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Egg Casserole

This recipe is pretty flexible in terms of the kind of meat / cheese / etc.

  • Bread (French works well), cubed, sufficient to fill a 9x13 pan, c. 12 slices
  • Cheddar cheese, 2 cups, shredded
  • Sausage (cooked) or ham, 1 pound
  • Eggs, 8
  • Mustard, 1 tsp dry
  • Milk, 2 ½ cups
  • Salt, 1 tsp
  • Pepper, ¼ tsp

Grease a 9x13 pan.
Layer ½ of bread cubes, 1 cup of cheese, meat, bread, cheese.
Beat eggs, add mustard, salt, pepper, and milk to eggs.
Pour over the contents of the pan.

Cover and refrigerate for the day / overnight.

Bake uncovered at 350 F for 1 ½ hours.

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