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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!

                    2. Creme Brulee French Toast

                      Ingredients:
                      1 stick unsalted butter
                      1 cup packed brown sugar
                      2 Tbls. LIGHT corn syrup
                      5 large eggs
                      1 1/2 cups half and half
                      1 tsp. vanilla
                      1 tsp. Grand Marnier
                      1/4 tsp. salt
                      1 loaf Challah or any round bread

                      Directions:
                      Melt butter, corn syrup and brown sugar on top of stove stirring until
                      smooth. Pour into 13x9x2 baking dish and coat bottom.
                      cut bread into one inch slices and place on top of sugar mixture in baking pan.

                      Mix eggs,1/2 and 1/2, vanilla, Grand Marnier, and salt together and pour over bread. Cover and refrigerate for AT LEAST 8 hours Pre-heat oven to 350 degrees, remove from refrigerator and bring to room temperature. Bake for 30-40 minutes.

                      1 Reply
                      1. re: Chris VR

                        I second this recipe (from Epicurious). Only change I would recommend is to use maple syrup instead of corn syrup. And after it comes out of the oven, I sprinkle demarra sugar over it and burn it with a torch to get a thin layer of true creme brulee topping. Sooo good!

                      2. p
                        peppermint pate

                        What about a cheese blintz souffle? I have a great recipe and you can really shortcut it by using frozen cheese and fruit filled blintzes. All you would have to do on Christmas morning is whip up a quick sauce - 5 minutes - pour it over the frozen blintzes and bake. Let me know if you'd like the recipe and I'll post.

                        2 Replies
                        1. re: peppermint pate

                          Please post it, sounds great.

                          1. re: GretchenS
                            p
                            peppermint pate

                            Here it is:

                            Preheat oven to 350. Melt 4 tbsp. butter in a 9 x 13 baking dish. Lay down 18 frozen blintzes (any combination of cheese, cherry, blueberry, etc.) in pan. In a blender or by hand, mix together 6 eggs, 2-1/4 c. sour cream (regular or lite), 2 tsp. vanilla, 1-1/2 tbsp. orange juice, 1/3 cup sugar, 1/2 tsp. salt and the zest of 1 lemon and 1 orange - blend well. Pour over blintzes, sprinkle some cinnamon on top and bake for 1 hour. Voila - it's delicious. This was adapted from a recipe by Dolores Weiner in the Kinnereth Cookbook.

                        2. If you want to make a really special strata, use day-old croissants. Yes, it's totally diet-killing, but hey, only once a year... :-)

                          The best part is, it'll work either sweet or savoury. For sweet, I say go all out with chocolate - it'll be a pain au chocolat casserole. For savoury, good cheese and ham will make it like a fancy croque-monsieur.

                          Or, you could make a hashbrown casserole using frozen hashbrowns that you bind together with an egg custard. You can add some sausage and onions in there too - and make sure to put in some rosemary. I make a veg version with tempeh once in a while... YUM.

                          1. I do a Mexican flavored breakfast casserole. You can make the components the night before and bake in the A.M. Brown 1 lb. chorizo, I like Purnell's Old Folks brand for this, the sausage is a little chewier than some of the Mexican brands available to me like La Preferida. Crumble as it cooks then drain and refrigerate. Shred cheese of your choice, I use Jack, Pepper Jack, Cheddar, or Longhorn Colby depending on what I have on hand or feel like, you will need about 2-2.5 C. put that in the fridge. Cut up 6 corn tortillas into strips and fry untl crisp and drain, cool and put in a zip-lock type bag. The next A.M. heat oven to 325 F. Beat a dozen eggs with with some salt and pepper and a bit of Tabasco-I like the garlic seasoned variety. Grease a casserole well, I use a smaller Le Creuset baker that is about 8.5" X 12". Pour in half of the eggs, layer in the sausage and half of the cheese then the rest of the eggs and top with the cheese then bake until the eggs are set. Sprinkle with the crisp tortilla strips and Serve with salsa and sour cream.

                            I made this for a breakfast at my office, there were a bunch of carb counters who were extremely happy with this as were non-carb counters. I used double the amount and got up in the AM and put it together in minutes and it baked while I got ready. It took longer to type it out than to put it together. The corn tortillas are a brand available in my grocery that weigh in at 4g/each. Tamixicos is the brand.

