Caledonian Brunch Casserole Make Ahead Recipes

CALEDONIAN BRUNCH CASSEROLE (MAKE-AHEAD)

Steps:

• In a 9" x 13" buttered glass baking dish, put 8 pieces of bread, and add pieces to cover dish entirely.
• Cover bread with slices of back bacon or ham- it's best if your meat is about the size of the bread slice, for ease of cutting after it's cooked.
• Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
• In a bowl, beat eggs, salt and pepper.
• To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco, and then pour over the sandwiches.
• Cover and let stand in fridge overnight.
• In the morning, melt ¼ lb.
• butter, and pour over the top.
• Cover with crushed Special K or corn flakes and bake, UNCOVERED for 1 hour at 350 degrees.
• Let sit for at least 10 minutes before serving.
• It's very nice served with fresh, chopped fruit.

BRUNCH HAM ENCHILADA CASSEROLE (MAKE AHEAD)

Steps:

• Preheat oven to 350ºF.
• Spread each tortilla with 2-3 tablespoons of the soft cheese to within 1/2 inch of edges. Combine ham and onions, place about 1/3 cup down the center of each tortilla and add about 2-3 tablespoons cooked hash browns.
• Roll up and place seam side down in greased 9x13-inch pan.
• In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate overnight.
• Remove from fridge 30 minutes before baking.
• Cover and bake 25 minutes.
• Uncover, bake for 10 minutes.
• Sprinkle with shredded Cheddar cheese, bake 3 minutes longer or until cheese melts.
• Let stand 5-10 minutes before serving.

MAKE-AHEAD SHRIMP AND CHEESE BRUNCH CASSEROLE

Steps:

• Butter an 8x8-inch casserole dish.
• Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
• Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

CALZONE POCKETS MAKE AHEAD

Steps:

• Set oven to 375 degrees.
• Spray aluminum pan, or cookie sheet, or glass baking dish with cooking spray.
• chop pepperoni.
• shred cheeses.
• mix all ingredients (except crescent rolls, of course).
• Unroll crescent rolls, place two together to form a rectangle.
• Place 1 level melon baller scoop (about a rounded or generous tablespoon) in the middle of the pocket.
• Fold one corner of the dough over to the other corner of the dough, seal the edges with a fork, making a pocket.
• Place pockets side by side in pan. It is okay, the sides can touch, wiggle them in there.
• You will wind up having several pans of these. If you have to keep reusing the same pans, just fill the pockets as they are ready to go into the oven, and leave the mix in the fridge. Either way, only bake them on one shelf of the oven. I found baking them on two shelves resulted in the bottoms of one set being undercooked and taking longer.
• Cook about 15 minutes. Check them. If they require a bit longer or a turn for a hot spot in your oven, do so, but check them every 1-2 minutes at this point, as they should be nearly done at this point.
• They are ready to eat now. Each person usually eats about two.
• For storing, bag each in a freezer safe baggie. They both refrigerate and freeze well and heat well in the microwave, though if you are microwaving from completely frozen, I'd use medium heat to defrost/heat them.