Breakfast/ Casseroles

Overnight Egg Casserole with Salami

Egg Casserole with Salami and Wine

“This overnight egg casserole is the perfect thing to wake up to. Filled with bread, wine and salami; this easy dish is perfect for company.”

 
Egg Casserole with Salami and Wine

(This is an updated post from May, 2017)

This egg casserole could be called a strata as a strata is mainly composed of bread, eggs and cheese. It’s usually layered and served for brunch. But let’s not get so fancy, shall we? I love breakfast and try to find every reason to serve it, whether it’s for breakfast, lunch or dinner!

Whatever. Jumping on to this breakfast casserole…. I love these overnight dishes. Nothing is much better than waking up, turning the oven on and popping breakfast in. Slice up some melon and you are ready for that Sunday paper.

This overnight dish has some great flavors. I love the hint of wine-it so ups the flavor- and the salami or pepperoni really kicks it up a notch. Add in some scallions, Dijon mustard and yeah, don’t forget about the wine. You do love wine, don’t you?

Overnight Egg Casserole

And all that cheese. Who can ever get enough cheese? Make it. Serve it to your favorite mom or even to yourself. My two have flown the coop and now Manservant needs to get it back in gear. Yes, breakfast in bed is just a memory.

This is a Fast Friday and I’m ready to get outside and work in the yard. Our weather went from cool and rainy to hot overnight. Manservant is busily working on my folly-remember that? Since he was gone so much last year I’ve been looking at a dump in my backyard. Some might call it a construction site. He’s determined that we will have a soft opening this weekend, but I think the rain may have slowed him down.

This folly, (an unnecessary building) yes, that really is the definition, though some might call it a she cave, has been taking a lot of his time and frankly I wish he’d just hurry up and get it finished. Truly, this little 8 x 8 space has bifold doors that open up to the outside, windows that open and close, and steps to get in, plus framed doors and windows.

Ed's folly

My job is to get the yard in shape so I have something decent to look at. Luckily, Adam, who took care of my yard last year, left in it pretty good shape so I’m keeping it tidy until he returns from having surgery. I’ve not told you much about Adam, but trust me – everyone needs an Adam. He painted for me, weeded for me, jumped my car for me and even fixed the screen door that Geordie scratched a hole in.

Between Manservant and Adam I may never have to lift a finger again. HAH! Don’t I wish that was true? Right now I’m gazing at the clean up project that will be left behind when Manservant finishes my folly…

Truth be told, I made myself this egg casserole. I’ll let Manservant pop it in the oven so he’ll feel like he made breakfast. After all, Mother’s Day or not, looks like Manservant will be on the construction site and the sooner he eats, the more he gets done!

Overnight Egg Casserole

Happy Mother’s Day, everyone!
 

 

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Overnight Egg Casserole

 

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Egg Casserole with Salami and Wine

Overnight Egg Casserole with Salami, Bread and Wine

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 75 Minutes*
  • Total Time: 95 Minutes
  • Yield: 6-8 Servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • 1/2 of large loaf French or Italian Bread
  • 3 T melted butter
  • 3/4 c Havarti Cheese
  • 3/4 c Swiss Cheese
  • 1 c coarsely chopped Kosher or Genoa salami or spicy pepperoni (more if you want)
  • 8 eggs
  • 1 1/2 c milk
  • 1/4 dry white wine
  • 6 green onions, minced
  • 1 T Dijon mustard
  • Salt and Pepper to taste
  • 1 c sour cream
  • 1/2 to 3/4 c fresh grated Parmesan cheese

Instructions

  1. Butter a 9 x 13 baking dish. Tear bread into small pieces and scatter over bottom. Drizzle butter on top.
  2. Sprinkle with cheeses and salami.
  3. Beat together eggs, milk, wine, onions, mustard and salt and pepper. Pour over cheese and salami. Make sure bread is covered and weight it if necessary. Cover and refrigerate overnight.
  4. Remove dish from fridge about 1/2 hour before baking. Preheat oven to 350. Bake covered about 35 minutes. At this point eggs should be just about cooked. If not, leave in oven a bit longer.
  5. Uncover and spread with sour cream. Sprinkle Parmesan on top of that. Bake 10 more minutes until crusty and lightly browned. Let sit a few minutes before serving.

Keywords: egg casserole, overnight egg casserole, egg casserole recipe, egg strata, egg casserole overnight, egg casserole easy

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  • sherry
    March 12, 2020 at 8:08 pm

    wow i am so envious of your She -cave! how marvellous. This dish sounds like a savoury bread and butter pudding. I had to laugh at egg casserole – such a funny name:)

    • Abbe
      April 2, 2020 at 7:48 pm

      I love my she-cave. Can’t wait to clean it for the season and sit outside. Today it is snowing!

