Breakfast Casserole

[SharpSabre]

subscribing to this thread,,, carry on :snoopy

[tlword]

This one can be used as a breakfast casserole if you wanted to put sausage, ham or bacon in it, but it can also be used as a side dish for Thanksgiving or Christmas dinner. Or for vegitarians like me, it could be almost a whole meal.

Potato Egg Casserole
3 potatoes
4 hard boiled eggs
8oz. sour cream
1/2 c. butter or marg.
seasoning salt
onion
Boil pots. until tender but firm. Slice pots., eggs and onions and layer in cassarol dish; pots.,eggs, onion and seasoning salt ending with pots.
Melt butter and mix with sour cream and pour over pots. Sprinkle with seasoning salt.
Bake 350o for 35 mins.

[saltoftheearth]

Thanks ladies..! I'll try them all. :)

[LindaLee]

Saved the receipes...:) Plan on making them...one at a time of course!

[Sing4Him]

I saved them also.. I am sooo hungry right now! Thanks!

[smalltowngal]

Egg Casserole

8 slices bread - cubed 3/4 cup half & half
1# bulk sausage (cooked/drained) 1 cup milk
1 tsp. dried mustard 1 tsp. Worcestershire Sauce
1/2 cup Swiss Cheese 4 oz. can mushrooms - drained (opt)
1/2 cup sharp cheese (Chedder) salt and pepper
5 eggs or more

In 9x13 pan layer bread, sausage and cheese. Combine remaining ingredients and pour over layers. Refrigerate over night. Bake 325 for 50 mins.

[Sing4Him]

Oh yum! :thumb

[Bamagirl]

French Toast casserole

Slice french bread into slices, melt a stick of butter and a cup of brown sugar in the bottom of the pan, lay your bread over the melted mixture, then pour a mixture of two eggs, a cup of milk stirred together over your bread....let it sit over night and the next morning bake for 25-30 minutes or until your bread is browning. Makes great french toast, and you can add pecans or whatever if you like. No syrup needed.

[Gesso]

ok, heres a recipe from emeril..for special occasions of if you are feeling adventurous.... it had rave reviews, but a few said it was a bit hot and not for the faint of heart..so halve the chilipowder, or trade out the poblanos for green peppers if you need to !

Mexican Breakfast Casserole Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Creative Casseroles


6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
Preheat the oven to 350 degrees F.
Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante




heres a link to the reviews if you are interested http://www.foodnetwork.com/food/my_recipe_box/review/0,1973,FOOD_9919_17622,00.html

[david430]

Why not get a book about it? I found the book - More Than 300 Recipes for Casseroles, Skillet Dishes and Slow-Cooker Meals online, I think it's suitable for anyone that want to learn cooking meals. here is the deal i get, any of you can try
http://www.dealstudio.com/searchdeals.php?deal_id=63591