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    You are in: Home / Recipes / Overnight Cheese and Egg Casserole Recipe
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    Overnight Cheese and Egg Casserole

    Overnight Cheese and Egg Casserole. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    LilPinkieJ's Note:

    This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.

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    Units: US | Metric


    1. 1
      Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
    2. 2
      In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
    3. 3
      In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
    4. 4
      Cover, and refrigerate overnight.
    5. 5
      The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
    6. 6
      Let sit for 20 minutes before serving.

    Ratings & Reviews:

    • on January 26, 2009


      A++++++!!! This deserves 10 stars. I halved the recipe and made it for 2 people and they both said it tasted better than the restaurant they always eat at. I did not have the monterey jack so I just added extra swiss and cheddar. I used garlic and butter flavored croutons. Since I made it the night before all the croutons soaked in the egg and added extreme flavor. I added some chopped green peppers to the top. This will become a defenite keeper. This would be good to make for church brunches or breakfast. Thank you so much Jess for the recipe!!! Highly recommend trying this and you wont be dissappointed!!

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    • on April 25, 2009


      I love this easy recipe. I made a few alterations the second time around. I only used 1/2 lb of sausage and cut the cheese down to 2 cups ( 1 pkg) of a mexican blend. This recipe makes great leftovers for a quick breakfast throughout the week.

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    • on March 10, 2009


      Very yummy! Even my picky kids ate it and asked for more. It didn't say, but I'm guessing that you're supposed to uncover it before baking. Because I had mine covered for the first 50 minutes, and then the eggs were still runny. So I uncovered it, and then had to bake it for another 30 minutes.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Overnight Cheese and Egg Casserole

    Serving Size: 1 (377 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 846.0
    Calories from Fat 566
    Total Fat 62.9 g
    Saturated Fat 30.0 g
    Cholesterol 405.6 mg
    Sodium 1233.4 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 1.3 g
    Sugars 2.1 g
    Protein 43.6 g

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