Egg casserole is my favorite breakfast to make for overnight guests. It can be served simply to grab for the guests who need to get on the road, or enjoyed sitting down around the table with fruit and muffins. It's a nice protein to start everyone's morning, especially if special sweets and desserts surround the rest of the visit.
The eggs cook up light and fluffy in the oven and are just the right consistency without having to babysit a pan on the stove for multiple orders. I just set the timer and forget about them. This is essential if you are a chatter box like me when you have company.
Egg casserole can be made up the night before and refrigerated if desired, or can be baked right away.
Not only is egg casserole quick, easy, and delicious; it can feed a large crowd from one dish. This recipe can easily feed 10 people, even more if additional foods are being offered. If you wish to make this for fewer people, check out the additional notes.
Recipe
18 eggs
2 c milk
8 oz cheddar cheese
1/2 tsp salt
favorite cooked breakfast meat (optional)
Whisk together eggs, milk, and cheese. Stir in cooked, cooled breakfast meat if desired.* Cover and refrigerate over night, or bake right away. Bake uncovered in a prepared 9x13 dish for 50 minutes at 350 degrees, or until eggs are set in the middle.
Additional Notes
*If using breakfast meat, don't add the meat until you are ready to bake. The meat can discolor the eggs if left in the refrigerator overnight together. You can still cook the meat early, just store it in a separate container until you are ready to bake.
If you wish to make this for a smaller crowd, you can use 8 eggs and 1 cup of milk. Bake in a 9x13 for 35-40 minutes. For 12 eggs, use 1 1/2 cups of milk and bake for 40-45 minutes. Using fewer eggs will make the casserole thinner in a 9x13. If using the 8 egg amount, you could use a 9x9 baking dish for heartier pieces.
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