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egg bake brunch casserole

(2 ratings)
emit1961 avatar
Recipe by
mary Armstrong
@emit1961
San Antonio, TX

This is prepared the night before. You can skip the hashbrowns and increase the bread to 12-15 slices. You can also be creative and add green pepper, onions, chives, mushrooms, etc. This is one of the best egg bakes ever! I hope you think so too.

(2 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 45 Min

Ingredients For egg bake brunch casserole

  • 9-12
    frozen pre-browned hashbrown patties
  • 6-8
    slices bread, crusts trimmed off
  • 1/2 lb
    shredded swiss cheese
  • 1/2 lb
    shredded cheddar cheese
  • 1 lb
    bacon, sausage or diced ham (pre-cook bacon or sausage until brown)
  • 6
    eggs
  • 3 c
    milk, or 1 can cream of celery or mushroom soup with enough milk to equal 3 cups

How To Make egg bake brunch casserole

  • 1
    Spray 9x13 pan with cooking spray. Preheat oven to 350 degrees.
  • 2
    Layer hashbrowns, then bread slices in bottom of pan. Cover with shredded cheese and crumbled meats.
  • 3
    Gently scramble eggs and add to milk and soup, if using. Pour over dry ingredients in pan, making sure to cover all of the bread. Sprinkle with salt and pepper to taste.
  • 4
    Cover and refrigerate overnight. Bake, uncovered in pre-heated oven for 45 minutes. Let set 10 minutes before cutting and serving.
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