Make Ahead Potato Breakfast Casserole Recipes
MAKE AHEAD POTATO CASSEROLE
These potatoes can be made ahead and refrigerated overnight. The original recipe says they can be frozen for OAMC but I have never done that.
Provided by Lvs2Cook
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes, cool until easy to handle and shred coarsely.
- Stir in all other ingredients, except paprika, blending gently.
- Place mix into a lightly greased 9x13 baking dish and sprinkle paprika on top.
- Cover and refrigerate overnight or wrap well and freeze.
- Bake at 350º for 30-40 minutes.
Nutrition Facts : Calories 515.2, Fat 32.4, SaturatedFat 20.4, Cholesterol 85.2, Sodium 720.1, Carbohydrate 42.2, Fiber 5.1, Sugar 2.8, Protein 15.8
FROZEN POTATO BREAKFAST CASSEROLE
This is a great breakfast casserole for company as you can make it ahead and pop it in the oven an hour before you need it. It also makes for a great brunch dish...I always make it for Christmas just to have something good and handy to eat whenever the kids show up. Then later comes the big dinner!
Provided by Noni Suzanne
Categories Breakfast
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Spray 9 x 13 pan with Pam.
- Prepare potatoes as directed.
- While preparing potatoes, fry, cool, and crumble bacon -- or use the pre-cooked "real" bacon from Costco in the "cold section".
- Spread potatoes in pan.
- Beat the eggs with the milk, then pour over potatoes.
- Top with cheddar cheese.
- Scatter the crumbled bacon over the top of the cheese.
- Bake, uncovered, at 350 approx 50-60 minutes.
- Check often and if getting browner than you like, just cover with foil.
Nutrition Facts : Calories 546.6, Fat 42, SaturatedFat 17.8, Cholesterol 220.2, Sodium 946.2, Carbohydrate 19.2, Sugar 0.3, Protein 22.6
MAKE-AHEAD HASH BROWN POTATO CASSEROLE
Easy make-ahead hash brown casserole everyone loves.
Provided by kwiley
Categories Side Dish Potato Side Dish Recipes
Time 9h10m
Yield 12
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch baking pan.
- Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
- Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.4 g, Cholesterol 53 mg, Fat 25.3 g, Fiber 1.2 g, Protein 9.3 g, SaturatedFat 14.4 g, Sodium 425.8 mg, Sugar 0.8 g
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