Egg Casserole (overnight) Recipe

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EGG CASSEROLE (OVERNIGHT)

JBanana S.

By
@JBanana

I love casseroles like this for when company visits, busy weekends and anytime we just want something a little special. Leftovers warm up nicely in the microwave - a great lifesaver when herding a kid out the door for school and yourself to the office. I never add salt or use onion or garlic salt since the soups and cheeses add enough for us.


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Serves:

8 - 10

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1
dozen eggs
1 can(s)
cream of mushroom soup
1 can(s)
cream of potato soup
1
soup can of milk
1 1/2 c
velveeta cheese
8 to 16 oz
mild italian sausage, breakfast sausage, bacon or ham
1 box
croutons
4 oz
swiss cheese, shredded

Directions Step-By-Step

1
Spray 9x13 baking dish with non-stick spray. Pour croutons into baking dish and arrange in an even-ish layer.
2
Cook the sausage, bacon or ham thoroughly; drain well.
3
While the meat is cooking, mix together the eggs, soups, milk and cheeses. When meat is done and drained, add it to the egg mixture. Mix well.
4
Pour entire mixture over the croutons in the baking dish. Refrigerate overnight.
5
TO BAKE: Preheat oven to 350 and bake for 1 hour.
OPTIONS: Use pepper jack cheese and/or green chilies to add a kick. Season with garlic and/or onion for a Denver omlette taste. We like bacon/swiss cheese/onion twist and Italian sausage, mozzarella cheese, Italian seasoning with marinara sauce on the side.

About this Recipe

Main Ingredient: Eggs
Regional Style: American