overnight eggs (gluten free)
Can you think of anything better than a make ahead meal? These Overnight Eggs are it! In just minutes, you have a silky, rich egg bake that you can place in the fridge and take out in the morning. Breakfast is served!. Easy entertaining or I just don’t have enough time to pull it all together, this Overnight Egg dish is the perfect compliment to any Brunch or a weekend morning where you have to feed a crew and run out the door.
As I was browesing recipes for this type of casserole, every single choice had bread in it! I needed it to be gluten free and I really didn’t want to use bread. What is a cook to do in this situation? Create it myself.
AND…that’s what I did. With Easter and Mother’s Day just around the corner…ohh and Graduation season, this will be your go to. I promise.
2 dozen eggs ( will feed 10-12 people)
1 cup heavy cream
4 Tbs. butter
1 1/2 cup sour cream
2 cups shredded Cheddar cheese
1 tsp salt
Beat eggs and cream in a large bowl, add salt
In a large skillet, melt butter over medium heat
Pour eggs into skillet and cook. Stir frequently until eggs begin to set, but are still moist
Remove from skillet and place in a greased oven safe baking dish, 10 x 15
Stir in sour cream and sprinkle with cheese
Cover tightly and refrigerate overnight
When ready to prepare, preheat oven to 350°F
Uncover baking and place in oven, bake for 25-30 minutes, stiring gently, after 15 minutes
When finished, eggs should be set. Using an instant read thermometer, eggs should be 145°F
You can do this in batches, as to not overcrowd the skillet. Follow same directions, splitting all ingredients in half and going through the directions twice.