Recipe: 6 Breakfast Casseroles

Judy/AZ on July 21, 1997 at 4:31:03:

In Reply to:

RE: Breakfast Casserole posted by Risa G. on July 21, 1997 at 3:03:56:

Scrambled Egg Casserole-you can make it the night before.

SCRAMBLE EGG CASSEROLE
1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon peter
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beated
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tablespoons butter.
Add flour, salt and pepper; cook and stir until
mixture begins to bubble. Gradually stir in
milk; cook until thickened and bubbley, stirring
constantly. Remove from the heat. Add cheese;
mix well and set aside. In a large skillet,
saute ham and onions in 3 Tablespoon butter
until onions are tender. Add eggs; cook and
stir until they begin to set. Add the
mushrooms and cheese sauce; mix well. Pour in
a 7x11 1/2-in. dish. Melt remaining butter;
toss with bread crumbs. Sprinkle over top of
casserole. Cover and refrigerate for 2-3 hours
or overnight. Bake, uncovered, at 350 for
25-30 minutes or until top is golden brown.
Sprinkle with onions if desired.
Yield: 6-8 servings.

MAKE-AHEAD BREAKFAST EGGS

12 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 tablespoon butter, plus more to prepare baking dish

1 (8-ounce) carton sour cream

12 slices bacon, cooked and crumbled

4 ounces (1 cup) shredded sharp Cheddar cheese

The night before, beat eggs in a medium bowl. Stir in milk, salt and pepper. Set aside.

In a large skillet over medium heat, melt 1 tablespoon butter. Pour in egg mixture; cook, stirring
occasionally, until eggs are set but still moist. Remove from heat; let cool. Stir in sour cream.

Spread mixture evenly in buttered 12-by-7-inch baking dish. Top with bacon and cheese. Cover with
aluminum foil; refrigerate overnight.

In the morning, preheat oven to 300 degrees. Uncover eggs; bake 15 to 20 minutes or until eggs are hot
and cheese has melted.

Yield: 8 to 10 servings.

Easy Breakfast Bake
Best Of The Best From Tennessee - Kiss My Grits
Quail Ridge

1/2 pound pork sausage
1 teaspoon salt
2 1/4 cups water
3/4 cup quick grits
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
1 cup milk
1/2 cup Cheddar cheese -- grated
4 eggs

Preheat oven to 325 . Brown and crumble sausage. Drain
off excess fat and set aside. Bring salted water to a boil
and stir in grits. Cover and reduce heat to low. Continue
cooking for 5 minutes, stirring occasionally. Melt butter or
margarine and stir in flour, black pepper and milk. Cook,
stirring to thicken. Add cheese, stirring until blended. Add
sausage and 1/2 cheese sauce to cooked grits. Pour into
lightly greased casserole. Make 4 indentions into grits
mixture with the back of a large spoon. Break one egg into
each indention. Bake at 325 for 13 to 18 minutes,
depending on desired doneness of eggs. Serve with
remaining heated sauce.
Serves 4. Top

Breakfast Casserole

Recipe from Debbie's Recipe Box

24 oz hash browns
1/3 cup melted butter
1/2 cup yellow cheese
1/2 cup white cheese
1 cup diced ham
1/2 cup cream
2 eggs
salt and pepper to taste

Grease a 9x13 pan. Thaw and press out moisture of potatoes. Pour butter over hash browns and brush. Whip up eggs and cream, and pour over the top of potatoes. Add remaining cheese and ham. Bake at
350 degrees for 30 minutes.

All In One Breakfast

12 - 18 eggs, scrambled
1/2 pound sausage, fried, drained, crumbled
1 pound bacon, fried, drained, crumbled
white sauce (see note & recipe below) with 8 ounces of Velveeta cheese added
Layer in repeating order in crockpot: sauce, eggs, sausage, reserving bacon for top.
Heat on low until warm. Stir to mix all ingredients before serving.

COUNTRY BREAKFAST CASSEROLE

You can mix up this egg/sausage/hash brown casserole and chill it overnight. Bake it on Christmas
morning to serve with fruit and sweet rolls, if you like. The breakfast dish comes from the Knollwood
House bed and breakfast in River Falls, Wisconsin.

1/2 ounces spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed (about half of a 32-ounce package)
1 1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa

1. In a large skillet, cook sausage and onion till no pink remains. Drain.

2. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the cheese, sausage-onion mixture and
remaining cheese.

3. In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled
overnight.)
4. Bake, covered, in a 350 oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Transfer
to a wire rack. Let stand for 10 minutes.

5. Cut into squares. Pass the salsa. Makes 6 servings.