Company Breakfast Casserole Recipe Recipes Recipe For Banana

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BANANA BREAD BREAKFAST CASSEROLE



Banana Bread Breakfast Casserole image

Use up your brown bananas and leftover bread in this crowd-pleasing breakfast recipe! It comes together in 10 minutes, bakes for 1 hour and is a recipe you'll find yourself making again and again.

Provided by Stacie

Categories     Breakfasts

Time 1h10m

Number Of Ingredients 7

7 cups thick slices of bread, ripped into cubes
2 bananas, peeled and sliced
3 eggs, beaten
1 can (12oz/354ml) evaporated milk
1/4 cup water
2/3 cup brown sugar
Maple syrup and/or vanilla yogurt, for toppings

Steps:

  • Preheat oven to 350F. Spray a 9 inch square baking pan with cooking spray.
  • Add bread pieces and banana slices to a large bowl. Set aside.
  • In another bowl, mix together eggs, evaporated milk, water and brown sugar. Pour over the bread mixture and toss to combine making sure all the bread pieces are covered with the liquid mixture.
  • Pour into prepared baking dish. Bake for 60 minutes or until the top is golden brown. Top with maple syrup and/or vanilla yogurt to serve.

Nutrition Facts : Calories 326 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 311 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE



Chocolate-Banana Pancake Breakfast Casserole image

Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!

Provided by Food Network Kitchen

Categories     main-dish

Time 9h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
2 bananas, thinly sliced
1 cup semisweet chocolate chips
Confectioners' sugar, for dusting

Steps:

  • Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
  • Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
  • Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
  • Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
  • Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.

BREAKFAST CASSEROLE



Breakfast Casserole image

This is an ideal breakfast or brunch to assemble up to a day ahead and bake off in the morning. Healthy cooking doesn't always mean using low-fat products. The full-fat Cheddar and Parmesan together are so satisfying in this easy casserole that a little goes a long way, and they're a terrific complement to lean turkey sausage and spinach.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 10

8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled
2 scallions, sliced
6 large eggs and 6 large egg whites
1 3/4 cups 1-percent milk
Kosher salt and freshly ground black pepper
One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
3/4 cup shredded Cheddar
1/2 cup grated Parmesan
1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
Cooking spray

Steps:

  • Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
  • Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute the ingredients evenly.
  • Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
  • Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.

CHOCOLATE BANANA FRENCH TOAST BREAKFAST BAKE RECIPE BY TASTY



Chocolate Banana French Toast Breakfast Bake Recipe by Tasty image

This chocolate banana breakfast bake is so addicting, you'll have a hard time sharing it. The caramel combined with the banana custard and brioche bread makes for a rich and perfectly gooey bite that'll have you coming back for more.

Provided by Katie Aubin

Categories     Breakfast

Time 2h

Yield 12 servings

Number Of Ingredients 17

2 bananas, mashed
3 large eggs
1 cup whole milk
½ cup heavy cream
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon vanilla extract
12 cups brioche bread, 1 loaf (day old bread)
1 cup chocolate chips
¼ cup pecan, chopped
8 tablespoons unsalted butter, 1 stick
1 cup brown sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons pecan, chopped
3 bananas, halved lengthwise and crosswise

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
  • In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
  • Add the sugar mixture to the custard mixture and stir to combine.
  • Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
  • While the bread is soaking, make the caramel base: In a medium microwave-safe bowl, microwave the butter for about 2 minutes, stirring every 30 seconds, until melted and hot.
  • Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
  • Add the salt, vanilla, and pecans and stir to combine.
  • Pour the caramel into the bottom of a 9 (22 cm) x 13-inch (33 cm) baking dish and spread evenly. Arrange the bananas, cut side down, over the caramel.
  • Spoon the brioche-custard mixture evenly over the bananas.
  • Cover with foil and bake for 30 minutes, then uncover and bake for 40-45 minutes longer, until the custard is set. Remove from the oven and let cool for 5 minutes.
  • Run a knife around the edges of the baking dish to loosen the bake, then invert onto a rectangular serving dish. Do not wait any longer than 5 minutes or the bake will stick to the pan.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 90 grams, Fat 38 grams, Fiber 4 grams, Protein 14 grams, Sugar 43 grams

COMPANY BREAKFAST CASSEROLE



Company Breakfast Casserole image

Make and share this Company Breakfast Casserole recipe from Food.com.

