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Need Breakfast Casserole Ideas

kchurchill5 Jun 25, 2009 10:12 AM

Have a very special breakfast for a friend coming up and she loves breakfast casseroles. I make one with sausage, eggs and potatoes but pretty generic.

Looking for some new ideas and inspiration. NO fritattas recipes.

I have a few weeks yet, but would love to surprise her with something different and unique.
Thx

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  1. BamiaWruz RE: kchurchill5 Jun 25, 2009 10:16 AM

    I'm not sure if you're looking for a savoury or sweet dish but I love bread puddings with a side of stewed fruits.

    2 Replies
    1. re: BamiaWruz
      kchurchill5 RE: BamiaWruz Jun 25, 2009 10:23 AM

      Probably more of a main dish rather than sweet, thx for asking.

      1. re: kchurchill5
        fmcoxe6188 RE: kchurchill5 Jul 8, 2009 07:05 AM

        I think its probably covered below- but for all the family holidays we do a savory bread pudding for breakfast- stale bread, varied veggies (onions, peppers, spinach, mushrooms), a meat (canadian bacon, ham, bacon, sausage), cheese and then all covered with beaten eggs with a little milk. Its a really delicious way to start off the morning even though basic :-)

    2. m
      mollygirl RE: kchurchill5 Jun 25, 2009 10:17 AM

      Those of us who live in apartments are too intimidated by breakfast casseroles.

      3 Replies
      1. re: mollygirl
        kchurchill5 RE: mollygirl Jun 25, 2009 10:25 AM

        I have a tiny apt. I still make 20 lb turkeys and a 30 course turkey day spread. A little casserole won't stop me :)

        1. re: kchurchill5
          m
          mollygirl RE: kchurchill5 Jun 25, 2009 10:25 AM

          obviously you didn't catch my irony

          1. re: mollygirl
            kchurchill5 RE: mollygirl Jun 25, 2009 10:28 AM

            Sorry, a bit slow today, fighting a bad cold. The meds went to my head ... ever forgive me?

      2. f
        fourunder RE: kchurchill5 Jun 25, 2009 10:23 AM

        Cracker Barrel's Hash Brown Casserole. Here's a copycat version.....you can search for others:

        http://www.recipezaar.com/Cracker-Bar...

        1. n
          nemo RE: kchurchill5 Jun 25, 2009 11:22 AM

          Reuben bread pudding? I have a recipe from an old Gourmet magazine that I made once. I thought it was a bit dry and needed more sauerkraut and cheese. Here's a quick paraphrase. Perhaps you could use your custard recipe and just add the Reuben ingredients.

          12 slices dry pumpernickel, cut in 3/4" cubes
          1 medium onion, finely chopped
          1 pound thinly sliced corned beef, cut in 1/4" strips
          1 cup drained, squeezed sauerkraut
          1 cup shredded Havarti cheese (about 4 ounces)
          4 large eggs
          3 Tablespoons coarse-grained mustard
          4 cups milk
          S&P to taste
          2 Tablespoons butter

          Layer Reuben ingredients in buttered 10 x 14 pan. Pour custard over. Dot with butter. Chill, covered, at least 1 hour and up to 1 day. Bake in preheated 350 about 40 minutes.

          4 Replies
          1. re: nemo
            kchurchill5 RE: nemo Jun 25, 2009 11:26 AM

            Yummy

            1. re: kchurchill5
              raygunclan RE: kchurchill5 Jun 25, 2009 01:04 PM

              i have a recipe that i got from my husband's sister's husband's sister. (c;
              it is a potato casserole that uses the frozen hash brown chunks, cream of celery soup, onion, sour cream and cheese. it is topped with corn flakes. although i usually don't cook like this, i happen to love love love the recipe. the only problem is that it does take quite awhile to cook. let me know if you are interested and i will go a'diggin'.

              1. re: raygunclan
                kchurchill5 RE: raygunclan Jun 25, 2009 01:13 PM

                I'm not opposed to soup, heck I love green bean casserole. I totally admit it. I only make it 2x usually 1x a year, Turkey Day and then usually Mothers Day because my Mom loved it, but without Mom it is non 1x. My sausage casserole uses Idaho Obrien diced potatoes and Pillsbury crescent rolls. What can I say it gets rave reviews everytime I make it and tons of requests for the recipe.

