BEST BREAKFAST CASSEROLE
This is my family's favorite breakfast recipe, always served on holiday mornings. It's great when complemented with fruit and resurrection cinnamon rolls. You can assemble this casserole, cover it with plastic wrap, and refrigerate it overnight before baking, if desired.
Provided by floyd8090
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage and water in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spread crescent roll dough out into prepared baking dish to cover the inside of the dish completely. Prick dough all over with a fork.
- Bake in the preheated oven until slightly set, about 5 minutes.
- Beat eggs, milk, salt, and black pepper together in a bowl.
- Spray a large skillet with cooking spray and place skillet over medium heat. Cook and stir egg mixture in hot skillet until eggs are set, 3 to 5 minutes. Break up eggs into small pieces using a wooden spoon. Spread eggs evenly over crescent roll dough, spread sausage over eggs, and top with Cheddar cheese.
- Bake in the preheated oven until crust is browned and casserole is hot, about 25 minutes.
Nutrition Facts : Calories 487.6 calories, Carbohydrate 13.4 g, Cholesterol 343 mg, Fat 35.5 g, Protein 26.9 g, SaturatedFat 14.3 g, Sodium 1089.1 mg, Sugar 3.8 g
SARASOTA'S FAVORITE BREAKFAST CASSEROLE
OK, there are hundreds of recipes out there and all pretty similar. This is mine. One night around 9pm a friend called and said that he and his wife and family were passing through town and would love to stop and take me to breakfast. Well they have 4 kids, and I know they are strapped for cash, so I wanted to do something for them. I decided on this breakfast casserole dish, bacon on the side, fresh squeezed OJ, fresh fruit and yogurt make your own parfaits (kid friendly), and coffee. I also threw in a bag of baked cinnamon chips and fruit mix to take on the road for the kids. The casserole is so quick to put together, but it needs to to set overnight. In the am, just pop in the oven, bake and serve. My original recipe is made with ham, but you could use bacon or sausage. I even cheated by buying a small bag of pre-diced ham right in the meat aisle, but using leftover ham or just buy a slice of good baked ham at your grocers deli and dice it. This was all about easy and quick. I used the Ore Ida frozen diced potatoes "O'Brien" which simply has peppers and onions in with the potatoes. But if you can't find those, you can dice your own peppers and onions and add them. This is a perfect breakfast casserole. NOTE: Prep Time includes overnight in the refrigerator.
Provided by SarasotaCook
Categories Breakfast Casseroles
Time 8h40m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Casserole -- Spray a 13x9" pan with a non-stick spray such as Pam. Add in the potatoes, right from the freezer and top with the cheese. Lightly toss just so all the cheese is not sitting right on top.
- Egg Mixture -- Beat the eggs, milk, seasoning blend, parsley, hot sauce, salt and pepper and pour over the potatoes and cheese. Top with the ham and cover with foil or saran wrap and refrigerate over night or at least 8 hours.
- Bake -- Heat the oven to 350 and position the rack on the middle shelf. Bake uncovered for 30 minutes. As the casserole bakes prepare the crescent roll topping.
- Crescent Rolls -- Remove the rolls from the can and lay flat. Make sure to add a little little flour to the counter or on a sheet of parchment paper so they don't stick. I take a pizza cutter or a knife and cut the dough along the perforated sections. The rolls come out in a rectangle so I try to lay them right back on the casserole the same way. Cutting the perforations allows steam to get through the crust which will help brown the crust and help the casserole finish cooking.
- Back in the Oven -- Return to the oven and bake 15-20 minutes until the crescent roll topping is golden brown. Remove and let set 5-10 minutes before serving.
- Serve -- Cut into squares and enjoy. If you want to really make it special, serve a hollandaise sauce along the side, but I like it as is. Again, you can use bacon or sausage in this recipe, I just prefer the ham and usually serve up some crisp maple glazed bacon on the side. ENJOY!
Nutrition Facts : Calories 407.2, Fat 16.3, SaturatedFat 7.5, Cholesterol 238.2, Sodium 890.6, Carbohydrate 41, Fiber 3.6, Sugar 2.6, Protein 23.4
SAUSAGE BREAKFAST CASSEROLE RECIPE
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cook the sausage in a skillet over medium heat.
- Break up the sausage as it cooks, letting it brown completely. Drain excess grease.
- Unroll the crescent rolls and spread them out in the bottom of a 9 × 13 inch baking dish, pressing the seams together to make one large sheet of dough.
- Spread the sausage over the dough.
- Then add the cheese on top of the sausage.
- In a medium bowl whisk the eggs with the milk, oregano, salt, and pepper.
- Pour the egg mixture over the top of the casserole.
- Bake at 400 degrees for about 15-20 minutes until the crust is a nice golden brown and the eggs are set.
Nutrition Facts : Servingsize 1 serving, Calories 463 kcal, Fat 25 g, SaturatedFat 14 g, Cholesterol 78 mg, Sodium 2216 mg, Carbohydrate 12 g, Sugar 6 g, Protein 47 mg
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EASY BREAKFAST CASSEROLE | GIMME SOME OVEN
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- Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
- In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. (I recommend just using a fork to pull out one of the potatoes in the center of the casserole, and test it to see whether it’s tender and cooked through). Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!
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