Easy breakfast recipes that can be made the night before?

I am looking for a variety of easy breakfast type recipes that can be made the night before and heated in the morning. I lead a morning bible study at my church and to encourage attendance I feed the dedicated souls that attend each week. I hate to serve the same thing every Sunday and am looking for ideas. Thank you.Easy breakfast recipes that can be made the night before?
Easy Breakfast Quiche





1 can of cressent rolls


1 green pepper chopped


1 red pepper chopped


1 small onion chopped


1 package of smokee links chopped


6 eggs


1/2-3/4 cup of milk


1 bag of cheddar cheese shredded





Press the rolls into a baking dish and spread the chopped peppers and onion, links, and shredded cheese on top. Let sit in fridge overnight covered.





In the morning beat eggs and milk and pour into baking dish. Add salt and pepper and bake @ 350 for 45-60 min. The quiche is done when its not wiggley in the middle.





Super yummy and easy breakfast,





Serve with fresh fruit and juice.Easy breakfast recipes that can be made the night before?
Crockpot breakfast recipes Report Abuse

Make Ahead Bran Muffin Batter





INGREDIENTS:


5 cups flour


15 oz. box bran flakes cereal with raisins


3 cups sugar


2 tsp. baking soda


1 tsp. salt


4 eggs, beaten


1 cup vegetable oil


4 cups buttermilk





PREPARATION:


Combine flour, cereal, sugar, baking soda and salt in a large mixing bowl. Mix well to combine. Add beaten eggs, oil and buttermilk and stir just until dry ingredients are moistened.


Cover bowl tightly with waxed paper and foil.





You should chill this batter in refrigerator for at least 24 hours before using. The batter will keep, tightly covered, in the refrigerator for up to 3 weeks.


When you're ready to bake the muffins, preheat the oven to 400 degrees and line muffin pans with paper liners. Scoop batter into prepared muffin cups, filling each cup 2/3 full. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when touched lightly with fingertip. Makes 48 muffins.
Make Ahead Breakfast Casserole





INGREDIENTS


2 1/2 cups seasoned croutons


1 pound spicy pork sausage


4 eggs


2 1/4 cups milk


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry


1 (4.5 ounce) can mushrooms, drained and chopped


1 cup shredded sharp Cheddar cheese


1 cup shredded Monterey Jack cheese


1/4 teaspoon dry mustard


2 sprigs fresh parsley, for garnish


DIRECTIONS


Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.


In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.


The next morning, preheat oven to 325 degrees F (165 degrees C).


Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
HASH BROWNS BREAKFAST CASSEROLE





3 c. croutons


1 1/2 c. bulk sausage, browned and drained


2 c. milk


1 can cream of mushroom soup


2 lb. bag frozen hash brown potatoes, thawed


2 c. sharp Cheddar cheese, shredded


4 eggs, well beaten


3/4 tsp. dry mustard


1/2 c. milk





Place croutons in 9 x 13 inch pan. Top with 1 1/2 cups of cheese and the sausage. Cover with mixture of eggs, milk and mustard. Refrigerate overnight. Mix mushroom soup with milk and pour over the top. Cover the potatoes and top with 1/2 cup cheese. Bake at 300 degrees for 1 1/2 hours or at 325 degrees for 1 hour.
I agree with Amanda who knows make ahead breakfast dishes better than a Bed and Breakfast


When there, search for the Mile high Quiche recipe its fab!
How about Ziploc Omelettes?





The best part is that no one has to wait for their special omelet !!!


Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.


Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.


Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.


Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.


Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.


Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.


Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.





Hope this helps!
Here's a site with Breakfast Casseroles.. I'd imagine cooking the night before, refrigerating and then reheating in the morning would do just fine :)





There's quite a selection on here:


http://www.bbonline.com/recipe/casserole鈥?/a>





And a couple more here:


http://www.bettycrocker.com/Recipes/Brea鈥?/a>