Make Ahead Egg Casserole Overnight Food

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MAKE-AHEAD OVERNIGHT TATER TOT BREAKFAST CASSEROLE



Make-Ahead Overnight Tater Tot Breakfast Casserole image

Provided by Mel

Categories     Breakfast

Time 13h15m

Number Of Ingredients 13

12 to 16 ounces breakfast sausage (see note)
1 cup small diced bell peppers (any color)
1/2 cup small diced onion
6 large eggs (see note)
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
Pinch of black pepper
24 ounces (about 6 cups) frozen tater tots
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
Chopped green onion or chives (for garnish (optional))
Sour cream and salsa (for serving (optional))

Steps:

  • In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
  • In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
  • Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
  • Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
  • Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
  • Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.

Nutrition Facts : ServingSize 1 Serving, Calories 504 kcal, Carbohydrate 29 g, Protein 21 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 189 mg, Sodium 1061 mg, Fiber 2 g, Sugar 3 g

OVERNIGHT EGG CASSEROLE



Overnight Egg Casserole image

This is my go-to breakfast dish when hosting overnight guests for the holidays. Because you prepare it the night before, all you have to do is pop it in the oven in the morning. -LaVonne Propst, Sweet Home, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

8 slices bread, cubed
3/4 pound shredded cheddar cheese
1-1/2 pounds bulk pork sausage or Italian sausage
4 large eggs
2-1/2 cups whole milk
1 tablespoon prepared mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup chicken broth

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 526 calories, Fat 38g fat (18g saturated fat), Cholesterol 194mg cholesterol, Sodium 1134mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 25g protein.

OVERNIGHT HAM AND EGG CASSEROLE



Overnight Ham and Egg Casserole image

I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. -Jennifer Howell, Fort Collins, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 9 servings.

Number Of Ingredients 9

4 cups frozen shredded hash brown potatoes, thawed
1 cup cubed fully cooked ham
1 can (4 ounces) chopped green chiles
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
6 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
Salsa, optional

Steps:

  • In a greased 8-in. square baking dish, layer the hash browns, ham, chiles and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.

Nutrition Facts : Calories 203 calories, Fat 11g fat (6g saturated fat), Cholesterol 175mg cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

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