Breakfastcasserolewithabiscuitcrust Recipes

Steps:

• Butter or spray 9x13 inch baking dish.
• Heat oven to 425°.
• Press biscuits onto bottom of baking dish, sealing all areas to make solid crust.
• Sprinkle with cooked sausage, then the shredded mozzarella cheese.
• Mix eggs, milk, salt, and pepper together.
• Carefully pour the egg mixture over meat and cheese.
• Bake 15 minutes or until firmly set in center.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy but not fully browned, 6 to 8 minutes. Drain bacon slices on paper towels.
• Slice biscuits lengthwise and place on the bottom of the baking dish, sealing the dough to cover the bottom completely. Top with hash brown patties. Layer bacon over the hash browns.
• Whisk eggs and milk together, then pour over the casserole. Top with Cheddar cheese.
• Bake in the preheated oven until top is bubbling and bacon is crispy, 30 to 35 minutes. Let cool for 10 minutes before serving.

Steps:

• Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
• Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
• Preheat the oven to 350 degrees F.
• Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

Steps:

• Preheat 10-inch Dutch oven on open fire. Meanwhile, soak chips in 1/2 cup of milk. This will be your bottom crust. Soak biscuits with remaining ingredients, add extra milk if needed for a wet consistency. Salt and pepper, to your taste. Remove oven from the fire, put chips in first then add the biscuit mixture. Return Dutch oven to the fire. Be careful when putting coals on top and bottom. Cook for 20 to 30 minutes or until slightly firm. Serve with cactus sauce.
• Puree all ingredients together and refrigerate.

Steps:

• 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.
• Bake at 350 degrees for 45-50 minutes, or until set.
• Let stand 5 minutes before serving.

Steps:

• Layer all ingredients evenly over the bread.
• Pour the egg mixture over all.
• Refrigerate overnight.
• Preheat oven to 350°F.
• Top with a good sharp cheddar cheese (grated) and bake until golden brown and slightly risen, approximately 45 minutes.

Steps:

• Cook the hash browns with the onion till crisp.
• Fry the meat.
• Mix in a 13 X 9 pan.
• Add the cheeses, soup, beaten eggs, salt and pepper.
• Bake at 350 for 30 to 50 minutes.

Steps:

• Melt butter.
• Blend in flour and pepper.
• Gradually add milk and stir until thickened.
• Add cheese; mix and set aside.
• Fry bacon and onions until browned.
• Add eggs and scramble just until set.
• Add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch).
• Mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture.
• Chill for 30 minutes at least OR put in fridge overnight.
• To serve, bake for 30-minutes in a 350F oven.