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Thread: Recipe for "Make a-head" breakfast casserole for Easter Sunday

  1. #1
    Senior Member
    Join Date
    Dec 2006
    SE Georgia

    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.

  2. #2
    Super Member plainpat's Avatar
    Join Date
    Jan 2009
    Blog Entries
    How about this one? You could make 2pans full if needed. From Bob Evans


  3. #3
    Super Member chips88's Avatar
    Join Date
    May 2012
    kershaw,south carolina
    never had it. but it does sound delish.. i may make that up..

  4. #4
    Senior Member Letty's Avatar
    Join Date
    Dec 2007
    Goodness as an English woman and not familiar with all the ingrediants in America that sounds fantastic, wonder if I could make something similar? x Letty

  5. #5
    Super Member patchsamkim's Avatar
    Join Date
    Oct 2010
    Fox Valley Wisconsin
    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
    cup milk
    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. #6
    Junior Member
    Join Date
    Oct 2010
    Blog Entries
    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 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
    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.

  7. #7
    Junior Member
    Join Date
    Oct 2010
    Blog Entries
    The Brunch Bake Casserole is what my family always had on Christmas morning. You'll like it!

  8. #8
    Super Member Lisa_wanna_b_quilter's Avatar
    Join Date
    Aug 2009
    The middle of an IL cornfield
    Blog Entries
    We do the brunch bake, too.

  9. #9
    Junior Member
    Join Date
    Oct 2010
    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.

  10. #10
    Super Member d.rickman's Avatar
    Join Date
    Mar 2011
    We do the Brunch Breakfast, and put a lot of blueberries on top, before it goes in fridge for the night. Then after baked,
    we pour butterey pancake syrup over each serving.
    Quilting People are the Best, Have a great sewing day!

  11. #11
    Super Member Teacup's Avatar
    Join Date
    Jun 2009
    Central Illinois
    Quote Originally Posted by Letty View Post
    Goodness as an English woman and not familiar with all the ingrediants in America that sounds fantastic, wonder if I could make something similar? x Letty
    You could use any mild ground sausage. Do you have access to dried cranberries, or "craisins"? If not, you could substitute raisins, or just leave that ingredient out if you don't like raisins with your apples. Were there any other indredients you had a question about? I agree this recipe sounds really good, a bit different from the other breakfast and French toast casseroles I've made.
    Remember the teakettle...it is always up to its neck in hot water, yet it still sings!

    A Proper Tea is much nicer than a Very Nearly Tea, which is one you forget about afterwards. ~ Winnie the Pooh (A.A. Milne)

  12. #12
    Super Member
    Join Date
    Feb 2011
    My family loves this one!
    French Toast Bake

    1 loaf French bread (13 to 16 ounces)
    8 large eggs
    2 cups half-and-half
    1 cup milk
    2 tablespoons granulated sugar
    1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    Dash salt
    Praline Topping, recipe follows
    Maple syrup
    Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

    The next day, preheat oven to 350 degrees F.
    Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
    Praline Topping:
    1/2 pound (2 sticks) butter
    1 cup packed light brown sugar
    1 cup chopped pecans
    2 tablespoons light corn syrup
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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