6 Layer Breakfast Casserole Recipes

JIMMY DEAN 6-LAYER BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 F. Begin by mixing the eggs and heavy cream in a bowl with the salt & pepper.
• In a separate bowl place the sausage, jalapeno pepper, cheese, garlic and cumin.
• Now place a third of the amount of egg mixture in the bottom of a 2 quart baking dish. Next, place a slice of bread into the dish. Place 1/3 of the amount of sausage mixture from step 2 onto the slice of bread.
• Repeat steps 3 to 4 until last slice of bread is on top. Add the remaining 1/3 of sausage ingredients evenly across the top slice of bread. Bake in oven for 15 minutes.

JIMMY DEAN'S 6-LAYER BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350.
• Place eggs, cream, salt, and pepper in a bowl and beat until well blended.
• In a separate bowl, combine cooked sausage, jalapeno, cheese, garlic, and cumin.
• To assemble, place 1/3 of the egg mixture in the bottom of a buttered 2-quart baking dish.
• Place 1 slice of bread on top.
• Spread 1/3 of the sausage mixture over the bread.
• Repeat layering, ending with sausage on top.
• Bake for 15 minutes or until eggs are set.

6 - LAYER BREAKFAST CASSEROLE

Steps:

• Mix the eggs and heavy cream in a bowl with the salt and pepper.
• In a separate bowl, place the sausage, jalapeno pepper, cheese, garlic and cumin.
• Place a third of the amount of the egg mixture in the bottom of a 2 quart baking dish. Next, place a slice of bread into the dish. Layer 1.
• Place 1/3 of the amount of the sausage mixture from step 2 onto the slice of bread. Layer 2.
• Repeat steps 3 and 4 two more times.
• Bake @ 350 for 15 minutes.

SIX-LAYER DINNER

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Layer beef with onions, potatoes and green pepper, seasoning each layer lightly with salt and pepper. Top with celery, tomatoes and basil. , Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.

5-LAYER BREAKFAST BAKE RECIPE BY TASTY

Steps:

• For the gravy, heat the butter in a large sauce pan. Break up the sausage in the pan and let it brown for a few minutes.
• Add in the flour and toss the sausage to toast for 1 minute.
• Pour in the milk and stir constantly until the mixture has thickened, about 8 minutes. Season with salt and pepper to taste.
• Grease a 9" x13" (23cmx33cm) roasting pan. Spread the hash browns evenly along the bottom of the pan and sprinkle with salt and pepper. Add the cheddar cheese in an even layer and top with scrambled eggs.
• Pour the gravy on top of the eggs in the roasting pan.
• For the biscuit dough, combine the flour, salt, baking powder, and baking soda in a large bowl.
• Pour the melted butter into the cold buttermilk and stir gently with a spoon until the butter hardens and forms lumps. Pour the milk mixture into the flour and mix until well-combined.
• Pre-heat oven to 400°F (200°C).
• Transfer the dough to a floured sheet of cling wrap and generously dust the dough with flour. Using a floured rolling pin, roll the dough into a rectangle that matches the size of your roasting pan.
• Roll the dough onto the rolling pin and transfer to the roasting pan, then brush with melted butter.
• Bake for 25-30 minutes.
• Enjoy!

NO BAKE STRAWBERRY CHEESECAKE BARS RECIPE

Steps:

• In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar.
• Line an 8x8" baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal.
• Press the graham crackers into the bottom of the pan.
• Place the pan in the freezer for 15-30 minutes or until crust is set and cooled down.
• In a blender, add cream cheese, sugar, strawberries, and vanilla. Blend until mixture is smooth and creamy.
• In a mixing bowl, whip the whipping cream until soft peaks form (it will take a few minutes - I beat mine with an electric hand mixer).
• Folding whipping cream into the creamy strawberry mixture.
• Pour strawberry mixture into chilled crust. Spread over crust so that strawberry mixture is smooth and even.
• Cover pan and freeze for 4-6 hours or even overnight.
• When ready to serve, remove pan a few minutes before cutting. Top bars with fresh strawberries and more whipped cream, if desired.
• Place leftovers back into the fridge.