Texas Breakfast Casserole Recipes
TEXAS TOAST BREAKFAST CASSEROLE
This is our special occasion recipe - we use it for Thanksgiving and Christmas morning as it is easy to prepare the night before, my daughter is having her in-laws over this week and requested it for them. So maybe it is impress the MIL too. :) there are many variations of this recipe this one seems to work best for us.
Provided by crcam321
Categories Breakfast
Time 1h
Yield 10 2 inch pieces, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown sausage and drain.
- Place Texas toast in greased 9x12 casserole dish.
- In a medium bowl mix eggs with salt and half and half.
- Pour mixture evenly over bread.
- Top with browned sausage and shredded cheese.
- Cover and refrigerate overnight.
- Take out of refrigerator in the morning while you are preheating your oven to 350 F bake for 45 minutes or until browning on the top.
- note: cooking time does not include overnight refrigeration.
Nutrition Facts : Calories 320.6, Fat 20.6, SaturatedFat 8, Cholesterol 253.6, Sodium 725, Carbohydrate 17.3, Fiber 0.7, Sugar 1.7, Protein 15.5
TEXAS BREAKFAST CASSEROLE
This breakfast casserole is good for any Sunday morning. Prepare it the night before and just throw it in the oven the next morning. It also has endless possibilities. You could add onions, crumbled cooked bacon, ham, and green and red peppers to this dish to make it even more tastier. I hope you enjoy. I found this recipe on Recipesource.com.
Provided by gertc96
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Unroll crescents and line a 13x9-inch Pyrex dish.
- Cover with sausage, mushrooms and half the cheese. (This is where I'd add any extra ingredients you decide on).
- Mix eggs with soup and pour over casserole.
- Sprinkle remaining cheese on top.
- Chill overnight. Bake at 350° for 1 hour.
Nutrition Facts : Calories 570.7, Fat 37.3, SaturatedFat 16, Cholesterol 236.2, Sodium 1234.9, Carbohydrate 29.8, Fiber 2.3, Sugar 4.7, Protein 28.6
TEXAS BRUNCH
Once you try this, it will become your favorite brunch item. You may substitute cooked sausage for the bacon if you wish.
Provided by LYNN WILLIAMS
Categories Breakfast and Brunch Eggs
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
- As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
- Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 34 g, Cholesterol 328.4 mg, Fat 59.1 g, Fiber 2.6 g, Protein 33 g, SaturatedFat 29.1 g, Sodium 1580.3 mg, Sugar 8.3 g
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