Pioneer Woman Overnight Egg Casserole Recipes

OVERNIGHT EGG CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

TATER TOT BREAKFAST CASSEROLE

Steps:

• Line up the tater tots in a buttered 9-by-13-inch baking dish.
• Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
• In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.

THANKSGIVING BREAKFAST CASSEROLE

Steps:

• Set a large skillet over medium heat and add the sausage. Cook until browned and cooked through, 7 to 9 minutes. Remove the sausage with a slotted spoon and drain on a paper towel lined plate. Without cleaning the skillet, add the apples, onion and sage and cook until the onion has softened, 2 to 3 minutes. Remove the pan from the heat and set aside.
• Mix together the eggs, milk and half-and-half in a large pitcher or bowl. Season with salt and pepper and set aside.
• Grease a large casserole dish with some butter. Layer in half the English muffins, half the sausage, half the apple/onion mixture and half the cheese. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.
• Remove the pan from the fridge 20 to 30 minutes before baking. Preheat the oven to 350 degrees F.
• Replace the plastic wrap on top of the casserole with aluminum foil. Bake for 35 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more.
• Sprinkle with the chopped parsley. Serve warm and enjoy.

HERBALICIOUS BREAKFAST CASSEROLE

Steps:

• Generously butter a 9-by-13-inch baking dish.
• Tear the onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle the roasted peppers on top, then tear the cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into pats and scatter over the top.
• Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.
• To cook from frozen: Preheat the oven to 350 degrees F.
• Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately.
• To cook from thawed: The evening before serving, remove the casserole from the freezer and thaw overnight in the refrigerator.
• Preheat the oven to 325 degrees F.
• Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately.