Hearty Breakfast Casserole Recipes

HEARTY BREAKFAST EGG BAKE

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

HEARTY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 9x13 inch pan with cooking spray.
• Quarter biscuits, and place at bottom of pan.
• Layer with cooked bacon and shredded cheese.
• In a mixing bowl, whisk together eggs, sour cream, salt, and pepper and pour over cheese and biscuits.
• bake for 30-40 minutes or until golden brown.
• Allow to cool 5-10 minutes before serving.
• Garnish with onions, if desired.

HEARTY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 450 degrees.
• In a medium bowl, combine the potatoes, cheddar cheese and oil.
• Mix well.
• Press mixture into a 9X13 dish.
• Bake for 30 minutes until golden brown; remove from oven.
• Reduce heat to 350 degrees.
• In a large bowl, combine 1 tbsp parsley with the remaining ingredients except the tomato slices; mix well.
• Pour over potato crust.
• Bake for 25 minutes or until the eggs are set.
• Place the tomato slices over the casserole and top with remaining parsley.
• Bake 5 to 7 minutes longer.

HEARTY BREAKFAST CASSEROLE

Steps:

• preheat oven to 375 degrees.
• Grease an 11X9 baking dish.
• Cut each biscuit into eighths and scatter into pan.
• Mix all other ingredients in large bowl to blend completely, then pour onto biscuits,pressing with spoon to distribute easily.
• can be refrigerated overnight if desired( may take longer to cook).
• bake at 375 for 50-60 min till golden on top.
• let cool slightly before cutting.

HEARTY BREAKFAST CASSEROLE

Steps:

• 1. In 12" skillet, cook sausage until no longer pink. When done, lift with spatula and drain on paper towels, saving fat in skillet.
• 2. Next, add the hasbrowns with onions and peppers to skillet and cook until slightly browned.
• 3. Add the sausage back to skillet with hashbrowns. Mix well.
• 4. In a 3 qt. baking dish that has been sprayed with Pam, add the mixture of meat and potatoes. Level well.
• 5. In a large microwave proof bowl, add Velveeta cheese cubes and Rotel tomatoes together and microwave several minutes until melted. Stir together until smooth and cheese is all melted.
• 6. Pour cheese sauce over the potato mixture. Set aside.
• 7. Beat eggs with a little milk and the salt and pepper. Pour over the cheese sauce covered potato mixture.
• 8. Cover with foil and bake in a preheated 350 degree oven until puffy and set, about 45 min.
• 9. Remove foil and continue baking until eggs are no longer wet.
• 10. Top with shredded cheddar and return to oven just long enough for cheese to melt.
• 11. Let cool for about 10-12 min. Cool on rack. Cut into squares and serve.
• 12. Refrigerate leftovers. This also freezes well. I wrap individual servings in Saran Wrap and freeze. When needed, I just microwave in the Saran Wrap and serve.