make-ahead breakfast casserole recipe needed
Anyone ever make a "night before" or "make ahead" breakfast casserole? I need to do this next weekend, but can't do anything that is too sweet or has a pie crust. Although there are many recipes on different sites for this, I trust chowhounds more :)
I make the "standard" one with sausage, eggs, and cheese.
1 lb. sausage, browned and drained
6 slices white bread with crusts trimmed
2 cups grated sharp cheddar cheese
6 eggs, beaten
2 cups milk
1/2 tsp salt
1 tsp dry mustard
dash of pepper
Place bread in greased 9 x 13 glass dish. Spoon cooled sausage over bread; sprinkle with grated cheese. Combine beaten eggs with milk, salt, mustard, and pepper. Pour egg mixture over mixture in dish. Refrigerate overnight. Bake at 350 degrees F for 35-45 minutes or until set. Makes 6-8 servings.
I don't have an actual recipe because I don't measure, but I often make a crustless/breadless egg bake for my husband to heat up pieces of for weekday breakfasts.
For an 8" square dish, I use 10 eggs, 2 or 3 TBS of bake mix or flour, and either onions, peppers and cut up ham with shredded cheddar cheese in it and on top of it, or cut up sausages with halved and blotted grape tomatoes and shredded mozzarella in and on top. I just eyeball the ingredients.
I've found that it's important to under bake it to prevent dryness, and that if using a glass pan, it helps to bake it in a larger pan of hot water to keep the edges moist. I bake til only slightly colored on top, and still very wet in the center, so when reheated it's not dry.
This one is really delicius!
Overnight Savory French Toast
6 large eggs
2 cups lowfat milk
1-2 Tablesoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup snipped chives
1 loaf(9 oz.) french bread(day old) cut into 1/4" thick slices
6 oz. Gruyere cheese, shredded
Grease shallow 1 1/2 qt. baking dish. In med. bowl whisk eggs, milk, mustard, salt and pepper until well blended. Stir in chives.
Arrange half of bread in bottom of baking dish overlapping to fit. Pour half of egg mixture over bread and sprinkle with 2/3 of gruyere. Cover with remaining bread. Poor remaining egg mixture and sprinkle with remaining cheese. Cover and refridgerate overnight.
Preheat oven to 350*. Remove from fridge 20 mininutes prior to baking. Bake 50-60 minutes uncovered. Cover last 15 minutes. Let stand 10 and serve.
I started here with a recipe from _Southern Living_ magazine, but I tweaked it until I liked it even better. It's never failed to be a hit for me.
1 lb. ground pork sausage -or- 2 cups cubed, cooked ham
6 cups cubed white bread (French bread or a chewy, rustic white bread are best)
1/4 lb. medium Cheddar cheese, shredded
1/4 lb. Swiss cheese, shredded
2 cups milk
1 tsp. salt
3/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes in a lightly greased 9" x 13" baking pan. Sprinkle bread evenly with cheese, and top with sausage (or ham).
Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture. Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
Let stand at room temperature 30 minutes before baking. Bake at 350 degrees F. for 45-50 minutes, or until set. Let stand 5 minutes before serving.
This is the traditional holiday breakfast in my family, although we use all Cheddar. Jones bulk pork sausage is perfectly seasoned for this recipe. It's great for Christmas because you can just stick it in the oven and go open presents. Delicious, and reheated leftovers are fought over.