Breakfast Anyone??:)

Roxy · February 12, 2008

BREAKFAST CASSEROLE (W/Sausage)

1 lb bulk sausage, broken up *

6 slices white bread, crusts cut off

Margarine

1 ½ cup grated cheddar cheese

5 eggs

2 cups half & half

1 tsp. salt

1 tsp. dry mustard

Cook sausage and drain. Spread bread with margarine and cube. Place cubes in a 13 x 9 pan. Sprinkle cheese and sausage. Combine eggs and half & half; pour over casserole. Chill for 8 hours or overnight. Bake covered at 350º for 40-50 minutes.

* Note: Can also add ½ lb. cooked crumbled bacon instead of sausage, or along with it.

SUNDAY BRUNCH CASSEROLE

1/2 lb. sliced bacon

1/2 c. chopped onion

1/2 c. chopped green pepper

12 eggs

1 c. milk

1 (16 oz.) pkg. frozen hash browns, thawed

1 c. shredded cheddar cheese

1 t. salt

1/2 t. pepper

In a skillet, cook bacon until crisp. Remove grease with a paper towel; crumble and set aside. In the drippings, saute onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, onion, green pepper and bacon. Transfer to a greased 9x13 baking dish. Bake, uncovered, at 350 degrees for 35-45 minutes or until a knife inserted near the center comes out clean.

SAUSAGE EGG CASSEROLE

2 lbs. sausage

12 slices dried bread

12 eggs

1 t. dry mustard

salt, to taste

pepper, to taste

2-1/2 c. milk

2 c. grated cheese

Brown sausage; drain and put in 15x11 pan. Crumble bread over meat. Beat eggs with dry mustard, salt and pepper. Add milk and beat. Pour over the meat and bread mixture. Add milk to fill the pan. Sprinkle grated cheese over the top. Cover with plastic wrap and put in refrigerator over night. The next morning bake at 350 degrees for one hour or until done. Serve warm.

Recipe can be cut in half.

Breakfast Pizza

2 (8-oz.) pkgs. crescent rolls

10 lg. eggs

1/2 c. milk

1/2 tsp. dry mustard

1/2 tsp. pepper

1 lb. sausage, cooked and drained

3 c. hash browns O'Brien (the ones with bell pepper and onion)

2 c. shredded cheddar cheese

Preheat oven to 375 deg. Lightly grease a 15 1/2 x 10 1/2-in. jelly roll pan. Unfold dinner rolls and place in pan. Press seams together and up sides of pan. In a bowl, whisk eggs, milk, mustard and pepper. Sprinkle sausage and potatoes over rolls. Sprinkle cheese on top. Pour egg mixture over top of cheese and let settle 5 minutes. Bake 40 - 45 min. until pizza is solid and no liquid remains in center. Cool slightly and cut into squares.

Brunch Casserole:

3 c onion and garlic croutons

3 cups shredded cheddar cheese

4 eggs

1 can cream of mushroom soup

3/4 t dry mustard

2 lbs bulk pork sausage, browned and drained

2-1/4 c milk

1/2 of a 2 lb bag of frozen hash browns

1/2 t salt

1/2 c milk for soup.

Layer croutons, sausage and 2 cups cheese in baking dish. Mix eggs, milk, mustard and salt. Pour over layer in pan and refrigerate.

In the am, heat soup and 1/2 c milk until blended. Pour over layers. Top with hash browns and 1 cup cheese. Bake 350 for 90 minutes.

Ellen's Best Hash Brown Casserole

1lb. hot pork sausage

1lb. mild pork sausage

1 can (10 oz) cream of chicken soup

8 oz. french onion dip

8 oz.sour cream

½ cup green pepper, chopped

½ cup red pepper, chopped **

1 cup chopped green onions

1- 30 oz frozen shredded hash browns, thawed

2 cups shredded cheddar cheese

salt & pepper to taste

brown sausage, drain and set aside

combine the rest of the ingredients.

Put half of the mixture into a greased 13x9 pan.

sprinkle with the sausage

cover with remaining potato mixture.

Bake @ 350º for 45 minutes, or until golden.

**Can use diced pimento

Breakfast Casserole

3 cups frozen hash browns

3/4 cup shredded Monterey Jack or Cheddar Cheese

1 cup diced ham, browned sausage or fried bacon

1/4 cup diced green onions

4 eggs

1 - 12 ounce can evaporated milk

1/4 teaspoon pepper

1/8 teaspoon salt

Place potatoes in 8 inch square pan. Sprinle with cheese, meat and onion. Beat eggs, milk, salt and pepper. Pour over all. Cover and refrigerate overnight, remove from refrigerator 30 minutes before baking. Bake uncovered for 55 to 60 minutes at 350.

Country Breakfast Pie

1 Pkg Jimmy Dean sausage, (I like maple)

1/4 Cup green bell pepper, Chopped

2 T. onion, Chopped

1 9-inch pie shell

4 Eggs, lightly beaten

1 1/2 Cup Swiss cheese, Grated

1 Cup Light cream

Cook sausage until done. Crumble, then drain. Prepare 9-inch pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375º for 40-45 minutes. Cool on rack 10 minutes.

* I add chopped jalapenos to this too!

Hashbrown Quiche

3 cups shredded hash-brown potatoes or potatoes O' Brien

1/3 cup butter, melted

seasoning salt to taste

1 cup diced cooked ham

1/4 cup chopped onion

1 cup shredded Cheddar cheese

2 eggs

1/2 cup milk (light cream)

salt and pepper to taste

Preheat oven to 425º

Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with

seasoning salt. Bake in preheated oven for 25 minutes, or until beginning to brown.

Combine ham, onion and shredded

cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready,

spread ham mixture on the bottom, then cover with egg mixture.

Reduce oven temperature to 350º degrees

Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown. Let stand for 10 minutes before serving.

WAKE UP CASSEROLE

8 frozen hash brown patties

4 cups (16 ounces) shredded cheddar cheese

1 pound cubed fully cooked ham (2 cups)

7 eggs

1 cup milk

1/2 tsp. salt

1/2 tsp. ground mustard

Pepper to taste

Place hash brown patties in a single layer in a greased 9x13" baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350°F for 1 hour. Uncover: bake 15 minutes longer or until edges are golden brown and a knife inserted in the centre comes out clean. YIELD: 8 servings

Can be made the night before and refrigerated overnight.

Baked Brunch Omelet

1/2 (1 pound) loaf white bread, cut into cubes

1 1/2 pounds Cheddar cheese, shredded

1 cup cubed cooked ham (I used leftover Champagne ham)

8 eggs

2 cups milk

1 pinch salt

1 dash hot pepper sauce, or to taste

1/4 cup chopped green onion

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.

In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan. Cover and put in the fridge OVERNIGHT.

In the morning, place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.