  • sherry
    March 12, 2020 at 8:00 pm

    wow i am so envious of your She -cave! how marvellous. This dish sounds like a savoury bread and butter pudding. I had to laugh at egg casserole – such a funny name:)

  • Juliana
    March 2, 2020 at 11:41 am

    I love the idea that you can make it the night before and just bake in the morning…sounds amazing Abbe.

  • Mimi
    February 28, 2020 at 3:20 pm

    Wine, cheese, bread, and eggs? Count me in!~ Oh, and salami!!!! Yay!!!

  • Abbe Odenwalder
    December 3, 2017 at 4:58 am

    Yes this can be made without wine. Just add more milk or chicken broth. Enjoy.

  • Anonymous
    December 1, 2017 at 5:02 pm

    Can this be made without the wine? If so, do I need to substitute with a different liquid?

  • Pam
    May 16, 2017 at 9:32 pm

    Ha! You have Adam, we have José, he makes everything good. 🙂 Bring on your casserole, lady! It sounds awesome and is right up my alley! YUM!!! Good luck with your She Cave – all kinds of possibilities there!

  • Sippity Sup
    May 16, 2017 at 4:42 pm

    I love your "fort" and your casserole. GREG

  • Chris Scheuer
    May 16, 2017 at 3:00 pm

    This is a delicious combination of ingredients! Hope your Mother's Day was lovely and he get so busy with his work that he over baked it! 🙂

    • Abbe Odenwalder
      May 16, 2017 at 6:41 pm

      Thanks Chris! Luckily I put it in the oven!

  • The-FoodTrotter
    May 16, 2017 at 8:49 am

    This looks so deliciously comforting, I didn't visit your blog so often, fortunately I didn't miss this luscious casserole 🙂

    • Abbe Odenwalder
      May 16, 2017 at 6:41 pm

      Well, visit more often and enjoy! Thanks!

  • Jeff
    May 15, 2017 at 12:49 pm

    Wow, does this look delocious! What I really want, though, is to wake up and find that someone else made it for me overnight!

  • Cheri Savory Spoon
    May 14, 2017 at 6:29 pm

    Hi Abbe, your folly looks like a really cute place, I would love to have a special little place like that, can't wait to see what it looks like when it's done. Oh and love this casserole, the flavors sound wonderful and the fact that you can put it together the night before is fantastic. Happy Mother's Day!

    • Abbe Odenwalder
      May 16, 2017 at 6:40 pm

      Love things I can do ahead Cheri. Sounds like you have a special place already, but this will be my escape-I hope!

  • SavoringTime in the Kitchen
    May 13, 2017 at 5:13 pm

    How fun to have your own little getaway in your yard, Abbe! It is a potting shed or reading room or just a place to go and admire your yard? A little plate of this casserole on your plate while sitting there would complete the picture 🙂 Happy Mothers' Day, Abbe!

    • Abbe Odenwalder
      May 16, 2017 at 6:39 pm

      Thanks Susan! I think it will be just a hang out for afternoon drinks, reading and hopefully I will learn to draw. Hopefully something to take me away from this internet world!

  • HWC Magazine
    May 13, 2017 at 2:52 pm

    We just had to read this recipe with wine!!! Wishing you a very Happy Mum's Day. Enjoy your very special weekend and this delicious breakfast.

    • Abbe Odenwalder
      May 16, 2017 at 6:38 pm

      Thanks HWC! It was a good one and I hope your's was also!

  • mimi rippee
    May 13, 2017 at 1:41 pm

    Very interesting with the wine! Happy Mother's Day to you!!!

    • Abbe Odenwalder
      May 16, 2017 at 6:38 pm

      Thanks Mimi. The wine really gives this a grown up taste! Happy Mother's Day to you, too!

  • Angie Schneider
    May 13, 2017 at 11:04 am

    The casserole looks very comforting and I think it's great for any meal! I look forward to your yard photos, Abbe.

    • Abbe Odenwalder
      May 16, 2017 at 6:37 pm

      Will be sure to post them as soon as everything starts blooming a bit! Thanks Angie!

  • Liz Berg
    May 13, 2017 at 10:53 am

    Oooh, I love this overnight casserole! Yeah, it's the only way I'll get someone to make me breakfast for Mother's Day! I need an Adam, too. Maybe two of them as there's no way Bill could make me a beautiful she-cave! I love it!!! Happy Mother's Day, my friend!!!

    • Abbe Odenwalder
      May 16, 2017 at 6:36 pm

      Trust me-we all need an Adam! I can't tell you what a pleasure it is working in my yard this year. H got it in such great shape! Coming to Denver? We can have lunch in my she-cave!

  • Kitchen Riffs
    May 12, 2017 at 8:59 pm

    Like the idea of a She Cave! I kinda sorta knew what a "folly" was, but not precisely — thanks for the definition. And thanks for this recipe! Good breakfast. Or for us, more probably dinner. 🙂

    • Abbe Odenwalder
      May 16, 2017 at 6:35 pm

      I love this for dinner, too John! Always fun to pick up a new word!