Quick And Easy Breakfast Egg Casserole Recipes Recipe For Banana

QUICK AND EASY BREAKFAST CASSEROLE

Steps:

• Heat oven to 350°F.
• Place bread in 13x9-inch pan sprayed with cooking spray; top with sausage and cheese.
• Whisk remaining ingredients until blended; pour over ingredients in pan.
• Bake 40 to 45 min. or until knife inserted in center comes out clean and top is lightly browned.

SUPER EASY EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
• Bake in the preheated oven until eggs are set, 20 to 25 minutes.

EASY BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes in a 8x12-inch casserole dish.
• Melt butter in a large skillet over medium heat. Add mushrooms, onion, and green pepper; cook and stir until starting to soften, about 5 minutes. Stir in ham until heated through, 2 to 3 minutes. Remove from heat.
• Whisk eggs and milk together in a separate bowl; mix in mustard, Worcestershire sauce, salt, pepper, and hot sauce. Stir in mushroom-ham mixture and cheeses. Pour into the casserole dish. Stir well to moisten the bread cubes. Cover baking dish with foil.
• Bake in the preheated oven until eggs are set, about 25 minutes. Uncover and continue baking until top starts to brown, about 5 minutes more.

QUICK & EASY EGG CASSEROLE

Steps:

• 1. Place the bread into the bottom of a lightly greased 13x9" baking pan; sprinkle with sausage, red pepper and cheese.
• 2. Beat egg whites, milk, basil, salt and pepper in medium bowl. Pour over bread mixture.
• 3. Bake in a preheated 350º oven for 40 to 45 minutes or until mixture is set in center and lightly browned on top. Refrigerate any leftovers.
• 4. May substitute cooked bacon, or smoked sausage, browned and sliced. May also use 8 eggs instead of the liquid egg whites.

BANANA BREAD BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350F. Spray a 9 inch square baking pan with cooking spray.
• Add bread pieces and banana slices to a large bowl. Set aside.
• In another bowl, mix together eggs, evaporated milk, water and brown sugar. Pour over the bread mixture and toss to combine making sure all the bread pieces are covered with the liquid mixture.
• Pour into prepared baking dish. Bake for 60 minutes or until the top is golden brown. Top with maple syrup and/or vanilla yogurt to serve.

CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE

Steps:

• Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
• Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
• Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
• Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
• Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
• Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.