Breakfast Casserole Ii Recipes

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BREAKFAST CASSEROLE II



Breakfast Casserole II image

An easy to make breakfast casserole with sausage, potatoes, eggs, and mushrooms. Uses a lot of canned stuff but I'm sure the fresh stuff will be fine if not better.

Provided by Pinaygourmet 345142

Categories     Breakfast

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

454 1/2 g ground pork breakfast sausage
12 eggs
10 3/4 ounces canned condensed cream of mushroom soup
10 3/4 ounces canned evaporated milk
4 1/2 ounces canned sliced mushrooms, drained
896 g frozen potato slices
55 g shredded cheddar cheese

Steps:

  • Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk.
  • Stir in the sausage and mushrooms, and pour into the prepared baking dish.
  • Mix in the frozen potato rounds.
  • Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

Nutrition Facts : Calories 244.3, Fat 11.8, SaturatedFat 4.6, Cholesterol 224.3, Sodium 330.2, Carbohydrate 24.1, Fiber 1.6, Sugar 1.2, Protein 12.1

DOES NOT DISAPPOINT BREAKFAST CASSEROLE



Does Not Disappoint Breakfast Casserole image

Pickled tomatoes brighten up this classic breakfast casserole from chef Vivian Howard. This is a make-ahead brunch that's easy but full of flavor.

Provided by Vivian Howard

Yield Serves 4-6

Number Of Ingredients 10

1 pound breakfast-style sausage, loose or removed from its casing
10 ounces (about 5 cups packed) fresh spinach
1½ teaspoons kosher salt, divided
4 cups diced crusty bread, such as baguettes, sourdough, or ciabatta
10 ounces sharp cheddar cheese, grated or (my preference) cut into ¼-inch cubes
½ cup diced roasted red bell peppers
6 large eggs, whisked
1 cup milk
½ cup heavy cream
1 cup roughly chopped Red Weapons

Steps:

  • Preheat your oven to 350°F. In a 12-inch ovenproof skillet, brown the sausage over medium heat. You want hunks of moist sausage suspended in the finished dish, so take care not to overcook or over-crumble it this go- round. Scoop the sausage out of the skillet and transfer to a bowl large enough to hold all the ingredients. Go about wilting the spinach with ½ teaspoon of the salt in the same skillet. Squeeze as much liquid out of the spinach as you can without much trouble and transfer to the bowl with the sausage. Add the bread, cheese, and roasted red peppers.
  • In a smaller bowl, whisk the eggs, milk, cream, and remaining 1 teaspoon salt till homogenous. Stir the Red Weapons into the egg mixture, then pour that into the big bowl with the sausage and other stuff. Stir it up and dump everything back into the skillet.
  • At this point you could refrigerate the breakfast casserole overnight or you can go right to the business of baking it. Either way, whenever you're ready, slide the skillet onto the middle rack of your oven and bake for 1 hour, until the top is crisp and browned in spots.

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