Recipe: Scrambled Egg Casserole, Breakfast Casserole, Breakfast Lasagna

Larry:

You could also consider making egg casseroles which are prepared the night before and baked in the morning. I am posting a few ideas. You will find many more if you do a search on TKL for "breakfast casseroles". Hope these help.
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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 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.

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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.

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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.