Friday, July 20, 2012

Breakfast Casseroles

Every once in awhile, I have guests overnight and it's nice to have an easy hot breakfast that's done ahead of time to quickly cook and serve the next day. These are some options for that or for your own family - it they eat a lot. Not as good as leftovers, though.

Sausage and Egg Casserole

• 1 pound mild bulk sausage, browned, drained
• 6 eggs
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 slices bread, crusts removed, toasted
• 2 cups milk
• 1 cup shredded Cheddar or Monterey Jack cheese

Preparation: Cut each slice of toast into 4 pieces. Beat eggs, milk, and seasonings together. In buttered casserole, layer half the toast, half of the sausage, and sprinkle with half of the cheese. Pour half of the egg mixture over the layer. Repeat for second layer. Cover and refrigerate overnight. Bake, covered, at 325° for 45 to 60 minutes, or until puffed up. Let stand 5 minutes before serving.

Serves 3 to 4.

Breakfast Casserole With Sausage, Eggs, and Biscuits

(Cheese choice determines flavor – cheddar or Mexican blend)

• 8 frozen or refrigerated biscuits, baked according to package directions
• 1 pound sausage
• 1 can (4 ounces) chopped mild green chile
• 1 small onion, chopped
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried leaf oregano
• 2 cups shredded Mexican-style cheese blend, such as Cheddar Jack or a similar combination
• 8 large eggs
• 2 cups milk

Preparation: Heat oven to 350°. Butter a 2 1/2- to 3-quart baking dish. Heat Split the biscuits and line the baking dish with the biscuit halves, cut side up. Brown sausage in a large skillet with onions, breaking up the sausage as it cooks. Add the chile peppers and seasonings. Sprinkle the sausage mixture evenly over the biscuit layer. Top with the cheese. In a large bowl, whisk together the eggs and milk with salt and pepper. Pour over the cheese layer. Bake for about 25 to 30 minutes, until set. A knife should come out clean when inserted in the center. Serve with sliced tomatoes or fresh salsa on the side. Serves 6 to 8.

Easy Microwave Breakfast Casserole

You can prepare this the night before, refrigerate for the night, then pop it in the microwave in the morning.

• 1 slice bread, cubed
• 1 egg, beaten
• 3 tablespoons milk
• 1/4 cup cooked diced ham
• 1 dash Worcestershire sauce
• 2 tablespoons shredded Cheddar cheese
• 1/4 teaspoon dry mustard
• 1/8 teaspoon salt
• dash pepper

Preparation: Combine all ingredients in a 6-inch microwave-safe serving bowl. Blend well. Cover tightly with plastic wrap, then poke a few small perforations in the top to vent. Cook on MEDIUM HIGH, or 80% power, for 4 1/2 to 5 1/2 minutes. Halfway through cooking time, turn dish a half-turn. Let stand, covered, for 30 seconds to finish cooking. Serve with fresh fruit or fruit juice. You can prepare this the night before, refrigerate for the night, then pop it in the microwave in the morning. Cook for a little longer if it has been refrigerated. Makes 1 serving.

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