Egg Casserole

Chances are that if you've lived in this country for any length of time, you've probably experienced an egg casserole.  I've lived in Ohio, Utah, Texas, Tennessee, Pennsylvania and Georgia and I can tell you that egg casseroles span the country.  They vary in flavor and size but at the core, they're all versions of the same egg and bread based breakfast.  

The beauty of the egg casserole is that you can make it in advance and avoid the early morning wake up call.  Prep this breakfast at night before you head to bed and pop the protein rich casserole in the oven in the morning.  You'll have a piping hot egg casserole on the table in under an hour.

Use this recipe as a guide to get as creative as you like.  Like I said.  Egg casseroles can vary from region to region and each one is unique and delicious.  If you like your casseroles on the spicy side, stir in a can of green chilies, a chopped japapeno or spoon some salsa on top.  If you're looking to boost the protein content, add some black beans or shredded chicken to your morning meal.  Subtle changes like swapping out the french bread for a soft brioche bread, a chewy ciabatta or a whole grain baguette can really make this unique.  

What's your morning style?  If you're a sausage and egg or bacon and egg kind of person - give my Egg Casserole recipe a try.  If you're a Mediterranean fan, add some chopped spinach and feta.  Toss in a few mushrooms, green onions and bell pepper if you're a looking to consume more vegetables.  You really can't go wrong with an egg casserole.  I made my casserole half bacon and half sausage.

Baked Egg Casserole
6 slices bread
6 eggs
2 cups milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound cooked sausage, crumbled
​

Cut bread into cubes and place in a greased 9x13 pan.

Whisk together eggs, milk, mustard, salt and pepper. 

Pour wet ingredients over bread.  Sprinkle cheese over casserole and then sausage.  Cover casserole and refrigerate overnight.

Remove from refrigerator.  Remove covering and bake 50-55 minutes at 350. 

Cool slightly.  Cut into squares and serve. 

I like to make these casseroles when we have overnight guests but I also like to make mini versions when it's just the two of us on a Saturday morning.  I usually make a half veggie and half meat casserole for Ben and I.  My casserole tends to come out differently every time I make it because I like to evoke the clean out the frig and pantry technique.  Leftover vegetables, bits of cheese or stale bread all make great egg casserole additions.  What's your egg casserole style?

​Ciao!

Click here for a printable version of this recipe