ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheese-and-Egg Casserole

Yield Makes 8 to 10 servings
This easy egg casserole is seasoned with chives, onion powder, salt, and pepper, and gets even more great flavor from a hearty helping of shredded Cheddar cheese.


  • 3 cups seasoned croutons
  • 15 large eggs
  • 2 cups milk
  • 1 teaspoon seasoned salt
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon onion powder
  • 2 tablespoons chopped fresh or frozen chives
  • 1 1/2 cups (6 ounces) shredded Cheddar cheese

How to Make It

  1. Place croutons in a 13- x 9-inch pan coated with cooking spray.

  2. Whisk together eggs and next 5 ingredients; stir in cheese. Pour over croutons. Cover and chill 8 hours, stirring once.

  3. Uncover casserole, and stir.

  4. Bake at 350° for 30 minutes or until set.