I haven't made it yet, but this is one we are doing for the baby shower coming up. This is the egg one (savory).
Breakfast Casserole Recipe #50089 This recipe is from Southern Living Magazine but tweaked a bit by me. It's great for an early-morning breakfast or brunch for a crowd, because you can do most of the work ahead of time and just throw it in the oven the morning you want to serve it. by MaryMc ? day | ? day prep SERVES 8 1 lb pork sausage or 2 cups cubed cooked ham 6 cups cubed bread (French bread or a chewy, rustic white bread is good) 1/4 lb medium cheddar, shredded 1/4 lb swiss cheese, shredded 6 eggs 2 cups milk 1 teaspoon salt 1/8 teaspoon pepper 3/4 teaspoon dry mustard 1/4 teaspoon Worcestershire sauce Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Place bread cubes in a lightly greased 9" X 13" baking pan. Sprinkle bread evenly with cheese, and top with sausage (or ham). Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture. Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking). Let stand at room temperature 30 minutes. Bake at 350 degrees for 45-50 minutes, or until set. Let stand 5 minutes before serving.
Breakfast Casserole Recipe #50089 This recipe is from Southern
Living Magazine but tweaked a bit by me. It's great for an
early-morning breakfast or brunch for a crowd, because you can do most
of the work ahead of time and just throw it in the oven the morning you
want to serve it.
by MaryMc ? day | ? day prep SERVES 8 1 lb pork sausage or 2 cups cubed cooked ham 6 cups cubed bread (French bread or a chewy, rustic white bread is good) 1/4 lb medium cheddar, shredded 1/4 lb swiss cheese, shredded
6 eggs 2 cups milk 1 teaspoon salt 1/8 teaspoon pepper 3/4 teaspoon dry mustard 1/4 teaspoon Worcestershire sauce Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes in a lightly greased 9" X 13" baking pan. Sprinkle bread evenly with cheese, and top with sausage (or ham). Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking). Let stand at room temperature 30 minutes. Bake at 350 degrees for 45-50 minutes, or until set. Let stand 5 minutes before serving.
Here's my all time favorite sweet one: by paula dean
Baked French Toast Casserole
1 loaf French bread (13 to 16 ounces) Butter, for pan 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons sugar 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Raspberry Syrup, recipe follows
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:
1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:
1 cup raspberry preserves 3 tablespoons water 2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
I mix everything together. Hold out 1/2 can French onions for top. I slice butter up and drop on top. I bake 325 for 60 minutes and and when half done, brown and bubbly, I put remaining french onions on top until desired brownness!!
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Here is an easy recipe that has had great reviews.
Sausage & Egg Casserole
Ingredients:
6 eggs
2 cups shredded cheese
2 cups milk
2 cups Ore-Ida Savory Seasoned Hash Browns (unseasoned is also ok)
16 oz. sausage (12 oz, is also ok)
1 tsp. salt
1 tsp. dry mustard
Brown sausage and drain. Beat eggs, then combine all other ingredients. Mix well with the sausage and pour into a greased 9X13 in. glass baking dish. Cover and let sit in the refrigerator overnight.
In the morning bake at 350?(uncovered) for 45 minutes to one hour. Serves 8.
DH and I have the tradition of having breakfast for dinner Halloween night. So I wanted to do a casserole along with other things. I ended up using JoJo's and YUMMY. Thanks everyone
A&JNelson
member
Re: breakfast casserole
this one is really good. YOu can add veggies too.. I used to make little muffins out of it to eat on my way to work
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=33560
I haven't made it yet, but this is one we are doing for the baby shower coming up. This is the egg one (savory).
Breakfast Casserole Recipe #50089
This recipe is from Southern Living Magazine but tweaked a bit by me. It's great for an early-morning breakfast or brunch for a crowd, because you can do most of the work ahead of time and just throw it in the oven the morning you want to serve it.
by MaryMc
? day | ? day prep
SERVES 8
1 lb pork sausage or 2 cups cubed cooked ham
6 cups cubed bread (French bread or a chewy, rustic white bread is good)
1/4 lb medium cheddar, shredded
1/4 lb swiss cheese, shredded
6 eggs
2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes in a lightly greased 9" X 13" baking pan.
Sprinkle bread evenly with cheese, and top with sausage (or ham).
Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
Let stand at room temperature 30 minutes.
Bake at 350 degrees for 45-50 minutes, or until set.
Let stand 5 minutes before serving.
Here is one my friend recommends!
Breakfast Casserole Recipe #50089
This recipe is from Southern Living Magazine but tweaked a bit by me. It's great for an early-morning breakfast or brunch for a crowd, because you can do most of the work ahead of time and just throw it in the oven the morning you want to serve it.
by MaryMc
? day | ? day prep
SERVES 8
1 lb pork sausage or 2 cups cubed cooked ham
6 cups cubed bread (French bread or a chewy, rustic white bread is good)
1/4 lb medium cheddar, shredded
1/4 lb swiss cheese, shredded
6 eggs
2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes in a lightly greased 9" X 13" baking pan.
Sprinkle bread evenly with cheese, and top with sausage (or ham).
Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
Let stand at room temperature 30 minutes.
Bake at 350 degrees for 45-50 minutes, or until set.
Let stand 5 minutes before serving.
lol emily (same recipe, same friend, same shower)!
Here's my all time favorite sweet one: by paula dean
Baked French Toast Casserole
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
Here's a good hashbrown casserole recipe:
1 bag southern style hashbrowns
1 stick butter
1 can french onions
1 can cream of mushroom soup
1 cup sour cream
4 cups shredded cheddar cheese
I mix everything together. Hold out 1/2 can French onions for top. I slice butter up and drop on top. I bake 325 for 60 minutes and and when half done, brown and bubbly, I put remaining french onions on top until desired brownness!!
Ashley, what is this for?
?
Here is an easy recipe that has had great reviews.
Sausage & Egg Casserole
Ingredients:
6 eggs
2 cups shredded cheese
2 cups milk
2 cups Ore-Ida Savory Seasoned Hash Browns (unseasoned is also ok)
16 oz. sausage (12 oz, is also ok)
1 tsp. salt
1 tsp. dry mustard
Brown sausage and drain. Beat eggs, then combine all other ingredients. Mix well with the sausage and pour into a greased 9X13 in. glass baking dish. Cover and let sit in the refrigerator overnight.
In the morning bake at 350?(uncovered) for 45 minutes to one hour. Serves 8.