Aunt Janet’s Continental Egg Casserole
My Aunt Janet used to make this for Christmas morning! It was easy to whip up the night before (while someone else was assembling toys?) and put in the fridge, but don’t add the bacon or sausage until the morning. Then you can cook up the meat and pop it in the oven in the AM. (PS NR Foods sausage is perfect for this recipe because it is so lean, it cooks up clean and keeps the casserole from being greasy!)
3 cups croutons (use mildly seasoned packaged, or make your own by cubing and lightly toasting sourdough or stale bread and seasoning with oregano or italian seasoning.)
8 oz. shredded sharp cheese
6 eggs slightly beaten
3 cups milk
salt and pepper to taste
3/4 tsp dry mustard
1/4 tsp onion powder (I’ve also made this with chopped veggies: onions and peppers sautéed to soft and brown-excellent- if you do this, skip the powder)
6 slices bacon, cooked crisp and crumbled OR loose mild sausage, browned through and crumbled.
Place croutons in bottom of greased 2 qt casserole dish. Sprinkle cheese on top.
Combine milk, eggs and seasonings. Add optional sautéed vegetables, and pour over croutons and cheese.
Refrigerate at this stage if you are making the night before.
In the morning, preheat oven to 325. Cook the meat and add it to the top of the casserole.
Bake uncovered 45 minutes, or until eggs are set.
As I was typing this out, I saw written at the bottom, “if you have any questions, call your Aunt, it’s her recipe!” I wish I could! Love you, Aunt Janet, and I’m glad I can share your recipe.