                I wonder if you could add sausage or ham to this dish and possibly some red pepper, onion to make it a big more complete. Just a thought.

                Yeah, if easy to find I would love it. Don't go to too much work however. I know what it is like sometimes to find one. I still have old hidden handwritten ones stuck in books and old files.

                1. re: kchurchill5
                  raygunclan RE: kchurchill5 Jun 25, 2009 03:41 PM

                  i could totally see sausage in this. isn't it funny those recipes that we have that we die a little inside when someone asks for the recipe? crecent rolls, can o soup. hee hee.

          2. j
            janniecooks RE: kchurchill5 Jun 25, 2009 01:15 PM

            instead of the usual sausage and cheese strata, make it southwestern-style with chorizo, scallions, roasted poblanos, jack cheese and cilantro. or if chorizo doesn't appeal, use regular breakfast sausage instead. Here's a link to one I've made in the past that's pretty tasty:

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

            1. pikawicca RE: kchurchill5 Jun 25, 2009 01:28 PM

              Oven Cheese Fondue

              (Requires overnight refrigeration.)

              1 garlic clove, peeled and cut in half

              10 large slices rustic bread, cubed
              6 large eggs
              1 cup Alsatian Riesling (do NOT use domestic.)
              2 cups heavy cream
              1 teaspoon dry mustard
              2 cups shredded Gruyere cheese
              1 teaspoon kosher salt

              Rub an 11 1/2-7 1/2-1 1/2-inch baking dish with the cut side of the garlic.

              In a large bowl, beat the eggs. beat in the wine, cream, dry mustard, and salt. Stir in the bread cubes and cheese. Pour into ungreased dish. Cover and refrigerate overnight.

              One hour before baking, remove casserole from oven and let sit at room temperature.

              Bake, uncover, at 325 degrees until set and lightly browned, about 1 hour. Serves 8.

              I developed this recipe years ago, and it has been a huge hit ever since.

              4 Replies
              1. re: pikawicca
                kchurchill5 RE: pikawicca Jun 25, 2009 01:50 PM

                This sounds very very interesting. I love garlic riesling, gruyere, cream and bread. What it not to like. I could serve this with a few nice breakfast sausages and fresh fruit or a few fresh made sausage patties, I make some really good ones that incorporate spinach and sauteed onions. Really tasty, Martha recipe I changed around a bit, but that was the inspiration. I think Martha was a bit whimpy on the pepper front.

                FYI: I would love poached eggs, but enough eggs in the dish, however ...

                Ever eat poached eggs in tomatoes. I know this sounds a bit wierd but really good. I made it last year after had one at the restaurant in WY. They cut a nice thick slice of a large tomato and cut out most of the inside but not all. Patted dry and then put on a baking sheet with parchment. Breaded the tomato in bread crumbs dried and put a few in the open center of the tomato and cracked the egg. Drizzled the tomato with olive oil and then seasoned the egg and tomato well and then baked. Cooked until mostly done and topped with grated mozz. It slides right off the pan. A perfect egg in a baked tomato with melted cheese. I served mine over sauteed spinach.

                1. re: kchurchill5
                  pikawicca RE: kchurchill5 Jun 25, 2009 02:33 PM

                  http://blogs.hoosiertimes.com/hotplat...

                  This is from my food blog last summer.

                  I would go with fresh fruit, rather than sausage. This is a very rich dish. Actually, a nice mesclun salad with a light vinaigrette would be nice, followed by fresh fruit.

                  1. re: pikawicca
                    kchurchill5 RE: pikawicca Jun 25, 2009 05:31 PM

                    She wouldn't go for the mesclun salad, I would. But fresh fruit I think will be part of the breakfast absolutely.

                    That looks great

                  2. re: kchurchill5
                    chef chicklet RE: kchurchill5 Jun 25, 2009 03:21 PM

                    Actually I love to butter a small ramekin, add an egg, a tespoon of water top with a tomato, salt andpepper, then buttered bread crumbs. It's more like a baked egg, but so good. or you can add spinach and a little grated ham and cheese and then the bread crumbs.
                    Just put little ramekins in a bain marie, that way you can do more than one or two and they won't cook to fast.

