Egg Casserole Overnight Recipes

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OVERNIGHT EGG CASSEROLE



Overnight Egg Casserole image

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

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

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.

OVERNIGHT CHEESE AND EGG CASSEROLE



Overnight Cheese and Egg Casserole image

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.

Provided by LilPinkieJ

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb pork sausage
1 (5 1/2 ounce) package seasoned croutons
1 1/2 cups cheddar cheese, shredded
1 cup swiss cheese, shredded
1 cup monterey jack pepper cheese, shredded
8 eggs
1 pint half-and-half
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon onion, minced
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 846, Fat 62.9, SaturatedFat 30, Cholesterol 405.7, Sodium 1233.4, Carbohydrate 25.1, Fiber 1.4, Sugar 2.1, Protein 43.6

SUPER EASY EGG CASSEROLE



Super Easy Egg Casserole image

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

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

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

OVERNIGHT EGG CASSEROLE



Overnight Egg Casserole image

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

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

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

LOADED OVERNIGHT BREAKFAST CASSEROLE



Loaded Overnight Breakfast Casserole image

A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!

Provided by SouthernMaster

Categories     Breakfast and Brunch     Potatoes

Time 10h

Yield 8

Number Of Ingredients 12

½ pound bulk pork sausage
2 (12 ounce) packages frozen pre-cooked hash brown patties, thawed
½ pound diced fully cooked ham
2 cups shredded Monterey Jack cheese
2 teaspoons dry mustard
1 ½ teaspoons onion powder
12 large eggs
1 ½ cups evaporated milk
½ cup half-and-half
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
  • Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
  • Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 22 g, Cholesterol 364.6 mg, Fat 41 g, Fiber 1.3 g, Protein 33.2 g, SaturatedFat 18.8 g, Sodium 1129.9 mg, Sugar 5.7 g

SLOW COOKER EGG CASSEROLE



Slow Cooker Egg Casserole image

Slow cooker egg casserole.

Provided by Paul Hiles

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 6h15m

Yield 12

Number Of Ingredients 10

cooking spray
2 (16 ounce) packages breakfast pork sausage
16 eggs
1 ¼ cups milk
1 tablespoon dry mustard
¾ tablespoon garlic powder
¾ tablespoon onion powder
1 pinch salt and ground black pepper to taste
1 (24 ounce) package frozen hash brown potatoes, thawed
24 ounces shredded Cheddar cheese

Steps:

  • Line a slow cooker with a slow cooker liner and spray with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
  • Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top.
  • Cook on Low until eggs are set, 6 to 8 hours.

Nutrition Facts : Calories 571.3 calories, Carbohydrate 13.7 g, Cholesterol 323.2 mg, Fat 42.1 g, Fiber 0.9 g, Protein 34.1 g, SaturatedFat 19.8 g, Sodium 1146.4 mg, Sugar 2.3 g

OVERNIGHT EGG CASSEROLE



Overnight Egg Casserole image

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

Provided by queen_jane

Categories     Breakfast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 821.8, Fat 60.1, SaturatedFat 26.3, Cholesterol 279.6, Sodium 1757.7, Carbohydrate 26.1, Fiber 0.9, Sugar 2.6, Protein 42.5

OVERNIGHT HAM AND EGG CASSEROLE



Overnight Ham and Egg Casserole image

I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. -Jennifer Howell, Fort Collins, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 9 servings.

Number Of Ingredients 9

4 cups frozen shredded hash brown potatoes, thawed
1 cup cubed fully cooked ham
1 can (4 ounces) chopped green chiles
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
6 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
Salsa, optional

Steps:

  • In a greased 8-in. square baking dish, layer the hash browns, ham, chiles and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.

Nutrition Facts : Calories 203 calories, Fat 11g fat (6g saturated fat), Cholesterol 175mg cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

OVERNIGHT MUSHROOM EGG CASSEROLE



Overnight Mushroom Egg Casserole image

Want to be sure your family's eggs are all ready at the same time on Christmas morning? Try this merry make-ahead breakfast casserole. I sometimes make it heartier by adding some dries beef with the bacon.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

5 tablespoons butter, divided
1/3 cup all-purpose flour
1-1/2 cups milk
1 jar (4-1/2 ounces) sliced mushrooms, drained
10 eggs
2/3 cup half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
10 bacon strips, cooked and crumbled

Steps:

  • In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside., In a large bowl, whisk the eggs, cream, salt and pepper. In a large skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. , Transfer to a greased 11x7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through.

Nutrition Facts : Calories 186 calories, Fat 14g fat (7g saturated fat), Cholesterol 205mg cholesterol, Sodium 301mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

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