Any good breakfast casserole recipes?

I have made each of these (usually for Christmas or New Years breakfast) I hope you enjoy them as much as we have





Charleston Breakfast Casserole


An easy, crowd-pleasing breakfast or brunch idea. Try playing with the ingredients to dress it up or down, depending on your occasion.


12 slices bacon


1/4 cup butter, melted


3 cups croutons


2 cups grated Cheddar cheese


6 eggs


1 3/4 cups milk


1 bell pepper (any color), diced


1 Tbs prepared mustard


salt and pepper to taste


1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


2 Preheat oven to 325 degrees F (165 degrees C).


3 Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.


4 Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.


5 Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.


Servings: 8


Preparation time: 20 minutes


Cooking time: 50 minutes


Ready in: 1 hour and 20 minutes





Christmas Breakfast Sausage Casserole


1 lb ground pork sausage


1 tsp mustard powder


1/2 tsp salt


4 eggs, beaten


2 cups milk


6 slices white bread, toasted and cut into cubes


8 oz mild Cheddar cheese, shredded


1 Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.


2 In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.


3 Preheat oven to 350 degrees F (175 degrees C).


4 Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.


Servings: 8


Preparation time: 20 minutes


Cooking time: 1 hour and 30 minutes


Ready in: 9 hours and 50 minutes





Zippy Egg Casserole


This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church brunches.


1 lb pork sausage


1 (5.5 ounce) package seasoned croutons


1 1/2 cups shredded Cheddar cheese


1 cup shredded Swiss cheese


1 cup shredded pepperjack cheese


8 eggs


1 pint half-and-half cream


1 1/2 cups milk


1 1/2 tsp dry mustard


1 Tbs minced onion


salt and pepper to taste


1 Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.


2 In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.


3 In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.


4 The next morning, bake in an oven preheated to 350掳F for 45 to 60 minutes. Let sit for 20 minutes before serving.


Servings: 12


Preparation time: 15 minutes


Cooking time: 1 hour and 10 minutes





Apple Raisin French Toast Strata


A simple but elegant way to make breakfast fast. Put together the night before, and bake while you're in the shower. Serve with lots of extra maple syrup! You may also add extra raisins if you wish.


1 (1 pound) loaf cinnamon raisin bread, cubed


1 (8 ounce) package cream cheese, diced


1 cup diced peeled apples


8 eggs


2 1/2 cups half-and-half cream


6 Tbs butter, melted


1/4 cup maple syrup


1 Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.


2 In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.


3 Preheat oven to 325 degrees F (165 degrees C).


4 Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.


Servings: 12





Happy Breakfast!Any good breakfast casserole recipes?
Baked French Toast Casserole with Maple Syrup Recipe courtesy Paula Deen

















1 loaf French bread (13 to 16 ounces)


8 large eggs


2 cups half-and-half


1 cup milk


2 tablespoons granulated sugar


1 teaspoon vanilla extract


1/4 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


Dash salt


Praline Topping, recipe follows


Maple syrup





Slice French bread into 20 slices, 1-inch 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 40 minutes, until puffed and lightly golden. Serve with maple syrup.














Egg Casserole Recipe courtesy Paula Deen

















8 hard boiled eggs


1/4 cup margarine


1/4 cup all-purpose flour


2 cups half-and-half


1 teaspoon House seasoning, recipe follows


1/4 teaspoon dry mustard


1 cup freshly grated Gruyere


1/2 cup freshly grated Parmesan





Preheat oven to 350 degrees F.


Gently remove the shell from the hard-boiled eggs and cut in 1/2. Place cut side down in a baking dish greased with margarine.





In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes. Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning. Add the dry mustard and the Gruyere and stir until melted. Pour the sauce over the eggs and sprinkle top with Parmesan. Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.








House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder





Mix ingredients together and store in an airtight container for up to 6 months.














Cheese Strata with Ham and Tomatoes From Food Network Kitchens

















1 teaspoon plus 1 tablespoon unsalted butter


12 large eggs


1 1/2 cups milk


1/2 cup heavy cream


Pinch freshly grated nutmeg


Pinch cayenne pepper


1 teaspoon kosher salt


1/4 teaspoon freshly ground black pepper


1 cup diced baked ham


1 cup Oven-Dried Tomatoes, chopped, recipe follows


1 tablespoon minced flat-leaf parsley leaves


1 1/2 teaspoons thinly sliced fresh chives


2 cups shredded extra-sharp cheddar cheese (about 8 ounces)


1 pound sourdough bread (boule preferred), crust removed and cut into 1-inch cubes





Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.


