Overnight Egg Casserole - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Overnight Egg Casserole

You can layer the ingredients if you like, but even if you don’t, layers will form as the casserole bakes.

Master Recipe:

1 dozen eggs, room temperature

3 cups milk

1 pound grated cheddar or favorite shredded cheese

Handful of fresh parsley and basil, chopped (opt)

Sea salt and pepper to taste


Preheat oven to 350.


Whisk eggs by hand or use a mixer to blend well.  Add milk and blend.  Add cheese and stir well. Add herbs and salt and pepper.   Pour into sprayed or greased 9x13 pan – depending upon the size of the eggs, you will have enough to fill another small casserole, about 1 quart or so. 


Note: you can use less cheese, or none at all, if you wish.  If you don’t use any cheese, add seasoned salt or Mrs. Dash’s to the egg mixture.


Good add ins:                        

·         1 pound sausage or bacon sauteed, and drained

·         1 pound good quality ham, cut into small dice

·         8 ozs. sliced mushrooms, sauteed

·         Roasted red pepper strips

·         2 shallots, sliced and sauteed

·         3 green onions, sliced

·         1/2 pound asparagus spears, sliced on diagonal and blanched

·         1 pound chopped fresh spinach, sauteed  or 1 box, 10 oz frozen

·         LEAF spinach, thawed and drained well, but not sauteed.

·         Zucchini, sliced thin, blanched


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