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Overnight Egg Casserole Recipe

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When I know I'm going to have company for breakfast, this is the dish I serve. Because you prepare it the night before, all you have to do is pop it in the oven and you're free to make the juice and toast.

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Overnight Egg Casserole Recipe

Prep: 15 min. + chilling Bake: 50 min.

Yield: 6-8 Servings

15 50 65

Ingredients

8 slices bread, cubed
3/4 pound shredded cheddar cheese
1-1/2 pounds bulk pork sausage or Johnsonville® Ground Sausage
4 eggs
2-1/2 cups milk
1 tablespoon prepared mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup chicken broth

Directions

Place bread cubes in a greased 13-in. x 9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 526 calories, 38 g fat (18 g saturated fat), 194 mg cholesterol, 1,134 mg sodium, 21 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Overnight Egg Casserole in Country December/January 1993, p49

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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