I have posted many times how I struggle with making breakfast for my family. I am not a morning person. Not only am I not a morning person, I am not a breakfast person. I have no desire for food first thing in the morning.
The problem is that even though I don’t like to eat in the morning, the rest of my family does. Because of this, my favorite breakfasts are the ones that I can make ahead of time. It is so much easier to do all the work the day before. This makes my mornings so much easier.
Last month I read a recipe at Finding Joy In My Kitchen for Christmas Eggs. It immediately caught my attention. First of all, it look delicious. Secondly, it was a make ahead recipe. I love make ahead recipes, so I knew I wanted to try this basic idea. I had never thought to make my eggs ahead like this.
The original recipe looks very good, but I tweaked it a little and gave it a Mexican flavor, to make it more like my family would like it.
I make a huge batch of this, so we can eat it for several breakfasts. This usually lasts us for 3 meals. My kids don’t mind eating the same thing for several days. You may want to 1/2 the recipe, if you have a smaller family, or if you only want to eat it for just one meal.
Overnight Eggs
Overnight Eggs makes a make ahead breakfast easy.
Ingredients
- 1 lb of sausage
- 18 eggs
- 1/3 cup of sour cream
- 1 cup of salsa
- 1 1/2 cup shredded cheddar, colby jack cheese, or monterey jack cheese
Instructions
- Cook sausage until done, drain, and set aside.
- In a bowl crack eggs and whisk together well. Cook and scramble eggs until done. Let cool.
- Once the meat and eggs are cool, combine meat, scrambled eggs, sour cream, salsa, and cheese into a large bowl (reserve a little cheese for topping).
- Place into several pans and sprinkle with remaining cheese.
- Cover and refrigerate overnight or until you are ready to bake them. I bake each pan as I need it.
- To bake, uncover and bake at 350 for 15-20 minutes or until heated through and cheese is melted.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 424Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 432mgSodium: 927mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 25g
Nutritional values are approximate and aren't always accurate.
i never knew you could make eggs and then reheat them. this is safe? how long are they good for once cooked?
@kathleen, I don’t know the “official rules” but I am constantly making breakfast casseroles, breakfast burritos (for the freezer) breakfast sandwiches, etc. and reheating them throughout the week for quick meals. We’ve never had a problem.
.-= Amy @ Finer Things´s last blog ..Healthy Sleep Habits =-.
Looks really tasty! I bet you could make one for dinner and then save the other for breakfast later in the week (or vice versa). Thanks for sharing!
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With five kids to feed every morning, this is a great idea! Thank you!
This looks great! I love making baked eggs (egg bake?) that includes quite a few slices of cubed bread soaked in the egg mixture overnight. It’s a great way to stretch the eggs even further, and the texture and flavor is delicious!
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I have to say: That is just too much work! You can do it in a more simpler way. Spray casserole dish with Pam or any toher cooking spray. Cover the bottom of your casserole dish with your favorite bread. I like to put cubed sausage patties (like the ones McDonald’s use) on top of the bread. I then put hashbrowns (either tater tots or hashbrown patties) on top of the sausage. Next comes the 18 eggs with 1 cup of sour cream, 1/2 of an onion, I use fajita seasoning, and 2 packages of dry ranch dressing mix and 3/4 of a can of evaporated milk all mixed together and poured on top of the bread, sausage and hashbrowns. Top with shredded cheese of any flavor (cheddar, fiesta, colby, swiss, provolone, etc.). Cover with foil and place in fridge overnight. In the morning, take it out of the fridge for at least an hour to get the chill off of it. Place in a preheated oven at 350* for 1 hour. Some ovens vary, so check doness with a spaghetti stick or toothpick. I make it for our Church every 1st Sunday of the month for our Big Breakfast. ENJOY!!!!
oh my yumminess. this and your other make-ahead breakfasts look divine!! i’ll get right on this – thank you for sharing! and for being a new favorite blog – i’ve just subscribed!
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Looks very yummy 😀
.-= Jenny´s last blog ..Meet Charlie =-.
I love breakfast food, though I don’t necessarily like to wake up early to make it…so I like finding a way to plan ahead like this, too!
Thanks for sharing another great solution!
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This sounds like something my son would absolutely enjoy – going to try it this weekend. My daughter often doesn’t eat breakfast but she might try this. Thanks!
.-= Mandy´s last blog ..An unhappy marriage is not the end =-.
How did I miss this?! Wow — this looks amazing. We’ll have to try it!
I’m assuming you could freeze this as well? Looks yummy!
Question…couldn’t you just mix all the cheese in to warm through and serve it right away (or reheat in the morning)? Is there a benefit to the baking? It just seems to me to be an extra step. I like to find things that I can make ahead and reheat in the microwave for quick breakfasts for my husband before work. Thanks!
@Bri, I think that would work fine. I bake them because I do usually like the texture of eggs in the microwave. I also usually cook breakfast for my whole family so microwaving would take quite a bit of time. I would rather just put it in the oven and walk away and have everyone’s breakfast ready at once. But for one or two servings microwaving would certainly work.
I love make ahead recipes, too!!
Make it easier on yourself and don’t even bother scrambling the eggs first!!
and, add some taters ~ if your family likes them!!
I defrost a bag of hashbrowns in the microwave and smash them to small bits!
lay those in the bottom of a 2 8×8 dishes (or 1 9×13) sprayed with cooking spray
throw the browned sausage (or pieces of ham, spam, bacon) on top of the potatoes
mix the other ingredients, pour over all
cover with plastic wrap, place in fridge until the morning
bake at 375 for 20 minutes (30-35 for the 9×13 dish).
Easy peasy ~
We just had this for breakfast and it was great!!!!!!!!