Recipe: Breakfast Casserole Collection (repost)

Nancy:
This was originally posted
by elbrown on 4:44:50 pm 3/26/98

OverNight French Toast
Serves 6

1/4 cup butter, room temperature
12 3/4 inch thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
powder sugar

Spread butter over bottom of heavy large
baking pan with 1 inch high sides. Arrange
bread slices in pan. Beat eggs, milk, sugar,
syrup, vanilla and salt to blend in large
bowl. Pour mixture over bread. Turn bread
slices to coat. Cover with plastic and
refrigerate overnight.
Preheat oven to 400F. Bake French bread 10
minutes. Turn bread over and continue baking
until just golden, about 5 minutes longer.
Transfer cooked toast to plate and sprinkle
with powdered sugar. Serve immediately with
favorite syrup.

Brunch Egg Casserole7 slices white bread, crust removed
1 pound ground sausage
4 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
1 teaspoon dry mustard
2 cups half and half or milk1. Lightly butter each slice of bread.
2. Cut seventh slice of bread in half.
3. Place bread in a 9 x 13-inch buttered glass
baking dish.
4. Brown sausage. Drain and pat with paper towels.
Sprinkle sausage over bread.
5. Sprinkle cheese over sausage.
6. Beat eggs. Add salt, dry mustard, and half and
half or milk. Beat again.
7. Pour egg mixture over bread, sausage and
cheese.
8. Cover with foil and refrigerate overnight. At this
point, it may be frozen until ready to use. Remove
from freezer and thaw overnight in
refrigerator.
9. Remove foil. Bake at 350 degrees for 45 minutes
or until casserole is bubbly and lightly browned on
top. This dish reheats easily.

Note: This casserole is best when it stands 30
minutes after baking.

Serves 16

STRATA (Farm Breakfast)

** Must be prepared the night before -- makes 12+
servings

INGREDIENTS:

1 Lb Bacon (cut into 1/2 inch pieces)
1/2 Lb Cooked Ham (1/2 inch diced)
1 Sm Onion (chopped)
10 Slices White Bread (cubed)
2 Cups Cubed Potatoes.(I like the 'Ore-Ida' -
O'Brien)
3 Cups Shredded Cheese.
10 Lg Eggs.
3 Cups Milk
1 Tbs Worchestershire Sauce
1 Tsp Dry Mustard
Salt and Pepper to taste.INSTRUCTIONS:

In a skillet, cook bacon until crisp.

Add ham and onion, cook until onion is tender and
transparent.

In a non-stick 9 X 13 X 2 inch baking dish, layer
1/2 of the bread cubes, potatoes and cheese.

Top with the bacon, onion and ham mixture.

Repeat with remaining potatoes and cheese.

In a large bowl, beat the eggs, milk,
Worchestershire sauce, mustard, salt and pepper.

Pour this mixture evenly over the ingredients in the
baking dish.

Cover and chill overnight in the refrigerator.THE NEXT MORNING:

Remove dish from the refrigerator and bring to
room temperature 30 minutes before baking.

Meanwhile: Pre-heat oven to 325

Bake uncovered at 325 for 1 hour or when a knife
is inserted near the center comes out clean.

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.BREAKFAST CASSEROLE

8 slices cubed white bread, crusts trimmed off

1/2 c. butter or margarine

6 eggs

2 c. milk

1 c. grated cheddar or jack cheese

options: 1 c. of any of these - crumbled bacon,
dices ham, crumbled cooked sausage, flaked crab
meat

Melt butter in oblong baking dish. Place cubed
bread to cover bottom of dish. Spread cheese over
the bread layer. Spread any optional
ingredient over cheese layer. Beat eggs with milk.
Pour over the layers already in the cassarole. Cover
with foil and refrigerate over night.
When ready to bake, preheat oven to 375 degrees.
Bake covered for 20 minutes; remove cover and
continue to bake for 10-15 minutes or
until brown and puffy. Serve immediately. Serves
6-8 generously.

