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Started By
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Breakfast Casserole Recipe Needed
Posted on 6/22/23 at 7:38 pm
Posted on 6/22/23 at 7:38 pm
Heading off on vacation with the family and thinking about breakfast ideas. Feeding 10, anyone have a recipe to share for their own breakfast casserole? I looked on the TD Cookbook, did not see anything.
8
Posted on 6/22/23 at 7:42 pm to NOLATiger71
Google 'Breakfast Casserole' and pick the highest rated one.
Posted on 6/22/23 at 7:50 pm to NOLATiger71
SAUSAGE CREAM CHEESE CASSEROLE
CourseBreakfast
CuisineAmerican
Prep Time5minutes minutes
Cook Time20minutes minutes
Ingredients
?2 packages Jimmy Dean Pork Sausage Crumbles (9.6 oz each)
?8 oz cream cheese
?2 packages crescent rolls (8 oz each)
Instructions
Preheat oven to 375°F.
Place sausage crumbles and cream cheese in a medium pot and cook on low heat until combined and warm.
Unroll crescent roll dough onto a greased pan and pinch seams together.
Pour the sausage and cream cheese mixture over the dough and spread it around.
Unroll the second crescent roll dough and place it over the top of the sausage. Pinch seams together and pinch two crescent roll doughs together all around the edges.
Bake for 14-16 minutes. Serve warm. ENJOY!
CourseBreakfast
CuisineAmerican
Prep Time5minutes minutes
Cook Time20minutes minutes
Ingredients
?2 packages Jimmy Dean Pork Sausage Crumbles (9.6 oz each)
?8 oz cream cheese
?2 packages crescent rolls (8 oz each)
Instructions
Preheat oven to 375°F.
Place sausage crumbles and cream cheese in a medium pot and cook on low heat until combined and warm.
Unroll crescent roll dough onto a greased pan and pinch seams together.
Pour the sausage and cream cheese mixture over the dough and spread it around.
Unroll the second crescent roll dough and place it over the top of the sausage. Pinch seams together and pinch two crescent roll doughs together all around the edges.
Bake for 14-16 minutes. Serve warm. ENJOY!
Posted on 6/22/23 at 10:14 pm to tigersmanager
Posted on 6/22/23 at 10:31 pm to NOLATiger71
Vicksburg Brunch Casserole
4 cups toasted rice cereal
2 lbs ground breakfast sausage
2 tablespoons chopped onion
2 cups cooked rice
2 (10 oz) packages sharp cheddar cheese
2 (10 3/4 oz) cans cream of mushroom soup
1/2 cup milk
6 eggs slightly beaten
Grease 9x13 inch casserole dish. Spread 3 cups cereal in dish. Brown and drain breakfast sausage and onion. Layer sausage and onion, cooked rice, and cheese in dish. Combine soup, eggs, and milk. Poke holes all over casserole. Pour soup mixture over top. Sprinkle top with remaining 1 cup cereal. Bake at 350 for 45 minutes.
4 cups toasted rice cereal
2 lbs ground breakfast sausage
2 tablespoons chopped onion
2 cups cooked rice
2 (10 oz) packages sharp cheddar cheese
2 (10 3/4 oz) cans cream of mushroom soup
1/2 cup milk
6 eggs slightly beaten
Grease 9x13 inch casserole dish. Spread 3 cups cereal in dish. Brown and drain breakfast sausage and onion. Layer sausage and onion, cooked rice, and cheese in dish. Combine soup, eggs, and milk. Poke holes all over casserole. Pour soup mixture over top. Sprinkle top with remaining 1 cup cereal. Bake at 350 for 45 minutes.
Posted on 6/22/23 at 11:07 pm to NOLATiger71
There are so many. Eggs and meat or French toast type?
Posted on 6/23/23 at 6:03 am to NOLATiger71
Sausage and Rice Breakfast Casserole
This is a popular breakfast dish we almost always cook when we have company at our house. It looks nice (with scrambled eggs and/or fruit) on the plate. You can make it ahead, drop it in the freezer and finish it off in the oven. Reheats nicely.
Ingredients:
1 pound roll of country sausage cooked and crumbled - we use mild
2 stalks of celery - chopped
1 medium onion - chopped
1 1/2 cups (dry measure) rice
3 cups water or chicken broth
4 Tablespoons Butter
1 can Cream of Celery Soup, plus 1 can water, mixed well
salt, black pepper
- Cook the 1 1/2 cups rice with 2 Tablespoons butter, 3 cups water (or chicken broth) and a teaspoon of salt. If using the microwave, place placing all in a microwave bowl, cook on high until it comes to a boil (watch carefully - it will quickly boil over as soon as it starts boiling), then immediately setting power to 20% and continue microwaving for 15 minutes at 20% power.
- Cook sausage in sauté pan and crumble up - set aside. Sauté onions and celery in 2 Tablespoons butter until tender.