                2. chef chicklet RE: kchurchill5 Jun 25, 2009 03:18 PM

                  I have a french toast one, ( using croissants) with peaches & Grand Marnier
                  there's the puffy pancake with apple
                  Baked stuffed french toast with bananas and brulee

                  For savory, mushroom and spinach with cheese and served with mushroom sherry sauce

                  12 Replies
                  1. re: chef chicklet
                    a
                    amela RE: chef chicklet Jun 25, 2009 06:30 PM

                    Ooooh, is it possible to post the recipe for the french toast with peaches and Grand Marnier casserole? I'm throwing a post graduation brunch Saturday and this would be perfect!

                    1. re: chef chicklet
                      kchurchill5 RE: chef chicklet Jun 25, 2009 06:42 PM

                      Yes girl, I want the peach grand manier one too, please post. I could easily see that

                      1. re: kchurchill5
                        chef chicklet RE: kchurchill5 Jun 25, 2009 07:39 PM

                        yes and yes, gotta give me til tomorrow, it's handwritten from a bread and breakfast I stayed at many moon ago. I need to get into my efile anyway.It won't take me long, just don't remember the exacts off the top of my head.

                        1. re: chef chicklet
                          kchurchill5 RE: chef chicklet Jun 25, 2009 07:43 PM

                          I have a few weeks, I can easily wait. No worries here

                          1. re: kchurchill5
                            chef chicklet RE: kchurchill5 Jun 27, 2009 10:17 AM

                            Baked French Toast with peaches and Grand Marnier
                            • 6 large medium croissants torn
                            • 8 ounces cream cheese, softened -cubed
                            • 3 T butter, softened
                            • 8 eggs
                            • 3 cups half-n-half or 1 ½ of each cream and milk
                            • 1 tsp. ground cinnamon
                            1 T Vanilla
                            • powdered sugar for topping
                            • 4 nice fresh large peaches
                            • chopped pecans or walnuts optional
                            • 1 – 2 T Grand Marnier

                            Sauce: 4 fresh peaches, skins removed, pitted and sliced
                            Poachl the peaches briefly, this will help with the removal of the skin and
                            cut the peaches up, and then toss with fresh lemon juice, and some sugar
                            Put the peaches into a pan with about ½ cup of sugar, 1 cup water. Cook briefly. Taste for sweetness. I don’t really like the peaches overly sweet.
                            Coarsely chop croissants; distribute evenly in a buttered 13-by-9-inch casserole dish, reserve half. Combine cream cheese, butter, ½ cup of syrup from the peaches; spread evenly over ½ of the croissants. In large bowl, beat eggs, cram cheese, milk and cream and Grand Marnier; pour over mixture. Pout the rest of the croissants in over the peaches, and press it so it all the bread is soaked. Put a few slices of peaches on top. Sprinkle with cinnamon (liberally). Cover and refrigerate overnight. Remove from refrigerator. Preheat oven to 350° oven. Uncover and bake 45 to 50 minutes or until puffy and golden. To serve, sprinkle with powdered sugar and chopped pecans. Or top with freshly made Grand Marnier whipping cream.

                            1. re: chef chicklet
                              kchurchill5 RE: chef chicklet Jun 27, 2009 10:36 AM

                              Ok ... you won. My friend and others love peaches and that sounds so decadent.

                              Probably make some good fresh sausage on the side and maple bacon for 2 of the guests that are big eaters.

                              1. re: kchurchill5
                                chef chicklet RE: kchurchill5 Jun 27, 2009 02:45 PM

                                great, just mix the breads in well with cream soaking it all well. Well you know if you made breakfast casseroles, you don't want it too dry.
                                So hard to say how many croissants, the one I get are huge.

                                1. re: chef chicklet
                                  kchurchill5 RE: chef chicklet Jun 27, 2009 04:07 PM

                                  I know exactly what you mean. Done with the same with a similar but not the same, but yep, I just buy croissants and use what works. No worries on that. But my friends love french toast so this is perfect. I was thinking originally more meat, but this just sounds good.
                                  thx

                                  1. re: kchurchill5
                                    chef chicklet RE: kchurchill5 Jun 28, 2009 09:51 AM

                                    I love peaches, they're just right with this. But you can use any fruit really.

                                    1. re: chef chicklet
                                      kchurchill5 RE: chef chicklet Jun 28, 2009 07:30 PM

                                      Peaches are right up there for me. I love them.

