Overnight Egg Casserole Recipe

Serve this delightfully filling overnight egg casserole recipe when you want to have an easy morning and prepare your meal the night before. My family looks forward to enjoying this casserole every year when we gather together for the holidays. The vegetarians in my family enjoy this meal very much. The best part about this casserole is that you make it the night before, making the morning meal preparation easy and efficient. You might want to invite a few friends over for breakfast, there will be plenty to enjoy!



Time to Prepare: about 15 minutes
Time to Cook: 50 minutes
Servings: 8

INGREDIENTS
6 eggs
¾ pound shredded (med. sharp) cheddar cheese
1 tsp. salt
12 slices of bread (cubed)
2 ½ cups milk
½ tsp. dry mustard

TOPPING (optional)
After baking the casserole in the oven, top with 1 can of cream of mushroom soup and ½ cup sour cream and heat.

PREPARATION
Layer bread cubes and cheese in a greased 13"x9" casserole baking dish. Beat eggs and mix these together with the milk, salt and mustard. Pour this mixture over the bread and cheese in the casserole dish. Cover and refrigerate the casserole overnight. In the morning, drizzle melted Oleo over the top . Preheat the oven to 325°. Bake casserole uncovered in oven for 50 minutes.

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