Overnight Egg Casserole
5 cups bread cubes (French bread is great, but any kind works fine. (Crust can be left on or removed.)
3 cups grated cheddar cheese (or other favorite block cheese, grated)
2 cups diced ham or crumbled, cooked sausage (any cooked meat or seafood can be used, or left out for vegetarian casserole)
2 ½ cups milk
1 TBSP Dijon mustard
1 tsp salt
½ tsp pepper
1 can cream of mushroom soup concentrate (not prepared).
¼ cup chicken broth (can substitute water or milk)
4 large eggs (5-6 if medium or small)
• Optional herbs or spices (1/4 cup fresh chopped parsley or 2 TBSP dried; 2 tsp thyme, or herbs de Provence, or other favorite seasoning mix. Can use Italian or Mexican spices and/or ingredients to customize.
• Optional ingredients (1-2 cups fresh chopped spinach, chopped broccoli, sliced mushrooms, diced red bell peppers or any vegetables and/or 1 medium diced onion. If vegetables are frozen, defrost, chop and drain well between paper towels. Excess moisture on ingredients can keep eggs from setting up properly. If canned, drain well.)
Butter bottom of a 9×13 baking pan (can use vegetable oil spray). Spread bread cubes in baking dish. Sprinkle with 2 cups of cheese (reserve 1 cup of grated cheese for topping). Add layer of ham or other meat (omit for vegetarian dish). Add layer of vegetables (see optional ingredients).
In a large bowl, beat eggs, milk, mustard, salt & pepper, herbs and/or spices, soup and chicken broth until blended. Pour liquid mixture evenly over layers in baking dish. Cover and refrigerate overnight.
Take out of refrigerator an hour before baking to bring to room temperature.
Bake, uncovered, at 350° for 45 minutes. Top should look golden, but middle will not be set. Sprinkle remaining grated cheese evenly over the top. Continue cooking 10-15 minutes until eggs in center are set (insert a knife in the center. It should come out clean. Knife may have some melted cheese on it, but no egg. If top gets too browned, cover loosely with foil for last few minutes of baking. Do not overcook.)
Serve hot, with side bowl of sour cream and/or salsa or marinara or other topping.
*Recipe can be doubled or tripled for large crowd. If cooked in larger batches or in deeper pans, like a casserole dish, increase cooking time, testing every ten minutes after time given above.Concocted from various recipes by Sunni Jeffers, 1978.