Monday, October 10, 2011

Breakfast Bakes

Bacon Crouton Breakfast Bake
4-1/2 cups seasoned croutons
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained (may omit)
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled

Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.

To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 2 casseroles (6-8 servings each).

I leave out the mushrooms but you can adjust veggies to suit.

Ham and Cheese Braid
1/2 cup milk
4 ounces cream cheese, softened
8 eggs
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent roll dough
4 ounces cooked ham, thinly sliced
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C).

Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.

Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.

Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.

Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

This really presents pretty and is very portable. Excellent for taking to the will NOT have any left overs by lunch time!

Country Gravy Breakfast Casserole
1 roll (12 ounces) breakfast sausage
2 cups shredded Cheddar cheese
6 eggs, beaten
1 cup water
1/2 cup milk
1 package country or sausage gravy mix
6 slices bread, cut into 1-inch cubes
2 tablespoons melted butter (optional)

Preheat oven to 325°F. Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Drain sausage. Spread in lightly greased 11x7-inch baking dish. Sprinkle cheese over sausage.

Beat eggs, water, milk and Gravy Mix in medium bowl with wire whisk until well blended. Pour over cheese. Arrange bread cubes evenly over mixture. Drizzle butter over bread, if desired. Sprinkle with paprika.

Bake, uncovered, 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Make Ahead Tip: Cover and refrigerate unbaked casserole overnight. Bake, uncovered, in preheated 325°F oven 50 minutes or until knife inserted in center comes out clean.

Yes, I cheat and use gravy mix. Of all the things I never learned to do well, I cannot make gravy! I've tried many times and get something that will hold bricks together nicely or a glob that will kill a trash disposal...but NEVER gravy. I either get frozen starts for a dear friend or use a mix. Please forgive my Southern Sin!!!

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