- Layer, rice, vegetables and sausage in a casserole dish and top with the Diluted Cream of celery soup. Dust top lightly with black pepper and cook in oven (covered with aluminum foil at 325 degrees f for 30-40 minutes, until all is nice and hot. Serve hot. The dish can be set up and frozen for later use.
This is a popular breakfast dish we almost always cook when we have company at our house. It looks nice (with scrambled eggs and/or fruit) on the plate. You can make it ahead, drop it in the freezer and finish it off in the oven. Reheats nicely.
Ingredients:
1 pound roll of country sausage cooked and crumbled - we use mild
2 stalks of celery - chopped
1 medium onion - chopped
1 1/2 cups (dry measure) rice
3 cups water or chicken broth
4 Tablespoons Butter
1 can Cream of Celery Soup, plus 1 can water, mixed well
salt, black pepper
- Cook the 1 1/2 cups rice with 2 Tablespoons butter, 3 cups water (or chicken broth) and a teaspoon of salt. If using the microwave, place placing all in a microwave bowl, cook on high until it comes to a boil (watch carefully - it will quickly boil over as soon as it starts boiling), then immediately setting power to 20% and continue microwaving for 15 minutes at 20% power.
- Cook sausage in sauté pan and crumble up - set aside. Sauté onions and celery in 2 Tablespoons butter until tender.
- Layer, rice, vegetables and sausage in a casserole dish and top with the Diluted Cream of celery soup. Dust top lightly with black pepper and cook in oven (covered with aluminum foil at 325 degrees f for 30-40 minutes, until all is nice and hot. Serve hot. The dish can be set up and frozen for later use.
Posted on 6/23/23 at 8:33 am to NOLATiger71
I’ve only cooked “mountain man” casseroles. There’s many variations online. Here’s one that’s pretty fancy compared to the others (meat, eggs, frozen hashbrowns, cheese) :
Mountain Man Breakfast - Cowboy Kent Rollins
10 small red potatoes or (2 pounds frozen hash browns)
1 lb bacon cut into bite-sized pieces
1 lb ground breakfast pork sausage
1 white onion chopped
1 red bell pepper chopped
1 roasted poblano pepper chopped
Kent’s Original Seasoning to taste or salt and pepper
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
10 eggs divided
Heat the oven to 350 degrees F. Lightly butter a 12- inch Dutch oven.
If using red potatoes, grate the potatoes into a bowl and cover with water. Set aside. Skip to the next step if using hash browns.
Add the bacon to a 12-inch cast iron, or oven-safe skillet, or Dutch oven over medium-high heat. Cook until browned, about 5 minutes, stirring occasionally. Remove the bacon and place on a paper towel. Leave about 2 tablespoons of bacon grease in the skillet and discard the rest.
Return to the skillet and crumble in the sausage and cook until it begins to brown about 5 minutes, stirring occasionally.
Stir in the onion, bell pepper and poblano.
If using red potatoes, drain the potatoes from the water and pat dry with a towel. Stir into the sausage mixture and cook until the peppers and onions are tender, about 4 minutes. Season to taste with Kent’s Original Seasoning.
Place 6 of the eggs in a medium bowl and whisk until smooth. Pour the eggs evenly over the sausage mixture. Sprinkle the bacon on top. Bake for about 45 minutes or until the eggs set up.
Sprinkle the cheeses evenly over the top and cook for another 5 minutes or until the cheese melts. Crack the remaining eggs on top and bake until the eggs are sunny side up, about 5 minutes. Serve warm.
Cheers to the posters who contributed to the food board and shared a recipe as the OP requested instead of saying “google”.
Mountain Man Breakfast - Cowboy Kent Rollins
10 small red potatoes or (2 pounds frozen hash browns)
1 lb bacon cut into bite-sized pieces
1 lb ground breakfast pork sausage
1 white onion chopped
1 red bell pepper chopped
1 roasted poblano pepper chopped
Kent’s Original Seasoning to taste or salt and pepper
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
10 eggs divided
Heat the oven to 350 degrees F. Lightly butter a 12- inch Dutch oven.
If using red potatoes, grate the potatoes into a bowl and cover with water. Set aside. Skip to the next step if using hash browns.
Add the bacon to a 12-inch cast iron, or oven-safe skillet, or Dutch oven over medium-high heat. Cook until browned, about 5 minutes, stirring occasionally. Remove the bacon and place on a paper towel. Leave about 2 tablespoons of bacon grease in the skillet and discard the rest.
Return to the skillet and crumble in the sausage and cook until it begins to brown about 5 minutes, stirring occasionally.
Stir in the onion, bell pepper and poblano.
If using red potatoes, drain the potatoes from the water and pat dry with a towel. Stir into the sausage mixture and cook until the peppers and onions are tender, about 4 minutes. Season to taste with Kent’s Original Seasoning.
