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Overnight Breakfast Casseroles
Overnight Breakfast Casserole – Egg
Ingredients:
18 eggs
4-6 slices bacon, crumbled
1 1/4 cups shredded cheese
3 tablespoons butter (to fry)
1 cup cream; plus 2 tablespoons cream
1 (10 ounce) can cream of mushroom soup
salt and pepper for taste
Directions:
1. Mix eggs and cheese; scramble in a frying pan with butter.
2. Add salt and pepper.
3. Put scrambled eggs in 3 quart casserole dish.
4. Pour over top of egg mixture with soup, cheese, and bacon.
5. Refrigerate overnight, then bake 1 1/2 hours at 250’F.
Overnight Breakfast Casserole – Sausage
Ingredients:
4 large eggs, beaten
8 slices bread, cubed
2 1/2 cups milk
2 lbs sausage, browned and drained
2 cups grated American cheese
1/2 cup milk
3/4 teaspoon dry mustard
1 can (10 1/2 ounce) condensed cream of mushroom soup
Directions:
1. Place bread cubes in greased 9×13-inch pan.
2. Sprinkle with cheese.
3. Add browned sausage.
4. Blend eggs, milk, and mustard and pour over ingredients in pan.
5. Refrigerate overnight (or for 5 hours).
6. THE NEXT MORNING – blend soup and 1/2 cup milk and pour (or spread) over
top of casserole.
7. Bake 1 1/2 hours at 300 degrees F.
Overnight Breakfast Casserole
Ingredients:
4 large eggs, beaten
1 1/2 lbs ground sausage, browned and drained
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
3 cups milk
8 slices bread, cubed
3/4 teaspoon dry mustard
10 3/4 ounces cream of mushroom soup (1 can)
Directions:
1. Arrange bread in an ungreased 13×9″ baking pan, Add cheese and sausage
2. Mix eggs and 2 1/2 cups milk together, pour over bread.
3. Cover with aluminum foil; refrigerate overnight.
4. Combine remaining ingredients; pour over bread mixture.
5. Bake uncovered at 300 degrees F for 1 1/2 hours.
