Overnight Egg Casserole

"This recipe is adapted from a Taste of Home recipe. Loved the use of the shredded hash browns instead of bread in the dish. Makes serving breakfast for a crowd a true delight. The O'brien style potatoes have onions and bell peppers added to them."
photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
Ready In:
1hr 15mins




  • Spray an 8-inch square baking dish with non-stick cooking spray.
  • Layer the hash browns, ham and cheeses.
  • In a large bowl, whisk together the eggs, egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover and refrigerate overnight.
  • Remove the casserole from the refrigerator 30 minutes before baking; preheat oven to 350 degrees.
  • Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean.
  • Allow to stand for 5 to 10 minutes before cutting into squares; serve with salsa on top.

Questions & Replies

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  1. This is a good casserole! I mixed it up the night before in about 10 minutes and then baked the next morning, what could be easier?! Next time I think I might brown the hashbrowns a little first. DH also requested there me more cheese added. Made for 8th Annual Photo Swap February 2010.
  2. Made this for my family for breakfast. I followed the recipe except I used all eggs instead of eggs and egg substitute. I also didn't add the dijon mustard(personal preference). We enjoyed this as it was something different for breakfast. It was also nice that I made it up the night before and just had to pull and pop in the oven in the morning.


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