Breakfast Castle Casserole
Submitted by law
Overnight breakfast casserole that transforms slider-style cheeseburgers into a savory egg bake with taco cheese, onions, and green peppers. Assemble at night, bake in the morning.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis is one of those recipes that sounds a little wild until you try it, and then it becomes your go-to for feeding a weekend crowd.
Small cheeseburger sliders (think White Castle style) get lined up in a baking dish and drenched in a seasoned egg custard with onions, green peppers, and dry mustard. A blanket of taco cheese and a dusting of paprika go on top, then the whole thing chills overnight.
Come morning, just pop it in the oven. The custard puffs up around the burgers, the cheese gets bubbly and golden, and suddenly you’re a brunch hero.
Kitchen Tips
- Use frozen sliders straight from the box. No need to thaw or cook them first. The overnight soak and oven time take care of everything.
- Make sure the egg mixture is beaten until frothy so the custard bakes up light instead of dense.
- Let the casserole rest 5 minutes after baking so it sets up and slices cleanly.
- Serve with hot sauce or salsa on the side for a little extra kick.
Ingredients
Directions
Cut hamburgers in half and place in 13×9 inch baking dish or pan.
Mix all above ingredients in a bowl (except the cheese) until frothy.
Pour over hamburgers.
Sprinkle with taco cheese and paprika.
Cover with plastic wrap and refrigerate overnight or until thoroughly chilled.
Bake at 350℉ (180℃). uncovered for 40 to 45 minutes or until custard is set.
Serve hot or cold.
Comments
