Breakfast Casserole Recipe?
  Re: (...)
Does anyone have a wonderful, tried and true breakfast casserole? I need to bring one for a family gathering. Something really yummy. No kids will be eating this, just adults. My SIL is bringing her sausage Wake-Up Casserole from Taste of Home. It's at every family gathering. I like it, but I have had it so many times. I'd like to make something that will really WOW them.

I have done online searches and there are plenty of recipes but I really trust everyone's taste here. Any ideas?
"There is one thing more exasperating than a wife who can cook and won't and that's a wife who can't cook and will." ~Robert Frost (1847-1963)

Karen (iCook)
  Re: Breakfast Casserole Recipe? by iCook (Does anyone have a w...)
I only have the standard sausage strata, and a hashbrown and ham quiche. Good Luck.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Breakfast Casserole Recipe? by esgunn (I only have the stan...)
My good friend makes this yummy Paula Deen one, it goes in the fridge overnite and bakes the next morning. It's got this wonderful praline type topping. I will post it if you'd like.
Empress for Life
  Re: Re: Breakfast Casserole Recipe? by farnfam (My good friend makes...)
This one got rave reviews at my family reunion last summer. The herbs give it a real boost.

* Exported for MasterCook 4 by Living Cookbook *

Christmas Strata

Recipe By :
Serving Size : 12 Preparation Time: 0:00
Categories : Breakfast Oven Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz ham, chopped
3 1/2 cups whole millk (do not use lowfat or nonfat)
8 large eggs
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
1 1/2 tsp salt
1/4 tsp pepper
1 lb french bread, crusts removed, cut in 1" cubes
1/2 cup onion, chopped
1/2 cup parmesan cheese, grated
1 cup fontina cheese, grated
1/4 cup Montrachet cheese (optional)
chopped fresh parsley

1. Butter 13x9x2 inch pan. Whisk milk, eggs, rosemary, oregano, salt and
pepper in large bowl to blend. Add ham, onion, bread, and Parmesan cheese
and stir to blend. Transfer to baking dish and refrigerate at least 4 hours
or overnight.

2. Preheat oven to 375. Bake strata until puffed and golden brown, about 45
minutes. Sprinkle with fontina (and goat cheese, if desired) and bake until
fontina melts, about 5 minutes. Transfer pan to rack and cool 5 minutes
before serving. Sprinkle with parsley, if desired.

Nutrition (provided by recipe author)

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  Re: Re: Breakfast Casserole Recipe? by karyn (This one got rave re...)
This from an old BA--big hit every we made it over the years.

CUSTOM OMLET (8 servings)

3 T butter
8 bacon slices, chopped
1 medium size green bell pepper, seeded & chopped
1 small onion, diced
4 oz cooked ham or chicken, diced
1/2 C cooked fresh artichoke hearts or canned, drained.
1/4 C halved black olives
1/4 C halved green olives
8 eggs
1/2 can lager beer, room temperature
pinch of paprika
salt and fresh ground pepper
1 & 1/2 C grated mixed mozzarella/sharp cheddar cheese
sliced tomatoes

Melt butter in large cast-iron skillet over med heat. Add bacon and fry until just cooked, but not crisp, about 5 min. Add bell pepper and onion and saute until onion is translucent, about 10 min. Remove from heat and cool slightly.

Preheat oven to 450. Spread pepper mixture evenly over bottom of skillet. Sprinkle ham, artichoke hearts and olives over bell pepper mixture. Beat eggs with beer, paprika, salt & pepper. Pour into skillet. Sprinkle with cheese. Bake until center is firm, about 25 minutes. Cut into wedges, garnish with tomato slices and serve.
"He who sups with the devil should have a. long spoon".
  Re: Re: Breakfast Casserole Recipe? by karyn (This one got rave re...)
Karen, this is a brunch dish I did everytime one of my customers wanted a Sunday brunch - her crowd just loved it. And we do too!

