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Overnight Egg Casserole

Rated as 3.8 out of 5 Stars

"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."
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Ingredients

1 h 5 m servings
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.

Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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 ...

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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 ...

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...

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...

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.

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.

Thought it was bland and runny, won't make again.

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.

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.