                              2. re: chef chicklet
                                alkapal RE: chef chicklet Jul 8, 2009 06:45 AM

                                mmm, i think some good fried-up smoked bacon crumbles would be good in that! ;-)).

                                1. re: alkapal
                                  kchurchill5 RE: alkapal Jul 8, 2009 08:03 AM

                                  Too many good ideas, trust me. However I love casseroles so I want to try some other ones. Breakfast is my favorite and many times I make it for dinner.

                      2. h
                        HillJ RE: kchurchill5 Jun 25, 2009 03:35 PM

                        As an alternative to a traditional breakfast casserole,
                        Layer virginia ham in each cup of a cupcake tin. Break an egg into each tin, top with cheese (your choice), sauted spinach and thinly sliced oven. Bake until egg is done.
                        Serve with toast points.

                        9 Replies
                        1. re: HillJ
                          kchurchill5 RE: HillJ Jun 25, 2009 05:30 PM

                          I do a similar one and love that. Always good, and that was an option to the casserole. I totally agree. I usually use grilled croissants with my mango butter but anything goes.

                          Ever made it with crab vs ham, very good. FL gals with lots of seafood so I had to try it, but yes. Great idea and it isn't ruled out yet. Still deciding.

                          Sat I have my big tapas party so I throwing around 3 parties at once. Recipe overload :)

                          1. re: kchurchill5
                            h
                            HillJ RE: kchurchill5 Jun 25, 2009 05:40 PM

                            kc-I'm not worthy! 3 parties, kudos.
                            total yum on the croissants with mango butter-but I'm still cycling off the cheesecake mango pops!
                            enjoy!

                            1. re: HillJ
                              kchurchill5 RE: HillJ Jun 25, 2009 05:59 PM

                              I'm crazy for 3, but 2 are easy, don't know what I was thinking.

                              Cheesecake mango pops, WOW! That I could get used to.
                              thx

                              1. re: kchurchill5
                                h
                                HillJ RE: kchurchill5 Jun 25, 2009 06:02 PM

                                Bake off a simple cheesecake in a 9x13 pan and cut into squares. Cut a bunch of mangos into large chunks. Skewer alternating both and drizzle lightly with caramel sauce or..honey...or raw sugar...

                                1. re: HillJ
                                  kchurchill5 RE: HillJ Jun 25, 2009 06:13 PM

                                  OMG, does that sound good. might as well do caramel and add more calories. I got to make those. It doesn't get much better. 2 of my favorite foods.

                                  1. re: HillJ
                                    pikawicca RE: HillJ Jun 25, 2009 06:21 PM

                                    How do the cheesecake squares and the skewers come together?

                                    1. re: pikawicca
                                      h
                                      HillJ RE: pikawicca Jun 25, 2009 06:23 PM

                                      pika, do you mean how do they hold up? Just fine. If it's a particularly humid/hot day chill or semi freeze the cut squares & mango slightly but I usually don't. Just pierce right thru the body of the square & fruit.

                                      1. re: HillJ
                                        kchurchill5 RE: HillJ Jun 25, 2009 06:45 PM

                                        I agree with the semi freeze. I grill mango all the time. You can't use really ripe ones too soft, but most work great. I grill them soaked in dark rum or with honey all the time. They are a great side dish to grilled seafood or chicken or heck anything. Or just over angel food or ice cream ... etc etc etc.

                                        How could you ever say anything bad about a mango :)

                                  2. re: kchurchill5
                                    chef chicklet RE: kchurchill5 Jun 25, 2009 07:42 PM

                                    You know you could easily swap the peach croissant french toast out for mango my dear... just sayin".

                            2. MrsCheese RE: kchurchill5 Jun 25, 2009 07:07 PM

                              Prosciutto and Goat Cheese Strata is good: http://www.epicurious.com/recipes/foo...

                              1. kattyeyes RE: kchurchill5 Jun 26, 2009 07:51 AM

                                Kim, did you ever try the Broccoli Cheddar Strata with Pancetta I posted a while back?
                                http://www.chow.com/recipes/25163

                                I've made it three times already and just love it.

