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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2009

      55

      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)

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    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
    66%
    Total Fat 62.9 g
    96%
    Saturated Fat 30.0 g
    150%
    Cholesterol 405.6 mg
    135%
    Sodium 1233.4 mg
    51%
    Total Carbohydrate 25.0 g
    8%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.1 g
    8%
    Protein 43.6 g
    87%

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