Eggstravaganza

Carolyn Mantia

"This dish is a perfect holiday dish. It is prepared the night before and can be baking while opening gifts or seeing where the Easter bunny hid eggs."
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Ingredients

10 h 35 m servings 481 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 256 mg
  • 85%
  • Sodium:
  • 1303 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Spray a deep 9x13-inch baking dish with cooking spray.
  2. Lay bread pieces into bottom of the prepared baking dish.
  3. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over bread.
  4. Whisk eggs, cream of celery soup, and milk together in a bowl until mixture is smooth. Spread 1 package of Cheddar cheese over sausage; pour egg mixture over the cheese. Spread remaining package of Cheddar cheese over the top of the casserole. Cover with foil and refrigerate overnight.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake casserole in the preheated oven until set, about 45 minutes; remove foil covering and continue baking until cheese topping is browned, about 15 more minutes. Let casserole stand 10 minutes before serving.

Footnotes

  • Cook's Notes:
  • I usually use an aluminum throw-away pan.
  • Spread bread pieces onto baking sheets and let stand for 1 hour to reduce moisture, if possible. The more stale the bread, the better.

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