Note: I have used seasoned croutons in place of the
bread cubes with much success. Breakfast Lasagna
by Tracey, 5/14/97

1 bag frozen hash browns
1 and 1/2 lb Canadian Back Bacon, sliced
1 onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 to 2 cups mushrooms, sliced
4 to 5 eggs
1 cup milk
1 and 1/2 to 2 cups sharp cheese, grated
salt and pepper
seasonings

Layer frozen hash browns in a 9x11 inch lasagna
pan; season
very well with salt and pepper. Layer green pepper,
yellow
pepper and onion over hash browns; layer
mushroom slices on
top. Cook back bacon until crispy; place over
mushroom
layer. Beat eggs and milk; add salt. Pour egg
mixture over
bacon; spread grated cheese on top. Bake at 350
degrees F.
for about 30 to 40 minutes.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.This recipe is very close to french toast,
but doesn't have the crusty consistency of
the grilled variety.

1 Cup packed dark brown sugar
1/2 Cup butter
2 tablespoons light corn syrup.

12 slices of bread
1 1/2 Cup milk
6 large eggs
1 teaspoon vanilla
1/4 teaspoon salt

In a small saucepan combine butter syrup and
sugar. Stirring, bring to a boil. Pour into
9x13 baking dish and cool.

Place bread slices over sugar mixture
(2 deep).

Combine milk, eggs vanilla and salt.
Mix well. Pour over bread.
Refrigerate overnight.
Bake at 350 degrees for 40 minutes.
Cool 5 minutes before serving.
Invert individual servings to serve.Scrambled egg casserole

1/2 cup butter or margarine, divided
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded process American
cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can(4 ounces) 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 bubble, stirring
constantly. Remove from the heat. Add cheese; mix
well and set aside. In a large skillet, saute
ham and onions in 3 tablespoons butter until onions
are tender. Add eggs; cook and stir until they begin
to set. Add the mushrooms and
cheese sauce; mix well. Pour into a 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. BLUEBERRY FRENCH TOAST

12 slices day-old white bread, crusts removed
2 packages (8 ounches each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE:

1/2 cup sugar
1-2 TBS cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 TBS butter or margarineCut bread into 1-in cubes (I just tear the bread);
place half in a greased 13-in x 9-in. x 2-in. baking
dish. Cut cream cheese into 1-in. cubes; place over
bread. Top with blueberries and remaining bread. In
a large bowl, beat eggs. Add milk and syrup; mix
well. Pour over bread mixture. Cover and chill 8
hours or overnight. Remove from refrigerator 30
minutes before baking. Cover and bake at 350
degrees for 30 minutes. Uncover; bake 25-30
minutes more or until golden brown and the center is
set.

In a saucepan, combine sugar and cornstarch; add
water. Bring to a boil over medium heat; boil for 3
minutes, stirring constantly. Stir in blueberries;
reduce heat. Simmer for 8-10 minutes or until
berries have burst. Stir in butter until melted. Serve
over French toast. Yields 6-8 serv.

Blueberry French Toast Casserole

Ingredients:
1 small day old loaf French bread
3 eggs
3 tbsp sugar
1 tsp vanilla
2 1/4 cup milk
1/2 cup all purpose flour
6 tbsp dark brown sugar
1/2 tsp ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
1 cup sliced strawberrie or peaches

Grease 13x9 dish. Diagonally cut bread in
1"slices(slice "long" diagonal pieces)
Place in dish - set aside.
In medium bowl, slightly beat eggs, sugar & vanilla.
Stir in milk until blended.
Pour over bread. Turn slices to make sure it is well
coated & refrigerate overnight.
Preheat oven to 375F. In small bowl, combine flour,
brown sugar and cinnamon. Cut in butter. Scater
blueberries over bread and sprinkle with crumb
mixture.
Bake 40 minutes or until golden brown. Cut in
squares and serve with strawberries or peaches.
This is delicious and a great dish for a brunch.
Enjoy!

