Breakfast Strata
from Elisabeth
6 eggs, beaten
2 cups milk
1/4 tsp. pepper
1/4 tsp. salt
1/2 tsp. dry mustard
dash (or more) of red pepper (optional, based on your taste)
10 slices white/Italian bread, cubed ( a French baguette works well, too)
8 oz. grated sharp cheddar
8 oz. grated swiss cheese
Fillings of Choice:
1 cup of diced ham & 1/2 cup chopped onion -or-
1 lb. lump crabmeat, 1/4 cup diced green pepper & 1/4 cup diced onion - or-
3 cups poached chicken, 1/2 cup diced green pepper, 1/2 cup chopped onion & 1 cup mayo
Mix filling together in a bowl. Then mix eggs, milk, salt & pepper, dry mustard and red pepper. Set aside. Spray bottom and sides of a 9x13 pan w/cooking spray. Layer bread cubes over bottom of pan. Sprinkle half of the cheeses over cubes and then cover with filling and remaining cheeses. Pour egg mixture over everything, cover with foil and REFRIGERATE OVERNIGHT.
When ready to cook, bake at 350 (covered) for 1 hour. Check after 1 hour; remove foil and bake another 10ish minutes if it needs more time to set. Let stand 10 minutes before serving.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Baked Omelet Squares
Baked Omelete Squares
from Phanny
INGREDIENTS:
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
DIRECTIONS:
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
from Phanny
INGREDIENTS:
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
DIRECTIONS:
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Breakfast Casserole
Breakfast Casserole
from Janet
1 1/2 pounds sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
2 cups milk
1 teaspoon dry mustard
4 ounces mushroom pieces, drained
1/4 cup green bell pepper, diced
1/4 cup green onion, diced
Brown sausage, drain. Layer bread in bottom of 9 x 13-inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 F. for 45 minutes.
Note: Other ingredients may be added or substituted for the vegetables.
Serving Size: 8
This recipe is a great one to use on a camping trip!
from Janet
1 1/2 pounds sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
2 cups milk
1 teaspoon dry mustard
4 ounces mushroom pieces, drained
1/4 cup green bell pepper, diced
1/4 cup green onion, diced
Brown sausage, drain. Layer bread in bottom of 9 x 13-inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 F. for 45 minutes.
Note: Other ingredients may be added or substituted for the vegetables.
Serving Size: 8
This recipe is a great one to use on a camping trip!
Bacon and Sausage Breakfast Casserole
Bacon and Sausage Breakfast Casserole from kcy76
1 bag shredded hashbrowns
1 lb. bacon (chopped into small pieces)
sausage links
8 eggs
1 cup milk
shredded cheese (I use Colby)
salt/pepper
Put the hash browns in a 13x9 inch pan. Put in the oven at 375 while you finish the rest.
Brown bacon and sausage.
Cut the sausage links into bite sized pieces.
Mix the meat in with the hash browns.
Mix the eggs and mix, add salt and pepper.
Pour over the hash browns.
Bake at 375 for about 45 minutes, or until the eggs have set.
Cover with cheese and continue to bake until the cheese is melted.
1 bag shredded hashbrowns
1 lb. bacon (chopped into small pieces)
sausage links
8 eggs
1 cup milk
shredded cheese (I use Colby)
salt/pepper
Put the hash browns in a 13x9 inch pan. Put in the oven at 375 while you finish the rest.
Brown bacon and sausage.
Cut the sausage links into bite sized pieces.
Mix the meat in with the hash browns.
Mix the eggs and mix, add salt and pepper.
Pour over the hash browns.
Bake at 375 for about 45 minutes, or until the eggs have set.
Cover with cheese and continue to bake until the cheese is melted.
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