Mandas Breakfast Casserole Food

MANDA'S BREAKFAST CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces.
• Preheat oven to 425 degrees F (220 degrees C). Grease bottom and sides of a 9x13-inch casserole dish.
• Layer potatoes, red bell pepper, orange bell pepper, onion, and jalapeno pepper in the casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over the cheese.
• Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish.
• Bake in the preheated oven until set, about 35 minutes. Remove from oven and top with remaining 1/2 cup Cheddar cheese. Continue baking until cheese is melted and golden, about 10 minutes more.

MARTHA STEWART'S ENGLISH MUFFIN & HAM BREAKFAST STRATA RECIPE - (3.6/5)

Steps:

• Prepare 9x13 baking dish with cooking spray and set aside. In the dish, alternately arrange muffin halves and meat, overlapping slightly. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl: whisk together eggs, egg whites, milk, sour cream and pepper until combined. Pour over muffin, ham and cheese layers. Cover entire dish tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees fahrenheit. Bake strata, uncovered, until puffed and set in the center, approximately 60-80 minutes. If strata begins to brown before puffing up, cover loosely with foil to prevent burning. Let stand 10 minutes before cutting and serving.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
• Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
• Layer diced chicken and black beans over the crushed chips.
• Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
• Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
• Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
• Garnish casserole with cilantro and chopped tomatoes.
• Serve immediately with a slice or two of fresh jalapeño.

CORN MUFFIN CASSEROLE

Steps:

• In large bowl, combine first four ingredients well.
• Stir in corn muffin mix.
• Pour into 9x13-inch pan.
• Drizzle melted margarine over top and sprinkle with sugar.
• Bake in preheated 350°F oven for 55-60 minutes.

MANDA'S BREAKFAST CASSEROLE

Steps:

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• Prep
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• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces.
• Preheat oven to 425 degrees F (220 degrees C). Grease bottom and sides of a 9x13-inch casserole dish.
• Layer potatoes, red bell pepper, orange bell pepper, onion, and jalapeno pepper in the casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over the cheese.
• Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish.
• Bake in the preheated oven until set, about 35 minutes. Remove from oven and top with remaining 1/2 cup Cheddar cheese. Continue baking until cheese is melted and golden, about 10 minutes more.
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• Footnotes
• Tip
• Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
• Nutrition Facts
• Per Serving: 172 calories; 10.7 g fat; 7.5 g carbohydrates; 11.5 g protein; 134 mg cholesterol; 451 mg sodium. Full nutrition