Egg Casserole Overnight Recipes

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OVERNIGHT EGG CASSEROLE

This is my go-to breakfast dish when hosting overnight guests for the holidays. Because you prepare it the night before, all you have to do is pop it in the oven in the morning. -LaVonne Propst, Sweet Home, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8



Overnight Egg Casserole image

Steps:

  • 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., 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.

Nutrition Facts : Calories 526 calories, Fat 38g fat (18g saturated fat), Cholesterol 194mg cholesterol, Sodium 1134mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 25g protein.

8 slices bread, cubed
3/4 pound shredded cheddar cheese
1-1/2 pounds bulk pork sausage or Italian sausage
4 large eggs
2-1/2 cups whole milk
1 tablespoon prepared mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup chicken broth

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.

Provided by PaulaG

Categories     < 4 Hours

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 10



Overnight Egg Casserole image

Steps:

  • 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.

Nutrition Facts : Calories 259.4, Fat 12.4, SaturatedFat 6, Cholesterol 108, Sodium 208.8, Carbohydrate 20.8, Fiber 1.3, Sugar 0.3, Protein 16.3

4 cups frozen hash brown potatoes, thawed (O'brien Style)
1 cup cubed cooked ham
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
3 eggs
3/4 cup egg substitute
1 (12 ounce) can evaporated milk
1/4 teaspoon pepper
1 teaspoon Dijon mustard
salsa

SUPER EASY EGG CASSEROLE

Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.

Provided by 5MOM

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 4

Number Of Ingredients 9



Super Easy Egg Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
  • Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 9.3 g, Cholesterol 324.7 mg, Fat 23.2 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 10.4 g, Sodium 728.3 mg, Sugar 2.4 g

1 cup shredded Cheddar cheese
6 eggs, whisked
6 slices bacon, diced
2 slices bread, cubed
⅓ red bell pepper, diced
2 green onions, chopped
3 tablespoons milk
½ teaspoon minced garlic, or to taste
salt and ground black pepper to taste

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