March 21, 2012

Overnight Egg Casserole

So we are breaking records lately in Vermont for the warmest days in March!  Love it, but we know it's not going to last.  Just hope we don't get anymore snow.....that's all I'm asking since the last bit of it in my front yard has finally melted. 

I have taken advantage of the nice weather by washing everything I can get my hands on and hanging it out on the clothes line to dry.  Hanging laundry is therapeutic for me.....I'm not sure why, I just know that I love it.  Last night I went out to collect my clothes from the line and was shocked to see that it had fallen over!  All the clean clothes were laying in the mud with the wooden side toppled on them.  What a mess.....and to make it worse I can't hang anything else out until my husband has a chance to fix it.  It's always something isn't it?

But on a lighter note, our chickens have gotten back to laying eggs on a regular basis now that spring has arrived and the molt is over.  Hence I have acquired an over abundance of eggs, so I decided to throw together this overnight egg casserole.  I actually got this recipe from my mother who introduced it to me when I was a teenager.  I loved it then and I still love it now.  It's also great for when you have company - instead of being tied up cooking in the kitchen in the morning you can sit and chat with your guests and enjoy a cup of coffee while this cooks away in the oven.  It makes for a delicious and hardy breakfast without any real effort....perfect!

Overnight Egg Casserole

1  cup Montery Jack cheese 
1 tbsp flour    
sausage or bacon - I just use as much as I think will be good
3 oz can green chilies, chopped
1 cup Cheddar cheese
8 eggs
1/2 cup milk

Cook sausage or bacon, drain and set aside.   In a separate dish mix eggs with milk until well blended.  Spread Montery Jack cheese in bottom of greased 9 x 11 casserole dish.  Sprinkle the flour over cheese.  Layer sausage or bacon and chilies, and then pour in the egg mixture.  Sprinkle with Cheddar cheese.  Feel free to add any other ingredients you think your family would like - sometimes I'll add scallions, mushrooms or spinach.  Cover and let set overnight in the fridge for at least 12 hours, longer is fine.  Cook at 350 for 40-45 minutes.


  1. YUM! I'm ready for breakfast! This looks delish! :)

  2. Sometimes you use just one cup cheddar cheese? The recipe calls for 1 cup. Is there a typo here?
    Looking forward to making this; a lot of other recipes call for cubed bread, which I would like to avoid.

  3. Yes, a slight typo. The original recipe calls for 2 cups of Montery Jack cheese, but I only use 1 cup. And I agree with you - I don't like putting the bread in it either....I like to keep the carbs down.