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Easy Make-Ahead Egg Casserole

Breakfast casseroles are a favorite at my house for holidays and brunch get togethers.  Because of that, I usually make several different kinds, like the Best Make-Ahead Hash Brown Casserole and the Make-Ahead French Toast Casserole that are also featured in this blog.  When I make an Egg Casserole, I usually opt for this “Easy Make Ahead Egg Casserole,” which is very easy to put together and turns out well when made ahead. I hope your family and friends like it as much as mine.

Ingredients

tablespoons unsalted butter, softened, plus extra for the baking dish

10 slices high-quality white sandwich bread

12 ounces cheddar cheese, shredded (about 3 cups)

8 large eggs

cups whole milk

small onion, grated over the large holes of a box grater

teaspoon salt

½ teaspoon ground black pepper

teaspoon dry mustard

½ teaspoon hot sauce

Instructions

Butter the bottom and sides of a 13 by 9-inch baking dish (or shallow casserole dish of similar size).  For parties or potlucks, I like using a disposable pan. Spread the butter evenly over 1 side of each bread slice. Cut the bread into 1-inch pieces.

Scatter half of the bread evenly in the prepared baking dish and sprinkle with half of the cheddar cheese. Repeat with the remaining bread and cheese.

Whisk the eggs in a large bowl until combined, then whisk in the milk, onion, salt, pepper, mustard, and hot sauce. Pour the egg mixture evenly over the bread and press lightly on the bread to submerge.TO STORE: Wrap the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

TO SERVE: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Unwrap the casserole and bake until puffed and golden brown, about 1 hour. Serve immediately.

Easy Make Ahead Egg Casserole

 

 

Easy Make Ahead Egg Casserole
Author: 
Recipe type: Breakfast
 
Breakfast casseroles are a favorite at my house for holidays and brunch get togethers. Because of that, I usually make several different kinds, like the Hash Brown Casserole and the French Toast Casserole that are also featured in this blog. When I make an Egg Casserole, I usually opt for this one, which is very easy to put together and turns out well when made ahead. What I like about this recipe is that it is simple, and the custard-like taste appeals to everyone. I hope your family and friends like it as much as mine.
Ingredients
  • 3 tablespoons unsalted butter, softened, plus extra for the baking dish
  • 10 slices high-quality white sandwich bread
  • 12 ounces cheddar cheese, shredded (about 3 cups)
  • 8 large eggs
  • 3 cups whole milk
  • 1 small onion, grated over the large holes of a box grater
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dry mustard
  • ½ teaspoon hot sauce
Instructions
  1. Butter the bottom and sides of a 13 by 9-inch baking dish (or shallow casserole dish of similar size). For parties or potlucks, I like using a disposable pan. Spread the butter evenly over 1 side of each bread slice. Cut the bread into 1-inch pieces.
  2. Scatter half of the bread evenly in the prepared baking dish and sprinkle with half of the cheddar cheese. Repeat with the remaining bread and cheese.
  3. Whisk the eggs in a large bowl until combined, then whisk in the milk, onion, salt, pepper, mustard, and hot sauce. Pour the egg mixture evenly over the bread and press lightly on the bread to submerge.
  4. TO STORE: Wrap the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
  5. TO SERVE: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Unwrap the casserole and bake until puffed and golden brown, about 1 hour. Serve immediately.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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