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Breakfast Casserole recipe
Posted on 12/17/23 at 8:56 am
Posted on 12/17/23 at 8:56 am
For Christmas morning, what's your favorite.
9
Posted on 12/17/23 at 9:39 am to Beachtiger
Sausage and Rice Breakfast Casserole
If desired, make this one and keep in the freezer until your company arrives.
Either store it for a day in the refrigerator, or cook it covered, with a little extra water added. Always a hit at our house.
Ingredients:
2 pounds of sausage, browned
2 1/2 cups of rice (basmati, or long grain) cooked.
4 stalks celery - diced and sautéed in butter
1 medium onion, diced and sautéed in butter
2 cans cream of celery soup, diluted half water and half soup.
Black pepper and salt to taste
Directions:
You can cook everything the day before and store in the refrigerator or freezer until the next morning, or cook any portion and store in the refrigerator, or freezer until needed. Will keep in freezer for several weeks.
1. Cook the rice (1X rice and 2X water or chicken stock) and hold until assembling the casserole.
2. Brown the sausage and set aside. Sautee the celery and onion in a little butter.
3. Set up the casserole dish with half of the rice you intend to eventually add. Add half of the the sautéed celery/onion over the rice.
4. Add 2/3 of the cooked sausage, then the rest of the rice, followed by the rest of the sausage and the celery/onion.
5. Dilute the soup half and half soup/water and pour the diluted soup over the sausage.
6. Cook in oven, covered with foil, at 350 degrees f until all is hot (30 minutes). If cooking from frozen, cook for 20 minutes, then add some water or chicken broth, recover with foil, and continue cooking until all is hot.
7. Serve with eggs and hot biscuits, or as a stand-alone breakfast.
If desired, make this one and keep in the freezer until your company arrives.
Either store it for a day in the refrigerator, or cook it covered, with a little extra water added. Always a hit at our house.
Ingredients:
2 pounds of sausage, browned
2 1/2 cups of rice (basmati, or long grain) cooked.
4 stalks celery - diced and sautéed in butter
1 medium onion, diced and sautéed in butter
2 cans cream of celery soup, diluted half water and half soup.
Black pepper and salt to taste
Directions:
You can cook everything the day before and store in the refrigerator or freezer until the next morning, or cook any portion and store in the refrigerator, or freezer until needed. Will keep in freezer for several weeks.
1. Cook the rice (1X rice and 2X water or chicken stock) and hold until assembling the casserole.
2. Brown the sausage and set aside. Sautee the celery and onion in a little butter.
3. Set up the casserole dish with half of the rice you intend to eventually add. Add half of the the sautéed celery/onion over the rice.
4. Add 2/3 of the cooked sausage, then the rest of the rice, followed by the rest of the sausage and the celery/onion.
5. Dilute the soup half and half soup/water and pour the diluted soup over the sausage.
6. Cook in oven, covered with foil, at 350 degrees f until all is hot (30 minutes). If cooking from frozen, cook for 20 minutes, then add some water or chicken broth, recover with foil, and continue cooking until all is hot.
7. Serve with eggs and hot biscuits, or as a stand-alone breakfast.
Posted on 12/17/23 at 9:41 am to Beachtiger
Hash Brown Breakfast casserole
YIELD: 12 servings.
Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese
Directions
1. Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.
2. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
YIELD: 12 servings.
Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese
Directions
1. Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.
2. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Posted on 12/17/23 at 9:42 am to Beachtiger
Posted on 12/17/23 at 9:52 am to Beachtiger
Might be too complicated for breakfast
Shrimp Grits
Mighty fine eating.
