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Overnight Egg Casserole

by on May 3, 2010 in Breakfast May 3, 2010 Breakfast
See post on saltandpaprika’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Easy-cheesy and buttery! Now you can do brunch AND sleep in!

Ingredients

  • 9 whole Large Eggs
  • 3 whole Egg Whites
  • 1 cup Grated Cheddar Cheese
  • 2 cups Cottage Cheese (1 Large 500ml Container)
  • ¼ cups Melted Butter
  • ½ cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • ¼ teaspoons Ground Black Pepper
  • 1 teaspoon Dry Dill Weed
  • 1 can Diced Tomatoes, Drained (800ml Or 28 Oz. Can)

Preparation

In a large bowl, beat eggs and egg whites with a wire whisk. Add the rest of the ingredients and mix well. Pour in an oiled ovenproof casserole dish (I use a rectangular 2.8 liter Pyrex) and cook immediately in a 350F (180C) oven for an hour, or cover and refrigerate overnight or until an hour before serving.

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KrisG on 8.13.2014

Great recipe!! Love the dill and tomato. This one is a keeper!

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