Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 

Overnight Egg Casserole

SUBMITTED BY: 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."
PREP TIME  15 Min
COOK TIME  50 Min
READY IN  1 Hr 5 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 8 slices bread, cubed
  • 3/4 pound Cheddar cheese, shredded
  • 1 1/2 pounds fresh, ground spicy pork sausage
  • 4 eggs
  • 2 1/2 cups milk
  • 1 tablespoon prepared mustard
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1/4 cup chicken broth

DIRECTIONS

  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.
ADVERTISEMENT

REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by SARAHNEVILLE
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 before baking. Everyone said it "Made" the dish. Almost too easy to be this good! Rave reviews from all that ate it!

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2007 by CAKESM8
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 large helpings and asked to have more the next morning. I will use this often!

2 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2008 by Stacy
Thought it was bland and runny, won't make again.

0 users found this review helpful


MORE MEMBER REVIEWS
 
www.allrecipes.com
ADVERTISEMENT
Want to know when there are new recipes on the site? SIGN UP NOW
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?