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Dec 7, 2005 12:14 PM

Breakfast casserole?

  • l

I would love some advice on some type of breakfast dish that can be assembled the night before so I do not spend Christmas morning over the stove.Does anyone have any thoughts?

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  1. k
    King of Northern Blvd.

    I usually make a French Toast Casserole that requires an overnight stay in the fridge..I am forced to make it every year after making it once...You just pop it in the oven for an hour and your done...I can post if you want..I think it originally may have come from Cooking Light but I use all Hi fat Items...

    2 Replies
    1. re: King of Northern Blvd.

      Please post it for me. Thanks.

      1. Stratas. All sorta of strata recipes out there.

        1. I like this one a lot:

          Breakfast Casserole (6 servings)

          12 oz pork sausage, cooked, crumbled and drained
          6 cups cubed very stale bread
          2 cups shredded cheddar
          black pepper

          10 eggs
          3 cups milk
          2 tsp dry mustard
          several dashes Tabasco
          1 tsp salt

          optional: chopped green onion, sliced mushrooms, chopped tomato, chopped peppers...

          Beat together eggs, milk, mustard, Tabasco and salt. Spread half the bread evenly over the bottom of a greased 9x13x2 baking dish. Spread over this half the cheese, half the sausage, half of any optional ingredient, and grind pepper over all to taste. Repeat with the rest of the solid ingredients. Pour egg mixture evenly over all, cover with foil, and refrigerate overnight. In the morning, remove from refrigerator and put uncovered in a preheated 350 degree oven. Bake until eggs are set, about an hour. If it's browning too quickly, tent with foil.

          2 Replies
          1. re: Will Owen

            That sounds just like what I was thinking about. It's great.

            1. re: Will Owen

              I have to second this as well. I have made a similar dish the last two years for the morning after Thanksgiving and everyone loves it.

            2. I had an egg and sausage casserole once that was really good. Don't have a recipe but google and you'll find some. It could probably be assembled the night before. It went great with biscuits. You could also try a French bread pudding, but I would probably cut up the bread the evening before and assemble in the morning and pour the custard fresh rather than have it sit over night. These two could be baked and served together if you have enough people. A third option is to prepare quiche fillings in advance and pour into pie shells in the morning and baked. It would not be as good baked the night before and reheated in the morning.

              2 Replies
              1. re: Ellen

                I would much rather have room-temperature quiche than reheated any day. I used to hate it, back when quiche was The Thing in trendy restaurants, when I'd order the quiche and get it obviously microwaved, with a layer of water between the egg and the bottom crust. Yuch.

                Cold pie - that is, at room temp, not fridge-cold - is a traditional breakfast in New England, and one that I'm pretty fond of. Quiche and cold pizza fall into that category...though not necessarily for company!

                1. re: Will Owen

                  Both Hazen and Batalli mention eating fritatta cold.

              2. Strata is a great idea. I never use a recipe when I make a strata but I have a few tips.

                In fact the first tip is that rather than making a strata, which has layers, you can cube your bread, mix all of your ingredients together and stash it in a ziplock in the fridge overnight. The resulting texture is terrific and it serves beautifully.

                First decide on a flavor combination that appeals to you such as:

                Roasted Peppers, provolone, and prosciutto
                Sauteed Mushrooms, Gruyere, Parsley, and Shallot
                Crumbled Bacon, Cheddar and chopped tomato
                Steamed Asparagus, Chicken Apple Sausage (cooked) and Aged Gouda

                You can really do whatever you like. Some ingredients need to be precooked - meats and some veg. You could use raw mushrooms, but they're really much better when sauteed. I like to throw in some extra veg because it's a great way to lower the calories per serving. A small dice of zuchinni can be added raw to just about any of these combinations. Choose flavors you like!

                I like to use good bread, especially if it's a holiday dish. I'm not a baker so I get a whole large loaf from panera. Again choose what you like. You'll just cube your bread, add your ingredients along with any boosters like sauteed onion, garlic, truffle oil, ... Make sure to grate your cheese so that it will all bake together nicely. Next you want to make a mixture of egg and dairy. I've found that even for an occasion, skim milk works just fine. But your strata will be richer if you mix your eggs with a fattier dairy product. I usually make a large pan of strata and wind up using a dozen eggs. You can just eyeball it and remember that if your bread is not wet enough you can always break a few more eggs and add more liquid.

                Also, don't forget to season your strata mixture. Salt and pepper or course and then perhaps nutmeg (great in the mushroom strata) or dried basil (great with the roasted pepper version).

                Let the mixture sit overnight then just pop it into a buttered dish in the morning. Cook in a slow oven for about an hour. It will puff up beautifully!

                3 Replies
                1. re: Kate

                  You just gave me a really good idea: I have a loaf of La Brea rosemary/olive oil bread in the freezer (got a 2-pack at Costco and used one for my TG Day stuffing) - I could make my strata-ish recipe with that, which would help to compensate for the kinda boring sausage we get in California. Thanks!

                  1. re: Kate

                    I am finally making a strata. Is the milk/egg mixture supposed to cover all the bread? It is not in mine. Should I add more liquid?

                    1. re: Kate

                      Thanks for demystifying the world of breakfast casseroles for me. I'm just getting into them, and I love giving the kids a nice warm breakfast on a cold morning. There are so many recipes out there it can get a little confusing!