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re: Anyone have a good breakfast casserole recipe?
Posted on 11/29/18 at 1:11 pm to Baers Foot
Posted on 11/29/18 at 1:11 pm to Baers Foot
Excellent. We should probably put it in the stickied recipe thread.
0
Posted on 11/29/18 at 1:42 pm to Baers Foot
That sounds incredible. I want to go home and make that right now.
Posted on 11/29/18 at 1:53 pm to LouisianaLady
quote:
That sounds incredible. I want to go home and make that right now.
It was good years ago when I made it shortly after Zilla posted it.
Posted on 11/29/18 at 2:03 pm to Gris Gris
quote:
quote:
That sounds incredible. I want to go home and make that right now.
It was good years ago when I made it shortly after Zilla posted it.
It's been my goto on beach trips ever since he posted it.
For some reason, I never really make it at home.
It's fantastic, though.
Posted on 11/29/18 at 3:06 pm to Baers Foot
The mayo is throwing me off but I'll try (almost) anything once.
Posted on 11/29/18 at 3:21 pm to TheriotAF
The mayo adds some moisture. It works. I use it when making quiche sometimes, too. Go with it.
Posted on 11/29/18 at 4:15 pm to TheriotAF
Made this last month for a party and it was awesome. Only thing that was completely eaten. I went heavy on the bacon and gruyere.
Spinach Bacon Guyere Strata
Spinach Bacon Guyere Strata
Posted on 11/29/18 at 4:20 pm to Gris Gris
That’s the ingredient in Emerils Crawfish imperial recipe that freaks me out. It’s good, but a cup of mayo is just gross. I don’t eat mayo on anything though.
Posted on 11/29/18 at 5:20 pm to Gaston
Mayo is probably in more dishes than you think.
Posted on 11/29/18 at 5:34 pm to Gris Gris
I know what USDA would say, but what do y’all think about leaving the bread/muffins out? Say if I was to bring a batch to the staff at my regular bar, think they’d be fine munching on them all night? Kinda doubt they’d refrigerate even if I told them to.
This post was edited on 11/29/18 at 5:34 pm
Posted on 11/29/18 at 5:47 pm to LouisianaLady
quote:
I know what USDA would say, but what do y’all think about leaving the bread/muffins out? Say if I was to bring a batch to the staff at my regular bar, think they’d be fine munching on them all night? Kinda doubt they’d refrigerate even if I told them to.
I'd think they'd be fine. Sausage balls sit out for long periods.
Posted on 11/29/18 at 9:28 pm to Treacherous Cretin
quote:
8 eggs
1 tsp dry mustard
1 tsp onion salt
Pepper to taste
2 1/4 cup milk
1 lb ground sausage, slightly browned and drained
1/2 lb cheddar cheese, shredded (2 cups)
8 slices bread, torn into cubes
Beat together the eggs, dry mustard, onion salt, pepper, and milk. Stir in the sausage, cheese, and bread. Spread in a greased 9x13 baking dish. Cover and refrigerate overnight. Bake at 325 for one hour.
This is a great recipe from a Junior League cookbook. We use it for holiday mornings, beach trips, etc.
Posted on 11/30/18 at 9:04 am to Gaston
quote:
but a cup of mayo is just gross. I don’t eat mayo on anything though.
its just oil & eggs and gets rendered into the food when its put into the oven.
i just don't get the hate for mayo on here.
Posted on 11/30/18 at 9:18 am to TheriotAF
Savory bread pudding topped with crumbled sausage bacon and cheese
Posted on 12/1/18 at 11:13 am to tigerfoot
Made zillas recipe this morning 
Yummy. I was a bit surprised that even with the hot sausage and tobasco it was very mild. Added some Cajun spice when I served it so the adults could season it.
My Uber picky 10yo daughter and 4yo son ate 2 helpings.
Next time I might add some green or colored peppers to recipe.
With all the parsley flakes it almost had a stuffing type flavor.
Anyway I recommend.
Yummy. I was a bit surprised that even with the hot sausage and tobasco it was very mild. Added some Cajun spice when I served it so the adults could season it.
My Uber picky 10yo daughter and 4yo son ate 2 helpings.
Next time I might add some green or colored peppers to recipe.
With all the parsley flakes it almost had a stuffing type flavor.
Anyway I recommend.
This post was edited on 12/1/18 at 11:14 am
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