* Exported from MasterCook *


Serving Size : 8
2 C milk
1/4 c EVO
8 c 1" cubes sourdough bread, crusts removed
1 1/2 c heavy cream
5 lg eggs
1 Tbsp chopped garlic
1 1/2 tsps salt
3/4 tsp black. pepper
1/2 tsp grd. nutmeg
12 ozs soft fresh goat cheese, crumbled (~3 cups)
2 Tbsps chopped fresh sage
1 Tbsp chopped fresh thyme
1 tsp herbes de Provence
12 ozs smoked ham, chopped
3 6 1/2-oz. jars marinated artichoke hearts, drained, halved lengthwise (~ 2 1/2 cup)
1 c packed grated Fontina cheese
1 1/2 c packed grated Parmesan, 6 oz.

Preheat oven to 350 R.
Butter a 13X9X2" glass baking dish. Whisk milk and oil i a large bowl.
Stir in bread; let stand till liquid is absorbed, about 10 minutes.

Whisk cream and next 5 ingredients in another bowl to blend.
Add goat cheese.
Mix herbs in small bowl to blend.

Pace half bread mixture in prepared dish.
Top with half the ham, artichoke hearts, herbs and cheeses.
Pour half of cream mixture over.
Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses and cream mixture;
(Can be made 1 day ahead; cover and chill.)

Bake uncovered until firm in center and brown around edges, about 1 hour.

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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Breakfast Casserole Recipe? by cjs (Karen, this is a bru...)
Mine is probably like your SIL's. But I'm liking the looks of Karyn's and would love to see the Paula Deen one for a sweet.
Keep your mind wide open.
  Re: Breakfast Casserole Recipe? by iCook (Does anyone have a w...)
from a 1975 A&P cookbook and shopping guide

8 slices of bacon
2 onions, sliced
12 slices white bread, quartered
1/2 swiss cheese shredded
8 eggs
4 cups milk
1.5 t salt
.24 t. pepper

Cook bacon until crisp; remove from pan. Cook onion in bacon drippings until soft. Spread half of the bread in the botton of a greased 9 x 13 inch pan. Sprinkle with half the bacon (crumbled), onions, and cheese. Repeat layers. Combine eggs, milk, sald and pepper; pour egg mixture over top layer in pan. Refrigerate for at least one hour or overnight. Bake in 350 oven 45 to 50 minutes, until puffed and set. Makes 8 servings.

What I love about this is you can substitute any kind of bread and cheese and liquid you like. And you can prepare it the evening before and cook it in the am.

  Re: Brunch Puff by lxxf (from a 1975 A&P cook...)
Thank you, thank you. I knew I could count on this bunch! I may just have to try all of them over the next few weeks. With the holidays, you never know who you are going to have for company.

I would love to see the one for Paula Deen too. She makes good comfort food. Not sure how I am going to transport this. We have to drive several hours. There is no stove, just a micro. I believe I will have cook it, chill it, and reheat it by the piece.

Oh the things you do for family.
"There is one thing more exasperating than a wife who can cook and won't and that's a wife who can't cook and will." ~Robert Frost (1847-1963)

Karen (iCook)
  Re: Re: Brunch Puff by iCook (Thank you, thank you...)
I love the apple chedda bread pudding! You can take it out while it's piping hot, wrap it in foil and then put a few towels around it and it'll be warm when you arrive which is how it should be served

4 eggs
2 cups whole milk
1 cup sugar
3 Tablespoons butter, melted
1/4 teaspoon cinnamon plus more to sprinkle
1/8 teaspoon salt
7 slices firm white bread (crusts removed, cut into cubes)
1 large apple (peeled, cored and cubed)
2/3 cup grated cheddar cheese (preferably Vermont)

Oven to 350. Butter an 8 inch square pan. In large bowl whisk eggs - add sugar, milk, melted butter, cinnamon and salt. Whisk again until sugar is dissolved. Add bread, apple and cheese and gently stir to combine. Put in buttered dish and bake 35 - 40 minutes until golden and set all the way through. Dust with additional cinnamon and serve warm with warmed New Hampshire Maple Syrup. Dust with confectioner sugar.

I make this and double it and put in a 9 X 13 glass pan.

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