Easy Overnight Egg Bake
Just jumping in with a quickie before all the festivities begin. Guys, this Easy Overnight Egg Bake is super duper delicious and as the title clearly states, EASY!! If you’re looking for a low effort but high rewards treat for breakfast for Thanksgiving morning or over the holiday weekend sometime or just for whenever, I can’t say enough good things about this yummy, yummy casserole (actually I can go on and on much longer, but hey, we’re all crazy busy, right?!)
I love a good brunch casserole but one of the criteria is that you have to be able to make it overnight. Otherwise, you are the one getting up too early to start putting it all together, and that I have found, leads to a rather cranky cook!
The good news is that this works really, really well being made the night before and simply popped into the oven the next morning, which leads of course, to a very, very happy cook!
You simply layer cheese and butter—already it’s a winner, right? with a mixture of cream, dry mustard and salt and pepper.
Then you top with beaten eggs and a little more of the cream mixture and bake.
What emerges is sort of a crustless quiche, only better—eggy and cheesy with crusty edges! Yum!
It’ll make your morning entertaining a breeze!
Plus, the non-carbiness and lightness of the dish, leaves plenty of room for indulging in the things we really shouldn’t be eating for breakfast, later on! I’m all about the balance, lol!
Okey-dokey, it’s time to wrap things up around here. Just want to say a big thanks to all of you, my readers, for making all the cooking and chatter so much fun! Keep the comments and recipes coming my way! And have a scrumptious, wonderful and safe holiday with your family and friends!xoxo
Easy Overnight Egg Bake
Makes 4 generous servings, double for a larger crowd and bake in a 9x13 pan
Prep Time: 10 minutes; Bake Time: 35-40 minutes
Ingredients
1 cup coarsely grated cheese (I used a TJ mix of Gruyére and Cheddar)
2 tablespoons unsalted butter, cut into little cubes, plus a little more for greasing the pan
½ cup heavy cream (you could definitely use half and half or even whole milk—it’ll just be less creamy)
¾ teaspoon dry mustard
Generous pinch of kosher salt
Generous pinch of black pepper
6 large eggs, lightly beaten
The Recipe
1. Butter a 8x8 glass baking dish and set aside.
2. Spread the cheese evenly across the bottom of the pan and scatter the butter pieces on top of it.
3. In a small bowl, whisk the cream, mustard, salt and pepper together and pour half of it on top of the cheese and butter. Pour the eggs over that and top with the remaining cream mixture. Now you can either bake right away or cover and chill in the fridge overnight. If you are baking right now, make sure rack is centered in the oven and preheat to 325ºF.
4. Bake for about 35-40 minutes, until the eggs are set. Let sit for a few minutes so that it’s easier to cut neat slices. If you are making this the day before and you have time, take the dish out of the fridge for 30 minutes before baking so it can come to room temperature. It’ll cook faster that way. Otherwise, you might need to tack on a few more minutes for the baking time.
Enjoy!
Note: Recipe adapted from The Epicurious Cookbook by Tanya Wenman Steel. I halved the recipe in these pics but it doubles really well and feel free to use any kind of cheese or add veggies too.
