ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: breakfast casserole

Misc.
need a simple breakfast casserole. Am serving up to 40 people at a walk-in, Need to have one that freezes.
MsgID: 0048301
Shared by: ann koontz huntsville al
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: breakfast casserole
  ann koontz huntsville al
2 Recipe: Multiple breakfast casserole recipes
  repost
ADVERTISEMENT
Random Recipes
  • Chez Panisse Cannellini Beans and Wilted Greens
  • CANNELLINI BEANS AND WILTED GREENS 2 cups dried cannellini beans bouquet garni: celery, thyme, parsley, bay 1 onion 1 carrot 6 cups water (or chicken stock) salt and pepper 1 bunch greens 6 cloves garlic 6 tablespoons...
  • Panackelty (corned beef version)
  • Passing on some information, hopefully it will be useful to somebody. My mum made panackelty when I was young (and it was one of my favourites), I am from North Yorkshire, my mum was born in Hartlepool, so Im not sure wh...
  • Homemade Green Juice
  • GREEN JUICE 3 cups raw baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens) 1 cup water If using raw spinach, thoroughly wash it, even if package says "prewashed." Bring spina...
  • Blue Punch Recipe
  • BLUE PUNCH 1 (1/4 ounce) package unsweetened Kool-Aid powdered drink mix, powder (amount in package varies on the type used, could be anywhere between .15 to .25 ounce) 3/4 sugar water, according to Koolaid dir...
ADVERTISEMENT
  • Tuscan Smoked Pork Shoulder (Porchetta)
  • TUSCAN SMOKED PORK SHOULDER (PORCHETTA) "At markets in the squares of Italy, there is almost always a porchetta stand, with a whole pig turning on a mechanized spit. It's impossible to resist getting a sandwich of the...
  • Mexican Soup with Egg Strips
  • MEXICAN SOUP WITH EGG STRIPS 2 cans (14 1/2 ounces each) ready- to-serve chicken broth 1 (14 1/2 ounce) can tomatoes 1 (15 3/4 ounce) can chili beans in sauce 1 (4 ounce) can chopped green chilies, drained 1/2 cup cho...
  • Potato-Bacon Frittata (using au gratin potato mix)
  • POTATO-BACON FRITTATA 8 ounces bacon, chopped 1 sweet green pepper, chopped (1 cup) 1 1/4 cups water 1 1/4 cups half-and-half 1/8 teaspoon dried thyme 1 tablespoon all-purpose flour Pinch cayenne pepper 1 (5.25 ounces...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: breakfast casserole
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!