Place 6 of the eggs in a medium bowl and whisk until smooth. Pour the eggs evenly over the sausage mixture. Sprinkle the bacon on top. Bake for about 45 minutes or until the eggs set up.
Sprinkle the cheeses evenly over the top and cook for another 5 minutes or until the cheese melts. Crack the remaining eggs on top and bake until the eggs are sunny side up, about 5 minutes. Serve warm.
Cheers to the posters who contributed to the food board and shared a recipe as the OP requested instead of saying “google”.
Posted on 6/23/23 at 9:14 am to SixthAndBarone
Kent dances when he eats his food. Gotta be damn good. 
Posted on 6/23/23 at 9:40 am to NOLATiger71
This one is good for people who prefer sweet breakfast items. It reheats from frozen really well if you want to make it ahead of time and free yourself up in the kitchen. I make it in an aluminum 1/2 hotel pan.
Pecan & Cream Cheese French Toast Casserole
#1½ Bread
8 Eggs
2½c Milk
¼c Sugar Cinnamon (1t cinnamon+ 1c sugar)
2T Vanilla
8oz Pecan Cream Cheese
Use day old bread or dry out fresh bread in the oven. Combine eggs, milk, cinnamon sugar, and vanilla. Add bread and allow bread to absorb as much liquid as possible. Remove 1/2 of the bread mixture and layer in the bottom of an oven safe baking dish. Next add the layer of pecan cream cheese. Finally, layer the remaining soaked bread on top. Pour any remaining liquid into the casserole and sprinkle a bit of cinnamon sugar over the top.
Pecan Cream Cheese
6oz unsalted butter, softened
1 cup pecans, chopped
8 ounces pkg cream cheese, softened
#1 confectioners' sugar, sifted
1t clear vanilla extract
Butter and cream cheese blend better at room temperature. Blend butter and cream cheese until smooth. Add sugar and vanilla extract and mix to combine. Add nuts and blend until combined. Reserve for later use.
Baking instructions
Preheat oven to 300°F, bake vented until MIT reaches 155°F. Remove lid, increase oven temperature to 350°F and bake additional 10-15 minutes until top achieves desired brown crispy color.
Reheat instructions
From frozen, allow casserole to thaw completely and place in a preheated 300°F oven. Bake covered 20-25 minutes until internal temperature reaches 155°F.
Pecan & Cream Cheese French Toast Casserole
#1½ Bread
8 Eggs
2½c Milk
¼c Sugar Cinnamon (1t cinnamon+ 1c sugar)
2T Vanilla
8oz Pecan Cream Cheese
Use day old bread or dry out fresh bread in the oven. Combine eggs, milk, cinnamon sugar, and vanilla. Add bread and allow bread to absorb as much liquid as possible. Remove 1/2 of the bread mixture and layer in the bottom of an oven safe baking dish. Next add the layer of pecan cream cheese. Finally, layer the remaining soaked bread on top. Pour any remaining liquid into the casserole and sprinkle a bit of cinnamon sugar over the top.
Pecan Cream Cheese
6oz unsalted butter, softened
1 cup pecans, chopped
8 ounces pkg cream cheese, softened
#1 confectioners' sugar, sifted
1t clear vanilla extract
Butter and cream cheese blend better at room temperature. Blend butter and cream cheese until smooth. Add sugar and vanilla extract and mix to combine. Add nuts and blend until combined. Reserve for later use.
Baking instructions
Preheat oven to 300°F, bake vented until MIT reaches 155°F. Remove lid, increase oven temperature to 350°F and bake additional 10-15 minutes until top achieves desired brown crispy color.
Reheat instructions
From frozen, allow casserole to thaw completely and place in a preheated 300°F oven. Bake covered 20-25 minutes until internal temperature reaches 155°F.
Posted on 6/23/23 at 11:48 am to NOLATiger71
Amish Breakfast Casserole
1 pkg tator tots
1 lb breakfast sausage, cooked
1 can of mushrooms (if desired)
1 can cream of chicken soup
16 oz sour cream
1 dozen eggs, beaten
1-1/2 cup shredded cheese
1/4 cup melted butter
4 cups French fried onions
Line bottom of 9 x 13 pan with tator tots. Top with sausage and mushrooms. Mix together soup and sour cream. spread over the meat. Top with the eggs and cheese. Mix French fried onions with butter and put on top. Bake at 350 for 1 hour.
1 pkg tator tots
1 lb breakfast sausage, cooked
1 can of mushrooms (if desired)
1 can cream of chicken soup
16 oz sour cream
1 dozen eggs, beaten
1-1/2 cup shredded cheese
1/4 cup melted butter
4 cups French fried onions
Line bottom of 9 x 13 pan with tator tots. Top with sausage and mushrooms. Mix together soup and sour cream. spread over the meat. Top with the eggs and cheese. Mix French fried onions with butter and put on top. Bake at 350 for 1 hour.
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