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Overnight Egg Casserole

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."

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

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.