Joan’s Eggs
Joan’s Eggs is a fantastic breakfast casserole! It couldn’t be easier and everyone seems to enjoy it. I’ve been making Joan’s Eggs for almost 30 years and it’s always well-received. It would be a great choice for a Mother’s Day brunch!
It’s actually best if it’s assembled the day before and then baked the next morning. Last weekend I made it in the morning and baked it right away. It was very good, but I discovered that it really does have a better custardy consistency if it is allowed to sit overnight before baking.
I got the recipe years ago from a close friend who happens to be named Joan; she claims, however, that it is not named after her. In my mind, though, it’s her recipe and whenever I make it I always think of our friend, Joan.
This recipe makes 4 servings. Double the ingredients and bake it in a 9×13-inch pan to serve 8.
Joan’s Eggs, baked and ready to be cut for brunch:
Joan’s Eggs
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Serves 4 (double the ingredients and bake in a 9×13-inch pan to serve 8 people)
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4 slices white bread (crusts removed, buttered)
4 eggs
1 cup milk
½ pound cheddar or jack cheese, grated, or a combination of both
½ teaspoon dry mustard
½ teaspoon basil
½ teaspoon turmeric
¼ teaspoon cayenne
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1. Tear the bread into small pieces and place in a greased 8×8-inch casserole.
2. Beat eggs, milk, seasonings, and cheese together. Pour over the bread.
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3. Cover and refrigerate overnight.
The next morning:
4. Take the casserole out of the refrigerator and preheat oven to 350˚.
5. Uncover the eggs and bake for 45 minutes.
In the kitchen with Kath 
I make a very similar egg casserole. Instead of breaking up the bread I cut of the crust and lightly butter it and line the bottom of the greased pan. Then I pour in an egg/heavy cream mixture, top with 1lb bulk sausage (I use Jimmy Dean, browned and drained). Then I cover with a ton of cheese and refrigerate overnight. I use 1 slice of bread per 1 egg so it is easy to scale up or down. Can’t wait to try your version, I may even make this weekend!
Sausage is great in this type of recipe, Pam! I really like your idea about using 1 slice of bread per egg…that’s a very clever way to make just the right amount. Thanks for your comment! 🙂
I didn’t realize there was mustard in these! Probably why I like them so much 🙂
When I first saw the recipe years ago, I remember thinking that mustard, basil, and turmeric seemed like an odd combination, but it really works well! 🙂
These look very tasty indeed. I’m going to have to host a brunch just so I can try these. I wonder who the original Joan was? How lovely that this dish has been in your repertoire for 30 years. It’s obviously a keeper!
Hi Hester,
I still think the original Joan is our family friend and she’s just being modest, but I’m not sure. 😉 It has been a favorite for many years.
Great recipe Kathy! Made it for Mother’s Day today, and a huge hit… always seem to find myself coming to your blog when I’m looking for a recipe for a special occasion!
One quick comment – I accidentally left out the milk and realized after that it never got listed along the way in the recipe’s steps! Came out great, nonetheless, but just a thought to add it in for future cooks.
Andy, I’m so glad you liked the recipe! And a big THANK YOU for catching the omission of the milk in the recipe directions. I’ve fixed it now. 😉
I make something similar, too, but yours has some added spices…which look great! Thanks!
Thanks, Liz! 🙂
Your egg dish is a wonderful dish for a Mother’s Day brunch. I like all of the spices, especially the mustard.sometimes the oldest recipes we have are the best, the ones that we always go to .