Egg Casserole
Overnight egg casserole with cubed bread, sausage, onions, mushrooms, cheddar, and eggs. Assemble the night before and bake in the morning.
MediumPrep: 25 minCook: 45 minServes 8Oven
Ingredients
- ●8 slices white bread (country style or potato bread works well), toasted and cut into 1-inch cubes
- ●10 eggs
- ●2 1/2 Cup whole milk (don't use low-fat or skim)
- ●1 large onion, diced
- ●8 oz mushrooms, chopped
- ●1 lb sausage, casings removed
- ●2 Cup shredded cheddar cheese (up to 3 Cup if desired)
- ●Butter or oil, for greasing
- ●Salt and pepper, to taste
Assembly
- 1.Grease a Pyrex baking dish and spread the toasted bread cubes across the bottom.
- 2.In a skillet, sauté the sausage, onions, and mushrooms together until the moisture is mostly cooked off. Let cool.
- 3.Spread the sausage mixture over the bread cubes. Sprinkle the shredded cheddar on top.
- 4.Whisk or blend the eggs and milk together. Pour the mixture evenly over the casserole.
- 5.Cover and refrigerate overnight — this step is important. The bread needs time to soak up the egg mixture.
- 6.The next day, remove from the fridge and let sit at room temperature for 1 hour.
- 7.Preheat oven to 350°F. Bake uncovered for approximately 45 minutes, until the top is browned and the egg is fully set.
- 8.Serve warm with ketchup, hot sauce, or a mix of both.
Photo coming soon
The Story
“This was a go-to growing up. The key is making it the day before — the bread has to soak up the egg mixture overnight for it to come together right. Once baked, it's great with ketchup, hot sauce, or a mix of the two. One Pyrex serves a lot of people and it travels well, so you can assemble the night before and bake it wherever you're going.”