Night Before Breakfast Casserole Recipes

NIGHT BEFORE CASSEROLE

Night Before Casserole image

My family has a big farm appetite. To be extra-sure I don't get caught short at breakfast-time I make this casserole as a backup the evening before. It could have been a meal in itself! It comes out of the oven light and puffy, but there's enough egg, cheese and meat to be hearty. -Marion Kirst, Troy, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

12 slices white bread, crusts removed
6 to 8 tablespoons butter, softened
6 slices deluxe American cheese
6 slices boiled or baked ham
Prepared mustard
4 large eggs, beaten
3 cups whole milk
Chopped fresh parsley
MUSHROOM SAUCE:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup whole milk
Dash Worcestershire sauce

Steps:

Spread bread with butter. Place six slices in a greased 13x9-in. baking dish. Top each bread slice with a slice of cheese and ham. Brush with mustard. Place the remaining bread slices, buttered side up, over mustard. Beat eggs and milk; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake at 325° for 50-60 minutes or until a knife comes out clean. Let stand 5 minutes before serving. Meanwhile, heat sauce ingredients and keep warm. Serve with the mushroom sauce; garnish with parsley.

Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 745mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.

OVERNIGHT BREAKFAST CASSEROLE

Overnight Breakfast Casserole image

I love this recipe because it is really easy to fix the night before when you are having company the next morning or maybe taking it to work or something. This recipe came from the Telephone Pioneers Cookbook "Calling all Cooks."

Provided by Rhonda Toothaker

Categories Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

6 slices bread, dried or toasted and cubed
1 lb sausage
1 1/2 cups shredded sharp cheddar cheese
6 eggs
2 cups milk
1 teaspoon dry mustard
salt and pepper

Steps:

Sprinkle bread cubes into greased 7X12 inch baking dish.
Cook sausage and sprinkle along with cheese over the bread cubes.
Beat eggs in mixer bowl.
Add milk, dry mustard, salt and pepper; mix well.
Pour over layers.
Chill, covered overnight.
Bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown.
Yield: 8 servings.

Nutrition Facts : Calories 410.8, Fat 29.8, SaturatedFat 12.7, Cholesterol 203.2, Sodium 827.5, Carbohydrate 14.3, Fiber 0.5, Sugar 1.1, Protein 20.3

OVERNIGHT BACON BRUNCH CASSEROLE

Overnight Bacon Brunch Casserole image

A hearty overnight bacon breakfast casserole that is sure to please everyone for breakfast or brunch. This make-ahead breakfast casserole recipe can be prepped all the night before, and contains the classic breakfast favorites--eggs, bacon, cheese, and brioche.

Provided by Bloughmag70

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 9h20m

Yield 10

Number Of Ingredients 10

Ingredients

12 slices brioche, cut into 1-inch cubes
½ pound bacon, cut into 1/2-inch pieces, or more to taste
½ medium onion, finely chopped
1 green bell pepper, diced
8 medium eggs, or more to taste
1 ¼ cups milk
1 cup grated Cheddar cheese
1 teaspoon mustard powder
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 25.4 g, Cholesterol 215.9 mg, Fat 18 g, Fiber 1 g, Protein 16.5 g, SaturatedFat 6.4 g, Sodium 621.9 mg, Sugar 6.3 g

SUNRISE BREAKFAST CASSEROLE (PREPARED NIGHT BEFORE)

Sunrise Breakfast Casserole (Prepared Night Before) image

A Johnsonville recipe that we served this at my sister's wedding brunch, this is a great breakfast prepared the night before. Especially good for morning entertaining. Prep time does not include overnight refrigeration. Cooking time includes sausage cooking.

Provided by KissKiss

Categories Breakfast

Time 1h45m

Yield 12-15 serving(s)

Number Of Ingredients 11

Ingredients

2 (12 ounce) packages johnsonville original breakfast sausage links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 (20 ounce) packages refrigerated shredded hash browns
2 cups shredded cheddar cheese (8 oz)
1/2 cup sweet red pepper, diced
1/3 cup green onion, thinly sliced
2 cups salsa (optional, we did not use this) (optional) or 2 cups picante sauce (optional, we did not use this) (optional)

Steps:

Put sausage on a 15x10x1 inch baking pan. Bake at 375 degrees for 15-20 minutes or until the sausage is no longer pink (turning once). Drain, then slice into 1/4 inch coins.
In a large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, sweet red pepper and green onions. Mix well.
Pour into a greased 13x9x2 inch baking dish, cover and refrigerate overnight.
Remove from refrigerator 30 minutes prior to baking. Bake uncovered at 350 degrees for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce, if you like.

Nutrition Facts : Calories 771.6, Fat 54.4, SaturatedFat 17.9, Cholesterol 268.6, Sodium 1440.7, Carbohydrate 37.5, Fiber 3.3, Sugar 2.2, Protein 31.6

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