Overnight Cheese and Egg Casserole

"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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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by nonnie4sj photo by nonnie4sj
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Sharon123 photo by Sharon123
Ready In:
1hr 20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

Questions & Replies

  1. Did anyone happen to measure the croutons? You can no longer find croutons in a 5 1/2 oz box (Pepperidge Farms). Also, when substituting bacon, how much was used? A pound? Thank you!
     
  2. How do I print this recipe?
     
  3. can you freeze this for a few days before backing?
     
  4. I have a ladies getaway trip coming up and would like to bring this as a made ahead of time breakfast for the first 2 mornings. Has anyone tried freezing this to put in oven later? And would I freeze totally unbaked or bake and then freeze?
     
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Reviews

  1. 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!!
     
  2. Mmmmm - good stuff! I used all cheddar and pepper jack and left out the swiss cheese. I loved the use of the herbed croutons instead of just bread cubes. This is easy to make and delicious - thanks for posting the recipe!
     
  3. This is probably the best egg casserole I've made yet! I love the flavor the croutons give and the addition of Swiss cheese really makes it stand out. And I can't forget to mention how easy it is to make!
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. I made this without the croutons and it was delicious. It was more like a quiche when done and helped to lower the calories. I did add 1 tablespoon of Mrs. Dash Original Seasoning; 4-5 white mushrooms-cleaned and sliced; 1/2 bag baby spinach-roughly chopped. I also grated 1/2 of a yellow onion. And I cut this down to 2 servings. It was delicious. Will definately make this again. Also served it with crusty, buttered French bread that had been toasted to a golden brown.
     
  2. I had vegetarian guests coming for brunch so I sautéed two 8oz packages of sliced baby bella mushrooms and used those in place of the sausage. Amazing!!! All the guests loved it!
     
  3. I used hot sausage, zesty Italian croutons, 1 cup almond milk, 1 large sauted onion. For the cheese blend: no swiss cheese, about half of the 3 1/2 cups cheese was sharp cheddar, the other half pepper jack. I really liked the extra spice! ?hank you for this great recipe!
     
  4. The second time I made this I used breakfast sausage & 1tsp dried rosemary - everything else I kept the same & it is *very* yummy!!!
     
  5. Absolutely amazing!! I added some chopped green chili's and ma try roasted Poblano peppers next time.
     

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