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Overnight Egg Casserole

Total Time

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

Makes

8 servings

This is my go-to breakfast dish when hosting overnight guests for the holidays. Because it is prepared the night before, all you have to do is pop it in the oven in the morning. —LaVonne Propst, Sweet Home, Oregon
Overnight Egg Casserole Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Place bread cubes in a greased 13x9-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.
  2. 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.

Nutrition Facts

1 piece: 526 calories, 38g fat (18g saturated fat), 194mg cholesterol, 1134mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 25g protein.

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