Easy Cheesy Breakfast Casserole Recipes

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.
• Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.
• Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.
• Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

Steps:

• Cook sausage on medium heat 5 min, until brown and crumbly. Add onion and bell pepper. Cook 5 min until tender.
• Beat eggs in large bowl. Add milk, seasonings, and cheese. Mix well.
• Pour oil in large skillet, coat bottom. Spread hash browns on bottom and up sides of pan. Pour egg mix on top. Cover and cook on medium 10-15 min, until eggs are set.

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving., Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350°F.
• Place cheese in a large bowl and toss to combine.
• Place half of the cheese blend in the bottom of a 13x9 casserole and spread evenly.
• In a medium skillet, melt butter, add mushrooms, green onions, and peppers cooking until onion and pepper are tender.
• Arrange vegetables over cheese evenly.
• Arrange ham or sausage over vegetables evenly.
• Add remaining cheese evenly over meat.
• Lightly spoon flour into measuring cup; level off.
• in a large bowl using wire whisk, blend flour, milk, parsley, and eggs; pour over layers in dish.
• Bake at 350°F for 45 minutes or until set and lightly brown.
• Let stand for 10 minutes (to let egg and cheese set).
• Cut into squares.
• NOTE: To make ahead, complete recipe upto adding Custard mixture.
• Stop after topping with last half of cheese.
• Cover and place in refrigerator over night.
• Next morning prepare custard and bake accordingly.