                            1. I highly recommend the french toast casserole described in the link below. I also think chilaquiles are great when made ahead. Just put the whole thing, including the skillet, in the fridge and reheat in the oven in the morning.

                              Link: http://www.chowhound.com/topics/show/...

                              1 Reply
                              1. re: nja

                                Or you can mix the chilaquiles and the bread pudding and put some chiles in the bread pudding...or make it with hot pepper jack.

                              2. Bread and butter pudding. It’s ridiculously easy to make (assemble the night before) yet tastes sublime.

                                You can dress it up or down—use half and half in the custard to make it richer, or just milk; add a little excellent ham, or just use eggs and cheese. You could even make two pans of it with different ingredients/flavors. Fill out the menu with a fruit element, a breakfast meat, and something sweet.

                                This recipe is adapted from “Featherbed Eggs” in Marion Cunningham’s The Breakfast Book.

                                12 slices bread, buttered liberally (e.g. good white bread or challah)
                                3 cups grated cheese (e.g. sharp cheddar, jack, gouda, or jarlsberg)
                                3 cups milk (or some combination of milk and cream)
                                12 eggs, beaten slightly
                                Salt and pepper

                                Combine eggs with milk mixture to form custard. Arrange half of the buttered bread slices in a single layer in a shallow, buttered baking dish. Sprinkle salt, pepper, and grated cheese evenly over bread. Top with second layer of buttered bread. Pour custard mixture over bread. Cover and refrigerate at least 6 hours or overnight.

                                As the dish will be chilled, start it in a cold oven set to 350 degrees. Bake for about 1 hour, or until the bread custard is puffy and lightly golden. Serves 8.

                                Also great with the addition of thinly sliced ham between the layers.

                                1. My one and only bow to white trash cooking , but it's a lulu. Talk about mutton dressed up as lamb.....

                                  18 slices Wonder bread (yes, use Wonder)
                                  1 lb. of Velveeta
                                  1 stick of butter
                                  1 quart of milk
                                  10 eggs
                                  Dash of Tabasco, some s&p

                                  Melt cheese and butter. Beat eggs, add milk, then stir into cheese, butter. Cube bread. Pour cheeese/milk/egg combo over cubed bread in a fairly big low casserole. cover with Saran and chill overnite. It all kinda of disintegrates...
                                  Morning of brunch, take it out of fridge for 30 minutes.
                                  Dust with some paprika. Bake at 325 for an hour or so, or until cooked.

                                  Puffs up and browns. looks like million, and actually tastes great. Feeds a multitude. Easy dish for brunch. Folks rave, I keep my mouth shut. I ususally serve it with a spiral cut ham and bloody mary's.

                                  1. this is a good one that requires no precooking of ingredients...

                                    Link: http://www.mccormick.com/recipedetail...

                                    1. What a great topic. I forgot about breakfast casseroles. I am going to try several of these...and when I have my white trash brunch, I am going with fishforks recipe! Love it.

                                      2 Replies
                                      1. re: melly

                                        Don't ya think it needs some cream of mushroom soup?

                                      2. Mexican Breakfast Casserole

                                        1. layer totillas at the bottom of the dish--I like to season the bottom a bit with red pepper flakes, sal, pepper and garlic
                                        2. layer shredded cheese over tortillas
                                        3. layer bacon or some other meat (or veggie sub) next
                                        4. pour egg mixture (i like to add some diced veggies such as peppers and onions to it and milk)over the top and season to taste
                                        5. sprinkle with more cheese

                                        Bake at 375 for about 35 minutes (depending on your oven)

                                        1. You really don't need a recipe once you figure out the proportions of egg to dairy--I like about 4 eggs per cup of milk. Then all you need is stale bread and something or things to flavor it.

                                          spinach, artichokes, feta and sundried tomatoes are a great combo--I've actually taken sundried tomato pesto and spread it on chunks of bread and then tossed them into the mix.

                                          chunks of cream cheese, raisins, and nuts, drizzled with maple syrup.

                                          Smoked salmon, cream cheese some dill.

                                          Swiss cheese, corned beef, rye bread, Mix some mustard in the egg mixture.

                                          There is really no end to the concoctions you can create.