OVERNIGHT BREAKFAST CASSEROLE
This Overnight Breakfast Casserole is not only a crowd-pleaser but also a cook-pleaser because it's so simple to make! For a special occasion or for any average day, this hearty delicious breakfast casserole is guaranteed to start anyone's day off with a smile!
Provided by Joanna Cismaru
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven: To 300 F degrees.
- Prepare bread: Cut the bread into cubes and place them onto a baking sheet. Place the bread into the oven and bake for 10 minutes, just enough to dry the bread out but not toast it. Remove from the oven and set aside.
- Prepare sausage: In a large skillet, heat the olive oil over medium heat. Add the onion and sausage and cook until onion has softened and sausage is cooked through. Use a wooden spoon to break up the sausage as it cooks. Finally, season with salt and pepper and dry mustard.
- Build casserole: Add half the bread cubes to a 9 x 13 inch casserole dish and top with half of the cooked onions and sausage. Next, add half the chopped bell pepper, chopped green onions, and 1 cup of shredded cheese. Repeat layers with remaining bread, onion, sausage, bell peppers, green onions, and cheese.
- Prepare the eggs: In a bowl whisk together the eggs and milk and pour over the casserole evenly. Finally, cover the casserole dish with aluminum foil and put in the fridge overnight.
- Bake and serve: The next morning, preheat the oven to 350 °F and remove the foil from the casserole dish. Place into the oven and bake for 50 to 55 minutes. You'll know the casserole is done if you insert a knife in the centre and if it comes clean, it's done. Serve hot!
Nutrition Facts : ServingSize 1 piece, Calories 572 kcal, Carbohydrate 28 g, Protein 29 g, Fat 38 g, SaturatedFat 16 g, Cholesterol 290 mg, Sodium 1062 mg, Fiber 3 g, Sugar 8 g
OVERNIGHT BREAKFAST CASSEROLE
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
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 BRUNCH CASSEROLE
I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. -Candace Hesch, Mosinee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat., In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce., Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
LOADED OVERNIGHT BREAKFAST CASSEROLE
A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!
Provided by SouthernMaster
Categories Breakfast and Brunch Potatoes
Time 10h
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
- Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
- Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 22 g, Cholesterol 364.6 mg, Fat 41 g, Fiber 1.3 g, Protein 33.2 g, SaturatedFat 18.8 g, Sodium 1129.9 mg, Sugar 5.7 g
OVERNIGHT BREAKFAST/BRUNCH CASSEROLE
This is different than your average breakfast casserole. It is so yummy and easy to put together. You can easily make this into a light dish by substituting egg beaters and light cheese. I've made it both ways and both are equally good! Also, if you cut the recipe in half, use 2 whole eggs and 1 egg white. If you're a vegetarian, this is also good without bacon!
Provided by Melanie2590
Categories Breakfast
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Butter the bottom of a 13x9 inch pan. Place bread cubes into pan, followed by bacon, spinach, and mushrooms. Sprinkle cheese on top.
- Beat eggs together with milk, salt, and mustard. Pour over bread mixture.
- Cover pan tightly and refrigerate overnight or at least 3 hours.
- When ready to cook, remove pan from fridge and let sit at room temperature while oven preheats.
- Bake, uncovered, at 350 for 35 minutes.
Nutrition Facts : Calories 339.5, Fat 20.2, SaturatedFat 8.3, Cholesterol 138.4, Sodium 876.1, Carbohydrate 25.1, Fiber 2.2, Sugar 3.1, Protein 14.4
OVERNIGHT BACON BRUNCH CASSEROLE
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
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
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