Breakfast Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
3 slices bread
6 slices Canadian bacon
4 ounces chopped green chilies
1/2 cup low fat cheddar cheese -- shredded
1/4 cup green onion -- finely chopped
8 ounces frozen egg substitute -- or 4 eggs
1/2 cup evaporated skim milk
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Trim crusts from bread; cut 1 slice in half to make
bread fit into dish. Spray inside of 9" square baking
dish. Place bread in dish, layer with
bacon, peppers, cheese and green onions. Beat
together egg substitute, milk, salt and red pepper.
Pour into baking dish and bake, uncovered,
for 30' at 375.Brunch Casserole

1 lb Hot bulk pork sausage
3 c Frozen hash browns, thawed
1/2 tsp Salt
3 c Shredded cheddar cheese
1/2 c Chopped green pepper
12 Eggs, beaten
2 c Milk

Cook sausage in skillet until browned, crumble and
drain. Place hash browns in a lightly greased
13x9x2 inch baking dish, sprinkle with salt.
Layer sausage, cheese and green pepper. Combine
eggs and milk, stirring well; pour over green pepper.
Bake at 350 degrees for about 50
min. Yield: 8-10 servings. Enjoy and Good
Morning.

Bacon and Egg Casserole

Yield: 10 servings

10 ea Slices bacon
2 c Unseasoned croutons
2 c Onion/garlic croutons
1/4 c Margarine, melted
2 c Cheddar cheese, grated
2 c Milk
6 ea Eggs
1 T Prepared mustard

Cook bacon cripsly and crumble Coat a 9x12x2
cassrole dish with vegetable spray. Place croutons
in casserole and pour margarine over
them. Sprinkle grated cheese over all. Mix milk,
eggs and mustard and pour over cheese. Sprinkle
bacon crumbs over all. Bake at 325 degrees
F for 45 minutes. Allow casserole to stand for 15
minutes.

Green Chili Cheese Strata

Ingredients:12 slices white bread,crusts removed
2 cups shredded monterey jack cheese
4 eggs
1 tbs dried minced onion
1 tsp seasoned salt
1/2 tsp cayenne
2 small cans diced green chilles
2 1/2 cups milk

Grease 12 x 8 " baking dish. Arrange 6 slices bread
on bottom. Sprinkle with cheese. Top with
remaining bread slices. Beat eggs onion salt and
cayenne together. Blend in green chilles and milk.
Pour egg mixture evenly over bread. Cover dish and
refrigerate overnight (or at least 2 hours). Bake in
preheated oven at 325 degreesF uncovered 45 to
55 minutes, or until knife inserted in center comes
out clean. Stuffed French Toast (low-fat)
Recipe By : Cooking Light, Jan/Feb 1993, page
100Serving Size : 2 Preparation Time :0:08
Categories : Meatless

Amount Measure Ingredient -- Preparation
Method-------- ------------
--------------------------------
4 diagonally cut slices French bread -- (1-ounce) (1
inch thick)
3 tablespoons finely chopped dried apricots --
divided
1/2 cup nonfat ricotta cheese
2 tablespoons shredded part-skim mozzarella
cheese -- (1/2ounce)
1 teaspoon sugar
1/4 teaspoon vanilla extract
3/4 cup apricot nectar
1/2 cup sliced ripe banana -- (1 small)
1/2 cup skim milk
1/4 cup frozen egg substitute -- thawed
Vegetable cooking spray

Cut a slit through top of each slice of bread to form
a pocket. Setaside.Combine 1 tablespoon dried
apricots, ricotta cheese, mozzarella cheese,sugar,
and vanilla in a bowl; stir well. Stuff 2 tablespoons
cheesemixture into pocket of each slice of bread;
set aside.Combine remaining 2 tablespoons apricots
and apricot nectar in a smallsaucepan; bring to a
boil. Reduce heat, and simmer, uncovered, 1
minute. Remove from heat; stir in banana. Set aside,
and keep warm. Combine milk and egg substitute in
a large shallow dish; stir well. Place stuffed bread in
dish, turning to coat. Let stand until milk mixture is
absorbed.Coat a large nonstick skillet with cooking
spray, and place over mediumheat until hot. Gently
add bread to skillet, and
cook 2 minutes.Carefully turn bread over, and cook
2 minutes or until browned. Yield: 2servings (serving
size: 2 stuffed bread slices and 1/2cup sauce). - - -
- - - - - - - - - - - - - - -Breakfast Casseroles