In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.


To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.


Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.


Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.


Yield: 6 to 8 servings





Oven-Dried Tomatoes


2 pounds ripe plum tomatoes, cored and cut in half lengthwise


1 1/2 teaspoons kosher salt


Extra-virgin olive oil (optional)


Fresh herb sprigs, like thyme, rosemary, or sage (optional)





Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.


If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.


Yield: about 2 cupsAny good breakfast casserole recipes?
INGREDIENTS:


4 slices bread


12 to 16 ounces bacon or sausage, cooked and drained


2 cups shredded cheddar cheese


6 eggs, beaten


2 cups milk


1 teaspoon dry mustard


PREPARATION:


Grease the bottom of a 9';x13'; pan. Tear up 4 slices of bread and place in the bottom of the pan. Sprinkle cooked crubled bacon or sausage over bread pieces. Sprinkle cheddar cheese over the bacon or sausage. Mix eggs, milk and mustard together; pour over casserole.











Bake at 350掳 for 35 to 40 minutes.


Serves 4 to 6.
*sausage breakfast casserole*


INGREDIENTS


1 pound sage flavored breakfast sausage


3 cups shredded potatoes, drained and pressed


1/4 cup butter, melted


12 ounces mild Cheddar cheese, shredded


1/2 cup onion, shredded


1 (16 ounce) container small curd cottage cheese


6 jumbo eggs





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.


Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.


In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.


Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.








*ham and egg casserole*


INGREDIENTS


1/2 cup chopped green pepper


1/2 cup butter or margarine


10 slices white bread, cubed


2 cups cubed fully cooked ham


1/2 pound process American cheese, cubed


6 eggs


2 cups milk


1 teaspoon ground mustard








DIRECTIONS


In a skillet, saute green pepper in butter until tender. Remove green pepper, reserving drippings. Combine green pepper, bread and ham; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add cheese to drippings; cook and stir over low heat until cheese melts. Pour over bread mixture. Beat eggs, milk and mustard; pour over cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 300 degrees F for 1 hour.
A strata, as Caroline mentioned. Or a quiche. And don't forget the cheese grits!
Many recipes and ideas are below. But this is my favorite:





Serve this egg casserole for breakfast or brunch, along with sweet rolls or muffins and mixed fruit. Prepare this breakfast casserole the night before in a Pyrex glass baking dish, then pop it in the oven in the morning.


INGREDIENTS:





* 6 slices bread, crusts removed


* 4 tablespoons butter


* 1 1/2 cups shredded Cheddar cheese


* 5 eggs, beaten well


* 2 cups half and half


* 1 pound hot sausage


* 1 teaspoon salt





PREPARATION:


Cook sausage until no longer pink; drain well. Melt butter in 9x13-inch baking dish. Tear bread into pieces and sprinkle over butter. Sprinkle drained sausage, cooked well done, over bread crumbs.


Sprinkle cheese over sausage. Beat eggs with half and half and salt; pour over mixture. Cover and chill 8 hours or overnight. Bake at 350掳 for 45 to 50 minutes, or until set. Serve with muffins or sweet rolls and cut-up mixed fruit.
Try this website.... www.allrecipes.com
maybe you could layer fried potatoes, bell peppers, onions, cubed ham, then pour beaten eggs over the top and bake until the eggs are done.
This is super simple, but my family loves it.





I take one box of Betty Crockers Julliened potatoes, mix as directed and add one half pound of cooked, crumpled, bacon before placing it in the oven. Sometimes I add some cheese, but usually I just throw some corn flake crumbs on top and bake at 350 for 20 minutes.
sorry but never heard of breakfast casserole, not in the UK.
This casserole is absolutely delicious. Sometimes I fix the


hashbrowns by themselves as a side dish for supper.





Hashbrown Potato/Sausage Casserole


1 pound Brown %26amp; Serve link sausages (I prefer maple flavor)


2 pounds. frozen hashbrowns potatoes, thawed


10 oz pkg cheddar cheese, grated


8 oz. sourcream


1 can cream of celery


1 tsp. salt


1 tsp. pepper


1/2 stick butter, melted


Brown sausage, and set aside. Mix all other ingredients together. Put in greased casserole. Bake at 350' for 45 minutes. Remove from oven, and place sausage on top. Cook for another 15 minutes. You can also use lil smokies or beef smoked sausage or kielbasa pieces instead of link sausages.