loaded veggie egg casserole

Recently, I hosted 17 women in an AirBNB house for my baby sister's Bachelorette Party! Check out all the details here, and don't forget to enter the giveaway on my Instagram page! 

I love AirBNB! Mainly, because you have full access to a kitchen. I like to eat out, but honestly it gets expensive and it messes with my stomach. So, I thought it would be nice to have a few mornings of breakfast prepared and ready to go. I knew I didn't want to be slaving away in the kitchen all morning, so I thought a freezable egg casserole would be perfect. 

Are you hosting a large group anytime soon? Today's #freezerlovefriday is perfect for you! 



Veggie Loaded Freezer Egg Casserole 
Yields 2 casseroles

Ingredients:
4 cups 2% milk
2 cups heavy cream
16 large eggs
2 heaping teaspoons dry mustard powder
½ tbsp paprika
½ tbsp garlic powder
Kosher salt and freshly ground black pepper
2 loaves of bread (I use sheepherders bread), cubed
2 tbsp coconut oil
1 sweet onion, chopped
1 red bell pepper, chopped
1 pound mushrooms, sliced or chopped 
1 large head broccoli, chopped
1 yellow squash, peeled and chopped
1 zucchini peeled and chopped
1 pound (16 ounces) sharp cheddar cheese, grated
2 pounds bulk breakfast sausage 


Directions:

In a large saucepan add in your coconut oil and cook all vegetables for 4-6 minutes. Add in the sausage and cook until brown. 

In a large bowl whisk together the eggs, milk and heavy whipping cream. Add in the mustard powder, salt, black pepper and paprika. Mix well.

Add in the bread cubes to the egg mixture and make sure they are completely submerged. 

Separate the egg mixture into 2 well greased 9X12 baking pans, (I like to use the foil ones, less to clean up the morning of)! 

Add in the vegetable and sausage, mix well and top with cheese. 



Cover and place both in the refrigerator. 
The longer you let this sit in the refrigerator, the better. I would recommend letting it sit overnight in order for the eggs to soak into the bread. 

Cooking and Freezing Instructions:

Preheat oven to 375ยบ. 
Cook one of the casseroles, covered for 1 hour. Uncover and cook for 15 more minutes to make sure all cheese is melted. Serve warm!

Top the second casserole with foil and wrap well with clear plastic wrap. Make sure to label and include directions for cooking. When reheating, it is a good idea to remove from the freezer 1-2 days and place in refrigerator before you will be cooking, so it is completely thawed. 



This was such a hit at the party. It is also very easy to make this into a vegetarian dish, simply omit the meat. I can not tell you how nice it is to have a breakfast ready to go when entertaining! Also, this would be a wonderful dish to deliver to a friend after having a baby, during a rough time or just because. 

Happy freezing, 




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14 comments

  1. That looks so good! I usually prep eggs like this on the weekend to eat throughout the week. I'll definitely have to try this!

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    1. That is a great idea, and than you have some to grab n go! I may do that for next week!

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  2. Mmmm ... this looks so yummy! I am hungry right now! Pinning for future use.

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    1. It is perfect for a weekend morning, you won't regret it!

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  3. Yum! Egg casseroles are my favorite! I'm always up for trying a new one, and I love that there's enough to freeze.

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    1. I love cooking once for two meals! It just makes so much sense to me!!

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  4. Egg Casseroles are great for a crowd.

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  5. This sounds so good! I love a good breakfast casserole, especially one loaded with veggies. I also love that it yields do much, perfect for my large family. :)

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    1. Any time that I can make two recipes at once, I jump on it!! I love having something I can just grab in the freezer.

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  6. I am always looking for recipes to freeze for when guests come to stay. We have a huge family!

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    1. This would be perfect! I did one with meat and one without, and served them at a large get together! It was perfect!

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