A comforting Grilled Cheese Breakfast Casserole combining layers of toasted bread, melty cheese, and eggs, perfect for a cozy breakfast or brunch.

8 slices of bread (preferably day-old)

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

8 large eggs

1 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 tablespoon butter

Fresh parsley for garnish (optional)

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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
Arrange the bread slices in the baking dish, overlapping them slightly.
Sprinkle half of the shredded cheddar cheese and mozzarella cheese over the bread slices.
In a medium bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until fully combined.
Pour the egg mixture evenly over the bread and cheese layers in the baking dish.
Top with the remaining shredded cheese.
Cover the dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the casserole is set.
Let it cool slightly before slicing. Garnish with fresh parsley, if desired.

You can add cooked bacon, sausage, or ham for extra protein.

For a vegetarian version, add sautéed spinach, bell peppers, or mushrooms.

Different cheeses like Swiss, provolone, or gouda can be used for variety.

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

Reheat leftovers by covering the casserole with foil and warming it in a 350°F oven for about 15 minutes.