The Best Egg Casseroles You’ll Ever Eat!

Here are two of my favorite family recipes- one from my side and one from Trey’s. These egg casseroles have both become part of any and all breakfast/brunch celebrations we have. They were {of course} a big part of Jack’s Flapjack party menu. I hope you enjoy making these for your friends and family soon!

Cookie’s {my mom} Breakfast Casserole

• 1/2 cup butter, melted
• 8-10 slices of white bread, cubed
• 1 pound of either bacon or sausage, cooked and crumbled
• 1-2 cups of any cheese {I typically do 1 cup cubed Velveeta and 1/2 cup cheddar cheese)
• 8 eggs
• 2 1/2 cups milk

Preheat oven to 350. Pour butter in bottom of 9X13 pan. Spread cubed bread in pan and coat with butter. Place crumbled meat on top of bread. Top meat with cheese. Beat eggs and milk together and pour over other ingredients. Cover and refrigerate overnight. Bake at 350 for 45 min to 1 hour or until slightly browned on top. Serve warm.

Noni’s {Trey’s mom} Cheese Blitz

• 2 small cans green chilies, drained
• 1 pound sharp cheddar cheese
• 1 pound Monterrey jack cheese
• 6 eggs
• 1 can evaporated milk

Preheat oven to 425. Spread green chilies in bottom of 7X12 dish. Grate cheese {I never buy pre-grated cheese- it is so much better freshly grated!} into large bowl. In separate bowl, beat eggs with can of evaporated milk. Pour egg mixture into cheese and stir. Spread cheese mixture on top of green chilies. Bake at 425 for 40 minutes. It will start to look very brown and almost burned- that’s when you know it’s done! Serve warm.