Breakfast casseroles are a great dish to have for Sunday breakfast, or a brunch, try these for your next Sunday morning meal.
Baked Apple French Toast Casserole recipe
Makes 8 servings.
3 large green apples
1 stick (1/2 cup) butter
1/2 cup brown sugar
12 ounces cream cheese
12 slices firm bread, any flavor
8 eggs
1 quart milk
2 tablespoons vanilla
Cinnamon to taste
Set rack in lower third of oven and preheat to 350 degrees F. Butter a 13 x 9-inch baking pan.
Core and cut the apples into thin wedges, leaving the skin on.
In a skillet, melt the butter with brown sugar and 1 tablespoon water. Add the apples and cook stirring for two to three minutes. Transfer to the baking dish and let cool.
Cut the cream cheese into cubes and arrange evenly over the apples. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish.
In a large mixing bowl, beat together eggs, milk and vanilla extract. Pour the egg mixture over the bread, taking care to dampen all of the bread. Sprinkle with cinnamon.
Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving
Blueberry Sausage Breakfast Casserole recipe
3/4 pound pork sausage
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
8 ounces sour cream
1 cup fresh blueberries
1/2 cup pecans, chopped
The day before serving, cook sausage and drain well.
Stir together flour, baking powder and baking soda.
In large mixing bowl, beat butter until fluffy. Add sugars and beat until well-blended. Add eggs, one at a time, beating well after each addition. Alternate adding flour mixture and sour cream to creamed ingredients; mix well. Fold in sausage and berries. Pour batter into ungreased 13 x 9-inch baking pan. Sprinkle pecans on top. Refrigerate overnight.
Preheat oven to 350 degrees F. Bake for 35 to 40 minutes, until done. Cool on wire rack.
Breakfast Casserole recipe
6 slices bacon, cut into 1-inch pieces
1 small green pepper, chopped
2 tablespoons chopped onions
Salt and pepper
1/2 cup shredded Cheddar cheese
3 large potatoes, cooked and cubed
6 eggs
Preheat oven to 375 degrees F.
Fry bacon till crisp. Drain and set aside bacon, reserving 3 tablespoons of drippings. Add peppers, onions and potatoes to drippings. Cook 5 minutes till brown. Sprinkle cheese over mixture and stir gently till cheese melts.
In a separate bowl beat eggs and pour over potato mixture. Cook over low heat stirring gently. Season with salt and pepper. Pour mixture into a greased casserole dish, crumble bacon over the top and bake for 30 minutes.
Country Breakfast Casserole recipe
You can mix up this egg/sausage/hash brown casserole and chill it overnight.
12 ounces spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed
(about half of a 32-ounce package)
1 1/2 cups shredded Colby/Monterey jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa
In a large skillet, cook sausage and onion till no pink remains. Drain.
In an 8-inch square (2-quart square) baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining cheese.
In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight.)
Bake, covered, in a 350 degree F oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.
Cut into squares. Pass the salsa. Makes 6 servings.
Crescent Roll Casserole recipe
1 (8 ounce) tube refrigerated crescent rolls
1 pound hot sausage or turkey sausage, cooked well and drained
2 1/2 cups grated Monterey jack cheese
6 eggs, beaten
3 tablespoons minced green bell pepper
1 cup milk
Salt and black pepper to taste
Unroll tube of crescent rolls and press together to cover bottom of 9 x 13-inch pan and to seal perforations. Crumble cooked sausage evenly over crescent rolls.
Beat together the eggs, milk, salt and black pepper. Stir in cheese and green pepper to mix well. Pour over sausage. May refrigerate overnight at this point or bake immediately.
When ready to serve, bake at 425 degrees F for 20-25 minutes until browned. Serve with salsa.
Serves 8 to 10
Fruity Breakfast Casserole recipe
Raisin bread cubes are combined with cooked sausage, chopped apple and dried cranberries in a baking dish, and baked to perfection.
Butter-flavored nonstick cooking spray
6 slices raisin bread, cubed
1 pound maple-flavored pork sausage, browned and crumbled
1/2 cup dried cranberries
1 cup peeled and chopped cooking apple
6 eggs, beaten
1 (12 ounce) can evaporated milk
1/2 cup maple syrup
1/2 teaspoon rum flavoring
1/2 teaspoon salt
1 teaspoon pumpkin or apple pie spice
1 cup shredded Swiss cheese
Heat oven to 350 degrees F. Spray a 2-quart ovenproof baking dish with cooking spray.
Combine bread cubes, sausage, cranberries and apples in a large mixing bowl. Spread in prepared baking dish.
Combine eggs, milk, syrup, rum flavoring, salt and pie spice. Pour over sausage mixture. Sprinkle with cheese. Bake about one hour or until mixture is set.
NOTE: This can be prepared the evening before, and refrigerated until ready to bake, if desired.
Serves 6 to 8
Mexican Breakfast Casserole recipe
6 ounces chorizo
1/2 onion, finely chopped
4 (4 ounce) cans whole mild green chiles, drained and seeded
8 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces Mexican farmers cheese (queso fresco), finely chopped
Preheat oven to 350 degrees F. Spray an 8-inch square glass baking dish vegetable spray.
Cook the chorizo in a skillet. When it is nearly done, add the onions and sauté until done.
Slice the chiles through the sides, open them up and remove any seeds and membrane. Make a layer on the bottom of the dish with half of the chiles. Beat the eggs in a mixing bowl with the salt and pepper. Over the first layer of chiles, sprinkle half of the chorizo mixture, then cover with half of cheese. Cover this layer with half of the beaten eggs. Make another layer with the remaining chiles. Cover with another layer of chorizo and cheese. Pour the rest of the eggs over the top and bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Let stand about 5 minutes. Cut into sections and serve with salsa poured over the top and hot flour tortillas.
Makes 6 servings.
