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Day-After Party Egg Casserole

Elizabeth Heiskell's White Wine Grilled Cheese
Elizabeth Heiskell's White Wine Grilled CheeseNathan Congleton / TODAY

Chef notes

I love this recipe because it's a brilliant use for a leftover charcuterie platter. The savory meats, melty cheeses and zesty veggies make this a hearty meal that will fill you up after a night of fun.

Technique tip: Lightly beating the eggs before adding the milk helps combine the milk with the eggs.

Swap option: For a vegetarian meal remove the cured meats.


  • 8 slices white sandwich bread, crust removed
  • cups chopped leftover charcuterie (prosciutto, salami, etc.)
  • 3 cups chopped or grated leftover cheese from charcuterie platter (brie, goat, blue, etc.)
  • 1/2 cup chopped olives
  • 1 cup chopped sundried tomatoes, roasted red peppers, artichoke hearts or a combination
  • 2 cups whole milk
  • 10 large eggs, lightly beaten
  • 1 tablespoons Creole seasoning
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper



Cut 4 of the bread slices into triangles, cut remaining bread slices into cubes. Arrange bread triangles in a lightly greased 9- by 13-inch baking dish and top with the bread cubes. Top with charcuterie, cheeses and vegetables.


In a mixing bowl, combine milk, eggs, Creole seasoning, Worcestershire, salt and pepper.


Pour the egg mixture over the cheeses and charcuterie. Let sit in fridge for at least 1 hour or overnight.


Preheat oven to 375°F. Let the casserole stand at room temperature for about 10 minutes.


Bake the casserole in the preheated oven until set and the cheese is lightly browned, about 50 minutes.