egg casserole (overnight)
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.
No Image
prep time
20 Min
cook time
1 Hr
method
Bake
yield
8 - 10
Ingredients
- 1 - dozen eggs
- 1 can cream of mushroom soup
- 1 can cream of potato soup
- 1 - soup can of milk
- 1 1/2 cups velveeta cheese
- 8 to 16 ounces mild italian sausage, breakfast sausage, bacon or ham
- 1 box croutons
- 4 ounces swiss cheese, shredded
How To Make egg casserole (overnight)
-
Step 1Spray 9x13 baking dish with non-stick spray. Pour croutons into baking dish and arrange in an even-ish layer.
-
Step 2Cook the sausage, bacon or ham thoroughly; drain well.
-
Step 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.
-
Step 4Pour entire mixture over the croutons in the baking dish. Refrigerate overnight.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Eggs
Category:
Meat Breakfast
Method:
Bake
Culture:
American
Ingredient:
Eggs
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes