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Breakfast casserole

Does anyone have a recipe for a one dish casserole to serve at breakfast for a large group? One that could be made ahead of time.

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  1. I love serving stratas when I need to feed a group in the morning. Make a day ahead, pop in the oven, serve and listen to everyone rave. There's a few recipes on epicurious but once you get the technique and you can use whatever you like.

    2 Replies
    1. re: ziggylu

      That's my standby, too. You can do sweet or savory. I like the sweet w/ sweetened ricotta cheese mix in between and dried fruit. I really like the epicurious one with oven dried tomatoes.

      1. re: ziggylu

        Me too but recently I've come up with an ever easier way. I still call this a strata through it does not have the characteristic layers. I start with a good quality loaf and cut it into one inch cubes. Then I put it in a huge ziplock and add all of my ingredients ending with the eggs and milk. It fits far more easily in the fridge than a baking dish which is a great advantage during holiday weekends. And you can be as creative as you like. I love that I can incorporate a great deal of vegetables into a meal that often excludes them. One of my standard version includes spinach, prosciutto (domestic is fine for this kind of dish), diced zucchini, roasted red peppers and oven roasted tomatoes with sharp provolone.

        Oh, do reserve some of the grated cheese so that when you put your 'strata' mix into a baking dish in the morning, you can sprinkle it on top.

      2. I made this with family but doubled the recipe in one huge baking dish....i wouldn't recommend that (It took too long to cook) but would be easy to make two in seperate dishes. I'd also add more salt. Otherwise it was quite good.

        1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
        1 (1-lb) package bulk breakfast sausage (not links)
        1/2 of a 15-inch-long loaf Italian bread (about 4 inches wide)
        1 garlic clove, chopped
        2 dozen large eggs
        1 cup whole milk
        2 teaspoons salt
        1 teaspoon black pepper
        1 large bunch scallions, chopped (1 1/4 cups)
        1/4 lb sharp Cheddar, coarsely grated (1 cup)

        Oven to 375°F. Butter bottom and sides of a 13- by 9-inch baking dish.
        Cook sausage. Pour off fat from skillet, then cool.
        Cut bread into 1-inch-thick slices. Pulse butter and garlic in a food processor until smooth. Spread on both sides of each bread slice. arrange bread in 1 layer in bottom of baking dish. Sprinkle with sausage.
        Whisk eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour over sausage, pushing down bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
        Bake, covered with a large sheet of buttered foil, 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

        Dish can be assembled 12 hours ahead, covered with buttered foil. I also think this could be easily made with bacon instead of sausage.

        good luck!

        1. I have just made a Breakfast "Strata" there are many recipes for strata...which is some combo of a custard, day old bread, cheese and any additions you have available...I carmelized onions, mushrooms and precooked and chopped bacon...easily made the night before...Google strata ...you should have no problems with finding recipes....
          also a Blintz casserole may fit the bill if you like (or even know what) blintzes are!...here are some links to get you started...

          http://www.cooks.com/rec/search/0,1-0...

          http://www.cooks.com/rec/search/0,1-0...

          1. That's the "Cowboy Christmas Breakfast" from epicurious (krissywats recipe above). I've never made it but it's been on my to do list for a couple years now. (I'm waiting for my two year olds to turn four or something...)

            http://www.epicurious.com/recipes/rec...

            1 Reply
            1. re: marieber

              You're absolutely right. I couldn't remember where I got it from. It's good!

            2. I have posted this link before- many great recipes for this
              http://www.bbonline.com/recipe/casser...

              they are recipes from B&B's all over