Just About Everything Breakfast Casserole Recipes
BEST BREAKFAST CASSEROLE
This is my family's favorite breakfast recipe, always served on holiday mornings. It's great when complemented with fruit and resurrection cinnamon rolls. You can assemble this casserole, cover it with plastic wrap, and refrigerate it overnight before baking, if desired.
Provided by floyd8090
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage and water in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spread crescent roll dough out into prepared baking dish to cover the inside of the dish completely. Prick dough all over with a fork.
- Bake in the preheated oven until slightly set, about 5 minutes.
- Beat eggs, milk, salt, and black pepper together in a bowl.
- Spray a large skillet with cooking spray and place skillet over medium heat. Cook and stir egg mixture in hot skillet until eggs are set, 3 to 5 minutes. Break up eggs into small pieces using a wooden spoon. Spread eggs evenly over crescent roll dough, spread sausage over eggs, and top with Cheddar cheese.
- Bake in the preheated oven until crust is browned and casserole is hot, about 25 minutes.
Nutrition Facts : Calories 487.6 calories, Carbohydrate 13.4 g, Cholesterol 343 mg, Fat 35.5 g, Protein 26.9 g, SaturatedFat 14.3 g, Sodium 1089.1 mg, Sugar 3.8 g
JUST ABOUT EVERYTHING BREAKFAST CASSEROLE
I was looking on the Zaar for some breakfast ideas & I came up with this...amounts are approximate, because I just threw it together. This is NOT for the faint-of-heart or weight conscious! Add or subtract whatever you like. Prep time does NOT include overnight time.
Provided by Ackman
Categories Breakfast
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large skillet.
- Brown together the meats, onion & mushrooms.
- Remove from skillet & set aside.
- Melt more butter if needed & brown the hasbrowns.
- Spray a 9 X 13 pan w/ cooking spray (Pam or whatever you have).
- Spread browned hashbrowns evenly in bottom of pan.
- Place meat/veggie mixture on top of hashbrowns.
- Mix eggs, milk & seasonings in med. size bowl & pour over.
- Cover pan & place in refridgerator overnight.
- Next morning, preheat oven to 350°.
- Mix milk & soup togetrher & pour over.
- Bake in oven for 45 minutes.
- Remove from oven & sprinkle shredded cheese over top.
- Return to oven for about 15 minutes.
- Remove from oven & set for 10 minutes before serving.
- ENJOY!
Nutrition Facts : Calories 693.2, Fat 49.1, SaturatedFat 21.9, Cholesterol 316.8, Sodium 1417.3, Carbohydrate 30.1, Fiber 1.8, Sugar 2.9, Protein 33.9
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