Country House Bed And Breakfast Casserole Recipes

Steps:

• Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
• In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
• Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
• Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

Steps:

• PREP TIME: 10 min | COOK TIME: 40 min 1.Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight. 2.Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats. 3.Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.

Steps:

• Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats.
• Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.

Steps:

• Line a prepared 9 x 13 baking dish with frozen hash browns. Top evenly with cooked sausage (or bacon), onion, and green bell pepper.
• In a separate dish, mix together eggs, milk, salt, pepper, and dry mustard. Pour this over meat and hash browns.
• Top everything evenly with the grated cheddar cheese.
• Refrigerate overnight.
• Bake in a preheated 350 degree F oven for about 45 to 60 minutes (or until done and slightly brown).

Steps:

• Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole with cooking spray.
• Trim the rind from the Brie. (Place the cheese in the freezer for about 30 minutes before trimming to make it easier to work with.) Cut the cheese into 1/4-inch cubes; set aside.
• Cook the sausage in a large skillet set over medium-high heat, breaking up any lumps with the back of a spoon, until browned throughout, about 6 minutes. Drain well.
• Layer the bread in the bottom of the prepared casserole dish. Scatter the sausage, Brie, and Parmesan cheese over the bread.
• In a large bowl, lightly whisk the eggs, then add the cream, milk, sage, dry mustard, and seasoned salt. Whisk to combine and pour evenly over the casserole. Bake for 50 minutes, or until the egg mixture is set. Serve hot.
• notes
• This casserole can be made the night before and kept chilled in the fridge overnight, so all you have to do the next morning is pop it in the oven.
• Great for freezing! See our Freezer Tips on pages 23-27.

Steps:

• Trim crusts from bread; cut slices in half.
• Grease a 13 x 9 x 2 inches baking pan (or slightly larger) and layer as follows: Cover bottom of pan with one-half of bread, one-half of ham and one-half of each of the cheeses.
• Repeat layers.
• Combine eggs, milk, and seasonings.
• Pour over layers; refrigerate overnight.
• Remove from refrigerator 30 minutes before baking.
• Combine topping ingredients; sprinkle over casserole.
• Bake 375 for 45-55 minutes (cover loosely with foil to prevent top from over browning).
• Let stand 10-15 minutes before cutting into squares.

Steps:

• Grease a 10" square casserole or soufflé dish.
• Arrange the seafood, cheese and bread into layers in the prepared dish.
• Pour the melted butter over the mixture.
• In a medium bowl beat the eggs. Add the mustard, salt and milk, mixing well.
• Pour the casserole and let sit for 3 hours or overnight.
• Bake in a 350 oven for 1 hour.

Steps:

• Preheat oven to 325°F.
• In a skillet, cook crumbled sausage in large skillet over medium heat until brown, stirring occasionally. Remove sausage and drain on paper towel.
• Cut bread into 1-inch cubes. Place in 9 x 13 casserole dish. Sprinkle cheese and then sausage evenly on top.
• In a blender, mix eggs, milk and Gravy Mix. (You could also use the Sausage Country Gravy mix instead) Pour mixture over bread, cheese and sausage.
• Bake covered lightly with foil for 40 minutes. Remove foil and bake another 5 or 10 minutes or until knife inserted in the center comes out clean.
• To make the night befoe: You can cover the dish and refrigerate overnight. In the morning, bake 50 minutes then 10.
• Remove from oven and let stand 10 minutes before serving.

Steps:

• Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats.
• Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.