Overnight Egg Casserole Food

OVERNIGHT EGG CASSEROLE

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.

OVERNIGHT CHEESE AND EGG CASSEROLE

Steps:

• Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
• In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
• In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
• Cover, and refrigerate overnight.
• The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
• Let sit for 20 minutes before serving.

OVERNIGHT EGG CASSEROLE

Steps:

• Spray an 8-inch square baking dish with non-stick cooking spray.
• Layer the hash browns, ham and cheeses.
• In a large bowl, whisk together the eggs, egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover and refrigerate overnight.
• Remove the casserole from the refrigerator 30 minutes before baking; preheat oven to 350 degrees.
• Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean.
• Allow to stand for 5 to 10 minutes before cutting into squares; serve with salsa on top.