Breakfast Casserole Recipes?

[brittone2]

We love this one:

Breakfast Casserole (from Bobo on a low carb board I read):
Make in a 9x13

-1lb ground beef
-1lb ground sausage (hot or mild as you prefer)
-1 block cream cheese (8oz)
-half an onion
-half a green bell pepper
-a carton of fresh mushrooms
-a few eggs (2-8 based on preference)
-shredded cheese (@2-4 cups, again preference)
-Chalula hot sauce (optional of course)

Preheat oven to 350 degrees.
Chop the veggies and get them sautéeing in a large pot/pan in oil. Start with the pepper and onion and let that go a few mins, then add in the mushrooms. Once the GBP starts to get soft, put in both of the meats and get them browned up almost done (toss in a little salt and pepper). Drain grease and return to pan. Put in block of cream cheese over low heat (to help melt) until thoroughly mixed. If you wish, add some hot sauce at this time. Spread mixture into a well greased 9x13 pan. (butter seems to work better than PAM, etc. for this recipe) Evenly spread out the meat mixture but don't pack it down too tight. In a separate bowl beat up a few eggs (4 for less egginess, and 7-8 if you want it more eggy) and salt and pepper. Pour egg mixture over meat mixture and then cover with your favorite shredded cheese. Cook in the oven for about 30 minutes, you want to make sure the eggs are cooked, everything else is already done.

[Fairy]

Not a casserole, but you could easily make this into one. I use it as a side dish -- jsut used it last weekend! LOVE.

Asparagus & Mint Egg Frittatas
2 Eggs
3 Egg Whites
2 Tbls Milk
2 Tbls Sour Cream
3 -5 Tbls Parmasean Cheese
1/2 tsp Sea Salt
1/2 tsp pepper
Grated mint, but I use Tarragon instead and think it's way better -- just eyeball it.

Cut the asparagus into inch pieces or so, boil them till they're done (not long at all), drain.

Beat the entire rest of the ingredients in a bowl.

In 8-tin muffin tin sprayed with PAM, cover the bottom of each one with asparagus. Use your best judgment; half the tin is way too much.

Evenly divide the egg mixture into each of the muffin tins.

Bake at 350-degrees 20-25 minutes till they brown a bit on top. I often find that 20 minutes is not long enough, but 25 minutes always is. If there's any movement at the top, they're not done. You don't want these underdone.

Let them cool, eat at room temperature, whcih I like best, but of course, warm works too :-) They keep in the fridge for several days really well.

[Jen841]

http://find.myrecipes.com/recipes/re...cipe_id=222008

I have been making this for year. YUMMY!!!!


Yield
12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)

Ingredients
10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)
Cooking spray
1 (8-ounce) block 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 cups 2% reduced-fat milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
3/4 cup maple syrup
Preparation
Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.

Nutritional Information
Calories:346 (30% from fat)
Fat:11.5g (sat 5.5g,mono 3.8g,poly 1g)
Protein:11.6g
Carbohydrate:51.7g
Fiber:2.7g
Cholesterol:169mg
Iron:1.9mg
Sodium:396mg
Calcium:131mg

[srhs]

This is the one I use with success. I love that I actually don't measure anything anymore (just eyeball it) and that I can make it the night before to bake in the morning. I actually got it from KraftFoods' site and took most of one reviewer's suggestions:

Sausage & Egg Breakfast Casserole (Kraft Food’s Recipe)
Prep Time: 15 min Total Time: 55 min Makes: 8-10 servings

Ingredients
6 slices white whole-wheat bread, with crusts torn off
(This is the bread we have on-hand, anyway...Arnolds)
2 lb. sausage, cooked, drained, crumbled
2 ½ cups Shredded Sharp Cheddar Cheese (or whatever I have on hand)
7 large eggs
1 cup milk
1 cup sour cream
½ tsp. salt
½ tsp. pepper

Directions
PREHEAT oven to 350°F.
LIGHTLY* grease 13x9-inch baking pan or oven-proof casserole. Line bottom of pan with bread; sprinkle with sausage and cheese.
BEAT* eggs, milk, sour cream, salt and pepper in medium bowl with wire whisk. Pour over bread mixture in pan.
BAKE 40-45 min. or until mixture is set in center and lightly browned. (Could take less or longer; I use a meat thermometer to be sure it’s the right temperature--160.)
*can do these 2 steps the night before, cover, refrigerate, and bake in the morning

[DrSally]

I make this one quite regularly...

1 lb pork sausage
6 slices day old bread
2 c shredded sharp cheddar cheese
1 c whole milk
1 c half and half
6 eggs
1 t salt
1/2 t garlic powder
1/2 t dry mustard (optional)

Cook sausage, drain and set aside. Spread butter on bread slices and place in a greased 13x9x2 baking dish. Put sausage over bread slices. Put grated cheese over sausage. In a mixing bowl, mix together eggs, milk, half and half, salt, garlic and dry mustard. Pour over cheese. Bake covered at 375 degrees for 18 - 22 mins or until knife inserted comes out clean. Uncover the last 5 minutes. Cool slightly and cut into servings.
Serves 6-8
(I don't usually butter the bread, but the original recipe calls for it)

Mmmm, this one is so good. I've never heard of buttering the bread.