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My mom started making this recipe for Glorified Scrambled Eggs one Christmas morning when we were kids and since then it’s become a family favorite for all kinds of different holiday brunches and other special occasions.
I’ve seen a lot of variations of this recipe often just titled as “Breakfast Egg Casserole” or occasionally “Breakfast Egg Strata” but my mom’s recipe is a bit different as it calls for 16 slices of bread and the slices of bread have to be cut diagonally into triangles.
I find a lot of variations for this recipe in my collection of fundraising cookbooks as well – sometimes you’ll even see this recipe in the same cookbook 3-4 times, which means you know it has to be good!
Still, no one else seems to call it “Glorified Scrambled Eggs” – so I’m not sure exactly where this recipe came from with that name. It is fitting however that the recipe my mom wrote down in her recipe box is on a sheet of note paper that has bible verses on it, especially since we did usually make this for Christmas morning and Easter.
Here is the bible verse at the top of the paper:
I love the Lord for he has heardPs. 114:1-1
the cry of my prayer;
for he turned his ear to me
in the day I called him.
And here is the verse at the bottom:
Aren’t five sparrows sold for two pennies? Yet not a single one of them is forgotten by God. Even the hairs of your head have all been numbered. So don’t fear. To God you are more than many sparrows.Luke 12: 6-7
This recipe was handwritten in pencil, so I’m so glad I took the time to scan these at my mom’s house – pencil will definitely fade over time!
There is also someone’s phone number written on the bottom of the paper, although who’s number that would have been is beyond me. Apparently we had plans with them between 7:30 and 9:30 though!
I think my mom has experimented with different amounts of bread and cheese and milk over the years, which explains why you see the numbers circled to the right of the ingredients list, and then towards the bottom of the page she wrote down other numbers in pen.
I really have no idea why she would use the different amounts of the ingredients – whether she wanted to make a smaller amount (but that makes little sense because with 5 of us there were rarely leftovers for long!) – maybe it could be she had to adapt it from time to time when she didn’t always have enough bread or milk or cheese or eggs or something. I really don’t know.
I think the original recipe is best though, so I’m sticking with that. If you want to experiment with different amounts of bread, eggs and milk you definitely can though – it’s a very forgiving recipe!
You can also opt to add in different things in this recipe if you wanted – sausage, bacon, ham, veggies like peppers, mushrooms, or spinach. If you use frozen spinach, you’ll likely want to cut down a little on the milk so the eggs don’t become too watery.
While you can add all of those things, and we have experimented over the years with different variations, I still think the plain cheese version is still the best!
I also like this recipe because it’s a great way to use up stale bread – anytime I have bread that is stale I make this dish + it instantly reminds me of so many happy holidays!
One thing that is super important is that you make it the night before. I’ve tried making it as an adult in the morning and baking it straight away and it really just isn’t the same as soaking it overnight.
I have so many great Christmas eve memories of making this casserole to get it ready for Christmas morning breakfast! It comes together quite quickly and is a great holiday breakfast tradition!
Glorified Scrambled Eggs
- 16 slices white bread
- 6 eggs
- 2 cups milk
- 1 stick butter
- 8 ounces cheddar cheese
- Cut the crusts off the bread and cut each slice diagonally into triangles.
- Grease a large casserole dish with butter or cooking spray
- Shred the cheddar cheese and alternate slices of bread with cheese to form between 3-4 layers of bread and cheese
- Beat together 6 eggs and add 2 cups of milk and 1 stick of melted butter
- Pour egg mixture over slices of bread and cheese
- Cover and place in the refrigerator overnight – up to 24 hours
- Bake for 1 hour at 350 degrees. Do not preheat oven if using glass baking dish.
I hope you enjoy this recipe as much as we have in our family and if you try it I’d love to hear what you think in the comments below!