                                9 Replies
                                1. re: kattyeyes
                                  chef chicklet RE: kattyeyes Jun 26, 2009 08:29 AM

                                  Yum, thanks for posting this. I did want to ask this quick one. Do you toast or grill the ciabatta bread or just use it as is. In the past I'be always sort of like day old (or freezer gifts!) bread for this, and with ciabatta being nice and sturdy, would you need to?

                                  1. re: chef chicklet
                                    kattyeyes RE: chef chicklet Jun 26, 2009 08:35 AM

                                    My pleasure. I don't toast or grill the bread--I roll with either fresh or a day old. There are just two of us (never enough to eat the whole loaf), so the ciabatta is dually-purposed--part one for something great like bruschetta/caprese, day two for strata. For an extra touch of yumminess, add a little cream if you have some on hand. Hope you enjoy!

                                    1. re: kattyeyes
                                      chef chicklet RE: kattyeyes Jun 26, 2009 12:26 PM

                                      yes me too, I always use cream for these type of dishes.. really love ciabatta, bet this is good. This is for next week for guests, perfect.

                                  2. re: kattyeyes
                                    kchurchill5 RE: kattyeyes Jun 26, 2009 09:08 AM

                                    I haven't yet. I printed it out however. My friends likes broccoli but not a favorite. She would eat it though. Me I love broccoli. I had planned on making it for Dad for fathers day but he decided on his own plans so still on the waiting list.

                                    1. re: kchurchill5
                                      kattyeyes RE: kchurchill5 Jun 26, 2009 09:17 AM

                                      I know you like to switch things up (I do, too)--skip the broccoli and add a veggie your friend likes better. Maybe spinach? I understand those who don't like broccoli just plain on a plate, but love how it tastes in something like this or broccoli and pasta with garlic sauce. Broccoli (to me, anyway) is so much tastier IN something.

                                      1. re: kattyeyes
                                        kchurchill5 RE: kattyeyes Jun 26, 2009 09:20 AM

                                        I love it. I'm going to make it just for me. Since this is for my friend I'll make something else. But I definitely love the broccoli. I may try another veggie in place of.

                                        I got great ideas so I have a lot to look over.

                                    2. re: kattyeyes
                                      kchurchill5 RE: kattyeyes Jul 7, 2009 06:51 PM

                                      Very good btw, made it the other day. Lunch actually for two friends. Tasty for sure. In my file. Thank you.

                                      1. re: kchurchill5
                                        kattyeyes RE: kchurchill5 Jul 8, 2009 06:10 AM

                                        So glad you liked! That's very nice to hear. My pleasure! :)

                                        1. re: kattyeyes
                                          kchurchill5 RE: kattyeyes Jul 8, 2009 08:08 AM

                                          Just good and simple, great flavor. But I love almost any veggie, so I just love dishes like that.

                                          One night I made a whole wheat past and topped with zucchini, red peppers and olives with a little parm. It was so good but my son thought I was nuts. Just something quick and a good way to use up all my zuchinni.

                                    3. kchurchill5 RE: kchurchill5 Jun 26, 2009 12:33 PM

                                      A friend just emailed me one with croissants sliced on the bottom but you could use other breads. layers of smoked salmon, and a layer of leeks, fennel, onions, peppers, spinach, and mushrooms. Then topped with a egg custard and cheese. Baked until almost done and then topped with sliced fresh tomatoes and baked until golden brown. I haven't tried it but sounded good.

                                      Any thoughts or anyone made a similar one.

                                      1 Reply
                                      1. re: kchurchill5
                                        v
                                        valerie RE: kchurchill5 Jun 26, 2009 08:31 PM

                                        Smoked salmon, leeks, fennel, onions, peppers, spinach, mushrooms, cheese and tomatoes? Sorry to say, but way too much going on for me, and I'm not picky.

                                        Plus, I don't happen to care for cooked smoked salmon. I like my smoked salmon on a bagel with cream cheese, onion and tomato.

                                      2. a
                                        amyvc RE: kchurchill5 Jun 26, 2009 03:26 PM

                                        I have a Baked French Toast recipe which is cubed bread, layered with cubed cream cheese and cinnamon, followed by more bread. Pour the whole thing with an egg and cream mixture and bake. Heaven! I made it for Christmas brunch with challah and it was gone, gone, gone...Servce with warm maple syrup, of course. Let me know if you want me to post the recipe.

