinnamon, ground nutmeg, vanilla extract, and salt until fully combined.
- Pour the eggnog mixture evenly over the bread cubes, pressing down gently so the bread absorbs the liquid.
- Cover the dish and refrigerate overnight.
- In the morning, remove the dish from the refrigerator and let it sit at room temperature while the oven preheats to 350 degrees.
- Bake uncovered for 35 to 40 minutes until the top is golden and the center is set.
- Dust with powdered sugar before serving.
Extra Tips
The molasses deepens the gingerbread flavor, so measure it carefully to avoid overpowering the eggnog. If the casserole seems too sweet for your taste, reduce the brown sugar by one tablespoon next time. Leftovers reheat well in a 300-degree oven for 10 minutes to restore the crisp top. Course: Breakfast Cuisine: American Equipment: Mixing Bowl, 8×8 Baking Dish, Whisk
Blueberry Lemon Cream Cheese Bake
This make-ahead casserole brings bright lemon flavor together with sweet blueberries and pockets of cream cheese. It works well for Christmas morning because you assemble everything the night before and simply slide it into the oven when you wake up. The result is a soft, custardy base with creamy bites and bursts of fruit.
Serves 4 people.
Ingredients
- 4 cups cubed day-old bread
- 4 large eggs
- 1 cup milk
- 8 ounces cream cheese, cut into small cubes
- 1 cup fresh or frozen blueberries
- Zest and juice of 1 lemon
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk the eggs, milk, lemon zest, lemon juice, sugar, and vanilla until smooth.
- Add the bread cubes to the bowl and gently stir until all pieces are coated with the egg mixture.
- Fold in the cream cheese cubes and blueberries, taking care not to mash the fruit.
- Transfer the mixture to a greased 8-inch square baking dish and press down lightly so the bread sits evenly.
- Cover the dish tightly with plastic wrap and refrigerate overnight.
- The next morning, heat the oven to 350 degrees. Remove the plastic wrap and bake for 40 to 45 minutes until the top is golden and the center is set.
- Let the bake rest for 5 minutes before serving.
Extra Tips
Use slightly stale bread so it soaks up the custard without turning mushy. If the lemon flavor tastes too sharp after baking, a light dusting of powdered sugar on top balances the tartness. Leftovers reheat well in a 300-degree oven for 10 minutes. Course: Breakfast Cuisine: American Equipment: Baking Dish, Mixing Bowl, Whisk
Bacon and Brussels Sprouts Holiday Casserole
This casserole combines crispy bacon with tender Brussels sprouts for a savory breakfast that feels special enough for Christmas morning. The overnight rest lets the bread soak up the egg mixture, so all you need to do is bake it fresh when everyone wakes up.
It delivers a mix of smoky, slightly earthy flavors with a soft custard base and golden cheese top. The Brussels sprouts add a bit of texture without overpowering the dish.
Serves 4 people.
Ingredients
- 8 slices bacon, chopped
- 12 ounces Brussels sprouts, trimmed and halved
- 5 large eggs
- 1 1/2 cups milk
- 6 cups cubed day-old bread
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
- Add the olive oil to the skillet if needed, then add the Brussels sprouts. Cook for 5 to 7 minutes until they start to brown and soften. Remove from heat.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Grease a baking dish and spread the bread cubes evenly across the bottom. Scatter the cooked bacon and Brussels sprouts over the bread, then sprinkle the cheddar cheese on top.
- Pour the egg mixture evenly over the layers, pressing down gently so the bread absorbs some liquid.
- Cover the dish tightly and refrigerate overnight.
- The next morning, preheat the oven to 350 degrees. Uncover the casserole and bake for 40 to 45 minutes until the center is set and the top is golden.
