Do Ahead Breakfast Recipes

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

DO-AHEAD BREAKFAST BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Layer ham, potatoes (from potato boxes), bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, sauce mix (from potato boxes), pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 8 hours, but no longer than 24 hours.
• Heat oven to 375°F. Bake 40 to 45 minutes or until brown on top and knife inserted in center comes out clean. Let stand 10 minutes.

DO-AHEAD BREAKFAST BAKE

Steps:

• Grease 9 x 13 in. baking dish.
• Mix ham, potatoes, green pepper and 1 cup of cheese in bowl.
• Spread in greased dish.
• In bowl, stir milk, bisquick and eggs until blended.
• Pour over potato mixture (make sure potatoes are well covered with mixture).
• Sprinkle with remaining cheese.
• Cover and refrigerate at least 4 hours, no more than 24 hours.
• Uncover casserole and bake at 375 for 30-35 minutes until edges are golden brown and cheese is melted.
• Let stand 10 minutes before serving.
• THE INGREDIENTS FOR SCALLOPED POTATOES SHOULD NOT HAVE "MIX" NEXT TO THEM. USE THE BOX OF POTATOES AND DISCARD THE MIX!

DO AHEAD BREAKFAST CASSEROLE

Steps:

• Mix together ham, potatoes, bell pepper, onion, and 1 cup of cheese; spread into a 13x9 baking pan.
• Stir together milk, Bisquick, salt, and eggs until blended; pour over potato mixture.
• Sprinkle with remaining 1 cup of cheese.
• Cover and regrigerate at least 4 hours,but no longer than 24.
• Bake at 375 degrees for 30-35 minutes, until light golden brown around the edges and cheese is melted.
• Let stand 10 minutes before serving.