Bob Evans Make Ahead Breakfast Casserole Recipe 55 Recipes

BOB EVANS MAKE-AHEAD BREAKFAST CASSEROLE

Bob Evans Make-Ahead Breakfast Casserole image

Taken from Bob Evans website Mushrooms and spinach combine with eggs, sausage and cheese for an elegant and easy start to the holidays.

Provided by VctrnRse

Categories Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb pork sausage (Bob Evans Original Recipe Roll)
2 1/2 cups seasoned croutons
4 eggs
2 1/4 cups milk
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (4 ounce) can mushrooms, drained and chopped
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
1/4 teaspoon dry mustard
fresh herb (optional)
carrot, strips (optional)
picante sauce (optional)

Steps:

Spread croutons on bottom of greased 13" x 9" baking dish.
Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons.
Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard.
Pour egg mixture over sausage and croutons.
Refrigerate overnight.
Preheat oven to 325°F Bake egg mixture 50-55 minutes or until set and lightly browned on top.
Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired.
Refrigerate leftovers.

Nutrition Facts : Calories 373.7, Fat 27.1, SaturatedFat 11.4, Cholesterol 147.6, Sodium 811.9, Carbohydrate 12.9, Fiber 1.5, Sugar 1.6, Protein 19.8

MAKE-AHEAD BREAKFAST CASSEROLE

Make-Ahead Breakfast Casserole image

Provided by Food Network

Time 1h13m

Yield 10-12 servings

Number Of Ingredients 12

Ingredients

1 lb. Bob Evans Original Recipe Sausage Roll
21/2 cups seasoned croutons
4 eggs
21/4 cups milk
1 can (101/2 oz.) condensed cream of mushroom soup
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (4 oz.) mushrooms, drained and chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 tsp. dry mustard
Fresh herb sprigs and carrot strips (optional)
Picante sauce or salsa (optional)

Steps:

Spread croutons on bottom of greased 13" x 9" baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325F. Bake egg mixture 50-55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.;

MAKE-AHEAD BREAKFAST CASSEROLE

Make-Ahead Breakfast Casserole image

Make and share this Make-Ahead Breakfast Casserole recipe from Food.com.

Provided by BrendaBB

Categories Breakfast

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups seasoned croutons
1 lb sausage
4 eggs
2 1/4 cups milk
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (4 ounce) can mushrooms, drained and chopped
1 cup cheddar cheese
1 cup monterey jack cheese
1/4 teaspoon dry mustard

Steps:

Spread croutons on bottom of greased 13 x 9 inch baking dish. Crumble cooked sausage over croutons.
Whisk eggs and milk in large bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons.
Refrigerate overnight.
Preheat oven to 325. Bake egg mixture 50-55 minutes or until set and lightly browned on top.

Nutrition Facts : Calories 380.9, Fat 28.1, SaturatedFat 11.9, Cholesterol 141.2, Sodium 936.4, Carbohydrate 14, Fiber 1.5, Sugar 1.6, Protein 18.4

BOB EVANS MAKE-AHEAD BREAKFAST CASSEROLE RECIPE - (5/5)

Bob Evans Make-Ahead Breakfast Casserole Recipe - (5/5) image

Provided by rossboys

Number Of Ingredients 12

Ingredients

5 oz bag seasoned croutons
1 lb Bob Evans Original Recipe Sausage Roll
4 eggs
2 1/4 cups milk
1 can (10-1/2oz) condensed cream of mushroom soup
1 pkg (10oz) frozen chopped spinach, thawed & squeezed dry
1 can (4oz) mushrooms, drained & chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 tsp dry mustard
Fresh herb sprigs and carrot strips (optional)
Picante sauce or salsa (optional)

Steps:

Spread croutons on bottom of greased 13"x9" baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain off any drippings. Spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheese and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325deg. Bake egg mixture 50-55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrots, if desired. Serve hot with picante sauce, if desired.

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