Egg Casserole Recipes

Baked Eggs

Ingredients:

• 8 slices bread
• 2 cup grated American cheese
• 1 1/2 lbs. ham or link sausage, chopped and cooked
• 6 eggs
• 3/4 tsp. dry mustard
• 1/2 tsp. salt
• 2 1/2 cup milk
• 1 can cream of mushroom soup

Directions:

Preheat oven to 350 degrees F. Put bread in bottom of 9x13 inch pan. Sprinkle with meat and cheese. Beat eggs, 2 cups milk, mustard and slat until fluffy and pour over meat and bread. Cover and refrigerate overnight. Top with the soup mixed with the remaining 1/2 cup of milk.

Bake, uncovered, for up to 1 1/2 hour until set. Let stand 5 minutes before serving.

By Robin from Washington, IA

Egg and Sausage Casserole

Great for breakfast, brunch, or any time! I use mild sausage in this, but you could use whatever variety you would like.

Ingredients:

• 8 slices bread, cubed
• 2 cups grated cheddar cheese
• 1 lb. sausage, browned
• 4 eggs, beaten
• 2 1/2 cups milk
• 3/4 tsp. dry mustard
• 1 can cream of mushroom soup
• 1/2 cup milk

Directions:

Place bread cubes in greased 9x13 inch pan. Sprinkle with cheese, and add sausage. Blend eggs, 2 cups milk, and mustard. Pour over ingredients in pan. Refrigerate several hours or overnight. Blend soup and 1/2 cup milk; pour over top just before baking. Bake at 300 degrees F for 1 1/2 hours.

By Robin from Washington, IA

Night Before Scrambled Egg Casserole

Ingredients:

• 1 cup diced ham
• 1/4 cup chopped green onions
• 3 Tbsp. melted margarine
• 1 dozen eggs, beaten
• 4 oz. can sliced mushrooms, drained
• 1/4 cup melted margarine
• 2 1/4 cup bread crumbs
• 1/8 tsp. paprika
• Cheese Sauce:
• 2 Tbsp. margarine
• 2 1/2 Tbsp. flour
• 2 cup milk
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 cup American cheese

Directions:

Saute' ham and green onions in margarine. Add beaten eggs and cook until soft curds form. Stir in mushrooms and cheese sauce (which has been prepared as any basic white sauce). Spoon eggs into 9x13 greased pan. Combine remaining 1/4 cup margarine and bread crumbs. Sprinkle evenly over eggs, sprinkle all with paprika. Cover and refrigerate overnight. Half hour before serving, place pan in cold oven, turn on oven to 350 and bake 30 minutes. Serves 8-12

By Robin from Washington, IA

Egg Casserole

Love this for breakfast or any time!

Ingredients:

• 1 lb. sausage, browned and drained
• 6 slices cubed bread
• 2 cups milk
• 4 eggs
• 1 tsp. mustard
• 1 tsp. salt
• 1/4 lb. grated cheddar cheese

Directions:

Combine all ingredients and pour into a 9x13 inch baking dish. Refrigerate 8 hours or overnight before baking. Bake at 325 degrees F for 1 hour.

By Robin from Washington, IA

Scrambled Egg Casserole

Ingredients:

• 2 1/2 Tbsp. flour
• 2 Tbsp. melted margarine
• 2 cups low-fat milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 8 oz. cream cheese, cubed
• 1/4 cup chopped green onions
• 3 Tbsp. melted margarine
• 12 eggs, beaten
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 can sliced mushrooms, drained
• 2 1/4 cups bread crumbs
• 1/2 cup melted margarine
• 1/4 tsp. paprika

Directions:

Blend flour into 2 tablespoons margarine in heavy saucepan. Cook for 1 minute. Add milk gradually. Cook over medium heat until thickened, stirring constantly. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and cream cheese and mix until smooth. Remove from heat. Saute green onions in 3 tablespoons margarine in large skillet. Add eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Cook until soft-set, stirring frequently. Add mushrooms and cheese sauce. Spoon into greased 9x13 inch baking dish. Toss bread crumbs with 1/2 cup melted margarine. Spread over casserole; sprinkle with paprika. Chill, covered, overnight. Preheat oven to 350 degrees F and bake 30 minutes or until heated through. 12 servings.

By Robin from Washington, IA

Bacon and Egg Casserole

Ingredients:

• 8 slices bacon, fried and crumbled
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup milk
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• dash garlic salt
• 3 hard-boiled eggs
• 4 oz. egg noodles, cooked
• 4 oz. shredded cheddar cheese

Directions:

Slice the eggs into a casserole dish and add the cooked noodles. Sprinkle the cheese on top of the eggs and noodles. Make a white sauce by melting the butter in a saucepan and blending in the flour until smooth. Add 1/2 the milk, cold, then the other 1/2, warm, with the Worcestershire sauce, salt, pepper and garlic. Pour over the eggs, noodles and cheese. Top with crumbled bacon and bake at 350 for 30 minutes. Serves 6.