Extra Tips
For the best texture, use slightly stale bread so it holds up after soaking. If your Brussels sprouts are very large, cut them into quarters before cooking to ensure they soften evenly. Leftovers reheat well in the oven at 325 degrees, though the sprouts may lose a little crispness. Course: Breakfast Cuisine: American Equipment: Skillet, Baking Dish, Mixing Bowl, Whisk
Maple Pecan Sweet Potato Breakfast Bake
This maple pecan sweet potato breakfast bake combines roasted sweet potato cubes with a maple custard and toasted pecans for a warm, make-ahead dish. It works well for Christmas morning since you can assemble everything the night before and simply bake it when you wake up.
The finished casserole has a soft, creamy center with a lightly crisp top from the pecans. Sweet potato gives it body and natural sweetness while the maple ties the flavors together without being overly rich.
Serves 4 people.
Ingredients
- 2 cups peeled and cubed sweet potatoes
- 4 cups cubed day-old bread
- 4 large eggs
- 1 1/2 cups milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 2 tablespoons melted butter
Instructions
- Place the sweet potato cubes in a microwave-safe bowl, cover, and cook for 4 minutes until just tender. Let them cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until smooth.
- Add the cooled sweet potato cubes, bread cubes, and half the chopped pecans to the egg mixture. Stir gently until everything is evenly coated.
- Grease an 8×8 baking dish and pour in the mixture. Drizzle the melted butter over the top and scatter the remaining pecans across the surface.
- Cover the dish tightly and refrigerate overnight.
- The next morning, heat the oven to 350°F. Uncover the dish and bake for 45 to 50 minutes until the center is set and the top is golden.
Extra Tips
For the best texture, use bread that is at least a day old so it absorbs the custard without turning soggy. If the sweet potatoes are still firm after microwaving, give them an extra minute. Leftovers reheat well in a 325°F oven for 10 minutes to restore the crisp pecan topping. Course: Breakfast Cuisine: American Equipment: Mixing Bowl, 8×8 Baking Dish, Microwave
Mushroom Gruyere and Thyme Strata
This savory strata brings earthy mushrooms, nutty Gruyere, and fresh thyme together in a make-ahead breakfast casserole. It works well for Christmas morning because you assemble everything the night before and simply bake it when you wake up. The result is a custardy interior with a golden, crisp top and balanced herbal flavor.
It fits holiday breakfast needs when you want something hearty but not overly sweet. The overnight soak lets the bread absorb the egg mixture fully, creating a tender texture that holds together nicely when sliced.
Serves 4 people.
Ingredients
- 6 slices day-old bread, cut into 1-inch cubes
- 8 oz cremini mushrooms, sliced
- 1 1/2 cups shredded Gruyere cheese
- 4 large eggs
- 1 1/2 cups milk
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a skillet over medium heat. Add the sliced mushrooms, salt, and pepper, then cook until the mushrooms release their liquid and turn golden, about 6 to 8 minutes. Stir in the thyme leaves and remove the skillet from the heat.
- Grease an 8×8-inch baking dish. Spread half the bread cubes in an even layer, followed by half the cooked mushrooms and half the shredded Gruyere. Repeat with the remaining bread, mushrooms, and cheese.
- In a mixing bowl, whisk together the eggs and milk until fully combined. Pour the mixture evenly over the layered bread and fillings, pressing down gently so the bread absorbs the liquid.
- Cover the dish and refrigerate overnight. In the morning, preheat the oven to 350°F and bake the strata uncovered for 45 to 50 minutes until the top is golden and the center is set. Let it rest for 5 minutes before serving.
Extra Tips
Use a firm bread like sourdough so it holds its shape after soaking. If the top browns too quickly during baking, loosely cover the dish with foil for the last 10 minutes. Leftovers reheat well in a 325°F oven for 15 minutes to restore crisp edges without drying out the custard. Course: Breakfast Cuisine: American Equipment: Skillet, 8×8 Baking Dish, Mixing Bowl
Chocolate Hazelnut Croissant Casserole
This casserole turns day-old croissants into a rich breakfast that feels special without much morning work. The chocolate hazelnut spread melts into the custard as it bakes, creating pockets of creamy filling between the crisp tops and soft centers.
