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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Egg Casserole Recipe

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This recipe for Egg Casserole is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Loaf of buttered white French bread
4 oz. shredded cheddar cheese
1½ lbs. cooked shrimp (can substitute bacon, sausage, or thinly slice ham)
Vegetables:mushrooms, green onions, spinach, red/yellow/orange/green bell peppers, zucchini
4 oz. shredded jack cheese
6 eggs
2 c. half & Half
¼ tsp. pepper
½ tsp. salt
¼ tsp. dry mustard

Directions:
Directions:
1. Butter a 10”x13” baking pan. Cut French bread loaf in half lengthwise. Butter loaf, and place buttered side down in baking pan.
2. Layer with cheddar cheese
3. Sauté veggies you choose to use. Layer on top of cheddar cheese
4. If using shrimp, cook until pink. If using bacon or sausage, cook and crumble. Layer on top of veggies.
5. Layer jack cheese on top of meat.
6. In a mixing bowl, beat the eggs, add half &half, salt, pepper, and dry mustard. Pour the mixture over the top of the bread casserole mixture. Cover with foil and refrigerate overnight.
7. The next day, bake at 325º for 50 minutes. Let set for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6 hungry people; 8 medium people; or 10 skinny people ( or kids!)
Personal Notes:
Personal Notes:
Mom had a note on this that she always made it with sautéed veggies, and used crumbled bacon as her meat. The meat can also be eliminated altogether, and it can be vegetarian.

 

 

 

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