IMPOSSIBLY EASY BREAKFAST BAKE (CROWD SIZE)
When faced with the "what do I serve a crowd before noon?" dilemma, opt for this easy breakfast casserole. Spend 20 minutes assembling the ingredients the night before, store it overnight in the fridge and pop it into the oven the next morning.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 13x9-inch (3-quart) baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
- Stir Bisquick™ mix, milk, pepper and eggs until blended. Pour into baking dish.
- Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g
EASY BREAKFAST BRUNCH BAKE
A friend sent this to me. It's so easy and tasty. Family loves it. You can use cooked and drained sausage or cooked bacon broken into pieces if you'd like.
Provided by Nancy Worster
Categories Breakfast Casseroles
Time 50m
Number Of Ingredients 9
Steps:
- 1. Put eggs in bowl and mix well. Stir in onions, Canadian bacon, cheddar and mozzarella cheese and salt & pepper.
- 2. Spray a 8 x 8 inch pan with Pam. Place the biscuits (usually 8) in the bottom of the pan. Pour the egg mixture over the biscuits. Sprinkle with chives.
- 3. Bake at 350 degrees for 30 to 35 minutes. Remove from oven and let set for 5 minutes. Cut into 9 squares.
EASY CHEESY BRUNCH CASSEROLE
I have dreams of someday opening a Bed and Breakfast. I have collected some great breakfast dishes preparing for that someday. Some I have eaten at B&B's around the country. This particular recipe came from a B&B in Northern Vermont that we visited in the fall of 2001 when the colors were in full bloom.
Provided by Marsha Gardner
Categories Meat Breakfast
Time 35m
Number Of Ingredients 13
Steps:
- 1. Place bread slices in the bottom of a lightly greased 8 inch square baking dish; set aside.
- 2. Saute` onion and mushrooms in butter until tender; spoon evenly over bread. Top with ham.
- 3. Combine cheeses and flour; sprinkle over ham.
- 4. Combine milk, eggs, dry mustard and garlic powder; pour over cheese. Cover and chill 8 hours.
- 5. Remove from refrigerator and let stand for 30 minutes. Bake at 375-degrees for 35 minutes or until set.
- 6. Let stand for 10 minutes before serving. Garnish with parsley.
EASY OVEN BRUNCH BAKE
There's lots of good stuff in our Easy Oven Brunch Bake (including eggs, cheese and ham), but if time is tight you'll especially love the "easy" part.
Provided by My Food and Family
Categories Bread
Time 4h5m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Beat first 3 ingredients in large bowl with whisk until blended. Add remaining ingredients; stir gently.
- Pour into 12x8-inch baking dish sprayed with cooking spray. Refrigerate several hours or overnight.
- Heat oven to 325°F. Bake casserole 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 145 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
25 BEST BREAKFAST CASSEROLES YOUR FAMILY WILL LOVE
Make your morning easy with these sensational breakfast casserole recipes! From hash brown to French toast to sausage and cheese, these are some of the best breakfasts around.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a breakfast casserole in 30 minutes or less!
Nutrition Facts :
VEGAN BREAKFAST CASSEROLE
This eggless breakfast casserole is great for meal prep and makes a fantastic make-ahead option for brunch or a holiday breakfast the whole family will love. It's the best breakfast comfort food!
Provided by Deryn Macey
Categories Breakfast
Time 1h12m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 F and grease (or use cooking spray) a 8×8 inch square baking dish or line with parchment paper. Set the baking dish aside.
- Line a baking sheet with parchment paper and add the potatoes, thyme, oregano and 2 tsp of the oil. Season with a pinch of salt and pepper. Roast potatoes for 20-22 min, flipping halfway through, until tender and golden-brown. (Note: you could use pre-roasted/cooked potatoes or hash browns here or have a make-ahead option of roasting potatoes the day before).
- Blend Batter: To a blender, add tofu, chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt and pepper. Blend on high until smooth. Set aside.
- Cook Vegetables: In a large non-stick pan, heat the remaining 2 tsp oil over medium-high heat. When the oil is hot, add onions, peppers and mushrooms. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until softened.
- Mix Batter: To a large bowl, add veggies, roasted potatoes and batter and stir to combine.
- Bake: Transfer the batter to the baking dish and bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and firm to the touch.
- Serve: Let sit for 15 minutes, then slice and serve as desired.
Nutrition Facts : ServingSize 1, Calories 224 calories, Sodium 191 mg, Fat 8 g, Carbohydrate 25 g, Fiber 5 g, Protein 13 g
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- Dutch Baby German Pancake. At any American brunch, pancakes are expected. But the hassle of painstakingly making individual rounds to order gets old as quickly as the hotcakes get cold.
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