Ham Bacon Cheese Breakfast Casserole Recipes

Steps:

• Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
• Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

Steps:

• Heat oven to 450°F. In ungreased 2-quart casserole, stir Sauce Mix, boiling water, milk and butter with whisk. Stir in Potatoes and remaining ingredients.
• Bake uncovered about 35 minutes or until potatoes are tender. Stir; let stand 5 minutes before serving (sauce will thicken as it stands).

Steps:

• Cook the bacon drain and chop into pieces. Set aside. Preheat oven 350 degrees. Spray a 9 x 13 pan with cooking spray
• Cut the croissants into pieces and place in bottom of pan. Evenly distribute the ham and shallots over the croissants. Top with the Swiss cheese and Monterey Jack cheese.
• In a large bowl place the eggs, milk, garlic powder, onion powder, salt, celery seed, and pepper. Pour over the croissants and cheese. press down to let the croissants soak up the liquid.
• Top with the shredded Sharp cheddar cheese. Sprinkle the bacon over the top. Cover with foil and bake for 30 minutes. Uncover and bake another 30 minutes. Remove from oven and top with chives.

Steps:

• 1. The evening before, gather and prep ingredients.
• 2. Spray a 13" x 9" baking dish with butter flavored cooking oil spray or grease with real butter.
• 3. Evenly distribute torn croissants and bread in baking dish.
• 4. Evenly distribute chopped ham, minced shallots, baby Swiss and Monterey Jack over bread; set aside.
• 5. In a mixing bowl, whisk together 4 eggs and about 1/2 cup of the milk, until well blended; whisk in the salt; add remainder of milk in several stages, whisking well after each.
• 6. Slowly pour milk mixture all over the casserole.
• 7. Scatter small amount of extra-sharp cheddar over casserole. Lightly press down on the casserole with large spoon or impeccably clean hands (as Julia Child would say!) to help the bread soak up the liquid.
• 8. Cover dish tightly with aluminum foil; place in refrigerator overnight.
• 9. The next day, approximately 1 1/4 hours before mealtime, preheat oven to 350 degrees F.
• 10. Remove casserole from refrigerator; temporarily remove foil; scatter finely crumbled bacon over top.
• 11. Cover with foil; place casserole dish on a baking sheet; bake at 350 degrees for 30 minutes, remove foil, rotate baking sheet and bake, uncovered, for an additional 30 minutes.
• 12. Allow to cool for a few minutes, then scatter chives over the top. Serve immediately. Cover and refrigerate leftovers.

Steps:

• In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain., In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.

Steps:

• Spray 9x13 pan with cooking spray.
• Cover bottom with bread, sprinkle with cheeses, bacon and scallions.
• Beat together eggs through cayenne pepper until foamy. Pour over bread, cheese, bacon and scallion mixture.
• Cover with foil and bake at 350°F for 20 minutes.
• Remove foil and sprinkle with parmesan cheese.
• Bake uncovered for 30 more minutes.