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Overnight Egg Casserole

 Overnight Egg Casserole
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.
6-8 ServingsPrep: 15 min. + chilling Bake: 50 min.


  • 8 slices bread, cubed
  • 3/4 pound shredded cheddar cheese
  • 1-1/2 pounds bulk pork sausage or Johnsonville® Mild Ground Italian 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


  • 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,

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Overnight Egg Casserole (continued)

Nutritional Facts: 21 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.