                                        BTW, I love breakfast casseroles. Wish DH loved them more...sigh...

                                        1 Reply
                                        1. re: amyvc
                                          kchurchill5 RE: amyvc Jun 26, 2009 05:26 PM

                                          I love them too now and then. It is fun to serve some good sausage or ham or fresh fruits. To me there are fun for big family or friends breakfast.

                                          I make a chicken hash casserole with poached eggs when I have a few for breakfast. Hearty and you don't need to eat until dinner :).

                                          I still have a while, so I will let you know. I have a similar one, but I'm still gathering all these great ideas.

                                          To your casserole above, mine is close but I put fresh peeled and sliced apples in mine and Sage sausage but the base is almost identical. Mine is almost too rich for me. And I love the warm maple on it.

                                        2. b
                                          Bethcooks RE: kchurchill5 Jun 27, 2009 06:37 PM

                                          amyvc - I would love the Baked French Toast recipe. Please post
                                          Bethcooks

                                          3 Replies
                                          1. re: Bethcooks
                                            a
                                            amyvc RE: Bethcooks Jul 6, 2009 06:51 PM

                                            Sorry, just getting to this now. Paraphrasing from the Ft Lauderdale Junior League cookbook. It's actually called "Stuffed french toast"
                                            20 slices bread, crusts trimmed, cubed (I used about 2 loaves of sliced bakery challah)
                                            16 oz cream cheese, cubed
                                            cinnamon to taste
                                            12 eggs, beaten
                                            1 3/4 c milk (I used whole milk)
                                            1/3 c maple syrup
                                            1 t vanilla extract
                                            confectioners' sugar

                                            Spray 13 x 9 pan with cooking spray. Spread half of bread cubes in baking pan. Arrange cream cheese over bread. Sprinkle generously with cinnamon. Top with remaining bread. Whisk eggs, maple syrup, milk, and vanilla until blended. Pour over all. Cover and refrigerate overnight - 8-10 hrs. Bake at 375 for 45 minutes. Sprinkle with confectioners' sugar and serve with warm maple syrup.

                                            enjoy

                                            1. re: amyvc
                                              kchurchill5 RE: amyvc Jul 6, 2009 07:27 PM

                                              That sounds really good.

                                              I am making the peach French toast from Chef C but there were many many good recipes. My friends adore peaches so this will be perfect but I have filed many recipes for next time.

                                              But thanks for the reply.

                                              1. re: kchurchill5
                                                a
                                                amyvc RE: kchurchill5 Jul 7, 2009 05:17 PM

                                                No prob. Was replying to Bethcooks, who asked for it. We can all always use another recipe. The peach french toast sounds divine. Let us know how it turns out.

                                          2. q
                                            Querencia RE: kchurchill5 Jun 28, 2009 01:42 PM

                                            Kedgeree. My version is: melt a stick of butter and in it saute a sliced onion and a tablespoon or so of curry powder. Turn about a quart of hot cooked rice into this. and mix around. Gently add some chunks of poached fresh salmon. Serve this with toasted coconut, canned french-fried onions, sliced hard-boiled egg, and lemon wedges. You can make this ahead and warm it in the oven (microwave might toughen the salmon).

                                            1. s
                                              Sal Vanilla RE: kchurchill5 Jul 6, 2009 07:57 PM

                                              Rather than a specific recipe I would like to point you somewhere. Head on Over to Elise's: http://simplyrecipes.com/recipes/brea...

                                              I have made the crustless quiche, the smoked salmon and goat cheese quiche and the sausage casserole (with my own mods). Each was stellar. When you friend takes leave, try the french toast. My husband likes to talk about it like it is something magical.

                                              Hope your friend's visit is all I imagine you are imagining it to be!

                                              1 Reply
                                              1. re: Sal Vanilla
                                                kchurchill5 RE: Sal Vanilla Jul 7, 2009 04:40 AM

                                                There are some great things on there, just looking briefly. Thx. I just saw the asparagus souffle on the front which looking amazing and several others. Simple dishes, but they have some great ideas and dishes.The salmon does look amazing.

                                                I love making breakfast for dinner many times and love a fritatta, quiche or just scrambled eggs. I'm a big fan of huevos rancheros too. Love them for dinner
                                                Thx

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