Ingredients for Overnight Cheese And Egg Casserole
- 1 lb Pork Sausage
- 2 cups Seasoned Croutons
- 2 cups shredded Cheddar Cheese
- Swiss Cheese
- 1 cup shredded Monterey Jack Cheese
- 6 large Eggs
- 1 cup Half And Half
- 1/2 cup Milk
- Dry Mustard
- 1/2 cup chopped Onion
- 1 tsp Salt, 1/2 tsp Black Pepper
- 1/2 cup shredded Parmesan Cheese
- 1 tbsp Dijon Mustard
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How to Make Overnight Cheese And Egg Casserole
- Brown 1 lb sausage in a large skillet over medium-high heat, breaking it up with a spoon. Drain off excess grease.
- Crumble the cooked sausage and set aside.
- Lightly grease a 9x13 inch baking dish.
- Arrange 2 cups croutons in a single layer in the prepared baking dish.
- Layer 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, and 1/2 cup shredded Parmesan cheese over the croutons.
- Top the cheese layer with the cooked sausage.
- In a large bowl, whisk together 6 large eggs, 1 cup half-and-half, 1/2 cup milk, 1 tbsp Dijon mustard, 1/2 cup chopped yellow onion, 1 tsp salt, and 1/2 tsp black pepper.
- Pour the egg mixture evenly over the sausage and cheese layers in the baking dish.
- Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 4 hours).
- Preheat oven to 350°F (175°C).
- Bake the casserole, uncovered, for 45-60 minutes, or until set and golden brown. Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
8g
Fat
150g
Carbs
8g