Tag: Breakfast Casseroles

Breads · Breakfast · Casseroles · Daily Thoughts · Holiday Fare · Uncategorized

Monte Cristo Casserole & Raspberry Sauce

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Years ago we use to have a restaurant in Texas that had the best Monte Cristo sandwiches. It is no surprise that this breakfast casserole caught my eye in the December Taste of Home. After reading the recipe and realizing that I could make it the night before, it became the breakfast of choice for Christmas morning this year. Cannot wait to serve it with a side dish of hash browns and a fruit compote.

1 loaf French bread, cut into 20 slices
2 tables Dijon mustard
1/2 lb sliced deli ham
1/2 lb sliced Swiss cheese
1/2 lb sliced deli turkey
6 large eggs
1 1/2 cups whole milk
2 teas sugar
2 teas vanilla extract

Topping
1/2 cup packed brown sugar
1/4 cup butter, softened
1/2 teas ground cinnamon

Raspberry Sauce
1/2 cup sugar
1 tables cornstarch
1/4 cup cold water
1/4 cup lemon juice
1/4 cup maple syrup
2 cups fresh or frozen raspberries

Line a greased 13×9″ baking dish with half of the bread. Spread the mustard over bread. Layer with ham, cheese, then turkey and remaining bread. Dish will be full.
In a large bowl, whisk eggs, milk, sugar and vanilla. Pour over top. Place in fridge, covered overnight.

Preheat oven to 375. Remove casserole from fridge while oven heats. IN a small bowl, mix topping ingredients, sprinkle topping her the casserole. Bake, uncovered, until golden brown, about 30-40 minutes.

While casserole is baking, using a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth.
Add raspberries. Bring to a boil; cook and stir until thickened, about 2-3 minutes. Cool slightly.

Let casserole stand 10 minutes before cutting. Serve warm with sauce.

Serves about 10

Breakfast · Casseroles · Daily Thoughts · Uncategorized

Breakfast Casserole You Don’t Want to Miss

Chocolate Castles2 Comments

You are thinking, “oh great, just another breakfast casserole” but wait…this is not just another one. It is probably the lightest and fluffiest one I have ever had. Had breakfast at a friends home yesterday and she had made this. She had been to a breakfast where every lady there requested it. And yes, all 6 ladies there yesterday did the same. I don’t like cottage cheese, but didn’t even know it was in it.

10 eggs

1/2 cup flour

1/2 cup butter, melted and cooled

1 teas salt

1/2 teas pepper

2 teas baking powder

2 cups grated cheddar or jack cheese

1 4 oz can chopped green chiles

5 slices bacon, cooked an crumbled

2 cups small curd cottage cheese

Blend eggs, flour, butter, baking powder, salt and pepper. Fold in cheese, chiles, bacon and cottage cheese. Pour mixture into a greased 9×12 baking dish.

Bake for 30 min at 400 or until a knife inserted in center comes out clean

Serves 6-9 depending on sizes of portion.

Options, can add mushrooms or spinach to batter.

Thanks Marilyn for sharing this with us…it was really delicious.

Breads · Breakfast · Casseroles · Daily Thoughts · Holiday Fare · Meats · Uncategorized

Easter Breakfast Green Chile Casserole

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Needing to take a breakfast casserole Tuesday morning for about 20 ladies, I began to scroll through the internet and came across this one. I had never made one with canned biscuits before so decided that it sounded really good and different. It was really really good. I did a little modifying but basically kept the basic ingredients. A neighbor came over and took home the leftover 4 squares to reheat for their breakfast this morning and she texted and said it was still delicious. So if you are wanting a very easy breakfast casserole that can be made the night before to pop in the oven the next morning, this is your recipe.

1 large can of biscuits (I used Grand Brand, see what I did there>)

1 lb Jimmy Dean sausage (the store was out of all the original so I bought the sage, it was great) (of course, you could use chopped up ham, or crumbled bacon instead or go for it and use a little of each, your physical isn’t until summer)

2 cups shredded sharp cheddar cheese (or mild if that is your preference)

1 or 2 small cans of mild green chiles (I used one and it had enough green chile flavor for us)

8 eggs (I used 9 because I didn’t want just one egg left over in the carton)

1/2 teas dry mustard

1/2 cup milk

salt, pepper and about 1/2 teas garlic powder (to taste)

1 packet of McCormick Cream gravy mix

1 1/2 cups water

Fry sausage until no longer pink and crumble into small pieces. Set aside.

