Breakfast Casserole Southern Living Recipes

TATER TOT BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F. Whisk together eggs, Monterey Jack cheese, milk, salt, and pepper in a large bowl. Arrange Tater Tots in an even layer in a lightly greased (with cooking spray) 13- x 9-inch baking dish. Pour egg mixture evenly over Tater Tots. Top evenly with Cheddar cheese.
• Bake in preheated oven until set and cheese is golden brown, 40 to 45 minutes. Let stand 10 minutes. Sprinkle with crumbled bacon.

SAUSAGE-HASH BROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Cook sage ground sausage and hot ground sausage in a large skillet over medium-high, stirring often, until they are crumbled and browned, about 10 minutes. Remove from heat; drain well on paper towels.
• Working in batches, cook hash browns in a large nonstick skillet according to package directions; omit salt if called for on package. Sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper.
• Stir together sausage, hash browns, and 1 cup of the cheese in a bowl. Spoon into prepared baking dish. Whisk together eggs, milk, and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper in a medium bowl. Pour over sausage mixture. Sprinkle with remaining 1⁄2 cup cheese. Bake in preheated oven until set, about 30 minutes. Sprinkle with parsley and chives.

BREAKFAST CASSEROLE FROM SOUTHERN LIVING

Steps:

• Cook sausage in skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
• Place bread cubes evenly in 6 lightly greased 8 oz. individual baking dishes or ramekins; sprinkle bread evenly with cheese, and top with sausage.
• Whisk together eggs and next four ingredients; pour evenly over sausage mixture. Cover and chill casseroles for 8 hours. Let stand at room temperature for 30 minutes.
• Bake at 350 for 45 minutes or until set. Let stand 5 minutes before serving.

GENTLEMEN'S CASSEROLE FROM SOUTHERN LIVING

Steps:

• Bake four pastry shells according to package directions. Reserve remaining shells for another use.
• Microwave milk in a 2 cup microwave-safe glass measuring cup on HIGH for 1 minute.
• Melt 1 tablespoons butter in a small heavy saucepan over medium heat; gradually whisk in flour. Cook for 1 minute, whisking constantly. Gradually whisk in warm milk; cook over medium heat, whisking constantly, 3-5 minutes or until thickened and bubbly. Remove from heat; whisk in 1/2 cup of Gruyere cheese, salt and pepper.
• Melt remaining 1 tbsp of butter in a medium-size nonstick skillet over medium heat. Add ham and green onions and saute 2 minutes or until green onions are tender. Add eggs and cook, without stirring, 1-2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large peices. Cook, stirring occasionally, 1-2 minutes or until eggs are thickened and moist. Do not overstir. Gently fold in reserved Gruyere cheese sauce.
• Spoon egg mixture into prepared pastry shells. Sprinkle with remaining 1/4 cup of Gruyere cheese and paprika and garnish with chopped green onions, if desired.
• Can substitute extra-sharp white cheddar for Gruyere and chopped cooked chicken for ham.