Hearty Egg Casserole

posted by Andrea | 05/20/2014
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egg casserole

Last week, I shared the Bacon-Wrapped Sausage recipe from our baptism/Mother’s Day brunch… and today, I’m back with another super simple, really delicious brunch recipe.

I’m guessing you already have all (or at least most) of the ingredients in the house — and the best part of this recipe is that you can make it several hours in advance or even the night before. Then just pop it in the oven about an hour before you’re ready to eat!

If you’re looking for a great new egg dish to add to your recipe box, this one is definitely a winner.

Recipe for Hearty Egg Casserole:

{print this recipe}

INGREDIENTS:

  • 3-4 cups cubed bread (stale white bread is best)
  • 2 cups cooked ham, bacon, sausage (or combination)
  • 1 onion; diced
  • 1 green pepper; diced
  • 1 c. shredded cheese
  • 12 eggs
  • 2 c. milk
  • 1 t. salt
  • ½ t. dry mustard (or 1 T. prepared mustard)

DIRECTIONS:

  • Preheat oven to 350*F
  • Place cubed bread evenly in a greased 9×13 pan.
  • Spread meat, cheese, and veggies over the bread.
  • In a large bowl, beat eggs until fluffy. Add milk, salt, and dry mustard to eggs and mix well.
  • Pour egg mixture over meat, cheese, and bread.
  • Cover and refrigerate overnight for at least 2 hours.
  • Bake in preheated oven for 50-60 minutes, or until center is set.

egg dish

I think this is my new favorite egg dish.

Not only was it super easy, I loved that I could make it the night before. Plus, there was so much meat and cheese that it really filled me up.

The only complaint I have is that even though I thoroughly greased my pans, they were still really hard to clean with all the baked-on egg. Next time, I’ll probably use disposable pans!

Do you have any favorite make-ahead brunch recipes?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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23 comments

  1. Meal Plan: Week of October 2nd |

    10/02/2016

    […] Thursday: Hearty egg casserole  […]

  2. Shannon

    09/23/2014

    This sounds like a great recipe that I’ll have to try. Just one question: The picture in the top right looks like ground beef and onions in a frying pan… Are the onions and meat supposed to be fried together first?

    [Reply]

    Andrea Reply:

    You can do whatever you want Shannon — there is no perfect way. If you don’t wan onions or peppers, just leave them out. I cook my onions and peppers with the sausage just to save time and one less dirty pan 🙂

    [Reply]

  3. Sandra

    05/23/2014

    I did this casserole (only convenience required I do it in the slow cooker) and it was a winner!
    The combination of eggs, vegis, milk and bread was awesome!

    Sandra

    [Reply]

  4. Sarah

    05/22/2014

    What a deLISHious recipe! We used a veg ‘meat’ that I always keep on hand in the freezer and we added some nutritional yeast flakes to the eggs. Yep, definitely a new fave! Thanks for sharing.

    [Reply]

    Andrea Reply:

    Thanks Sarah — so glad you liked it AND that you could tweak it to fit your tastes.

    [Reply]

  5. Heart and Haven

    05/21/2014

    I’m actually gonna try this recipe for dinner tonight! I always keep the heels of our bread that my kids won’t eat for sandwiches (we usually make stuffing or homemade croutons with them) but we have a lot of “left-over” bread to use up. This combined with all the eggs we get this time of year from our backyard chickens…this will be such a frugal meal 🙂

    I’m going to try using a glass baking dish…hopefully clean-up will be easier.

    [Reply]

    Andrea Reply:

    Wow — fresh eggs, yum! Hope you loved it… and hope the clean-up was easier.

    [Reply]

  6. Jeanine

    05/20/2014

    I’ve made a similar egg casserole many times, and I haven’t had any trouble cleaning the pans, but I always use a glass pan. Maybe that’s the secret? My recipe is called Eggs Portugal, and the difference is that I mix a can of cream of mushroom soup with 1/4 cup vermouth (not the cooking type, but the one found in the wine aisle) together, and pour it on top just before baking. It’s really delicious!

    [Reply]

    Alison Reply:

    I also use a glass pyrex for mine and have never had trouble cleaning it.

    [Reply]

    Brandette Reply:

    Yep, I was also going to suggest a glass Pyrex dish. I use these for all my casserole baking and never have any trouble with stuck on foods. I use Dawn Power dishsoap + hot water and let it soak 5 minutes. No scrubbing required!

    [Reply]

  7. Aa.

    05/20/2014

    I never tried it with bread pieces, It is a great idea!

    When I bake egg casseroles, I use parchment paper (that is how i find on the internet that it is called, I don’t know how to translate it), and I don’t have problems. But if i do, I just soak the pan a few hours and the remainings goe away easily.

    [Reply]

  8. Tracey

    05/20/2014

    I just made this last week for the teacher appreciation brunch at school…and first made it eleven (!) years ago for my daughter’s christening! I still remember how good it felt to have it done and in the fridge the night before.

    It’s also perfect on Christmas morning!!!

    PS – I’m with you on the disposable pan next time. So worth it on a big day.

    [Reply]

    Andrea Reply:

    wow, it must be a winner if you’ve been making it for 11 years!

    [Reply]

  9. Debbie

    05/20/2014

    I also have tried another recipe that uses quinoa instead of the bread. It has a crunchy addition to it and having quinoa in there makes me feel it’s just more nutritional. I do spray the bottom of the pan as well for the quinoa.

    [Reply]

    Krista Reply:

    Debbie, I wanted to try this recipe on Tuesday when it was posted but didn’t have the bread on hand. Then I read your comment and was able to give it a try with quinoa instead…. it was great! Next time I’ll try it with bread just to compare. But I’m so glad you mentioned quinoa as that’s something I never would have considered.

    Andrea, good recipe and great timing for me with this post. Thanks for sharing!

    [Reply]

    Andrea Reply:

    yay — so glad you liked the quinoa!

    [Reply]

    Jane Reply:

    Debbie – did you cook the quinoa first and how much?

    [Reply]

  10. Debbie S

    05/20/2014

    I always use the big seasoned croutons instead of bread. Its pretty fast and flavorful.
    This dish is such a hit every time I make it.

    [Reply]

  11. Katy

    05/20/2014

    My family makes a very similar recipe, but instead of cubed bread, we put frozen hashbrowns in the bottom of the pan. It’s super yummy and easy.

    [Reply]

    Andrea Reply:

    Yes Katy, I actually have another recipe on my blog with the hashbrowns — but this one was nice for a change (and a great way to use up extra bread!)

    [Reply]

  12. Brenda

    05/20/2014

    Hi, I read somewhere in a magazine (taste of home, maybe) that a trick to remove baked-on nasty is to let it soak with a dryer sheet (new or used) in the water for a few hours. Then you can even use the dryer sheet to help scrub the food off. I have never tried it, but, hey, it just might work.

    [Reply]

    Andrea Reply:

    Yes Brenda, this was actually one of the first things I tried — and unfortunately it didn’t work. I ended up trashing the pans as I tried 4 different ways to remove the stuck on egg with no luck 🙁

    [Reply]