egg casserole (overnight)
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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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yield
8 - 10
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For egg casserole (overnight)
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1dozen eggs
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1 cancream of mushroom soup
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1 cancream of potato soup
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1soup can of milk
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1 1/2 cvelveeta cheese
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8 to 16 ozmild italian sausage, breakfast sausage, bacon or ham
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1 boxcroutons
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4 ozswiss cheese, shredded
How To Make egg casserole (overnight)
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1Spray 9x13 baking dish with non-stick spray. Pour croutons into baking dish and arrange in an even-ish layer.
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2Cook the sausage, bacon or ham thoroughly; drain well.
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3While 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.
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4Pour entire mixture over the croutons in the baking dish. Refrigerate overnight.
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5TO 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for EGG CASSEROLE (OVERNIGHT):
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