Overnight Egg Casserole Recipe

4 2 4
Overnight Egg Casserole Recipe
Overnight Egg Casserole Recipe photo by Taste of Home
Publisher Photo

Overnight Egg Casserole Recipe

Read Reviews
4 2 4
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 50 min.

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

Nutritional Facts

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

  • 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 milk
  • 1 tablespoon prepared mustard
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup chicken broth
  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. Yield: 6-8 servings.
Originally published as Overnight Egg Casserole in Country December/January 1993, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOvernight Egg Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
star5760 User ID: 3375222 25241
Reviewed Dec. 21, 2013

"This was the worst breakfast casserole I have ever tasted. My husband and I ate one small piece and had to throw the rest in the garbage. I am a veteran cook, so it wasn't me!!"

MY REVIEW
ms11145 User ID: 1604521 10207
Reviewed Sep. 13, 2013

"easy casserole to prepare. Adaptable with various meats and cheeses"

Loading Image