3 Ingredient Breakfast Casserole Recipes

SAUSAGE SQUARES

Steps:

• Preheat oven to 375 F. Spray or grease a 9 x 13 baking sheet or baking pan.
• Brown sausage in a skillet. Drain. Stir in cream cheese until well mixed. Set aside.
• Spread one roll of crescent dough out from edge to edge onto a non-stick baking sheet (or baking sheet coated with non-stick spray).
• Top with sausage mixture, spreading it out evenly until ¼ in. from the edge.
• Cover with the second sheet of crescent roll dough. Spread the dough out to cover the sausage and press to seal up the ends.
• Bake uncovered until golden brown, about 10 minutes. Cut into squares. Garnish with green onions before serving, if desired.

WW 3 POINTS - IMPOSSIBLY EASY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400°F.
• In a non stick skillet sprayed with cooking spray saute chopped onions & peppers.
• Add chopped ham half way through cooking.
• In a 9x13 baking dish pour in frozen hash browns, spread out evenly.
• Sprinkle with salt and pepper or any other seasonings you like.
• Mix in the sauteed veggies & ham.
• Add 1 cup of cheese.
• In a bowl combine the milk, Bisquick and eggs; whisk together.
• Pour over the top of the ham, hash brown, cheese mixture.
• Bake uncovered for 40 minutes or until knife inserted in the center comes out clean.
• Sprinkle the rest of the cheese over the top and bake until melted.
• Remove casserole and let stand 5 minutes.
• 3 Points per serving. Serves 12.

SECRET INGREDIENT BREAKFAST CASSEROLE

Steps:

• To make the mushroom gravy, melt the butter in a large skillet over medium heat. Add the mushrooms and onion and cook until they begin to brown and all the moisture from the mushrooms has evaporated, 8 to 10 minutes.
• Add the garlic and cook an additional 1 minute. Stir in the flour until the mushrooms are completely coated and you no longer see any raw white flour, about 1 minute. Slowly pour in the broth and heavy cream, stirring constantly. Bring the mixture to a boil, reduce to a simmer and cook until very thick, 4 to 5 minutes. Season to taste with salt and pepper and let cool. When completely cooled, transfer to an airtight container and refrigerate up to 3 days.
• To make the casserole, heat a large skillet over medium-high heat. Add the sausage and cook, breaking up chunks, until browned and cooked through, about 8 minutes. Transfer to a sheet pan lined with paper towels to drain.
• Place the bread in an 8-by-8-inch baking dish. Scatter the cooked sausage and then the Cheddar evenly over the bread. Set aside.
• Whisk together the eggs, milk, mustard, 1/4 teaspoon salt and pepper to taste in a medium bowl. Pour the egg mixture over the bread, making sure the bread is evenly coated; the egg should come about halfway up the sides of the bread. At this point, cover the casserole dish and refrigerate overnight.
• When ready to bake, preheat the oven to 325 degrees F. Remove the casserole from the refrigerator, uncover it and let it sit at room temperature for about 30 minutes while the oven preheats.
• Evenly spread the mushroom gravy over the top of the casserole (I like to dollop it on and then spread it with a rubber spatula). Sprinkle the vermouth on top. Place the casserole on a sheet pan and bake until the sides brown and bubble and the egg is set in the center, about 1 hour.
• Remove the casserole from the oven and let cool 10 to 15 minutes. Cut into squares and serve immediately. Cool any leftovers completely, then refrigerate; individual servings reheat well in the microwave on the reheat setting.