Make Ahead Egg Bake Food

MAKE AHEAD EASY VEGETABLE EGG BAKE BREAKFAST CASSEROLE

Steps:

• In a large bowl, whisk together eggs and milk; stir in garlic, basil, salt, pepper (1/2 tsp each). crushed red pepper flakes, shredded cheese and 1/4 cup Parmesan.
• Spray the bottom of a 13 x 9 inch baking pan with cooking spray. Add the spinach, zucchini, cherry tomatoes, bell pepper, and bacon to the baking pan; spread evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight.
• Preheat oven to 350 degrees.
• Uncover the refrigerated casserole and sprinkle remaining 1/4 cup Parmesan cheese over the top. Bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh parsley.
• This breakfast casserole can be assembled and baked the same day. Adjust the bake time to 30 to 35 minutes and check for doneness.

MAKE-AHEAD EGG BAKE

Steps:

• Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.
• Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
• Heat oven to 350ºF. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.

MAKE-AHEAD BREAKFAST CASSEROLE

Steps:

• Butter a 9 x 13 x 2 inch casserole dish.
• In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
• In large bowl, whisk together eggs, milk, and salt until thoroughly combined.
• Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers.
• Pour egg mixture evenly over casserole.
• Cover and refrigerate overnight, or bake immediately.
• When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.
• If desired, sprinkle the casserole with sliced green onions. Serve warm.

SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Sautee the onions and green peppers in a large skillet on medium-high heat for about 3 minutes, until they start to soften. Add in the sausage and cook until the sausage meat is cooked through, breaking the sausage into about blueberry-sized pieces.
• Whisk the eggs, milk, salt and ground black pepper together in a large bowl. Set aside.
• Lightly oil a 9x13 baking dish. Layer the croutons evenly on the bottom. Layer the sausage mix on top of the croutons. Evenly layer the grated cheese on top of the sausage mix. Gently pour the egg mixture on top. Cover and let it sit in the refrigerator overnight, at least 8 hours.
• In the morning, preheat the oven to 325°/160°C. Remove the cover and place the casserole in the middle of the oven. Bake for 30 minutes. Turn the heat up to 350°C/176°C. Bake for an additional 20-30 minutes, until the egg is set. To check, insert a knife in the middle of the casserole and it should come out clean. If the casserole is browning too quickly, cover with a foil for the last bit of baking time.
• Let the casserole sit for 10 minutes before cutting and serving.

MAKE-AHEAD BACON AND EGG BREAKFAST CASSEROLE

Steps:

• Gather the ingredients.
• Place the bread in a lightly greased 8-inch-square baking dish; set aside.
• In a bowl, whisk the eggs with the milk, dry mustard, and dried minced onion.
• Pour the mixture over the bread.
• Sprinkle bacon over casserole.
• Cover the casserole and refrigerate it until ready to bake.
• Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes. Preheat oven to 350 F.
• Cover the casserole with foil and bake in the oven for 25 minutes.
• Uncover, sprinkle with shredded cheddar cheese and bake an additional 5 to 10 minutes, or until the eggs are set. To test whether it is done, insert an instant-read thermometer in the center of the casserole. Eggs should be cooked to a minimum of 160 F for food safety.
• Let the breakfast casserole stand for 5 to 10 minutes before cutting and serving.

MAKE-AHEAD BREAKFAST CASSEROLE

Steps:

• Spread croutons on bottom of greased 13" x 9" baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325F. Bake egg mixture 50-55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.;

25 MAKE-AHEAD BREAKFASTS FOR BUSY FAMILIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quick breakfast in 30 minutes or less!

MAKE AHEAD EGG MUFFINS

Steps:

• Preheat oven to 350°F.
• Brown turkey sausage over medium high until no pink remains.
• Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
• In a large bowl combine eggs, and salt & pepper to taste. Pour egg mixture over the sausage in each well.
• Bake 22-25 minutes or until set.
• Remove from cups and serve warm or let cool completely and refrigerate or freeze.

MAKE AHEAD SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Grease a 9 x 13 x 2-inch (3-quart) casserole dish with butter or baking spray.
• In large skillet over medium-high heat, break up the sausage and cook, stirring frequently until fully cooked and no longer pink.
• Meanwhile, whisk together eggs, milk, and salt in a large bowl until thoroughly combined.
• Scatter half of the bread cubes in an even layer into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper (if using), and half of the cooked sausage. Repeat with remaining ingredients.
• Pour the egg mixture evenly over casserole, making sure to get it into all of the nooks and crannies of the bread cubes.
• Cover the dish tightly with foil and refrigerate overnight.
• When you're ready to bake the casserole, preheat oven to 325° F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.
• Sprinkle the casserole with sliced green onions (if using) and serve warm.

MAKE-AHEAD CHEESY HAM-MUSHROOM EGG BAKE

Steps:

• Grease a 13 x 9-inch caserole dish.
• Sprinkle 2 cups shredded cheddar cheese or Swiss cheese into the bottom of the casserole dish.
• In a skillet melt butter over medium-high heat.
• Add in mushrooms, onion and and bell pepper; cook stirring until softened and the mushroom loose their moisture, then stir in chopped ham.
• Sprinkle the mixture over the cheese.
• In a medium bowl whisk together the eggs with flour, half and half cream or milk, salt and pepper; pour over the ham mixture.
• Cover and refrigerate overnight.
• Remove from fridge 30 minutes before baking.
• Set oven to 350 degrees F.
• Bake uncovered for 35-40 minutes or until a knife inserted into the middle comes out clean.
• Remove from oven and sprinkle about 1/2 cup shredded cheddar cheese on top and allow to melt.
• Let stand 10 minutes before slicing.

MAKE-AHEAD BACON AND BROCCOLI EGG BAKE

Steps:

• Whisk eggs and milk in large bowl until blended; stir in bread. Add broccoli, peppers, bacon and 1-1/2 cups cheese; mix lightly.
• Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
• Heat oven to 350ºF. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.
• Sprinkle with onions.

MAKE AHEAD SAUSAGE, CHEESE, AND POTATO EGG BAKE

Steps:

• Grease a 13x9" pan,.
• In a skillet, cook sliced sausage until it starts to brown- about 5-7 minutes.
• Drain sausage if necessary.
• Add chopped onion, cook 2 minutes.
• Add chopped green and red peppers, cook 1 minute.
• Add three cloves finely chopped garlic and cook for about 30 more seconds.
• Spread half of the potatoes onto the bottom of your cake pan, salt and pepper to taste.
• Spread on half of your sausage mixture.
• Spread on 1 cup of cheddar cheese and 1/2 cup mozzarella cheese.
• Repeat layers.
• In another bowl, mix together to eggs and milk, salt and pepper.
• Pour the eggs onto the layers and let sit in the refridgerator for 8 hours.
• Cook in the oven on 350 for 1 hour and 30-40 minutes.
• Let stand 5 minutes before cutting.