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Dawn_MO

Orchid, here are some breakfast casseroles that are very good.


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #12346 at 9:39 pm on Oct 21, 2008

My favorite is from Deb in MI, the croissant breakfast casserole. So easy and so many variations you could try. You could use the mini croissants for this also.

* Exported from MasterCook *

Croissant Breakfast Casserole" ~ by MarieAlice

Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.

Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.

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My sister-n-law made this, but it seems like she used a Swiss cheese instead of cheddar, but I thought it was very good.


* Exported from MasterCook *

SPINACH AND SAUSAGE STRATA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Stratas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter
1/2 Pound Fresh Mushrooms -- sliced
1 Cup Yellow Onion -- diced
1 Pound Mild Italian Sausage
1 Pound Fresh Spinach -- stemmed, washed and
chopped
12 Slices Sandwich Bread -- crusts Removed (12
to 14)
2 Cups Cheddar Cheese --grated
5 Eggs
2 1/2 Cups Milk
1 Tablespoon Dijon Mustard
1 Teaspoon Dry Mustard
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Fresh parsley --minced

Butter a 13 x 9 -inch casserole dish. In a large saucepan, over medium heat, melt 2 tablespoons of butter. Saute mushrooms and onions until tender, about 8 minutes. Remove pan from heat and set aside. If using sausage, crumble sausage into a frying pan and cook until no longer pink. Drain well and set aside. If using spinach, place in frying pan over medium heat. Cover and steam until cooked, about 4 minutes. Drain well to release excess moisture. Coarsely chop and set aside. Cover bottom of prepared baking dish with half the slices of bread. Add layers half the mushroom mixture, half the sausage, half the spinach, and half of the cheese. Repeat layering with remaining ingredients, ending with cheese. In a large bowl beat eggs, milk, mustards, nutmeg, salt, and pepper. Pour over casserole. Cover and refrigerate overnight. Preheat oven to 350 degrees. Sprinkle parsley over top of casserole and bake for 55 to 65 minutes uncovered, or until golden. Serve warm. - - - - - - - - - - - - - - - - - - -

This is one of my favorites, but I love anything with corn tortillas and refried beans. This is from e. in S.F.

* Exported from MasterCook *

TORTILLA STRATA

Recipe By :e. in sf
Serving Size : 8-10 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated

Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper,
stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake
until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream.
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I haven't made this one, but Julie's recipes are always delicious and reliable.


* Exported from MasterCook *

Breakfast Seafood Strata

Recipe By :Julie R
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cubed leftover bread (any of your sweet -- like Challah, or a g
breads
1 1/2 cups cheese (Joan used Havarti -- but Swiss or
gruyere will be great)
1/2 cup purple onion slivered
2 celery stalks diced
1/2 cup peppers chopped (green -- red, yellow)
1/2 lb mixed seafood: shrimp -- crab, fake crab,
whatever is in the market
5 large eggs
1 1/4 cups milk
1/4 tsp dried mustard
salt and pepper

Preheat oven to 350 degrees F. Cube the bread, place in a couple of small high sided quiche pans, sprayed or wiped with oil. Add sliced vegetables and then spread the seafood over top, pressing gently into the mixture. Spread cheese on top. Pour mixed eggs, milk and mustard on top. Bake at 350 for about 45 minutes till brown and bubbly.
Serves 4-6 depending on what else you serve with it.
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This is another one that we like, I make it in the pie crusts instead of the spring form pan.

* Exported from MasterCook *

Fontina and Herb Charlotte

Recipe By :Southern Living/Gay
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Breakfast
Christmas Overnights
Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 pieces thin white bread -- trimmed and sliced in half
6 tablespoons butter -- melted
1 cup chopped onion
3/4 teaspoon salt
2 cloves garlic -- finely chopped
1 1/2 cups chopped artichoke hearts
1 cup shredded fontina cheese
8 eggs
3/4 cup half-and-half
1/2 cup chopped fresh basil and parsley
5 tablespoons ricotta cheese
1/8 teaspoon ground black pepper
1/4 cup grated Parmigiano-Reggiano

Heat the oven to 325° F. Brush a 9-inch springform pan and bread slices with butter. Line the pan bottom and sides with the bread. Slightly overlap each slice. Press firmly into the corners of the pan, and pinch seams together. Heat the remaining butter in a skillet over medium-low heat. Add the onions and 1/4 teaspoon salt and cook until light golden — about 10 minutes. Add the garlic and cook one minute. Stir in the artichoke hearts and cook for 2 minutes. Remove from heat and let cool. Toss in fontina and place in the prepared pan. Whisk eggs, half-and-half, herbs, ricotta, remaining salt, and pepper together. Pour over the artichoke mixture. Top with remaining bread. Sprinkle with Parmigiano-Reggiano, cover with aluminum foil, and bake for 1 hour. Remove the foil and bake until the top is golden brown — about 10 more minutes. Run a small knife around the rim to loosen from the pan. Let cool slightly before unmolding.

Note: Eliminate the bread and fill 2 ready-to-bake pie shells with the egg mixture. Bake at 400° F for 30 minutes.
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