Judys Breakfast Casserole Recipes

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JUDY'S BREAKFAST CASSEROLE



Judy's Breakfast Casserole image

This recipe is from Home Cookin' with Dave's Mom (David Letterman). She says Joanne Warmoth who manages Teetor House in Hagerstown, Indiana got this recipe from a friend named Judy Dehart, and it has become a Teetor House Specialty. Super simple breakfast, and very yummy!

Provided by AmyZoe

Categories     Breakfast

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

2 lbs hash brown potatoes, thawed (Ore-Ida recommended)
1/2 teaspoon salt
1/2 lb sausage (mild(I prefer spicy)
1 onion, chopped (small)
1/2 lb swiss cheese, shredded
5 eggs
13 ounces evaporated milk
1/4 teaspoon black pepper
1/2 teaspoon ground nutmeg

Steps:

  • Grease a 9x13" baking dish.
  • Press potatoes into the bottom and on sides.
  • Sprinkle with salt and brown lightly in the oven.
  • In a medium skillet, brown sausage and onion and drain.
  • Spread over potato crust.
  • Sprinkle with cheese.
  • In another bowl, beat together remaining ingredients and pour onto the crust.
  • Bake at 425 degrees (400 degrees if using a glass dish) for 20 to 25 minutes.

Nutrition Facts : Calories 490.9, Fat 29.5, SaturatedFat 10, Cholesterol 150.5, Sodium 751.4, Carbohydrate 38.7, Fiber 3.1, Sugar 2.4, Protein 17.3

CINDY'S BREAKFAST CASSEROLE



Cindy's Breakfast Casserole image

The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!

Provided by Cindy in Pensacola

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 11

cooking spray
1 (12 ounce) package bacon
1 teaspoon butter, or as desired
1 (20 ounce) package frozen cubed hash brown potatoes
salt and ground black pepper to taste
1 (12 ounce) package sliced fresh mushrooms
3 green onions, minced
2 cups shredded Cheddar cheese, divided
10 eggs
2 cups milk
1 teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
  • Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
  • Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
  • Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
  • Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
  • Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
  • Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 24.4 g, Cholesterol 378.4 mg, Fat 31.7 g, Fiber 2.1 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 1258.2 mg, Sugar 5.9 g

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