Serves two:
Need:
- Grits sufficient for two servings
- Half of the water specified by grits box recipe – plus a little more added later
- The other half of required liquid is Heavy Cream
- 2 Tablespoons butter, Dash of salt
- 2 ounces Gruyere Cheese
- Maybe 20 medium shrimp, peeled
- Slap Ya Mamma or other Cajun seasoning
- Lawry’s Garlic Salt
- Three slices thick bacon, cut into pieces Optional – 1/2 Cup Pork Sausage
- 1 Tablespoon onion, Chopped
- 1 Tablespoon Celery, Chopped
- 1 Tablespoon Green Pepper, Chopped
- 1 clove Garlic, sliced
- 2 Tablespoons Butter
- 1/2 Cup Chardonnay (white) Wine
- 1/2 Cup Heavy Cream
- Dash of Red Cayenne Pepper
- A few green onion tops, thin sliced for garnish
- Butter Toasted French Bread
Directions:
This dish cooks quickly and doesn’t do well just sitting around once you start cooking.
Peel and then season the shrimp with +- 1 Teaspoon Cajun Seasoning and +- 1 teaspoon Lawry’s Garlic Salt and set aside.
Chop vegetables and cut up bacon and set aside. Butter the bread and set aside.
Cook grits by heating half of the amount of water specified on box (plus a dash of salt) to boiling, then stirring in the grits.
Add butter and heavy cream, plus a little more water at end of 10 minute cook to achieve the desired thickness (I like mine thick).
Add Cheese, turn off heat and cover until needed. Add a touch of water if needed to keep thickness as you like. It can be difficult to thicken the grits after adding the cheese, so don’t get them too thin.
Cook bacon in a large sauté pan. Remove when crisp and set aside.
Sauté onion, celery, green peppers and then add the garlic when your other vegetables are nearly finished.
Turn the heat up to medium high and add the butter and then shrimp and then white wine.
The shrimp will cook very quickly as the liquid reduces.
As soon as the shrimp turn pink, add the bacon and heavy cream.
Reduce the liquid by 2/3 and add a dash of red cayenne pepper.
Cook (Skillet Toast) the bread as the shrimp liquid is reducing.
Portion the cheese grits in a bowl or plate, cover with shrimp and sauce and serve with butter toasted French bread slices.
Shrimp Grits
Mighty fine eating.
Serves two:
Need:
- Grits sufficient for two servings
- Half of the water specified by grits box recipe – plus a little more added later
- The other half of required liquid is Heavy Cream
- 2 Tablespoons butter, Dash of salt
- 2 ounces Gruyere Cheese
- Maybe 20 medium shrimp, peeled
- Slap Ya Mamma or other Cajun seasoning
- Lawry’s Garlic Salt
- Three slices thick bacon, cut into pieces Optional – 1/2 Cup Pork Sausage
- 1 Tablespoon onion, Chopped
- 1 Tablespoon Celery, Chopped
- 1 Tablespoon Green Pepper, Chopped
- 1 clove Garlic, sliced
- 2 Tablespoons Butter
- 1/2 Cup Chardonnay (white) Wine
- 1/2 Cup Heavy Cream
- Dash of Red Cayenne Pepper
- A few green onion tops, thin sliced for garnish
- Butter Toasted French Bread
Directions:
This dish cooks quickly and doesn’t do well just sitting around once you start cooking.
Peel and then season the shrimp with +- 1 Teaspoon Cajun Seasoning and +- 1 teaspoon Lawry’s Garlic Salt and set aside.
Chop vegetables and cut up bacon and set aside. Butter the bread and set aside.
Cook grits by heating half of the amount of water specified on box (plus a dash of salt) to boiling, then stirring in the grits.
Add butter and heavy cream, plus a little more water at end of 10 minute cook to achieve the desired thickness (I like mine thick).
Add Cheese, turn off heat and cover until needed. Add a touch of water if needed to keep thickness as you like. It can be difficult to thicken the grits after adding the cheese, so don’t get them too thin.
Cook bacon in a large sauté pan. Remove when crisp and set aside.
Sauté onion, celery, green peppers and then add the garlic when your other vegetables are nearly finished.
Turn the heat up to medium high and add the butter and then shrimp and then white wine.
