Overnight Egg Casserole

  • Yield: 6 servings


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