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Breakfast Casserole recipes
Posted on 11/28/20 at 5:05 pm
Posted on 11/28/20 at 5:05 pm
Would like to do a savory breakfast casserole for Christmas this year. I have never made one. Figure I would start trying some recipes the next couple weeks. Need recommendations on recipes, TIA.
5
Posted on 11/28/20 at 5:40 pm to Mister Bigfish
Google : Mountain Man Breakfast
Cooks in a dutch oven in your oven.
Cooks in a dutch oven in your oven.
Posted on 11/28/20 at 5:42 pm to Mister Bigfish
There are dozens of recipes on the internet. Breakfast casseroles are all easy and all good.
Posted on 11/28/20 at 6:02 pm to MISSOURI WALTZ
I do this in my pellet smoker
Smoked Breakfast Casserole
Ingredients
2lbs ground pork sausage
1 cup Diced Onion
1 cup Diced Bell Pepper (red and green mixed)
1 cup Sliced Mushrooms
10 large Eggs
2 cups Shredded Cheese
1 cup Sour Cream
1 Tablespoon Hot Sauce
1 Tablespoon Butter
1 Tablespoon Olive Oil
Salt and Black Pepper to taste
1 package Crescent Roll Sheet Pastry
Instructions
1. Brown sausage over medium heat and drain on paper towel lined platter.
2. Add butter and olive oil to pan and sauté vegetables until tender about 3-4minutes.
3. Combine sausage and vegetables and set aside.
4. In a large mixing bowl crack eggs and whisk. Add cheese, sour cream, hot sauce, and a pinch
of salt and black pepper. Whisk to combine.
5. Spray 9X11 inch baking pan with cooking spray and spread crescent roll dough in the bottom.
6. Spread sausage and vegetables over the dough evenly and top with egg mixture. Rest the
casserole for at least 1 hour in the refrigerator.
7. Prepare Traeger pellet grill or other smoker for cooking at 350°.
8. Place casserole on bbq pit and cook for 1 hour rotating pan after 30 minutes for even cooking.
9. When top is brown and edges pull slightly away from pan the casserole is done. Remove from
pit and cut into desired serving sizes. Serve with sour cream, crumbled bacon, pico, etc..
Smoked Breakfast Casserole
Ingredients
2lbs ground pork sausage
1 cup Diced Onion
1 cup Diced Bell Pepper (red and green mixed)
1 cup Sliced Mushrooms
10 large Eggs
2 cups Shredded Cheese
1 cup Sour Cream
1 Tablespoon Hot Sauce
1 Tablespoon Butter
1 Tablespoon Olive Oil
Salt and Black Pepper to taste
1 package Crescent Roll Sheet Pastry
Instructions
1. Brown sausage over medium heat and drain on paper towel lined platter.
2. Add butter and olive oil to pan and sauté vegetables until tender about 3-4minutes.
3. Combine sausage and vegetables and set aside.
4. In a large mixing bowl crack eggs and whisk. Add cheese, sour cream, hot sauce, and a pinch
of salt and black pepper. Whisk to combine.
5. Spray 9X11 inch baking pan with cooking spray and spread crescent roll dough in the bottom.
6. Spread sausage and vegetables over the dough evenly and top with egg mixture. Rest the
casserole for at least 1 hour in the refrigerator.
7. Prepare Traeger pellet grill or other smoker for cooking at 350°.
8. Place casserole on bbq pit and cook for 1 hour rotating pan after 30 minutes for even cooking.
9. When top is brown and edges pull slightly away from pan the casserole is done. Remove from
pit and cut into desired serving sizes. Serve with sour cream, crumbled bacon, pico, etc..
Posted on 11/28/20 at 6:21 pm to RetiredSaintsLsuFan
Wow on the pellet smoker sounds awesome. Might give this a try
Posted on 11/28/20 at 9:07 pm to Mister Bigfish
Hash browns ,sausage, eggs, bake.
Posted on 11/29/20 at 12:07 am to Mister Bigfish
Many recipes out there. Do you have an idea on ingredients you’re looking for?
Posted on 11/29/20 at 11:25 am to Gris Gris
I am not sure. Don’t wanna go too exotic but sounds like potatoes, sausage, onions, peppers, cheese, and eggs is on the right path.
Posted on 11/29/20 at 12:24 pm to Mister Bigfish
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 11/29/20 at 1:37 pm to MeridianDog
Man, that looks and sounds great. 
Posted on 11/29/20 at 4:59 pm to Deke
The Smoked Casserole and the Rice Casserole both sound like winners for a savory breakfast. If you want to consider a sweeter breakfast casserole I have made a casserole from Marcelle Bienvenu called "Baked Caramel French Toast" and it's always been a hit. This could be made in addition to the savory casserole if you have enough people - never mind, I forgot no large groups b/c of CV19 - here's the recipe anyway -
Makes about 10 servings
1 1/2 cups firmly packed brown sugar
3/4 cup unsalted butter, or use salted and omit the salt
1/4 cup plus 1 tablespoon corn syrup
10 slices French bread (1/2 to 3/4 inch slices)
6 eggs, well beaten
2 cups milk
1 tablespoon vanilla
1/4 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons cinnamon
1/4 cup melted butter
Combine the brown sugar, butter and corn syrup in a saucepan over medium heat. Cook, stirring until bubbly, about 5 minutes.
Pour the syrup evenly into a lightly greased 13-by-9-by 2 inch baking dish. Note: you can add a sprinkle of chopped pecans over the syrup if you want. Layer the bread over the syrup.
Combine the eggs, milk, vanilla, and salt in a bowl and mix well. Gradually pour the mixture evenly over the bread. Cover with plastic wrap and weight it down with a plate. Chill for at least 8 hours.
When ready to bake, combine the sugar and cinnamon and sprinkle evenly over the bread. Drizzle with the melted butter. (Dollops of cream cheese can be added on top if you want a richer version, but its not necessary).
Cover with foil to prevent over-browning. Bake at 350 degrees until golden and bubbly and set in the middle, 40 to 45 minutes or a bit longer.
I uncover during the last 5 to 10 minutes for a browner finish - this is rich and good with coffee for breakfast.
Makes about 10 servings
1 1/2 cups firmly packed brown sugar
3/4 cup unsalted butter, or use salted and omit the salt
1/4 cup plus 1 tablespoon corn syrup
10 slices French bread (1/2 to 3/4 inch slices)
6 eggs, well beaten
2 cups milk
1 tablespoon vanilla
1/4 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons cinnamon
1/4 cup melted butter
Combine the brown sugar, butter and corn syrup in a saucepan over medium heat. Cook, stirring until bubbly, about 5 minutes.
Pour the syrup evenly into a lightly greased 13-by-9-by 2 inch baking dish. Note: you can add a sprinkle of chopped pecans over the syrup if you want. Layer the bread over the syrup.
Combine the eggs, milk, vanilla, and salt in a bowl and mix well. Gradually pour the mixture evenly over the bread. Cover with plastic wrap and weight it down with a plate. Chill for at least 8 hours.
When ready to bake, combine the sugar and cinnamon and sprinkle evenly over the bread. Drizzle with the melted butter. (Dollops of cream cheese can be added on top if you want a richer version, but its not necessary).
Cover with foil to prevent over-browning. Bake at 350 degrees until golden and bubbly and set in the middle, 40 to 45 minutes or a bit longer.
I uncover during the last 5 to 10 minutes for a browner finish - this is rich and good with coffee for breakfast.
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