BAKED CINNAMON BREAD CASSEROLE WITH AL FRESCO COUNTRY STYLE CHICKEN BREAKFAST SAUSAGE
We like to eat healthy when we can without sacrificing taste. This is our way of indulging once in while. It also works great to make ahead for company!!
Provided by Sheila Charette
Categories Meat Breakfast
Time 1h
Number Of Ingredients 8
Steps:
- 1. Place the bread cubes,sausage and cranberries into a lightly greased 3-quart shallow baking dish. Toss to mix evenly.
- 2. Beat the egg substitute, skim milk and vanilla extract and cinnamon in a medium bowl with a whisk.
- 3. Pour the egg mixture over the bread cubes.
- 4. Stir and press the bread cubes into the egg mixture to coat.
- 5. Refrigerate for 1 hour or overnight.
- 6. Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean.
- 7. Sprinkle with the confectioners' sugar. Serve with butter and syrup if desired.
COUNTRY HAM BREAKFAST CASSEROLE
Provided by Nancy Fuller
Categories main-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
- In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
- Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
- Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.
CINNAMON FRENCH TOAST CASSEROLE
This recipes is from a column in the (Raleigh NC) News & Observer by Beverly Mills & Alicia Ross of Desperation Dinners and was suggested to be served for Grandparents' Day (Sept 10th). I haven't made it yet but will try it next weekend when the grandbabies are here. The oldest likes to "help" me cook and I think this would be a good recipe to do w/ her.
Provided by Impera_Magna
Categories Breakfast
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
- Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
- Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
- Press the bread cubes down into the egg mixture to make sure they are all moistened.
- Cover and refrigerate for at least 8 hours up to 24 hours.
- When ready to bake, preheat oven to 375*.
- Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
- Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
- Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
- Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
- Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
- Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
- To serve:.
- Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
- *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.
COUNTRY BREAKFAST CASSEROLE
A one-dish casserole with all of your Sunday morning favorites: sausage, gravy, eggs, cheese, and toast.
Provided by Kristin Trostle
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish.
- Brown sausage in a large skillet; drain fat.
- Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.
- Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 12.3 g, Cholesterol 216.7 mg, Fat 39.9 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 17.5 g, Sodium 787.9 mg, Sugar 2.3 g
CINNAMON BREAD MORNING CASSEROLE
I had this some time ago and hadn't had it in years. I came across it in my cookbook and thought I would post it here. My SIL's aunt made this for her baby shower and it was absolutely delicious. I hope you enjoy it as well. Bev's Cinnamon Sunrise Bread is the one that I used this last time and it came out amazing.
Provided by jb41848
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Cube the bread and mix that with the cubed cream cheese.
- Layer half of this into a 13x9 inch baking dish or 2 quart casserole dish.
- Mix together the milk and syrup with the eggs and pour half of this mixture over the bread and cheese.
- Add remaining bread and cheese and pour remaining egg mixture over the top.
- Dust with cinnamon.
- Bake for 45 minutes.
- Serve with extra syrup.
Nutrition Facts : Calories 378.9, Fat 25.8, SaturatedFat 12.8, Cholesterol 386.1, Sodium 308.4, Carbohydrate 19.6, Sugar 12.1, Protein 17.3
CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY
This easy sausage and egg breakfast bake recipe is perfect to throw something together for a crowd. After quickly cooking the sausage and spinach, add the rest of the ingredients to a baking pan, put it in the oven, and you're done! This recipe is also great for meal prep; bake on a Sunday night, cut it into pieces, wrap in foil, and keep it the fridge for a few days.
Provided by Katie Aubin
Categories Breakfast
Time 2h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
- Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
- In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
- Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
- Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
- Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 375˚F (190˚C).
- In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
- Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
- Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
- Garnish with the dark green scallions, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams, Fat 28 grams, Fiber 2 grams, Protein 22 grams, Sugar 7 grams
RAISIN BREAD & SAUSAGE MORNING CASSEROLE
When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. -Carolyn Levan, Dixon, Illinois
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it into crumbles; drain. In a greased 13x9-in. baking dish, combine bread and sausage., In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole., Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 425 calories, Fat 25g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 324mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 3g fiber), Protein 11g protein.
CINNAMON SWIRL FRENCH TOAST CASSEROLE
This warm, sweet cinnamon roll casserole is a great twist on French toast, kind of like a French toast casserole and custard mixed. We have it every Christmas morning. Serve with whipped cream and either blackberry or strawberry preserves.
Provided by amber
Categories Main Dish Recipes Casserole Recipes
Time 9h5m
Yield 8
Number Of Ingredients 7
Steps:
- Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices.
- Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole.
- Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.
Nutrition Facts : Calories 368.3 calories, Carbohydrate 37 g, Cholesterol 127.2 mg, Fat 20 g, Fiber 4 g, Protein 10.9 g, SaturatedFat 9.7 g, Sodium 368.4 mg, Sugar 16.8 g
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