Cheese-and-Egg Casserole

  • CAgirlinIA Posted: 12/23/11
    Worthy of a Special Occasion

    This is a very good casserole. I took it to a work brunch to serve alongside a spiral ham; I used Garden Herb seasoned croutons and chives, a combination of mild and sharp cheddar cheese and farm fresh eggs. I will definitely keep this recipe and use it again when when I want a meatless casserole.

  • GoTigers Posted: 04/29/13
    Worthy of a Special Occasion

    This has been my go to breakfast casserole since it was first published in '99. I have made it countless times and it is always great. I now never make it exactly like the recipe... add ham/bacon/sausage, different cheeses, proportional adjustments to all ingredients based on eggs on hand... you get the idea. Give it a try and I don't think you'll be disappointed.

  • mbmom1 Posted: 05/17/13
    Worthy of a Special Occasion

    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.

  • cosmcosm Posted: 01/26/14
    Worthy of a Special Occasion

    Excellent recipe. I have a small family, so when eating this at home instead of making for a potluck/brunch with friends, I changed it a bit. I cut the recipe in half and used a 1.5 quart casserole dish. I didn't start it the night before, I just let the mixture sit in the fridge for 30-45 min, then I baked it for 50-60 min at 350 F. I used green onions (cheaper), sharp cheddar, and some generic caesar croutons - worked out great!

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