Overnight Breakfast Casserole 5 Star Food
OVERNIGHT BREAKFAST CASSEROLE
I love this recipe because it is really easy to fix the night before when you are having company the next morning or maybe taking it to work or something. This recipe came from the Telephone Pioneers Cookbook "Calling all Cooks."
Provided by Rhonda Toothaker
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle bread cubes into greased 7X12 inch baking dish.
- Cook sausage and sprinkle along with cheese over the bread cubes.
- Beat eggs in mixer bowl.
- Add milk, dry mustard, salt and pepper; mix well.
- Pour over layers.
- Chill, covered overnight.
- Bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown.
- Yield: 8 servings.
Nutrition Facts : Calories 410.8, Fat 29.8, SaturatedFat 12.7, Cholesterol 203.2, Sodium 827.5, Carbohydrate 14.3, Fiber 0.5, Sugar 1.1, Protein 20.3
LOADED OVERNIGHT BREAKFAST CASSEROLE
A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!
Provided by SouthernMaster
Categories Breakfast and Brunch Potatoes
Time 10h
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
- Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
- Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 22 g, Cholesterol 364.6 mg, Fat 41 g, Fiber 1.3 g, Protein 33.2 g, SaturatedFat 18.8 g, Sodium 1129.9 mg, Sugar 5.7 g
HAM AND CHEESE OVERNIGHT BREAKFAST CASSEROLE
This delicious and easy breakfast casserole is a great way to use leftover cooked ham, but you can also substitute cooked bacon to change it up. You can make it the night before so all you have to do is bake it in the morning.
Provided by fabeveryday
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 8h45m
Yield 8
Number Of Ingredients 12
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Arrange English muffin halves in a single layer in the bottom of the baking dish.
- Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and mustard in a bowl until well combined. Pour egg mixture over English muffins in the baking dish. Sprinkle chopped ham and 1 cup Cheddar cheese on top of the egg mixture.
- Cover with foil and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until eggs are set, 30 to 35 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and chopped green onions. Slice and serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 13.8 g, Cholesterol 337.9 mg, Fat 26.6 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 11.4 g, Sodium 1208.6 mg, Sugar 3.7 g
OVERNIGHT BRUNCH CASSEROLE
I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. -Candace Hesch, Mosinee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat., In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce., Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
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