OVERNIGHT BREAKFAST BAKE
A recipe I received via email from Pillsbury. We love cinnamon rolls and usually serve them with scrambled eggs, fruit and either bacon or sausage.
Provided by Lynn Dine
Categories Breakfast Casseroles
Time 9h45m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with shortening, or spray with cooking spray.
- 2. Separate dough from both cans into 16 rolls; return icing to refrigerator. Arrange rolls as evenly as possible in baking dish. Bake 13 to 17 minutes or until golden brown on top. Remove from oven to cooling rack; cool completely, about 30 minutes.
- 3. When rolls are cool, cut each into 9 pieces, cutting lengthwise into 3 pieces then cutting each piece into thirds. Remove half of pieces from baking dish. Distribute remaining half of pieces evenly in bottom of baking dish.
- 4. Cut block of cream cheese into 8 rows by 5 rows to make 40 small squares. Evenly distribute cream cheese squares over roll pieces in baking dish. Layer second half of roll pieces evenly over cream cheese. Set aside.
- 5. In large bowl, beat eggs, sugar, cinnamon, half-and-half and vanilla with whisk until well combined. Pour egg mixture evenly over top of casserole. With back of spoon, press mixture down so rolls pieces absorb as much of egg mixture as possible. Cover dish with foil; refrigerate overnight, 6 to 8 hours.
- 6. Heat oven to 350°F. Uncover baking dish; bake 35 to 45 minutes or until browned and set.
- 7. Place small scoops of icing over warm casserole; let stand until melted. With knife or metal spatula, carefully spread icing over top of casserole. Serve warm.
- 8. *Set icing out on the countertop for the last 15 minutes of the baking time so it's easier to scoop when the Overnight Breakfast Bake is done baking.
LOADED OVERNIGHT BREAKFAST CASSEROLE
A versatile loaded overnight breakfast casserole dish that can be easy to prep, (pre-cooked meats, pre-shredded cheese) and be made more wholesome (fat-free dairy, turkey breakfast meats). Personally, I saute my ham and sausage in bacon grease!
Provided by SouthernMaster
Categories Breakfast and Brunch Potatoes
Time 10h
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
- Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
- Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 22 g, Cholesterol 364.6 mg, Fat 41 g, Fiber 1.3 g, Protein 33.2 g, SaturatedFat 18.8 g, Sodium 1129.9 mg, Sugar 5.7 g
OVERNIGHT BREAKFAST CASSEROLE
I love this recipe because it is really easy to fix the night before when you are having company the next morning or maybe taking it to work or something. This recipe came from the Telephone Pioneers Cookbook "Calling all Cooks."
Provided by Rhonda Toothaker
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle bread cubes into greased 7X12 inch baking dish.
- Cook sausage and sprinkle along with cheese over the bread cubes.
- Beat eggs in mixer bowl.
- Add milk, dry mustard, salt and pepper; mix well.
- Pour over layers.
- Chill, covered overnight.
- Bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown.
- Yield: 8 servings.
Nutrition Facts : Calories 410.8, Fat 29.8, SaturatedFat 12.7, Cholesterol 203.2, Sodium 827.5, Carbohydrate 14.3, Fiber 0.5, Sugar 1.1, Protein 20.3
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