Aunt Susans Breakfast Casserole Recipes
SUSIE'S BREAKFAST CASSEROLE
Yummy easy breakfast casserole!
Provided by Lori Sego
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Whisk eggs, milk, salt, and black pepper together in a bowl.
- Spray a 2-quart baking dish with cooking spray. Spread bread pieces out in an even layer on the bottom of the prepared dish; top with sausage, Monterey Jack cheese, egg mixture, and Cheddar cheese, respectively. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 325 degrees F (165 degrees C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
- Bake casserole in the preheated oven until bubbling and hot throughout, about 45 minutes.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 7.1 g, Cholesterol 191 mg, Fat 22.4 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 9.1 g, Sodium 907.2 mg, Sugar 2.2 g
AUNT SUSAN'S BREAKFAST CASSEROLE
Steps:
- grease a 9x13 pan. put half the cubed bread pieces in the bottom of the pan. layer on top bacon, then cheddar, then swiss, then the rest of the bread. mix the eggs, milk, onion salt, mustard, and worcestershire in a medium-sized bowl. pour mixture over ingredients in the pan (soaking them). Refrigerate overnight. Morning of: Mix crushed corn flakes and melted butter, and sprinkle on top of casserole. Bake at 375 for 40 minutes.
AUNT SUSAN'S CHICKEN POT PIE
My aunt Susan got this recipe from a friend of hers (Janelle?) and I am happy to have acquired it! Delicious...
Provided by Brieness79
Categories One Dish Meal
Time 1h30m
Yield 1 pie
Number Of Ingredients 9
Steps:
- In a 12x7 casserole dish, layer crust, potatoes, chicken, veggies, sauce and top with crust.
- Cut slits in crust for steam to escape.
- Bake 325-350 degrees for 45 minutes to an hour, till bubbly.
Nutrition Facts : Calories 4095.4, Fat 252.8, SaturatedFat 105.4, Cholesterol 522.4, Sodium 7074.5, Carbohydrate 319.4, Fiber 30.6, Sugar 4.6, Protein 139.1
AUNT MILLIE'S BREAKFAST CASSEROLE
This is a "make ahead" recipe and is quite easy on the budget. It can also be changed up for what you have on hand ... very user-friendly. My aunt in the mountains of West Virginia is a great cook and I adapted this to meet our tastes from her recipe. I've made this several times and always receive positive remarks, including one of my sisters-in-law who gave just one word ...."WOW!!".... which is one of the best compliments you can get from a family member! I normally make it with fresh/frozen vegetable ingredients, which is the recipe posted. My husband is a meat-eater so I'll make another smaller version with what he likes (I'll brown up or cook the selection of meat(s) and cut them up before adding to the first five ingredients.). This is quite a tasty, very filling and satisfying meal. Enjoy!
Provided by KyAmy
Categories One Dish Meal
Time 1h15m
Yield 12 , 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease 13-in. x 9-in. baking dish.
- Line baking dish with grated potatoes, pressing potatoes up the sides, into the corners, and no more than 1/4" thickness covering the bottom. You may salt and pepper the potatoes lightly if you wish, to taste.
- Drain spinach in paper towel lined collander. Be sure to press as much of the water out as possible. Best way is to quarter-fold about three to four additional paper towels and press down onto the spinach in the collander. Replace the paper towel in the collander as needed until the spinach appears to be nearly "dry". Set aside.
- Mix thoroughly together the eggs, milk, 1/2 cup shredded cheese, and all the vegetables including the well-drained spinach; Salt and pepper, to taste.
- Pour egg mixture into potato-lined baking dish. Top with remaining shredded cheese. If not baking right away, cover dish with plastic wrap or lid; Refrigerate up to 24 hours.
- When ready to bake, preheat oven to 350 degrees, remove cover and put dish in oven 30-45 minutes or until inserted knife comes out clean.
- NOTE: If you're watching your figure, you may substitute 6 eggs with three 2-serving containers of Egg Beaters or use 1 carton Egg Beaters for all 12 eggs.
Nutrition Facts : Calories 407.1, Fat 20.6, SaturatedFat 9.6, Cholesterol 453.8, Sodium 353.4, Carbohydrate 30.9, Fiber 5.2, Sugar 4.7, Protein 25.9
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