Excellent dish! I made it the night before and baked it in the morning. It took about 45 minutes in my oven. I used herb flavored croutons. I added about 3/4 cup of fresh salsa. It was a hit at a retirement breakfast at work. Everyone requested the recipe.
Cheese-and-Egg Casserole
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.
Yield: Makes 8 to 10 servings
Recipe from
Ingredients
- 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
Preparation
- Place croutons in a 13- x 9-inch pan coated with cooking spray.
- Whisk together eggs and next 5 ingredients; stir in cheese. Pour over croutons. Cover and chill 8 hours, stirring once.
- Uncover casserole, and stir.
- Bake at 350° for 30 minutes or until set.
Cheese-and-Egg Casserole Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Freezable, Quick/Easy
- MAIN INGREDIENT: Dairy, Eggs
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Southern Living
More Recipes for Breakfast/Brunch
-
Sausage and Polenta Breakfast Casserole
Cooking Light -
Egg and Hash Brown Casserole
Cooking Light -
Mexican Brunch Casserole
Gooseberry Patch
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy