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Hello everyone I just found out that I will be heading to NH for this Christmas and there will be a total of nine for meals during that week.. I have the dinner menu done, but looking for some true and tired breakfast casserole to make for Christmas Morning.. If you have one that you would love to share please do..

Sounds like fun, RedRooster! I have a perfect solution for you ~ eggs/plus casserole that takes about 45 minutes to cook in the morning with a "make-it-the night-before" coffee-cake/sticky buns (assembly time @ 20 minutes) that all you need to do in the morning is put it in the oven while you are making the egg dish...

Let me know if you would like either recipe.

I think my Egg Casserole is probably similar to IR's and it might already be posted. It is good because you can change it up easily.

I'll have to look but if you like grits I have a great grits casserole.

IR- I would love it if you would post the recipe, and charming-- I love grits but the rest of the family does not... but thanks for the offer..I had a recipe long ago where you make it the night before and just bake it but for the life of me I can't find it..

EVERYONE likes this! We have birthday cake at the courthouse once a month on the middle of the month payday so that the road crews can participate. We almost always have cake left over. I made this earlier this month. It was all gone in a very short period of time! It's easily enlarged for a bigger pan to serve a larger crowd.

Breakfast Waffle Casserole

1 dozen frozen waffles, more or less
butter
1 pound of cooked sausage, bacon, or ham
8 ounces shredded cheese
6 eggs
4 cups milk
salt
pepper
other desired seasonings

Grease a 9x12” baking dish.
Butter waffles and place six in the bottom of the baking dish.
Evenly distribute your choice of cooked meat on top.
Sprinkle with shredded cheese.
Top with the last six buttered waffles.
Combine eggs, milk, and seasonings. Pour over layered meat/waffles.
Cover and refrigerate overnight.

In the morning, turn oven on to 400-425 degrees. Place baking dish in oven with foil on for 30 minutes. Remove foil and cook another 10-15 minutes.

Serve with your favorite waffle/pancake syrup.

This egg casserole is very versatile - change it up, just keep the egg base about the same. The original recipe called for it to bake up more firm - I usually put in more eggs than called for and keep it a softer texture.

Egg Casserole Your Way
.

Base:
12 Eggs, beaten
1/2 cup melted butter
½ cup all purpose flour
1 teaspoon salt
Black Pepper to taste
2 cups (1 pint) small curd cottage cheese

Personality:
½ cup cooked crumbled bacon
1 cup grated Gruyere cheese
3 green onions, finely chopped

Preheat oven to 325º
Serves 6 - 8

Grease or spray 9X13 casserole.

In a large bowl combine the eggs, butter, flour, salt, and pepper until well blended. Stir in remaining ingredients. Pour into prepared pan and bake for 30 – 40 minutes until cooked through, serve immediately.

Make it yours by replacing the personality ingredients with any of the following, or create your own favorite:

A
1 cup chopped fresh spinach or frozen and thawed
¾ cup shredded Swiss Cheese
¼ cup grated Parmesean

B
2 – 3 chopped green Chilies
1 cup cooked and crumbled hot Italian sausage
1 cup Monterey Jack Cheese

C
1 sliced or chopped tomato
1 cup chopped ham
1 cup shredded sharp Cheddar cheese

D
1 cup cooked and crumbled pork sausage
1 cup grated Fontina cheese
4 tablespoons chopped fresh basil

Variation:
After creating the base, pour into ramekins and make individual casseroles using a combination of personality ingredients. Reduce baking time to about 20 minutes.

This is my go-to breakfast casserole dish; it's perfect year-round. Egg-y, cheese-y and with just a hint of heat. I think you'll like it.

CHILE RELLENOS OVERNIGHT BREAKFAST CASSEROLE

4 slices White bread, keep the crusts on (I like Pepperidge Farm)
Softened butter
2 c. Shredded Monterey Cheese
2 c. Shredded Cheddar Cheese
1 can (4 oz.) UNDRAINED chopped green chiles (I like Ortega brand)
6 Eggs
2 c. Milk
1 tsp. salt
1 tsp. dried Oregano
½ tsp. black pepper
¼ tsp. garlic powder
1 tsp. chipotle chili powder or to taste

Lightly butter the bread slices and place in a greased 9 x 9 x 2 baking dish. Sprinkle both cheeses evenly over the bread, then sprinkle chiles over the cheese.

Combine rest of ingredients in a medium bowl, mixing well. Pour mixture over the bread and cheeses. Cover and refrigerate over night.

Uncover and bake at 325 degrees for 50 to 60 minutes. Test with knife in the middle; it should come out clean, not wet. Remove from oven, garnish with more cheese, if desired, and let stand for 10 more minutes before serving.

AYCHI - THX so much....this sounds outstanding. After living in CA for 33 yrs., this one is right up my alley!

quote:

Originally posted by wannaquilt2:
AYCHI - THX so much....this sounds outstanding. After living in CA for 33 yrs., this one is right up my alley!

If you like things hot, prepare this with shredded Pepper Jack cheese instead of plain Monterey. Cool things off by serving with a salad of sliced avocado, oranges and red onion. YUM!

Marion Cunningham's Featherbed Eggs from her cookbook entitled "The Breakfast Book" is one of my favorites.
My family also likes my "Breakfast Pie" recipe which I developed from what was served at the corporate cafeteria where I worked. this one has frozen shredded hashed browns, cooked breakfast meats, sauteed veggies, grated cheeses, milk beaten with eggs and can be prepared the evening before or put together just before baking if you don't have alot of refrigerator space to spare.

Quiche is also a good do ahead entree for brunch and breakfast. I start with expensive purchased pie unbaked pie shells when time is not aplenty.


Id be happy to share the recipes for anyone, so here they are.

Marion Cunningham’s
Featherbed Eggs
from her cookbook "The Breakfast Book"
Four - six servings

6 slices bread, buttered (I used Texas toast once, otherwise a hearty white loaf bread)
Salt and pepper to taste
1½ cups grated sharp Cheddar, Gouda, Provolone, Monterey Jack or any other melting cheese
1½ cups milk
6 eggs, slightly beaten

Arrange the buttered slices of bread in a single layer in a shallow, buttered baking dish (9 X 13”).
Sprinkle lightly with salt and pepper. Sprinkle the grated cheese evenly over the bread.
Combine the milk and eggs, and stir until blended. Pour the mixture over the bread and cheese.
Cover and refrigerate at least 6 hours, or overnight.
As the dish will be chilled when you are ready to bake it, start it in a cold 350° oven.
Bake for about 1 hour, or until the bread custard is puffy and lightly golden.

For Apple Ham Featherbed: Omit the grated cheese and place thin slices of ham over the buttered bread. Pour the custard over. Spread ¼ cup applesauce or apple butter over each slice of ham, this can be done just before baking if you wish.
Cover and refrigerate at least 6 hours. Bake as directed above.


Breakfast Pie
Serves 12 as entrée

Ingredients:
½ Tablespoon olive oil
1 cup diced sweet yellow onion
¾ cup diced green &/or red pepper
½ pound fresh mushrooms, sliced; optional
1 – 30 to 32 ounce bag shredded frozen hashed browns potatoes
½ pound shredded sharp Cheddar cheese – 2 cups total, divided use
1½ cups (6 ounce) bag shredded Mozzarella or pizza blend cheese
1 pound cooked meats, such as diced ham, diced or crumbled pork sausage or bacon bits in any combination you choose
1½ cups whole milk or light cream
1/2 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
9 eggs

Method:
This recipe can be made in 9x13 pan or 2 – 9 inch deep dish pie plates or quiche pans, too! It can be done ahead and frozen or refrigerated before baking, also.
Butter a deep 9 X 13” baking pan.
In a skillet, heat over moderate high heat the olive oil. Add onions and mushrooms and sauté about 7 minutes until onions are translucent but do not brown. Add green peppers and continue to sauté until the juices released from the mushrooms has evaporated, remove from heat and set aside to cool.
Measure ½ cup of Cheddar cheese and set aside as well.
In a large mixing bowl, toss together the potatoes, meats, cheeses and sautéed mixture of vegetables.
Place mixture evenly into prepared baking pan.
In same mixing bowl whisk together the milk or light cream and seasonings.
Add eggs and beat until smooth and pour over the potato mixture.
Cover and refrigerate overnight.
Preheat oven to 350 degrees. Bake 40 minutes or until nearly set, sprinkle with the remaining ½ cup of Cheddar cheese and bake another 5 minutes or until set and cheese is melted. Remove from oven and allow to rest 10 minutes before cutting into serving pieces.

This message has been edited. Last edited by: Lurah,

All of these sound wonderful!