Egg Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 400.1
  • Total Fat: 27.7 g
  • Cholesterol: 167.8 mg
  • Sodium: 626.4 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 14.6 g

View full nutritional breakdown of Egg Casserole calories by ingredient


Introduction

Easy Breakfast Casserole to make the night before Easy Breakfast Casserole to make the night before
Number of Servings: 10

Ingredients

    1 1/2 Sticks of butter
    5 Large Eggs
    2 Cups skim milk
    8 slices bread
    2 Cups shredded cheese
    1 Can Cream of Mushroom soup
    1/2 Can skim milk
    Pepper to taste

Directions

In bowl melt 1 1/2 sticks of butter. Pour in to bottom of 9x13 pan. In seperate bowl combine 5 large eggs, 2 cups of milk and 1/2 tsp pepper. Break up 8 slices of bread and place in the bottom of pan. Pour egg mixture over bread. Sprinkle 2 cups of cheese over eggs and refrigerate overnight. In the morning pour 1 can cream of mushroom soup over the casserole along with half a can of milk. Bake at 350 for 1 hour. Cut into 10 pieces and serve!

Number of Servings: 10

Recipe submitted by SparkPeople user MGEE76.