Overnight egg bake – a combination quiche, fritatta and bread pudding – calls for 1 pound of cooked pork sausage or ham, a dozen eggs, 2 1/4 cups of milk, 2 cups of bread cubes and 8 ounces of shredded cheese. Common additions include onions, bell pepper, tomatoes and parsley.
Grease a large baking dish with butter or margarine. In a large mixing bowl, whisk until frothy. Season lightly with salt and pepper, and stir in milk, bread cubes and cheese.
If desired, sauté diced onions, bell pepper, tomatoes and parsley until the onion is tender. Add to the egg mixture, and stir in thoroughly.
Pour about two-thirds of the egg mixture into the baking dish. Add about half the cooked pork sausage or ham to the baking dish. Then add the rest of egg mixture and meat. Let the egg bake rest in the refrigerator for at least 8 hours but no more than 24.
Take the egg bake out of the refrigerator at least half an hour before cooking. Preheat the oven to 350 degrees F. Decorate the top of the egg bake with more cheese and paprika, and bake for 30-60 minutes, depending on how you like your eggs.
Let rest about 10 minutes before serving.