I have company coming to stay overnight and wanted to make a breakfast casserole. Any ideas?!
1 Pound Jimmy Dean Sausage, cooked crumbled & drained
10 Eggs, lightly beaten
3 Cups Light cream
1 Teaspoon Salt
1 Bunch Green onions, chopped
1 Teaspoon Dry mustard
16 Ounces Day old bread, cubed
1 Cup Cheddar cheese, shredded
1 Cup Swiss cheese, shredded
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.
nfd?
Answers: Jimmy Dean Country Breakfast Casserole
1 Pound Jimmy Dean Sausage, cooked crumbled & drained
10 Eggs, lightly beaten
3 Cups Light cream
1 Teaspoon Salt
1 Bunch Green onions, chopped
1 Teaspoon Dry mustard
16 Ounces Day old bread, cubed
1 Cup Cheddar cheese, shredded
1 Cup Swiss cheese, shredded
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.
nfd?
This is easy, delicious, AND you can prepare it the night before and put in the oven the next morning.
Baked French Toast
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.
Bacon Breakfast Pie
1 pound bacon
1 can chopped green chiles
1 cup grated Monterey jack cheese
1 1/2 cups milk
1 cup Bisquick baking mix
6 ounces sour cream
3 eggs
salt and pepper to taste
Brown, drain and crumble bacon. Put in bottom of 11 x 7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350oF until tests done with knife (35-45 min).
Breakfast Sausage Casserole
1 package hot sausage, cooked, crumbled, drained
10 eggs, lightly beaten
3 cups half and half
1 teaspoon salt
1 bunch green onions, chopped
1 teaspoon dry mustard
16 ounces day old bread, cubed
4 ounces shredded cheddar cheese
4 ounces shredded Swiss cheese
Grease 9"x 13" pan well. Place bread in pan. Sprinkle with cheese and sausage. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake at 350oF for 1 hour or till golden brown.
One Stop Breakfast Casserole
Ingredients:
8 ounces breakfast sausage or bulk sausage, casing removed
2 large shallots, minced (about 1/3 cup) 1 tablespoon butter
12 to 16 ?-inch-thick slices of day-old French bread (toast lightly if fresh)
6 ounces shredded cheese, such as Monterey Jack, Cheddar or Swiss (1? cups)
10 large eggs
2? cups half-and-half
? teaspoon salt
? teaspoon ground white pepper
Directions:
Heat the skillet over medium heat and, when hot, add the sausage. Cook until sausage begins to brown, breaking it into small pieces with a wooden spoon, about 4 minutes. Add the shallots to the skillet and continue to cook until meat is golden brown and the shallots are soft, about two minutes longer. Remove the skillet from the heat and set aside. Butter a 9-inch square baking dish and line the bottom with half of the bread slices. Top the bread slices with half of the sausage-shallot mixture and half of the grated cheese. Make another layer with the remaining bread, sausage, and cheese.
In a mixing bowl, combine the eggs, half-and-half, salt and pepper, and whisk to combine. Pour the egg mixture evenly over the layered bread mixture. Cover with plastic wrap and refrigerate for at least one hour and up to overnight.
Remove the casserole from the refrigerator and allow to come to room temperature for about 20 minutes. Position rack in center of oven and preheat the oven to 325oF.
Remove the plastic wrap and bake the casserole, uncovered, until puffed and golden brown, about one hour. Using oven mitts or pot holders, remove the casserole from the oven and let rest for five minutes before serving.
YIELD: 8 to 10 servings
This gets rave reviews from businesses I cater long weekends for
Breakfast casserole preheat oven 400.
3/4 loaf white bread, with crust removed. Cut into cubes, I do about 4-5 slices at a time and cut through all.
brown 1 # ground sausage hot or mild, rinse and drain.
grease or veg spray a 9X13 oven proof dish, add bread cubes and set aside.
Beat low, but do not beat so hard as to get foamy:
8 eggs, 2 c milk, 1 t. dry mustard, 1t salt ,1/2 t black pepper, dash cayenne if you use mild sausage.
In baking dish, Over cubes, pour 1/2 bag tater tots, sprinkle on the sausage, then pour on the egg custard. If it does not hold it all, depends on how deep your dish is, remains may be made up into a very small casserole and frozen for now or later.
sprinkle with 1 c grated cheese cheddar or mixture of swiss and cheddar.
Bake 400 10 minutes, reduce heat to 325 and cook till set about 30-45 minutes.
I have two that I love
the first is from Paula Dean
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
YUMMMMMMMMmm
If you want something really easy, this sounds a little crazy but its actually really good
Hamburger Helper Cheesy Hashbrown
Instead of using ground beef then use sausage
its delich!
I love mine with the hashbrowns and everything built right in! Super easy and hearty! You can add chopped onions and bell pepper too, if you like - I've even added chopped broccoli or asparagus but maybe you think that's too weird! lol!
SAUSAGE, EGG, HASH BROWN CASSEROLE
1 lb. sausage
9 lg. eggs, slightly beaten
3/4 c. milk
1/4 c. melted butter
24 oz. pkg. hash browns
8 oz. shredded cheddar cheese
Preheat oven to 350 degrees. Layer sausage on bottom of well greased 9"x13" pan. Add milk and butter to beaten eggs and pour over sausage. Add hash browns and top with shredded cheese. Bake 1 hour.
Easy El Rancho Monterey Jack Sausage Egg Casserole Recipe
3 small cans diced green chiles
1-1/2 pounds grated Monterey Jack cheese
1 lb sausage (browned) , your choice
12 large eggs
1 large can evaporated milk*
Paprika
Flour
A little salt, black pepper, depending on the sausage used
*NOTE: This makes the dish so very creamy.
Directions
Butter 9x13 glass casserole dish, sprinkle with flour.
Layer green chiles, sprinkle small amount of flour, paprika and salt. Top with *browned* sausage,
Sprinkle Monterey Jack grated cheese on top evenly
In large bowl, whisk eggs and milk together,
Pour *carefully* over the layered chilies, sausage, cheese
Sprinkle with paprika
Bake at 325 degrees.30 to 45 minutes
SO EASY and DELICIOUS
Overnight Sausage & Egg Souffle
1 pound mild sausage, browned,drained,
& cooled
6 beaten eggs
2 cups milk
1 teaspoon salt
1 tablespoon dry mustard
6 slices white bread cubed
1 cup grated cheddar cheese
Pour into lightly oiled dish. Cover and refrigerate overnight
Bake at 350 degress for 45 minutes
Add mushrooms or onions