Real Recipes From Real Home Cooks ®

egg casserole (overnight)

a recipe by
JBanana S.
Colorado Springs, CO

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.

serves 8 - 10
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For egg casserole (overnight)

  • 1
    dozen eggs
  • 1 can
    cream of mushroom soup
  • 1 can
    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

How To Make egg casserole (overnight)

  • 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.

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