Make Ahead Potato Breakfast Casserole Recipes

MAKE AHEAD BREAKFAST CASSEROLE

Make Ahead Breakfast Casserole image

Mmm mmm good! This is a must do for every holiday in my household, or just when you have guests overnight! Can be made with egg substitute, skim milk and turkey sausage to make it healthier!

Provided by Shannon Marie

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h20m

Yield 10

Number Of Ingredients 11

Ingredients

2 ½ cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 ¼ cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
¼ teaspoon dry mustard
2 sprigs fresh parsley, for garnish

Steps:

Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

Nutrition Facts : Calories 419.3 calories, Carbohydrate 14 g, Cholesterol 132.3 mg, Fat 32.4 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 13.4 g, Sodium 882.3 mg, Sugar 4.2 g

MAKE-AHEAD HASH BROWN POTATO CASSEROLE

Make-Ahead Hash Brown Potato Casserole image

Easy make-ahead hash brown casserole everyone loves.

Provided by kwiley

Categories Side Dish Potato Side Dish Recipes

Time 9h10m

Yield 12

Number Of Ingredients 7

Ingredients

1 (16 ounce) container sour cream
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 cups corn flakes cereal
¼ cup salted butter, melted
1 pinch salt to taste

Steps:

Grease a 9x13-inch baking pan.
Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.4 g, Cholesterol 53 mg, Fat 25.3 g, Fiber 1.2 g, Protein 9.3 g, SaturatedFat 14.4 g, Sodium 425.8 mg, Sugar 0.8 g

MAKE AHEAD EASY CHEESE-FREE BREAKFAST CASSEROLE

Make Ahead Easy Cheese-Free Breakfast Casserole image

A variation of Diane in Nebraska's Breakfast Casserole recipe. Great for large groups or working parents. Have the kids help with prep the night before, bake in the morning while the family gets ready for the day. Double the cheese if you want to make the entire pan cheesy. Gives you something to wake up for, and leftovers that work for any time of the day! Also a great option for Breakfast for Dinner night.

Provided by more time momma

Categories Breakfast

Time 1h15m

Yield 1 9x13 casserole, 9 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
12 eggs
1 teaspoon salt
1/4 teaspoon black pepper
6 cups o'brien frozen potatoes (1/2-inch potato cubes, onions, peppers)
1 cup skim milk
16 ounces ground pork breakfast sausage, cooked
8 ounces sliced mushrooms
1 1/2 cups cheddar cheese (double this if you are making the whole pan cheesy) (optional)

Steps:

Spray a 9"x13" baking pan with non-stick cooking spray.
Melt butter and drizzle in the bottom of the pan.
Spread the potato cubes mixed with onions and peppers (I use Ore Ida's Potatoes O' Brien) in the bottom of the pan.
Layer mushrooms, meat and any additional vegetables you would like. At this point you might like to add the optional cheese. We usually make half the pan cheesy.
Whisk eggs, milk, salt and pepper.
Pour egg mixture evenly over the top.
Cover and refrigerate overnight.
Bake uncovered at 350 for 1 hour until set.

MAKE AHEAD POTATO CASSEROLE

Make Ahead Potato Casserole image

These potatoes can be made ahead and refrigerated overnight. The original recipe says they can be frozen for OAMC but I have never done that.

Provided by Lvs2Cook

Categories Potato

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 medium potatoes
2 cups shredded cheddar cheese
1/2 cup red pimiento, chopped
1/4 teaspoon pepper
1/2 cup chopped green pepper
1/4 cup butter
1/2 cup chopped onion
1 1/2 cups sour cream
1 teaspoon salt
1/4 teaspoon paprika

Steps:

Cook potatoes, cool until easy to handle and shred coarsely.
Stir in all other ingredients, except paprika, blending gently.
Place mix into a lightly greased 9x13 baking dish and sprinkle paprika on top.
Cover and refrigerate overnight or wrap well and freeze.
Bake at 350º for 30-40 minutes.

Nutrition Facts : Calories 515.2, Fat 32.4, SaturatedFat 20.4, Cholesterol 85.2, Sodium 720.1, Carbohydrate 42.2, Fiber 5.1, Sugar 2.8, Protein 15.8

FROZEN POTATO BREAKFAST CASSEROLE

Frozen Potato Breakfast Casserole image

This is a great breakfast casserole for company as you can make it ahead and pop it in the oven an hour before you need it. It also makes for a great brunch dish...I always make it for Christmas just to have something good and handy to eat whenever the kids show up. Then later comes the big dinner!

Provided by Noni Suzanne

Categories Breakfast

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 (28 ounce) bag O'Brien potatoes
1 lb bacon, fried and crumbled
6 eggs
2 cups milk
2 cups shredded cheddar cheese

Steps:

Spray 9 x 13 pan with Pam.
Prepare potatoes as directed.
While preparing potatoes, fry, cool, and crumble bacon -- or use the pre-cooked "real" bacon from Costco in the "cold section".
Spread potatoes in pan.
Beat the eggs with the milk, then pour over potatoes.
Top with cheddar cheese.
Scatter the crumbled bacon over the top of the cheese.
Bake, uncovered, at 350 approx 50-60 minutes.
Check often and if getting browner than you like, just cover with foil.

Nutrition Facts : Calories 546.6, Fat 42, SaturatedFat 17.8, Cholesterol 220.2, Sodium 946.2, Carbohydrate 19.2, Sugar 0.3, Protein 22.6

MAKE-AHEAD POTATOES

Make-Ahead Potatoes image

There's no need to slave away making mashed potatoes at the last minute, not when this creamy, comforting potato side dish is so handy to prepare well in advance. Plus, it's an easy dish for people to serve themselves and it looks so appealing on a buffet. -Margaret Twitched, Danbury, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

10 large potatoes, peeled and quartered
1 cup sour cream
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, divided
2 tablespoons dried minced onion
1/2 to 1 teaspoon salt
Paprika

Steps:

Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

Nutrition Facts : Calories 262 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 226mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

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