Thursday, August 14, 2008

OverNight Breakfast Casserole

I have made this recipe for several years. It is so easy to make and I never have any left overs! AND YOU CAN ASSEMBLE THIS THE NIGHT BEFORE YOU WANT IT AND LEAVE IT IN YOUR FRIG UNTIL MORNING!

The ingredient proportions are estimates. The more eggs, the firmer, and less likely to deflate, the casserole will be. Mushrooms tend to hold a lot of moisture, so if you use a lot of them, you may want to sauté them first to release some of their water. Sausage should be browned and cooked through first. We love Jimmy Deans Sage Sausage in this.


  • 6-10 eggs
  • 2-3 cups grated cheddar cheese
  • 6 slices bread, cut into cubes
  • 2 cups milk
  • Salt
  • Pepper
Additions, just add what you have in the frig!
  • 1 cup corn (cooked or frozen)
  • 1/2 cup left-over cooked whole potatoes chopped
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced green onions
  • 1 cup cubed ham and/or cooked Italian sausage ( Jimmy Dean's Yea!)
  • A few slices cooked bacon, chopped
  • 13 x 9 inch casserole dish


  1. Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese.
  2. Arrange bread on the bottom of your casserole dish
  3. Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish.
  4. Pour liquid mix into casserole dish and be sure it penetrated all the way to the bottom of pan.
  5. Cover with foil and Bake in oven for 40-50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.
Serves 8.

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