Name: Overnight Chile Eggs
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: ½ onion (about 1 cup sautéed until soft); 1 lb Jimmy Dean Sausage (spicy or regular, cooked and drained of grease); 8 large or extra large eggs; 2 cups milk (preferably whole or 2 percent); 1 teaspoon coriander; salt and pepper; 6 slices white bread (I like Granny Sycamore); 3-4 tablespoons butter (optional, softened); 1 4-6 oz can chopped green chiles; 2 cups grated Jack or Colby Jack cheese; salsa and sour cream for serving

Overnight Chile Eggs is a simple breakfast dish that’s not just for holidays any more! This recipe is easy to put together and bake for breakfast, or even dinner on weekdays.

Not just for special occasions!

Once upon a time, overnight breakfast casseroles were saved for special occasions or weekend brunch. Typically made of white bread, eggs, cheese, milk and various other toppings – overnight breakfast casseroles are kind of a lazy day quiche. This recipe for Overnight Chile Eggs is one of the easiest recipes you’ll ever make. It takes just minutes to throw together, either the night before serving, or just a few hours ahead of time. I love to eat a slice of overnight Chile Eggs for lunch the day after baking. It heats up like a charm in the microwave and topped with salsa, tastes just as good as the day it was made. If you are planning on serving Overnight Chile Eggs for dinner, I like to break out the chips and salsa and make a simple green salad on the side. This Black Bean and Corn Salsa is also a favorite in our home.

A few Simple Ingredients

The chiles in this casserole are canned, which makes this recipe come together in a snap. You can make Overnight Chile Eggs with white bread or rolls that have been torn apart. When buying bread, I like a thick slice of bread, my favorite is Grandma Sycamore’s but any brand will do. I use Jimmy Dean Pork Sausage for the meat, because I almost always have some on hand in my freezer. If you’re going meatless, you can simply omit the sausage or use 2 cups of seasoned, sautéed veggies instead. I like sautéed spinach, mushrooms, green onions, chopped zucchini or red pepper.

Overnight Chile Eggs or Baked Chile Eggs?

We have been making Overnight Chile Eggs for years. I’m not sure of the original source, because it was written on a piece of paper that has been in my “Breakfast and Brunch” notebook for a long time. Overnight Chile Eggs have been a favorite dish for Christmas or Easter for years. One year, I forgot until Christmas morning to make the recipe. Yikes! I decided to go ahead and assemble the casserole and let it sit in the fridge for an hour before baking. Guess what? It worked out the same as if I had made it the night before. So the “Overnight” is not really necessary in this dish, which also makes it perfect for dinner! You can prepare this when you have a few minutes, after the kids are off to school, at noon or at 4:45. Assemble, refrigerate, bake at 5, dinner at 6. Yay! You just beat the dinner crunch! And you can serve any leftovers for breakfast the next morning.

5 from 1 vote