Overnight Egg Casserole
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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. from tasteofhome.com
- Ready In:
- 1hr 5mins
- Serves:
- Units:
ingredients
- 8 slices bread, cubed
- 3⁄4 lb shredded cheddar cheese
- 1 1⁄2 lbs pork roll of pork sausage or 1 1/2 lbs Italian sausage
- 4 large eggs
- 2 1⁄2 cups milk
- 1 tablespoon prepared mustard
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1⁄4 cup chicken broth
directions
- 1. Place bread cubes in a greased 13x9-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.
- 2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.
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RECIPE MADE WITH LOVE BY
@queen_jane
Contributor
@queen_jane
Contributor
"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. from tasteofhome.com"
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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. from tasteofhome.com
