Recipe for "Make a-head" breakfast casserole for Easter Sunday
#1
Junior Member
Thread Starter
Join Date: Dec 2006
Location: SE Georgia
Posts: 297
Recipe for "Make a-head" breakfast casserole for Easter Sunday
I will be making a casserole for Easter Sunday breakfast at the church. I would like to make this Saturday night and bake Sunday morning.. Would appreciate any suggestions.
Thanks
Joyplace
Thanks
Joyplace
#2
How about this one? You could make 2pans full if needed. From Bob Evans
http://www.bobevans.com/Recipe/190/M...nch-Toast-Bake
http://www.bobevans.com/Recipe/190/M...nch-Toast-Bake
#5
Super Member
Join Date: Oct 2010
Location: Fox Valley Wisconsin
Posts: 1,920
I have never made this ahead the night before, but it is really good!
Breakfast Pizza
1# bulk pork sausage
1 pkg crescent rolls (refrigerated)
1 cup frozen shredded hashbrowns, thawed
1 cup grated cheddar cheese (or use mixture cheddar/mozzerella)
5 eggs
¼ cup milk
¼ tsp salt and pepper
2 Tbls grated parmesan cheese
Preheat oven to 375 degrees
Brown sausage, drain. Separate crescent rolls into 8 triangles, place on ungreased 12” pizza pan
with points towards the center and press over bottom of pan and up side sealing perforations to form a crust.
Spoon sausage over crust, and sprinkle with potatoes. Top with cheddar cheese.
Beat eggs, milk, salt and pepper and pour over crust. Sprinkle with parmesan.
Bake at 375 degrees for 25-30 minutes
Breakfast Pizza
1# bulk pork sausage
1 pkg crescent rolls (refrigerated)
1 cup frozen shredded hashbrowns, thawed
1 cup grated cheddar cheese (or use mixture cheddar/mozzerella)
5 eggs
¼ cup milk
¼ tsp salt and pepper
2 Tbls grated parmesan cheese
Preheat oven to 375 degrees
Brown sausage, drain. Separate crescent rolls into 8 triangles, place on ungreased 12” pizza pan
with points towards the center and press over bottom of pan and up side sealing perforations to form a crust.
Spoon sausage over crust, and sprinkle with potatoes. Top with cheddar cheese.
Beat eggs, milk, salt and pepper and pour over crust. Sprinkle with parmesan.
Bake at 375 degrees for 25-30 minutes
#6
Junior Member
Join Date: Oct 2010
Location: Iowa
Posts: 143
Brunch Bake
Mix the night before serving.
In a 9X13 pan layer:
7 slices bread with crusts cut off
1 slice American cheese on each piece of bread
1 cup of cubed ham ( I just layer it and maybe a little more <VAR id=yiv1576404603yui-ie-cursor></VAR>across the pan)
4 slices bacon, fried, drained and crumbled
1/2 roll Jimmy Dean mild sausage (or regular) fried and crumbled (approx 3/4 c.)
1/2 c. diced onion or minced onion to taste
diced green pepper to taste
1 c. shredded mild cheddar cheese
another layer 7 slices of bread, no crusts
Mix together and pour over bread layer:
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
6 eggs
4 c. milk
Cover pan with foil and refrigerate overnight.
Take out of frige
Combine:
1 c. crushed cornflakes
6 tbsp. melted butter or margerine
Spread this over the bread layer.
Bake uncovered at 350 degrees for 1 hour.
Cut and serve.
#9
Junior Member
Join Date: Oct 2010
Location: Texas
Posts: 134
The Baked French Toast Casserole at www.pauladeen.com is make ahead and very good, but sweet and rich.
If you don't want something sweet, then the following recipe from my family cookbook is also very good.
Breakfast Eggs
8 eggs, beaten enough to mix well
1 c grated cheddar or American cheese
6 to 8 slices bread, cubed
1.5 lbs. bulk pork sausage, browned and drained (don't overcook)
1/4 t. dry mustard
1 tsp salt
2 c milk
Optional: 1 sm can chopped green chiles
The night before, mix all the ingredients together. Pour into a buttered baking dish (9 x 13). Cover and refrigerate overnight. Bake uncovered the next morning at 350 for 35 minutes until mixture is set and lightly browned. Serves 8-12.
We serve this with Pace salsa.
If you don't want something sweet, then the following recipe from my family cookbook is also very good.
Breakfast Eggs
8 eggs, beaten enough to mix well
1 c grated cheddar or American cheese
6 to 8 slices bread, cubed
1.5 lbs. bulk pork sausage, browned and drained (don't overcook)
1/4 t. dry mustard
1 tsp salt
2 c milk
Optional: 1 sm can chopped green chiles
The night before, mix all the ingredients together. Pour into a buttered baking dish (9 x 13). Cover and refrigerate overnight. Bake uncovered the next morning at 350 for 35 minutes until mixture is set and lightly browned. Serves 8-12.
We serve this with Pace salsa.
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