16 slices white bread -- crusts removed
8 ham slices
1/2 lb. cheddar cheese -- sliced
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/4 c. minced onion
1/4 c. finely chopped green pepper
2 tsp. worcestershire
3 c. whole milk
1 dash tobasco
1/4 lb. butter
1 c. special K or crushed cornflakes

Butter a 9 x 13 glass baking dish. Cover bottom
with 8 pieces of bread. Add pieces to cover dish
entirely. Cover with layers of ham and
cheese. Then cover with bread. Beat eggs and
seasonings, add milk, onion and green pepper. Pour
over bread. Cover and put into fridge
overnight. In morning, melt 1/4 lb. butter and pour
over top. Sprinkle with cereal. Bake in a preheated
oven 350 deg. uncovered 1 hr. Let sit 10
min. before serving. Serve with fresh fruit and
muffins, cinnamon buns or croisants.

Options: Add mushrooms, more cheese on top, or
the addition of canned green chiles, and maybe
some tomatoes, and or sausages.

- - - - - - - - - - - - - - - - - -

Cheesy Eggs and Bacon casserole

1/2 c. bacon
6 eggs
6 slices bread
1/2 tsp. salt
1/4 tsp. dry mustard
2 c. milk
1 c. grated cheddar
1 c. grated mozzarella

In a greased 9 x 13 pan, tear up bread and lay on
the bottom of the pan. Fry bacon and crumble over
bread. Beat eggs, milk, salt, mustard and pour over
bread. Spread cheese over top and set in
refrigerator overnight or several hours. Cook one
hour in a preheated 350 deg. oven.Egg Casserole

Grease 13x9" pan.
1st layer - 8 slices cubed white bread
2nd layer - 8 oz. shredded cheddar cheese
3rd layer - 1 lb. browned sausage, drained
4th layer - 4 eggs beaten with 2 1/2 c. milk.
Pour last layer over other layers and soak overnight.
Next morning, Mix one (1) can Cream of
Mushroom Soup and 1/2 can (2/3 cup) evaporated
milk. Pour over top of casserole. Bake at 300
degrees for 1 1/2 hours.Breakfast Stuff

Polish sausage (Kielbasa), cut up
White onions, chopped
Green bell peppers, chopped
Cajun seasoning
Oregano
Water

Brown the sausage lightly without oil, add
onions. Toss in potatoes and stir around for
a few minutes. Add Cajun seasoning and
oregano until it tastes right to you. (I like
mine really hot.) Add enough water to cover
about HALF of the potatoes. Cover and let
steam until potatoes are tender. Toss in
bell peppers and cook for another 3 minutes
or so. (Do this last so the peppers will
stay green and crunchy.) Done.Hearty Breakfast Casserole

Yield: 4 -5 servings

1 lb. russet variety potatoes
salt & pepper to taste
8 oz bulk sausage, cooked & crumbled (or 6 oz
finely diced lean ham, or 6 oz turkey
bacon, cooked & crumbled)
1/3 cup julienne sliced roasted red pepper
3 eggs
1 cup milk (lo fat OK)
3 tbsp ch chives or green onion tops (or3/4 tsp
dried thyme or oregano leaves)
optional: salsa & lowfat yogurt

Heat oven to 375 . Butter an 8 - 9 " square baking
dish (for each 5 servings).
Peel the potatoes & slice very thin. arrange 1/2 in
the baking dish. Sprinkle with salt &
pepper. Cover with 1/2 the sausage or ham.
Arrange the reamining potatotes on top;
sprinkle with salt & pepper. Top with remaining
sausage & red peppers. Beat eggs,
milk & chives until blended. Pour over potatoes.
Cover baking dish (es) with tin
foil and bake for 35 - 45 minutes or until potatoes
are tender. Uncover & bake 5 -10
minutes more. Serve with salsa of choice & sour
cream, if desired.HASH BROWN BAKE

