Egg Casserole (overnight) Recipe

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JBanana S.


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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8 - 10
20 Min
1 Hr


  • 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
  • 4 oz
    swiss cheese, shredded



  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.

Printable Recipe Card


Main Ingredient: Eggs
Regional Style: American

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