5 Star Breakfast Casserole Food

THE BEST BREAKFAST CASSEROLE

Steps:

• Grease a 9x13 inch pan. Add the frozen and shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
• In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
• Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
• Bake uncovered at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.

OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Sprinkle bread cubes into greased 7X12 inch baking dish.
• Cook sausage and sprinkle along with cheese over the bread cubes.
• Beat eggs in mixer bowl.
• Add milk, dry mustard, salt and pepper; mix well.
• Pour over layers.
• Chill, covered overnight.
• Bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown.
• Yield: 8 servings.

BEST BREAKFAST CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and water in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spread crescent roll dough out into prepared baking dish to cover the inside of the dish completely. Prick dough all over with a fork.
• Bake in the preheated oven until slightly set, about 5 minutes.
• Beat eggs, milk, salt, and black pepper together in a bowl.
• Spray a large skillet with cooking spray and place skillet over medium heat. Cook and stir egg mixture in hot skillet until eggs are set, 3 to 5 minutes. Break up eggs into small pieces using a wooden spoon. Spread eggs evenly over crescent roll dough, spread sausage over eggs, and top with Cheddar cheese.
• Bake in the preheated oven until crust is browned and casserole is hot, about 25 minutes.

BUTTERY BREAKFAST CASSEROLE

Steps:

• Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
• In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
• In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
• Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
• When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

BREAKFAST CASSEROLE SUPREME

Steps:

• Melt margarine and place in the bottom of 9" by 13" baking pan.
• Spread potatoes (still frozen is okay) in bottom of the pan.
• Sprinkle chopped vegetables over potatoes.
• Add salt and pepper to taste.
• Sprinkle meat over potatoes and vegetables.
• Note: At this point you may continue or casserole may be refrigerated overnight.
• Pour beaten eggs over potatoes.
• Bake at 350 degrees for 45 minutes.
• Remove from oven and sprinkle cheese evenly over top.
• Bake another 5-10 minutes or until cheese is hot and bubbly.
• Remove from oven and let set for approximately 5 minutes.
• Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

TATER TOT BREAKFAST CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F. Grease a 9'' x 13'' baking dish with non-stick spray. Set aside.
• Cook bacon in skillet according to package directions, remove from pan and drain on paper towels. Let cool.
• Remove bacon grease from pan. Add sausage and onions to skillet. Cook and until sausage is browned. Remove grease from sausage.
• Place sausage and onions on bottom of baking dish. Chop 4 pieces of bacon up and put on top of sausage. Cover with 2 c. of shredded cheese.
• In a bowl whisk together milk, eggs, pepper, salt and garlic powder until combined. Pour over mixture in pan. Place Tater Tots on top of mixture.
• Bake for 50-60 minutes or until casserole is set in the middle and knife inserted in middle comes out clean. Remove from oven. Top with remaining 1/2 c. of cheese. Chop remaining bacon and sprinkle over the top of the casserole. Place in oven an additional 5 minutes or until cheese is melted.

LOADED OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
• Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
• Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

AMISH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.