Kellys Breakfast Casserole Recipes

Steps:

• For the Cheddar Chive Biscuits: Preheat the oven to 425 degrees. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.
• Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.
• Pour buttermilk over mixture, add chives and cheese and gently stir to combine.
• Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.
• Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.
• Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.
• For the Bacon Egg & Cheese Casserole: Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.
• Halve all biscuits, Place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.
• In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
• Bake covered in foil for 45-55 minutes until set.

Steps:

• Slice the bread into 20-1" slices and arrange the slices in a generously buttered 13x9 or larger baking dish, in 2 rows, overlapping the slices.
• In a large bowl, combine rest of ingredients beating with whisk til well blended but not foamy.
• Pour over the bread slices, making sure all are covered spooning some in between the slices.
• Cover and refrigerate overnight.
• Next day, heat oven to 350*, make praline topping--"Praline Topping":.
• In saucepan, combine ingredients and bring to a boil, pour and spread evenly over top of bread slices.
• Bake casserole, uncovered, for 35-40 minutes til puffed and golden!

Steps:

• Preheat oven to 350°F
• I use a 9x9 inch stoneware pan, but you can really use any type of square or rectangular pan.
• Unroll crescent rolls, but do not separate! press it into the bottom of the pan, pressing the perforations together to make your crust.
• Brown your breakfast meat and drain on paper towels. Sprinkle evenly over the crust.
• Top with 1/2 of the cheese.
• Scramble the eggs, cream, salt and pepper together and our over the crust.
• Bake for about 30 minutes, or until the eggs set.
• Sprinkle with the other half of the cheese. Let it sit for about 5 minutes when you take it out of the oven to set.
• Variations: Mexican style- use chorizo, green chilies, and pepper jack cheese. Parisian- use steamed asparagus, mushrooms, and parmesan cheese. Italian- use pancetta, sun-dried tomatoes, fresh basil, and parmesan cheese.