It works well for Christmas morning because you assemble everything the night before. The finished dish has a tender, bread-pudding texture with toasted hazelnut pieces for crunch and a light chocolate flavor that is not overly sweet.
Serves 4 people.
Ingredients
- 5 medium croissants, torn into pieces
- 1/2 cup chocolate hazelnut spread
- 4 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chopped hazelnuts
- Powdered sugar for dusting
Instructions
- Tear the croissants and spread each piece lightly with chocolate hazelnut spread. Layer the pieces in a greased baking dish.
- In a mixing bowl, whisk the eggs, milk, sugar, vanilla, and salt until smooth. Pour the mixture evenly over the croissants, pressing down gently so the bread absorbs the liquid.
- Sprinkle the chopped hazelnuts over the top. Cover the dish and refrigerate overnight.
- In the morning, remove the dish from the refrigerator while the oven preheats to 350 degrees. Bake uncovered for 35 to 40 minutes until the top is golden and the custard is set. Let it rest for 5 minutes, then dust with powdered sugar before serving.
Extra Tips
Press the croissant pieces firmly into the custard before chilling so the bottom layer stays moist. If the top browns too quickly during baking, cover loosely with foil for the last 10 minutes. Leftovers reheat well in a 300-degree oven for 10 minutes. Course: Breakfast Cuisine: French Equipment: Mixing Bowl, Baking Dish, Whisk
Turkey Sausage and Kale Winter Casserole
This casserole combines savory turkey sausage with sturdy kale for a hearty morning meal that feels special without extra effort. It works well for Christmas breakfast because you can assemble everything the night before and simply bake it when everyone wakes up. The result is a warm, layered dish with tender bread cubes, flavorful sausage, and slight bitterness from the greens balanced by melted cheese.
Serves 4 people.
Ingredients
- 8 ounces turkey sausage, casings removed
- 2 cups chopped kale, stems removed
- 6 large eggs
- 1 1/2 cups milk
- 4 cups cubed day-old bread
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
- Add the turkey sausage to the skillet. Break it up with a spoon and cook until browned, about 5 minutes.
- Stir in the garlic and chopped kale. Cook for 2 minutes until the kale wilts slightly. Remove the skillet from heat and let the mixture cool for a few minutes.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper.
- Add the bread cubes, shredded cheddar cheese, and the sausage-kale mixture to the bowl. Stir until everything is evenly coated.
- Pour the mixture into a greased 9×9 baking dish. Cover tightly and refrigerate overnight.
- The next morning, preheat the oven to 350 degrees. Uncover the dish and bake for 45 minutes until the top is golden and the center is set. Let it rest for 5 minutes before serving.
Extra Tips
For best texture, use sturdy bread that holds up after soaking so the casserole does not turn mushy. If you want a milder green flavor, massage the kale with a pinch of salt before cooking. Leftovers reheat well in a 300-degree oven for 15 minutes. You can swap the cheddar for mozzarella if you prefer a milder cheese taste.
Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, 9×9 Baking DishAlmond Crusted Pear and Brie Bake
This almond crusted pear and brie bake brings together sweet pears and creamy brie in a make-ahead casserole that is ready to bake on Christmas morning. The almond topping adds a nice crunch that contrasts with the soft, custardy base. It works well for holiday breakfasts when you want something special without much morning effort.
The flavors lean lightly sweet with a hint of warmth from cinnamon, while the brie melts into the bread for a rich texture. Assemble everything the night before so the bread soaks up the egg mixture fully.
Serves 4 people.
Ingredients
- 6 slices day-old bread, cut into cubes
- 2 ripe pears, thinly sliced
- 8 ounces brie cheese, cut into small cubes
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup sliced almonds
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
Instructions
- Grease an 8×8 baking dish and spread the bread cubes evenly across the bottom.
- Layer the pear slices and brie cubes over the bread.
- In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until fully combined.
- Pour the egg mixture evenly over the bread, pears, and brie. Press down gently so the bread absorbs the liquid.
- In a small bowl, stir together the sliced almonds, brown sugar, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Cover the dish and refrigerate overnight.