Provided by Darlene Summers

Categories     Breakfast

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 9

3 cups cheddar cheese (shredded)
3 cups mozzarella cheese (shredded)
1 (4 1/2 ounce) jar sliced mushrooms (drained)
1/3 cup green onion (sliced)
1/4 cup butter (melted) or 1/4 cup margarine (melted)
8 ounces cooked ham (diced)
1/2 cup flour (all-purpose)
1 3/4 cups milk
8 eggs (beaten)

Steps:

  • Preheat oven to 350 degrees.
  • Mix cheeses together.
  • Put 1/2 the cheese in the bottom of a 13x9 (ungreased) baking dish.
  • In a skillet, melt butter and cook the mushrooms and green onions until tender.
  • Sprinkle all this over the cheese layer.
  • Then layer ham over the vegetables.
  • Then layer remaining cheese over the ham.
  • Combine flour, milk and eggs, blending well.
  • Pour this mixture over the layers.
  • Bake at 350 degrees for 35 to 45 minutes, or till mixture is set and lightly browned.
  • Let set 10 minutes.
  • Cut into squares.
  • May make the night before; cover and refrigerate till cooked.

COMPANY CASSEROLE



Company Casserole image

Egg noodles and beef in a tomato and mushroom sauce with cottage and Cheddar cheese.

Provided by BJ MOORE

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 5

Number Of Ingredients 10

1 (8 ounce) package egg noodles
1 pound lean ground beef
1 onion, chopped
2 (7 ounce) cans tomato sauce with mushrooms
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
1 cup cottage cheese
½ cup chopped green onions
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium heat, brown the ground beef with the onion until no pink shows; drain. Mix in 1 of the cans of tomato sauce, salt, pepper and cinnamon. Pour into shallow 3 quart casserole baking dish.
  • Pour in noodles in an even layer. Top with cottage cheese; sprinkle with onions and Cheddar cheese. Pour on remaining can of tomato sauce.
  • Bake in a preheated over for 30 minutes.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 39.1 g, Cholesterol 106 mg, Fat 20.7 g, Fiber 3.2 g, Protein 31 g, SaturatedFat 9.1 g, Sodium 1182.1 mg, Sugar 5.6 g

COMPANY'S COMING BREAKFAST CASSEROLE



Company's Coming Breakfast Casserole image

This can be made ahead and refrigerated overnight if you like, then baked the next day. Great for a weekend when you have lots of stuff going on!

Provided by pammyowl

Categories     Kid Friendly

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 9

1 lb sausage (I use Jimmy Dean)
24 ounces frozen hash browns, with onion and peppers
6 eggs
2 cups milk
1 teaspoon ground mustard
1 teaspoon salt
1/2 tsp.black pepper
1 dash hot sauce (optional)
8 ounces cheddar cheese, shredded (more for the topping if desired)

Steps:

  • Set oven to 350°F.
  • Brown the sausage, drain. I like to put it in a food processor and hit pulse a few times, I don't like the larger pieces but don't go so far as to make a paste!
  • Whisk the eggs and seasonings in a bowl,.
  • add milk.
  • Spray a 9x13" pan with cooking spray.
  • Layer the ingredients as follows; all the sausage, then a layer of cheese, then half the bag of hash browns, then the cheese and the rest of the hash browns. Pour the egg/milk/ seasonings mixture over all.
  • Cover with foil bake for one hour, check for doneness, mine usually take a bit longer, but everyone's oven is different.
  • When done top with more shredded cheese and let rest for 10 minutes.
  • Serve with fruit salad for a delightful brunch!

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