By Robin from Washington, IA

Egg and Sausage Casserole

Egg and Sausage Casserole I

Ingredients

• 8 slices of bread, crumbled
• 2 lb. sausage, browned and drained
• 2 cups cubed American cheese
• 4 eggs, beaten
• 2 1/2 cups milk
• 3/4 tsp. prepared mustard
• 1 cup cream of mushroom soup
• 1/2 cup milk

Directions

Place bread crumbs in greased 9x13 inch pan. Sprinkle with cheese. Add browned sausage. Blend eggs, 2 1/2 cups milk and mustard. Pour over ingredients in pan. Refrigerate several hours or overnight. Blend soup and 1/2 cup milk. Pour over egg mixture in pan and bake at 350 degrees F for 3/4 hour. Cover while baking.

By Robin from Washington, IA

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Egg and Sausage Casserole II

Ingredients

• 1 lb. bulk sausage
• 1 tsp. dry mustard
• 2 slices bread, cubed (cut crust off bread)
• 1 cup Cheddar cheese
• 2 cups milk
• 1 tsp. salt (opt.)

Directions

Fry and drain sausage. Mix remaining ingredients together. Place in glass dish. Bake 45 minutes at 350 degrees F.

By Robin from Washington, IA

Holiday Brunch Casserole

This recipe was given to me several years ago when I was at a loss of what to cook for a house full of family visiting for the Christmas holidays. I've used it ever since, when having company, so I don't have to spend a lot of time in the kitchen.

Ingredients:

• 1 pkg. breakfast sausage, cooked, drained and crumbled
• 4 1/2 cups cubed day old bread
• 2 cups shredded sharp cheddar cheese
• 10 eggs, slightly beaten
• 4 cups whole milk (I have used 2%)
• 1 tsp. dry mustard
• 1 tsp. salt
• 1/4 tsp. onion powder
• pepper to taste
• 1 cup sliced mushrooms

Directions:

Place bread in well-buttered 9x13-inch baking dish. Sprinkle with cheese. Combine eggs, milk, dry mustard, salt, and onion powder in a large bowl. Pour evenly over the bread and cheese. Sprinkle the sausage and mushrooms over the top. Cover and chill overnight.

Preheat oven to 325 degrees F. Bake uncovered for about 1 hour. Tent the pan with foil if top begins to brown too quickly.

By Connie from Cotter, AR

Mushroom-Egg Brunch Casserole

Ingredients:

• 1/2 medium onion, chopped
• 1/2 green pepper, chopped
• 1 can mushrooms, drained
• 1/4 cup butter
• 2 dozen eggs
• 1/2 cup milk
• 1 can cream of chicken soup
• 3/4 cup cubed Velveeta cheese
• 1 tsp. salt
• 1/2 tsp. pepper

Directions:

Saute' onion, green pepper and mushrooms in butter and remove from pan. Beat eggs until frothy and add milk. Scramble in pan with onion, pepper and mushrooms but allow to remain very moist. Stir in soup, cheese, cubes, salt and pepper. Mix all ingredients together and pour into butter 9x13 casserole. Bake at 225 degrees F uncovered about 45 minutes. May be prepared a day in advance and then heated at the last minute.

By Robin from Washington, IA

Brunch Egg Casserole

Ingredients

• 4 slices bacon, fried and crumbled
• 2 cups plain croutons
• 1 cup Cheddar cheese, shredded
• 4 eggs, slightly beaten
• 2 cups milk
• 1/2 tsp. salt
• 1/2 tsp. prepared mustard
• 1/8 tsp. pepper

Directions

Fry the bacon. Combine the croutons and cheese. Place the croutons and cheese in the bottom of a greased 6x10 inch pan. Mix the eggs, milk, salt, mustard and pepper together. Pour the egg mixture over the croutons and cheese and top with the crumbled bacon. Bake at 325 degrees F for 55-60 minutes.

By Robin from Washington, IA

Overnight Egg Casserole

This is a yummy breakfast dish! The chicken broth really makes it good.

Ingredients:

• 8 slices bread, cubed
• 3/4 lb. cheddar cheese, shredded
• 1 1/2 lb. bulk pork sausage
• 4 eggs
• 2 1/2 cups milk
• 1 Tbsp. mustard
• 1 can cream of mushroom soup
• 1/4 cup chicken broth

Directions:

1. Place bread cubes in greased 9x13 inch baking dish. Sprinkle with cheese; set aside.
2. Brown sausage; drain off fat. Crumble sausage over cheese and bread.
3. Beat eggs, milk, mustard, soup, and broth. Pour over sausage.
4. Cover and refrigerate overnight before baking.
5. Bake at 350 degrees F for 50-60 minutes or until set.

By Robin from Washington, IA

Scrambled Egg and Bread Casserole

Large recipe for some great tasting scrambled eggs!

Approximate Time: 55-60 minutes

Yield: 30 servings

Ingredients:

• 30 eggs ($5-6)
• 10 slices bread, crumbled
• 1 1/2 qt milk ($2.50)
• 1 1/2 tsp salt
• 1/2 tsp Accent seasoning

Steps:

1. Soak crumbled bread in pan.
2. Beat eggs well; add salt and Accent.
3. Mix with bread and milk.
4. Bake in greased pans at 300F for 45 minutes.

By Robin