- The next morning, preheat the oven to 350 degrees. Uncover the dish and bake for 35 to 40 minutes until the top is golden and the center is set.
- Let the bake rest for 5 minutes before serving.
Extra Tips
For the best texture, use pears that are ripe but still firm so they hold their shape during baking. If the top browns too quickly, loosely cover with foil for the last 10 minutes. Leftovers reheat well in a 300-degree oven for 10 minutes. You can swap the milk for half-and-half if you prefer a richer custard. Course: Breakfast Cuisine: American Equipment: 8×8 Baking Dish, Mixing Bowl, Whisk
Spiced Pumpkin and Walnut French Toast Casserole
This make-ahead casserole brings warm pumpkin and cozy spices to the breakfast table on Christmas morning. The walnuts add a pleasant crunch against the soft, custardy bread while the overnight rest lets the flavors blend without any extra work on the day you serve it.
It works well for a relaxed holiday breakfast because you assemble everything the night before and simply bake it when you wake up. The result is a lightly spiced dish with tender bread and toasted walnut pieces throughout.
Serves 4 people.
Ingredients
- 8 slices day-old French bread, cut into 1-inch cubes
- 1 cup pumpkin puree
- 4 large eggs
- 1 1/2 cups whole milk
- 1/3 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 2 tablespoons unsalted butter, melted
Instructions
- Place the bread cubes in a greased 8×8-inch baking dish and sprinkle the chopped walnuts evenly over the top.
- In a medium bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
- Pour the pumpkin mixture over the bread and walnuts, pressing the bread down gently so every piece is coated.
- Cover the dish tightly with plastic wrap and refrigerate overnight.
- The next morning, remove the dish from the refrigerator and let it sit at room temperature for 15 minutes while the oven preheats to 350°F.
- Drizzle the melted butter over the top, then bake for 45 to 50 minutes until the center is set and the top is lightly golden.
Extra Tips
For the best texture, use slightly stale bread so it absorbs the custard without becoming soggy. If you prefer a milder spice level, reduce the pumpkin pie spice by half a teaspoon. Leftovers reheat well in a 300°F oven for 10 minutes to restore crisp edges on the walnuts. Course: Breakfast Cuisine: American Equipment: 8×8 baking dish, Mixing bowl, Whisk
Red Pepper and Goat Cheese Mediterranean Strata
This strata brings together sweet red peppers and tangy goat cheese in a savory bread pudding that feels special without much morning effort. The overnight soak lets the flavors blend while you sleep, making it a practical choice for Christmas morning when you want a warm breakfast ready with minimal work.
The result is a soft, custardy center with crisp edges and bright Mediterranean notes from the peppers and olives. It slices neatly and reheats well if you have leftovers.
Serves 4 people.
Ingredients
- 6 cups cubed day-old bread
- 4 large eggs
- 1 1/2 cups milk
- 1 red bell pepper, diced
- 4 ounces goat cheese, crumbled
- 1 cup fresh spinach
- 1/4 cup sliced kalamata olives
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grease an 8×8 baking dish and spread half the bread cubes in an even layer.
- Scatter half the diced red pepper, spinach, olives, and goat cheese over the bread.
- Add the remaining bread cubes, then top with the rest of the red pepper, spinach, olives, and goat cheese.
- In a mixing bowl, whisk the eggs, milk, oregano, salt, and black pepper until well combined.
- Pour the egg mixture evenly over the layered ingredients, pressing down gently so the bread absorbs the liquid.
- Cover the dish and refrigerate overnight.
- In the morning, heat the oven to 350°F and bake uncovered for 45 to 50 minutes until the top is golden and the center is set.
Extra Tips
Let the strata rest for 5 minutes after baking so the layers hold together when sliced. If you prefer a milder flavor, reduce the olives to 2 tablespoons. Leftovers keep in the fridge for up to two days and reheat best in a 300°F oven to restore some crispness on top. Course: Breakfast Cuisine: Mediterranean Equipment: 8×8 baking dish, Mixing bowl, Whisk
