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Egg Casserole with Salami and Wine

Overnight Egg Casserole with Salami, Bread and Wine

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  • 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


  • 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


  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.