Saturday, December 31, 2011
A variety of different breakfast casseroles that can be made ahead and then baked the morning of or morning after any holiday.. A variety of tastes to appease any appetite. Enjoy!
Cinnamon French Toast Bake
1 loaf Italian bread
3/4 c. sugar
3 c. milk
1 c. half and half
1 Tablespoon vanilla extract
1 and 1/2 tsp. cinnamon
1/2 c. butter melted, set aside
Grease large glass baking dish (13" x 9 and 1/2"). Break up the entire loaf of bread and spread evenly in pan.
Whisk the eggs until blended. Add sugar, milk, half and half, vanilla, and cinnamon. Whick until well blended.
Pour evenly over the bread, cover with foil, and refrigerate over night. Pre-heat oven to 350 degress. Drizzle bread with melted butter. Bake uncovered 45 to 60 minutes until browned
and custard is set. Serve with confectioner's sugar or syrup.
Super Breakfast Casserole
24 oz. frozen shredded hash browns
1/2 cup milk
2 c. chopped ham
1 - 4 oz. can mushrooms, drained
1/4 c. chopped green pepper
1/4 c. chopped green onion
Salt and pepper to taste
1 and 1/2 c. grated cheese (cheddar)
Grease 13 x 9 pan with butter spray. Break up frozen hash browns and spread on bottom of pan. Mix eggs, milk,
and salt and pepper till mixed well. Pour over top of the potato mixture. Top with ham, mushroom, onion and green pepper. Sprinkle with cheese and bake for 45 to 1 hour.
You may make ahead and cover overnight to bake the next morning.
Cinnamon-Raisin Breakfast Strata
1 loaf (1 pound) un-sliced cinnamon-raisin bread, preferably whole-wheat
5 large eggs
Yolks from 3 large eggs
3/4 cup granulated sugar
3 cups milk
1 cup half and half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
For garnish, confectioner's sugar and fresh berries.
Grease two 9" square baking dishes (or a 9 1/2" X 13" baking dish). Trim ends from cinnamon bread. Cut the rest of the loaf in 8 slices.
Arrange 4 slices on bottom of each baking dish (or put all slices on bottom of 9 1/2" X 13" baking dish). Whisk whole eggs and yolks in a
large bowl until blended. Add sugar, milk, half and half, vanilla, cinnamon, and nutmeg. Whisk until well blended. Pour evenly over bread,
cover with foil, and regrigerate overnight. Pre-heat over to 350 degrees. Drizzle bread with melted butter. Bake uncovered 45 to 60 minutes until browned and custard is set. Garnish with confectioner's sugar and fresh berries. Serve with pure maple syrup or honey.
Breakfast Brunch Pizza
24 oz. frozen shredded hash brown potatoes, thawed and broken apart
1 egg beaten
salt and pepper to taste
1/2 C. milk
1 C. chopped ham
1/2 C. mushrooms sliced
1/4 C. chopped green onions
1/4 C. chopped green pepper
salt and pepper to taste
1 1/2 C. shredded cheddar cheese
Preheat oven to 400°F. Cover a 15 inch round pan with parchment paper. For the crust; combine potatoes, egg mixture on top of parchment paper. Pat down with back of spoon. Bake 10 minutes, remove from oven.
Whisk eggs and milk together, scramble over low heat until very soft. Season with salt and pepper to taste. Spread on top of potato mixture.
Top with ham, mushroom, onion and green pepper. Sprinkle with cheese. Return to oven and bake another 10 minutes.
To serve, cut into wedges.
1 tube crescent rolls
1/2 lb. bacon fried crisp
1/2 lb. sausage, crumbled, browned and drained
12 oz. frozen hash browns
2 C. cheddar cheese shredded
1/2 C. milk
1 t. salt
Spray a 9 x 13 pan with cooking spray. Unroll crescent dough and place on bottom of pan. Press perforations together to form a rectangle.
Top with sausage, then add the hashbrowns. Top with cheddar cheese. Beat eggs with the milk. Add the salt and pepper. Pour over the cheese and hash browns. Top with the bacon. Bake at 350°F. for 45 - 50 minutes.
Brunch Enchiladas Recipe
2 cups cubed cooked ham
1/2 cup chopped green onions
10 flour tortillas
2 cups shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half and half or milk
6 eggs, beaten
1/4 teaspoon salt, optional
Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tbsp cheese. Roll up and place seam side down on a greased 13x9x2-inch baking dish. In a bowl, combine flour, half and half, eggs (and if desired, salt) until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.