Egg Nasty
A fluffy, savory egg casserole with onions and sour cream, perfect for breakfast or brunch gatherings, offering creamy richness and hearty flavors that appeal to all ages.
Ingredients
Instructions
- Melt 1/4 cup margarine in a 9 x 13-inch pan.
- Beat 18 eggs, then mix in 1 cup sour cream, 1 cup milk, 1/4 cup chopped onions, and 2 teaspoons salt.
- Pour the egg mixture into the prepared pan over the melted margarine.
- Bake at 350°F for 50 to 60 minutes, until the casserole is puffy and slightly brown.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. You can also add vegetables like bell peppers or spinach for extra flavor. If you prefer a lighter dish, try reducing the number of eggs and replacing some with egg whites. Always beat the eggs thoroughly to ensure a fluffy casserole. This recipe can also be adapted into a vegetarian version by omitting any meat ingredients and adding your favorite vegetables.
Serving Suggestions
This dish is perfect for brunch and pairs beautifully with a side of fresh fruit or a light salad. Consider serving it alongside Easy Smothered Duck for a heartier meal. You can also top it with salsa or avocado for added flavor. For a complete breakfast, serve with toast or pastries like Good Doughnuts.
Storage & Reheating
Leftover Egg Nasty can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until warmed through. Alternatively, you can reheat it in the oven at 350°F for about 15-20 minutes. Cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Nasty contains roughly 894 calories, with 12g protein, 92g carbohydrates, and 55g fat. It is an excellent source of calcium (34% of the Daily Value), protein (24% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2686mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe in advance?
Yes, you can prepare the egg mixture and store it in the refrigerator overnight. Just make sure to pour it into the pan and bake it the next day. This is a great time-saver for brunch gatherings.
What can I substitute for margarine?
You can easily substitute butter or olive oil for margarine. Both will work well and can enhance the flavor of the dish. If you're looking for a dairy-free option, use coconut oil or a vegan butter alternative.
Can I freeze Egg Nasty?
Yes, Egg Nasty can be frozen, but it's best to do so before baking. Once cooled, wrap it tightly in plastic wrap and then in foil. To bake from frozen, thaw in the refrigerator overnight and then bake as directed. It may lose some texture after freezing, so consider this when planning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).