THE BEST BREAKFAST CASSEROLE
The Best Breakfast Casserole is a thick and creamy egg base with shredded potatoes, chunks of ham and flavorful cheese blends that bakes up in no time. Make ahead or enjoy the morning of during the holidays!
Provided by Alyssa Rivers
Categories Breakfast
Time 1h35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 225 kcal, Carbohydrate 2 g, Protein 14 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 206 mg, Sodium 436 mg, Sugar 1 g, ServingSize 1 serving
BEST-EVER BREAKFAST CASSEROLE
My sister loved to make breakfast casseroles and they were always so good. This is one she made for us that was incredibly delicious. It can also be made two days in advance but CANNOT be frozen.
Provided by Irish Rose
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cheese sauce.
- Melt butter over medium heat. Add flour and mix well. Allow to bubble for 1-2 minutes. Remove from heat and stir in milk. Return to heat and cook until thickened. Add cheese and salt and pepper. Stir until cheese melts.
- Set aside and start on casserole.
- Saute onions in butter, add eggs and scramble until soft. Do not overcook. Add mushrooms, salt and pepper. Fold in prepared cheese sauce and crumbled bacon. Spoon into lightly greased 9x13 baking dish.
- Cover with plastic wrap and chill until ready to bake.
- Bake at 350 degrees for 30 minutes. Serves 8.
BEST BREAKFAST CASSEROLE EVER!
So quick and easy to make. A hit with everyone and makes great leftovers. I found this online somewhere years ago. I wanted something that didn't have to sit over night and I don't like the soggy bread in most casseroles. Once I found this, I never looked back. You can spice it up with veggies or whatever you want but below is the basic recipe I found.
Provided by CelticLady
Categories One Dish Meal
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- spray 9x13 baking dish with pam.
- preheat oven to 350 degrees F.
- roll out 1 can of crescent rolls on bottom of pan.
- cook sausage in skillet, drain and spread over crescent rolls in pan.
- beat all eggs with a touch of milk.
- add 4 cups of cheese to egg mixture - this gets hard to stir, I find a wooden spoon works best.
- pour egg/cheese mixture over sausage.
- bake in oven uncovered for 30-45 minutes depending on your oven, it can look done and the middle might be runny so check with a toothpick.
BUTTERY BREAKFAST CASSEROLE
The word "buttery" in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 5h30m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 37 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 20 grams, Sodium 694 milligrams, Sugar 10 grams, TransFat 0 grams
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