OVERNIGHT EGG BAKE WITH BREAD RECIPES

Steps:

• Lightly spray a 9x13-inch baking dish with cooking spray. Place the bread cubes in an even layer in the dish.
• In a large bowl, whisk together the eggs, milk, 1 tablespoon pure maple syrup or brown sugar, cinnamon, vanilla and salt. Pour the mixture evenly over the bread in the dish.
• In a small bowl, stir together the melted butter, maple syrup or brown sugar and cinnamon. Drizzle over the casserole.
• At this point, you can refrigerate the casserole overnight (covered) and bake in the morning, or let it rest for 20-30 minutes (in the refrigerator) and then bake right away.
• When you are ready to bake the casserole, preheat the oven to 350 degrees F. Cover the dish with foil and bake for 35 minutes. Uncover and bake for 10-20 minutes more, until the top is lightly browned and the casserole is set. Serve with fresh fruit and maple syrup, as desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.
• Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
• Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk melted butter, eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
• Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.