The shrimp will cook very quickly as the liquid reduces.
As soon as the shrimp turn pink, add the bacon and heavy cream.
Reduce the liquid by 2/3 and add a dash of red cayenne pepper.
Cook (Skillet Toast) the bread as the shrimp liquid is reducing.
Portion the cheese grits in a bowl or plate, cover with shrimp and sauce and serve with butter toasted French bread slices.
Posted on 12/17/23 at 9:55 am to Beachtiger
Shrimp with Cream Sauce Over Toast
Ingredients:
12 ounces - 1 pound shrimp, peeled and deveined
1 pinch cayenne pepper
1/4 teaspoon smoked paprika
3 cloves garlic, crushed, or more to taste
2 thick slices French bread
6 Tablespoons clarified butter, melted, divided
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1/2 cup heavy cream
2 Tablespoons minced fresh Italian parsley
1 pinch salt, or to taste
Directions:
Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
Trim most of the crusts off of the bread.
Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
Turn off the heat and stir in parsley. Taste and add salt if needed.
Divide shrimp and sauce evenly over each piece of toasted bread.
Ingredients:
12 ounces - 1 pound shrimp, peeled and deveined
1 pinch cayenne pepper
1/4 teaspoon smoked paprika
3 cloves garlic, crushed, or more to taste
2 thick slices French bread
6 Tablespoons clarified butter, melted, divided
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1/2 cup heavy cream
2 Tablespoons minced fresh Italian parsley
1 pinch salt, or to taste
Directions:
Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
Trim most of the crusts off of the bread.
Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
Turn off the heat and stir in parsley. Taste and add salt if needed.
Divide shrimp and sauce evenly over each piece of toasted bread.
Posted on 12/17/23 at 10:34 am to MeridianDog
quote:
MeridianDog
Quick question about your spicy Comeback dressing you've listed before.
How long does it last in the refrigerator?
Posted on 12/17/23 at 11:53 am to Beachtiger
This one looks pretty good… PepperBellyPete Breakfast Casserole
Posted on 12/17/23 at 12:26 pm to TideSaint
Spicy Comeback should be good for a week or two if stored in a sealed bottle. We never make more than we can use in a few days.
Posted on 12/17/23 at 12:46 pm to MeridianDog
quote:
Spicy Comeback should be good for a week or two if stored in a sealed bottle. We never make more than we can use in a few days.
Thanks.
Posted on 12/17/23 at 8:50 pm to Beachtiger
Never done a breakfast casserole because my breakfast pizza is just too good.
Posted on 12/17/23 at 9:01 pm to TideSaint
These sound great. @BigDropper how much bread is that in your pecan french toast recipe?
This post was edited on 12/17/23 at 9:03 pm
Posted on 12/17/23 at 9:12 pm to RichJ
quote:
This one looks pretty good… PepperBellyPete Breakfast Casserole
My daughter makes something like that, but uses canned biscuits instead of tater tots. It's very good.
Posted on 12/17/23 at 10:46 pm to Beachtiger
Sort of a lasagna build. Layer corn tortillas with salsa Verde or red salsa, sausage and/or bacon, scrambled eggs, cheese, pico, cilantro, etc.
Posted on 12/18/23 at 7:03 am to Beachtiger
We do a really simple one.
1lb sausage (browned and drained)
1 block cream cheese
2 cans crescent rolls
Roll out one can of crescent rolls in the bottom of a 13x9 pan. Mix sausage and cream cheese and spread evenly. Roll out remaining can of crescent rolls on top. Bake per crescent roll instructions.
1lb sausage (browned and drained)
1 block cream cheese
2 cans crescent rolls
Roll out one can of crescent rolls in the bottom of a 13x9 pan. Mix sausage and cream cheese and spread evenly. Roll out remaining can of crescent rolls on top. Bake per crescent roll instructions.
Posted on 12/18/23 at 7:34 am to PerplenGold
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