Breakfast Casserole??

Question

I am looking for a recipe for breakfast casserole...not one from a book either. I want one that is tried and true...10 pts. to the best recipe

Answer 1

These are my own recipes:

Chop vertically some sausages into slices ( other options: fresh mushrooms, luncheon meat, sliced potatoes, spaghetti-you can mix two of them even), slice 2-3 tomatoes fairly thickly, put a full of parmesan cheese or grated cheddar in a small bowl ready and get a couple of dashes of salt and pepper ready too.

Soften the tomato slices in a non stick skillet with some butter till you can remove the skin of the edges easily without breaking the slices.

Also in another pan cook the sausages till ready  then slice.

In a casserole dish, spread the sausages and tomatoes at the bottom, beat 3-4 eggs, add salt and pepper , beat again. Pour this evenly over the tomatoes and sausages, place in middle of  pre-warmed oven. leave till almost set, add the handful of cheese all over, and leave till melted. Remove once set, and serve in slices with toast.

  

Answer 2

4 c. French bread, cubed

3 c. ham, diced

1/2 lb. grated American cheese

6 eggs

4 tsp. flour

1 1/2 tsp. dry mustard

Dash of Tabasco sauce

4 c. milk

4 tbsp. melted butter

Salt to taste

Layer bread, ham and cheese in a 9"x13" greased baking pan. Pour over the remaining ingredients which have been beaten together in order given. Refrigerate in covered pan. Bake 1 hour at 300 degrees.

Answer 3

CHEESE AND HAM STRATA

7 slices thin white bread

2 c. shredded cheddar cheese

1/4 lb. shaved chopped ham loaf luncheon meat

4 eggs

1 1/2 c. shaved chopped ham loaf luncheon meat

4 eggs

1 1/2 c. milk

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. prepared mustard

1/2 c. Parmesan cheese

Tear bread into bits and arrange in buttered baking pan. Tear shaved ham into bits and arrange on top of bread. Scatter shredded cheese over bread and ham mixture. Mix together in bowl, eggs, milk, salt, pepper and mustard. Pour liquid mixture over ingredients in pan. Top with Parmesan cheese. Bake for 30 minutes in uncovered pan at 350 degrees. Loosen strata from pan sides after removing from oven

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BREAKFAST CASSEROLE

2 pkgs hash brown potatoes (plain or the kind with bell peppers in it)

1 medium onion - diced and sauteed until soft

1/2 to 3/4 pint sour cream *

2 1/2 c shredded cheddar cheese

1 lb bacon - cooked and crumbled

Mix all together and place in a casserole dish. Cover and refrigerate until ready to use. Bake in 350º oven for 40 minutes or until bubbly. Enjoy! You can also use green onions in place of the sauteed white or yellow onions if you'd like. A different flavor with each.

* You want enough sour cream to make it moist but not soupy

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1 lb bulk sausage,

4 cups bread, cut in pieces (day or two old is best)

2 cups shredded cheddar cheese

10 eggs, lightly beaten

4 cups milk

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 cup sliced mushrooms

Cook and crumble sausage, drain.

Put bread in well buttered 9x13 baking dish.

Sprinkle with the cheese.

Combine the eggs, milk, and spices.

Pour over the bread and cheese.

Sprinkle sausage and mushrooms on top.

Cover and chill overnight.

Heat oven to 325*.

Bake, uncovered for 1 hour.

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Answer 4

Savory Casserole:

Grease a large rectangular casserole dish well, paying special attention to the corners. Set casserole dish aside. Whisk 10 eggs together with a cup and a half of milk and salt and pepper and set aside. Dice one large onion and sautee on medium heat until transparent. Add a tube of ground sausage (I like sage sausage but you can opt for country, spicy, maple or any kind which catches your fancy) to the pan and brown with the onions. While the sausage is cooking, tear up a loaf of French bread into large chunks and arrange them evenly along the bottom of the casserole dish. When the meat is done pour the mixture evenly over the bread. Sprinkle a generous amount of grated cheese (a large bag of what ever kind you like. Sharp cheddar works especially well I think.) over the meat mixture. Pour the egg mixture over the other ingredients. They should be completely saturated and covered with about an inch of the egg mixture. Bake at 350 degrees until the bread has puffed up and the eggs have cooked through. This should be 30 - 45 min.s.

This is a simple recipe which can be adapted easily for a little variety and to accommodate different tastes. For instance, if you are in the mood for a Mexican casserole then you could whisk a 1/4 cup of salsa into the egg mixture, add chopped green chillies to the meat mixture and use pepper jack cheese. It is really hearty and delicious, the bread soaks up the egg mixture so it no longer has the texture or taste of bread but more cake-y sort of like savory French toast.

Sweet casserole:

This is really a variation on the savory casserole but is utterly scrumptious. I often make one of each when I'm cooking for a large group.

Whisk 10 eggs together with 3/4 cup of milk, 3/4 cup of half and half, 2 tsp cinnamon, 1 tsp nutmeg and 1/4 cup of sugar (white or for a richer taste, brown sugar). Tear 1/2 a loaf of cinnamon raisin swirl bread  and scatter it in your well greased casserole dish. Pour the egg mixture over the bread. Again it should be well saturated. Wrap the dish up in saran wrap and refrigerate it over night. Bake it at 350 degrees until cooked through. Again, about 30 to 45 min.s. Serve with fresh sliced fruit like strawberries or peaches.

Answer 5

I love this one! I've made it often. I guess maybe it's not a true casserole (brunch enchiladas), but it'd divine and everyone loves it. And the best thing is you make it up the night before, and then just pop it in the oven in the morning.

http://www.cdkitchen.com/recipes/recs/10...