Overnight Egg Casserole & Breakfast Bake
Ashley
ingredients
- Overnight Egg Casserole
- 8 slices bread, cubed
- 3/4 lb. cheddar cheese, shredded
- 1 1/2 lb. pork sausage
- 4 eggs
- 2 1/2 c. milk
- 1 T. prepared mustard
- 1 c. cream mushroom soup
- 1/4 c. chicken soup
- .
- Breakfast Bake
- 6 eggs
- 3 1/2 c. frozen o’brien hashbrown potatoes, thawed
- 1 1/3 c. shredded cheddar cheese, divided
- 1/2 lb. bacon, cooked and crumbled, divided
- 4 green onions, chopped
- 1/2 c. milk
- 1/2 c. sweet onion, chopped
- 1 tsp. salt
- 1/4 to 1/2 teaspoon chili powder
directions
- 1
Overnight Egg Casserole
- 2
Place bread cubes in greased 9x13 pan. Sprinkle with cheese and set aside. Brown sausage and drain. Crumble sausage over cheese and bread. Beat eggs, milk, mustard, soup, and broth and pour over sausage. Cover and refridgerate overnight or at least 2-3 hours before baking. Bake at 350 degrees for 50-60 minutes until set.
- 3
Breakfast Bake
- 4
Whisk eggs and milk in a large bowl. Stir in hashbrowns, 1 cup cheese, half of the bacon, salt, and chili powder. Pour into greased 8-inch pan.
- 5
Bake at 350 degrees for 45-50 or until knife inserted near the center comes out clean. Sprinkle with the remaining cheese and bacon. Bake 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.
Source: Joan
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