-
-
My review
Overnight Egg Casserole
LaVonne Propst
"When I know I'm going to have company for breakfast, this is the dish I serve. Because you prepare it the night before, all you have to do is pop it in the oven and you're free to make the juice and toast."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servingsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.
Share
Reviews
Read all reviews 810 Ratings
-
-
-
-
-
Most helpful positive review
3/23/2008
Long time recipe in our family. Used cream of chix and cheese for the soup, and also used Turkey sausage-don't know the difference! SO good, ALSO A MUST**put some soft goat cheese on top right...
Most helpful critical review
3/23/2008
I've been searching for a really great breakfast casserole for many months now. This recipe was good, but not great. I followed the recipe exactly as written; which is what I typically do the ...
Most helpful
Most positive
Least positive
Newest
3/23/2008
I've been searching for a really great breakfast casserole for many months now. This recipe was good, but not great. I followed the recipe exactly as written; which is what I typically do the ...
3/23/2008
Long time recipe in our family. Used cream of chix and cheese for the soup, and also used Turkey sausage-don't know the difference! SO good, ALSO A MUST**put some soft goat cheese on top right...
6/10/2007
I changed it slightly; I sized it down to 4 servings (which still made plenty), I used ground venison, wheat bread and didn't add the chickien broth. My husband, who hates egg bakes, had two la...
1/5/2008
I really liked this. I think the cream of mushroom soup is the key...plus I added extra mushrooms and also added sausage. It got rave reviews.
1/1/2010
Great! Very tasty. I cooked it in an 8x8 pan and came out thick. My husband and son ate all of it as soon as it came out of the oven.
2/1/2010
I prefer other recipes without the soup mix. My family did not like the consistance and prefers a more fluffy egg casserole. This is a great make ahead dish though.
12/16/2011
A little bland and a little too much sausage. I think a pound would be plenty. and I think it needs jazzed up with some peppers and onions.