3 cups frozen shredded potatoes
1/3 c. margarine, melted
1 c. finely chopped cooked ham
1 c. (4 oz.) shredded Cheddar Cheese
1/4 c. finely chopped green bell pepper
2 large eggs, beaten
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper

Thaw potatoes between layers of paper towels to
remove excess moisture. Press potatoes into bottom
and up sides of an ungreased 9"
pieplate; drizzle with butter. Bake at 425 for 25
minutes or until lightly browned; cool on a wire rack
for 10 minutes. Combine ham, cheese, and
bell pepper; spoon into potato shell. Combine eggs
and next 3 ingredients, stirring well; pour egg
mixture over ham mixture. Bake at 350 for 25
to 30 minutes or until set; let stand 10 minutes
before serving.
**This may be assembled, omitting egg mixture, and
refrigerated 8 hours or overnight. Let stand at room
temperature 30 minutes. Combine
eggs, milk, salt, and pepper; pour over ham mixture.
Bake at 350 for 25 to 30 minutes.QUICHE

1 small onion, chopped
1 c. mayonnaise
4 TBSP. plain flour
1 c. milk
BEAT together above ingredients. (optional - 4 oz.
sliced mushrooms)
PREPARE 2 - 9" pie crusts.
SPRINKLE bottom of crust with pre-cooked meat
of your choice. (sausage, ham, bacon, etc)
MIX 8 oz. shredded mozzarella cheese into quiche
mix.
POUR into 2 pie crusts.
BAKE about 45 minutes at 350 degrees.

Apple French Toast Strata

8 large slices french bread, cubed
1 package (8 ounces) cream cheese, cut into cubes
1 large Granny Smith apple, peeled and sliced
6 eggs
1 cup milk
1 1/2 tablespoons cinnamon
powdered sugar
sliced almonds
syrup

Place half of bread cubes in a greased 11 x 7
baking dish. Cover
with all of the cream cheese cubes, distributing
evenly. Sprinkle
with apple slices. Top with remaining bread cubes
and almonds.
Beat together eggs, milk and cinnamon until well
blended. Pour
over bread mixture in dish. Cover and refrigerate
overnight.
Bake in pre-heated 375-degree oven about 35
minutes or until set.
Sprinkle with powdered sugar. Serve with syrup.

----------------------------------------------------------------------------

Source: Conifer Ridge Farm, Clearville,
Pennsylvania

Asparagus Cheese Strata

This layered asparagus, cheese, and ham bake is a
good choice to
serve buffet-style because you can assemble it
completely the day before,
then cover and refrigerate it overnight. It cuts so
easily, you can serve it
in nice neat squares.

Ingredients
1 pound fresh asparagus or 2 packages (9 oz. each)
frozen asparagus
pieces
Boiling, salted water
6 slices whole wheat bread
Butter or margarine
2-1/4 cups (9 oz.) shredded cheddar cheese
1 cup coarsely chopped cooked ham
5 eggs
2 tablespoons instant minced onion
3/4 teaspoon each dry mustard and
Worchestershire
1/4 teaspoon each salt and garlic powder
Dash of cayenne
1-3/4 cups milk

Remove tough ends from fresh asparagus and cut
diagonally into 1-inch
pieces. Drop into boiling salted water to cover;
cook rapidly just until
tender (about 4 minutes). Lift from pan with slotted
spoon, drain, and set
aside. (If using frozen asparagus, cook as directed
on package; drain and
set aside.)

Trim crusts from bread. Butter slices lightly and fit
into a lightly
buttered 7 by 13-inch baking dish. Sprinkle 1-1/2
cups of the cheese over
bread slices. Top with ham and asparagus pieces in
even layers.

In a bowl, stir together eggs, onion, mustard,
Worchestershire, salt, garlic
powder, and cayenne. Add milk and beat together
until mixture is well
blended. Pour evenly over layered ingredients.
Cover and refrigerate for at
least 8 hours or overnight

Bake, uncovered, in a 350 degree oven for 30
minutes; then top with the
remaining 3/4 cup cheese. Bake for an additional 10
minutes or until center
of strata appears firm when dish is gently shaken.
Let stand for 5 minutes
before cutting into squares.

