Baked Cinnamon Bread Casserole With Al Fresco Country Style Chicken Breakfast Sausage Food

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

COUNTRY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish.
• Brown sausage in a large skillet; drain fat.
• Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.
• Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

BREAKFAST CASSEROLE

Steps:

• 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.

RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
• Pour bread cubes into the prepared pan.
• Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
• Bake in the preheated oven until top is golden, 45 to 50 minutes.

CINNAMON FRENCH TOAST BAKE

Steps:

• Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.
• Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.
• Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

CINNAMON BREAD MORNING CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Cube the bread and mix that with the cubed cream cheese.
• Layer half of this into a 13x9 inch baking dish or 2 quart casserole dish.
• Mix together the milk and syrup with the eggs and pour half of this mixture over the bread and cheese.
• Add remaining bread and cheese and pour remaining egg mixture over the top.
• Dust with cinnamon.
• Bake for 45 minutes.
• Serve with extra syrup.

CINNAMON FRENCH TOAST CASSEROLE

Steps:

• Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
• Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
• Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
• Press the bread cubes down into the egg mixture to make sure they are all moistened.
• Cover and refrigerate for at least 8 hours up to 24 hours.
• When ready to bake, preheat oven to 375*.
• Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
• Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
• Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
• Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
• Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
• Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
• To serve:.
• Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
• *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.

CINNAMON SWIRL FRENCH TOAST CASSEROLE

Steps:

• Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices.
• Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole.
• Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.

BAKED CINNAMON BREAD

Steps:

• Break 1/2 of bread into small pieces and put into 9" x 13" pan.
• Slice cream cheese into small pieces and cover bread.
• Put remaining bread on the top of cream cheese.
• Mix: eggs, milk, 1/2 syrup and melted butter.
• Pour over top of bread and refrigerate overnight.
• Bake at 350 for 50 minutes.

COUNTRY STYLE CHICKEN CASSEROLE

Steps:

• Coat the chicken with seasoned flour. I use Kentucky Kernel flour. Melt the butter in large fry pan and brown the chicken pieces. Transfer to a 9x13 baking dish.
• Peel and slice the onion, chop parsnip, and carrot.
• Chop the bacon and add to pan that cooked the chicken. If too greasy drain off some grease. Cook bacon for a few minutes on its own.
• Add above vegetables to bacon and cook 5 minutes, making sure bacon is cooked. Add mushrooms at end of 5 minutes. I find they spit if you add with rest of vegetables.
• Add soup and bring to a boil. Add T parsley.
• Remove from heat and pour over chicken.
• Cover and bake in 350 degree oven for 1 hour.