We love an egg casserole for a special occasion! It’s a warm and savory dish that marks the morning. Whether it’s a holiday (Christmas morning and Easter come to mind) or a celebratory brunch, it’s on our menu. Most are easy and can be made ahead to bake the day of. They’re buttery and delicious and the smell throughout the kitchen is nothing short of homemade goodness.
We each have our go-tos, which are loved and enjoyed to the last bite. If you’re looking to add an egg casserole to your morning celebrations, or, you’re looking for a new recipe to try, we’ve got your covered. All three are eggcellent (we couldn’t help ourselves).
Laura's Green Chile Egg Casserole
(Serves 4 Adults)
Laura has loved this recipe ever sine she tried it at a friend's house when staying with them one winter. She asked for it immediately and as it turns out, it is actually her friend's Grandmother's recipe. The green chiles give it the perfect amount of kick! Double if you are feeding a crowd.
• 5 eggs
• 1/4 cups flour
• 1 tsp. baking powder
• 1 cup cottage cheese
• 2 cups Monterey Jack Cheese
• 1/4 cup melted butter
• 1 can chopped green chilies
1. Beat eggs, then stir in the rest of the items.
2. Pour into an 8 oz. square pan.
3. Bake at 350 for 45 minutes.
You want the top of the casserole to be golden brown. Can be prepared a day ahead except for baking. Enjoy!
Allison's Overnight Chile Eggs
This casserole is Allison’s Favorite from The Junior League Centennial Cookbook.
“La Piñata” McAllen, Texas
• 8 eggs
• 6 slices bread, crusts removed, cut into 1/2 inch squares
• 4 tablespoons (1/2 stick) butter, cut into 1/4 inch squares
• 2 cups milk
• 2 cups green chiles, chopped (Allison uses canned green chiles)
• 1 1/2 cups grated Monterey Jack cheese, or a mixture of your choice
Salt and pepper to taste
1. In a large bowl, beat the eggs slightly and add the bread, butter, milk, chiles, treated cheese, salt and pepper.
2. Mix together and pour into a large rectangular baking pan that has been well greased.
3. Refrigerate, covered, at least 1 hour or overnight.
4. Bake uncovered in a 300º oven for 1 hour, until puffed and golden brown. Enjoy!
Gretchen's Sausage & Egg Casserole
Gretchen has been served this egg casserole every Christmas morning of her life since she can remember. Her mom serves it with crispy bacon, cinnamon rolls and mimosas or orange juice. It's a bit naughty, but so delicious! Gretchen is continuing the tradition and now bakes it for her family every year.
• 1 package Johnsonville Original breakfast sausage
• 12 ounces sharp cheddar, shredded
• 1 1/2 tablespoon flour
• 1 1/2 cups Monterey jack cheese, shredded
• 9 eggs
• 3/4 cups half & half
• 1 1/2 teaspoon Worchestershire
1. Cook sausage and drain.
2. Toss together cheddar cheese and flour. Place in the bottom of an un-greased dish. Gretchen uses a traditional, clear brownie pan.
3. Sprinkle Monterey Jack cheese on top.
4. Beat eggs, half & half and Worchestershire until well blended. Pour over cheese.
5. Place sausage on top. Gretchen arranges them in 2 rows with a few inches between each piece.
6. Cover and refrigerate overnight.
7. Remove casserole 1 1/4 hours before serving and uncover.
8. Bake in a 350º oven for 35-40 minutes until puffed and golden brown. Enjoy!