Serves 6 to 8

----------------------------------------------------------------------------

Source: Mrs. Harold T. Cook

Asparagus Strata

Yield: 4 servings

1 cn Asparagus, pieces or spears 4 ea American
cheese slices
8 ea Bread slices, thin 4 ea Eggs
4 c Milk 1/2 ts Salt
1/2 ts Dry mustard 1/2 ts Pepper

Place 4 slices of bread, with crusts removed, into
greased 8" X 8" X
2" pan. Put slice of cheese on each piece of bread,
then place
asparagus evenly on top of cheese. Top each with
another slice of
bread. Mix egg, milk, salt, pepper, and mustard and
pour over bread.
Let refrigerate overnight. Sprinkle top with
additional grated cheese
and bake at 350 degrees for 45-50 minutes or until
custard is set
(knife comes out clean when inserted). As a
variation, use ham slices
instead of asparagus and top with corn flakes and
4T melted butter.
Mrs. Harold T. Cook

----------------------------------------------------------------------------

Source: Cooking Light

Basic Breakfast Strata (light version)

If you have trouble distinguishing your original
make-ahead strata
from this light version, you're not alone -- so did our
taste-testing staff.

* Vegetable cooking spray
* 3/4 pound lean ground pork
* 3/4 teaspoon Italian seasoning
* 1/4 teaspoon fennel seeds, crushed
* 2 cloves garlic, minced
* 1 cup skim milk
* 2 (8-ounce) cartons frozen egg substitute, thawed
* 1/4 cup (1 ounce) shredded Cheddar cheese
* 3 green onions, chopped
* 3/4 teaspoon dry mustard
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper
* 6 (1-ounce) slices white bread cut into 1/2-inch
cubes
* Cherry tomatoes (optional)
* Green onion tops (optional)

Directions: Coat a skillet with cooking spray; place
over medium
heat until hot. Add next 4 ingredients; cook until
meat is
browned, stirring to crumble meat. Drain in a
colander; pat dry
with paper towels, and set aside.

Combine milk and next 6 ingredients in a large
bowl; stir well.
Add pork mixture and bread, stirring just until well
blended. Pour
into an 11- x 7- x 2-inch baking dish coated with
cooking spray.
Cover and chill 8 to 12 hours.

Bake, uncovered, at 350 degrees for 50 minutes or
until set and
lightly browned. Garnish with tomatoes and onion
tops, if desired.
Yield: 6 servings (serving size: 1 [3 3/4- x 3
1/2-inch] piece).

Nutritional Info: CALORIES 258 (31% from fat);
PROTEIN 24.2g; FAT
8.8g (SAT 3.3g, MONO 3.5g, POLY 1.1g);
CARB 18.8g; FIBER 0.8g;
CHOL 45mg; IRON 2.9mg; SODIUM 436mg;
CALCIUM 148mg
----------------------------------------------------------------------------

Source: (Resende)

Basic Breakfast Strata

This has been our Christmas morning breakfast for
years, because I can just
throw it in the oven and resume watching the
children play with their toys.
It originally came from Cooking Light magazine a
zillion years ago.

I use the larger amount of sausage, double the
garlic, and use the sharpest
cheddar cheese I can find. But then my whole family
tends to like spicy
foods, so that might not be to everyone's taste.

1/2 - 3/4 pound hot sausage
1 cup skim milk
2 cloves garlic, minced
3 green onions, chopped
8 eggs (or equivalent Egg Beaters)
1/4 c. (1 ounce) shredded cheddar cheese
3/4 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. ground red pepper
6 (1-ounce) slices white bread, cut into 1/2" cubes

Brown sausage; blot with paper towels. Combine
milk and next 7 ingredients
in a large bowl; stir well. Add sausage and bread,
stirring just until well
blended. Pour into an 11x7x2-inch baking dish
coated with Pam. Cover and
chill 8 to 12 hours.