My (wonderful,spunky, fun) Grandma Betty introduced this Egg Casserole into the family many years ago, and it has become a favorite that we eat every year for our Christmas brunch. This is a helpful recipe, because it can be assembled the night before and left in the refrigerator. On Christmas morning, all I have to do is pop this into the oven. The house smells fantastic while this is baking, and we are unwrapping gifts and listening to our favorite Christmas songs.
I think that the red and green bell peppers add a nice, Christmas-y touch!
Cheese-y, hearty, savory, and with a hint of spice, egg casserole is a perfect recipe to make Christmas morning really special.
Egg Casserole
Author: Annie (from Grandma Betty)
Recipe type: Breakfast
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12 servings
Ingredients
- 10 slices white bread, cubed
- ½ lb cheddar cheese, shredded
- 1 lb sausage or bacon, cooked and crumbled
- ½ C onion, chopped
- ½ green and/or red pepper, chopped
- 8 eggs, slightly beaten
- 4 C milk
- ½ t salt
Instructions
- Layer first ingredients in order in a greased 9 x 13 pan.
- Beat eggs in large bowl.
- Add milk, and salt.
- Pour over other ingredients in pan.
- Refrigerate overnight.
- Bake one hour at 350 degrees.
Notes
This can also be made in advance, and frozen unbaked. Defrost in refrigerator until ready to bake.
We eat this with these cheesy hashbrowns. Get the recipe here.
