Overnight Egg Casserole

  • Yield 6 servings

Soy crumbles top this easy make-ahead breakfast dish.


6 eggs
3 cups 2% low-fat milk
3/4 teaspoon salt
1 1/2 teaspoons dry mustard
1/8 teaspoon onion powder
6 slices white bread, cubed
1 cup grated cheddar cheese
1 cup soy crumbles


  1.  Beat eggs, milk, salt, dry mustard and onion powder.  Place bread cubes in a greased 9 x 13-inch  dish, sprinkle with cheese and soy crumbles. Pour egg mixture over soy crumbles.  Place in refrigerator overnight or at least 6 hours. Preheat oven to 350F.  Bake casserole 1 hour.

Recipe by Delbert and Mart Christensen, courtesy of The Soyfoods Council



Get every new post delivered to your Inbox.

Join 262 other followers