Recipe: Breakfast Casseroles (9)

9-20-99 Breakfast Casseroles

Kelly,WA (06:22:48) : Brunch or Dinner Egg Casserole

7 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 milk

1. 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.Kelly,WA (06:21:24) : '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, fresh
berries, etc.

Judy/AZ (05:42:47) : Baked Country Eggs with Mushrooms

5 T unsalted butter
2 c halved fresh mushrooms
1 T finely chopped onion
2 T " " green pepper
3 T " minced fresh parsley
1 t low sodium chicken stock powder
1/2 t curry powder (or to taste)
1/4 t salt
1/4 t freshly ground white pepper
6 large hard-cooked eggs, peeled
1/2 c buttered dark bread crumbs
2 T finely minced parsley for garnish
3 T. flour
1 1/2 cups milk, heated

Preheat oven to 350 degrees. Over medium heat, melt 2 T of the butter in a medium saucepan. Add the mushrooms, onion, and green peeper, and saut until the mushrooms begin to brown, about 5 min. In another medium saucepan, melt the remaining 3 T butter. Add the flour and cook over medium heat, stirring, until the mixture bubbles up. Add the milk all at once, whisking smooth, and cook until the mixture bubbles up in the center. Add the parsley, chicken stock powder, curry powder, salt, and pepper, and cook over low heat 2 min. Remove from heat and set aside. Butter a shallow gratin dish (7x10x3) or a flat 10-inch round casserole. Quarter the eggs and arrange in the dish, yolk side up. Stir the mushroom mixture into the white sauce and pour over the eggs. Sprinkle the crumbs over the top and bake for 40 min., or until the top is golden and bubbly. Sprinkle with parsley to serve.

Judy/AZ (05:42:47) : 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 (low fat OK)
3 tbsp chopped chives or green onion tops (or 3/4 tsp dried thyme or oregano leaves)
optional: salsa and low fat 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 remaining potatoes 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.

Judy/AZ (05:42:47) : Scramble Egg Casserole

1/2 cup butter or margarine, divided
2 Tablespoon 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 slid 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 bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saut 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 greased 11x7x2 - inch baking 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 servingsDawn,NY (11:34:44) : Breakfast Casserole

2 T butter, softened
6 slices white bread (crust removed)
1 lb. sausage
10 oz. grated longhorn cheese
6 eggs
1 pint half & half
garlic salt & paprika to taste
diced green onion

Butter both sides of bread. Place in 9x13 pan. Brown sausage, drain. Sprinkle over bread. Sprinkle cheese over sausage. In mixing bowl, beat well, eggs and half & half.
Add garlic salt, paprika, and green onion in amount desired. Pour over everything.

Refrigerate overnight. Bake at 350 for 45 minutes, or until light golden brown.

Terrytx (10:30:26) :

Corn Tortilla Quiche
Serving Size : 6

3/4 pound bulk pork sausage
5 (6") corn tortillas
2 cups (4 oz) shredded Monterey Jack cheese
1 cup (4 oz) shredded cheddar cheese
1/4 cup chopped canned green chilies
6 eggs -- beaten
1/2 cup whipping cream
1/2 cup small-curd cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro or parsley

In a skillet, cook the sausage until no longer pink; drain. Place 4 tortillas in a greased 9" pie pan, overlapping and extending 1/2" beyond rim. Place remaining tortilla in center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies. Combine eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350 degrees for 45 min or until the center is set and puffed. Sprinkle with cilantro. Cut into wedges.

Source: Quick Cooking/Jul-Aug/99

Terrytx (10:28:38) :

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.

Terrytx (10:26:18) : Picante Omelet Pie
Recipe By :Quick Cooking-May/June/99
Serving Size : 6

1/2 cup picante sauce
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 eggs
1 cup (8 oz) sour cream
tomato slices and chopped fresh cilantro -- optional

Pour the picante sauce into a lightly greased 10" pie plate or quiche dish. Sprinkle with cheeses; set aside. In a blender or food processor, process eggs and sour cream until smooth. Pour over cheese. Bake at 375 degrees for 20-25 min. or until a knife inserted near the middle comes out clean. Let stand 5 min. before cutting. Garnish with tomato and cilantro, if desired.