Overnight Egg Casserole Recipe photo by Taste of Home

Overnight Egg Casserole

Servings: 8 / Total Time: 1 hr

Ingredients:

  • 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 2% milk


  • 1 tablespoon prepared mustard


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


  • 1/4 cup chicken broth

Directions:

  1. Place bread cubes in a greased 13×9-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.

Overnight Egg Casserole Recipe photo by Taste of Home