Grease a deep 9×13″ baking dish (if you have the large Paula Deen casserole dish, it worked perfect).  Using a pizza cuter, cut each biscuit into 8 pieces. Spread them onto the bottom of the baking dish.  Sprinkle cooled sausage over the biscuits. Cover the sausage with the cheese.

Mix the eggs with the dry mustard, salt, pepper and garlic. Whisk with the milk until milk and eggs are blended well. Pour over the cheese. If you are going to bake it in the morning, this is where you cover it and place in fridge. If you are baking now, mix the gravy mix with the 1 1/2 cups water. Pour over the egg mixture and bake, covered for about 45 to 6s0 minutes. Check for doneness and be sure biscuits are completely baked.

The directions on the recipe which I was making said that you might need to uncover it the last 10 min of baking  to get that pretty golden color. I did not need to do that, it browned very nicely still covered.

If you bake it in the morning, it will need a little more baking time, as it will be cold. Before baking, mix the water and gravy mix and pour over the top. Cover and bake as directed above, and remember to  add a little more time to allow for it being cold. Serve with picante sauce, and fruit compote (which there is a great one on the blog). A perfect easy and quick way to serve for brunch.

Serves about 12 depending on size of portions you need per person.

 

Breads · Breakfast · Casseroles · Holiday Fare

Cheese Sausage & Croissant Casserole

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What a wonderful new Christmas Morning breakfast dish. Taken from Southern Living, all you need is a great fruit compote which will be on tomorrow’s blog post and you have a great way to celebrate Christmas morning.

1 lb ground pork sausage (such as Jimmy Dean)

1 1/4 cups (5 oz) shredded Parmesan cheese

1 teas salt

6 green onions, sliced

1 (13.22 oz) package mini croissants (about 24 of the mini ones), torn

Vegetable cooking spray

3 cups milk

1 cup heavy cream

5 large eggs, lightly beaten

2 cups (8 oz) shredded Gruyere cheese

Cook sausage 8 min in a skillet over medium-high heat, stirring to crumble. When sausage is done, drain and toss with the Parmesan and next 3 ingredients. Arrange in a 13×9 baking dish which you have sprayed with vegetable cooking spray.

Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours or overnight.

Preheat oven to 350. Uncover casserole and sprinkle with Gruyere. Bake 45 min or until golden. Let stand 10 min before serving.

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Ham, Asparagus & Mushroom Bread Pudding

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Just thinking about pumpkin season just being around the corner, has me in a cooking mood. At night, I am already just sitting and looking through magazines for new fall recipes, all the while watching the food network, with a plate of French vanilla cake sitting on my lap.  Last night I found the recipe that I will be making for our breakfast for New Years’ day when our house will be full of friends and family here to watch the Rose Parade. It combines one of my favorite things, bread pudding,  with wonderful additions to create a new breakfast feast. Be sure to keep this on your mind for the holiday season. Because with all the butter and cream, it will definitely be on your hips.

1/4 cup plus 1 tables butter, divided

2 (8 oz) packages sliced baby Portobello mushrooms, rinsed and drained dry

1 tables minced garlic

1 pound croissants, cut into 1″ pieces (about 8 large croissants)

1/2 cup butter, melted

3 cups diced ham

3 cups shredded Gruyere cheese

1 (1 lb) bunch asparagus (trimmed and cut into 1/2″ pieces

2 cups milk

2 cups heavy whipping cream

1 1/2 teas salt

3/4 teas black pepper

1/4 teas ground nutmeg

1/2 teas ground dry mustard (optional, but I add this to add a little kick)

8 large eggs, lightly beaten

Preheat oven to 325. Grease a 9×13″ baking dish greased with 1 table butter; set aside.

In a large Dutch oven, melt remaining 1/4 cup butter over medium heat. Add mushrooms and garlic, cook, stirring occasionally for 12-14 or until lightly browned. Set aside.

In a large bowl, toss croissants with 1/2 cup melted butter. Add ham, cheese, asparagus and mushrooms; tossing to combine.

In a large saucepan, combine milk, whipping cream, salt, pepper, nutmeg and mustard. Heat over medium heat until milk mixture is barely simmering, stirring frequently. Cool for 5 minutes before adding egg mixture.

Whisking constantly, slowly add eggs to warm milk mixture; whisk until smooth. Pour egg mixture over bread mixture; let stand for 10 minutes.

Spoon mixture into prepared baking dish. Place baking dish in a larger pan. Pour enough hot water into larger pan to reach halfway up sides of baking dish. Bake for 1 hour or until custard is set and bread is golden brown.