Over-night Egg Casserole

Good morning beautiful readers! I have been posting about this over-night egg casserole on my instagram for the last week because it was such an easy and yummy way to start my orientation week. I had a few girls staying with me from Santa Barbara and I wanted to make sure that all of us were well fed for our first week of the DI. I threw all the ingredients together the evening before we started and put the casserole in the oven when I got up the next morning and let it cook while I was getting ready. This casserole wasn’t just delicious it was also extremely practical. My roommates and I were able to enjoy this casserole for three mornings. It not only bakes well but microwaves well also! I found the base of this recipe on Pillsbury’s website but changed it just a little bit for health reasons and personal preference.


Side note: how adorable is this casserole dish! I got it at Target (of course) and it came with a smaller square dish.


  • 1/2 white onion, diced
  • 2 small tomatoes, chopped
  • 1 cup spinach
  • 1/2 medium bell pepper
  • 1 cup of mushrooms, course chop
  • 8 eggs
  • 1/2 cup all purpose flour
  • 1 3/4 cup milk
  • 3 cups of cheddar cheese


  1. In a large mixing bowl combine eggs, flour and milk. Whisk until the mixture is combined well.
  2. Add onion, tomatoes, spinach, bell pepper and mushrooms to egg mixture.
  3. Pour into 9×13 casserole dish.
  4. Sprinkle cheese on top.
  5. Cover with foil or plastic wrap and place in refrigerator over night
  6. In the morning preheat over to 350 degree
  7. Place uncovered casserole dish in oven for 1 – 1.5 hours.

Simply Sara



Please enjoy this picture of me being way too excited to serve this casserole dish!! 



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