Breakfast Casserole

6 slices bacon, cut into 1" pieces
1 small green pepper, chopped
2 T chopped onions
salt and pepper
1/2 c shredded cheddar cheese
3 large potatoes, cooked and cubed
6 eggs

Preheat oven to 375. Fry bacon till crisp. Drain and set aside bacon, reserving 3 T of drippings. Add peppers, onions and potatoes to drippings.

Cook 5 min. till brown. Sprinkle cheese over mixture and stir gently til cheese melts. In a separate bowl beat eggs and pour over potato mixture. Cook over low heat stirring gently. Season with salt and pepper. Pour mixture into a greased casserole dish, crumble bacon over the top and bake for 30 minutes.

Breakfast Casserole

3/4-lb. lean ground pork
3/4 tsp. Italian seasoning
1/4 tsp. fennel seeds, crushed
2 clove garlic, minced
2 (8-Oz.) cartons frozen egg substitute, thawed
1 cup Skim Milk
1/4 cup (1-Oz.) shredded cheddar
3 green onions, chopped
3/4 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. ground red pepper
6 Slices white bread, cut into 1/2 in. cubes.
cherry tomatoes (optional)

Coat a skillet with cooking spray; place over medium high heat until hot. Add pork, Italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. Drain in a colander; pat dry with paper towels & set aside.

Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. Pour into an 11x7x2-in. baking dish coated With cooking spray. Cover & chill 8 to 12 hours.

Bake uncovered at 350ºF. For 50 Min. or until set & lightly browned.

Garnish with tomatoes & green onion tops if desired.

Breakfast Casserole With Spinach 

2 1/2 cups seasoned croutons
1 pound sausage
4 eggs
2 1/4 cups milk
1 can cream of mushroom soup
1 10oz. package frozen chopped spinach
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1/4 teaspoon dry mustard

Spread croutons on bottom of 9 x 13 pan. Cook sausage until browned. Drain. Spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, cheeses and dry mustard. Pour over egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325 F. Bake 50-55 minutes until set and lightly browned on top.

Sandy writes: I put this in ovenproof coffee cups for individual servings. Bake until a knife comes out clean. I put coffee cups on a large plate with fruit, etc. It's great for brunch.

Breakfast Bacon Pie

2 c Bisquick baking mix
1/2 tsp. salt
1 lb. bacon, fried, crumbled
1/3 c chopped onions
2 c shredded Swiss cheese
4 c milk
8 eggs
1/4 tsp. pepper

Grease (2) 10 " pie plates. Sprinkle bacon, cheese, and onion evenly into the 2 dishes. Beat remaining ingredients until smooth and pour evenly into the dishes.

Bake both at 400 degrees for about 30 minutes or until tops are golden. Let plates stand for 5 min. before cutting.

Breakfast French Toast Casserole

8 slices of bread with crusts removed
16 ounces of cream cheese
6 eggs
1 cup of milk
1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg

Cut bread into cubes. Spread in 9 x 13 baking dish.

Cut cream cheese into cubes. Layer over bread cubes.

Beat eggs, milk, syrup, cinnamon, ginger, and nutmeg.

Pour over bread and cream cheese. Cover with tin foil. Refrigerate overnight.

Preheat oven to 350º

Bake for 30 to 45 minutes.

Breakfast Potato Casserole  1 (10.75 ounce) can condensed cream of chicken soup 1 (16 ounce) package sour cream 1 (2 pound) package frozen hash brown potatoes, thawed 1 cup cubed, cooked chicken meat 1 cup diced ham 1 onion, chopped 3/4 cup shredded Cheddar cheese 1 cup crushed potato chips 1/4 cup butter, melted 1 Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan. 2 Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.

Breakfast Sausage Casserole

8 slices bread, cubed
2 cups (1/2 lb.) cheddar cheese, shredded
20 (1 1/2 lb - 2 lbs) pork sausage links
4 eggs
2-1/4 cups milk
3/4 tsp dry mustard
1 can (10 1/2 oz) cream of mushroom soup
1/2 cup milk

Arrange bread cubes in bottom of greased 9x13-inch baking pan.

Sprinkle with shredded cheese.

Brown pork sausage links; drain and cut into fourths; arrange on top of cheese.

Beat eggs with milk and dry mustard. Pour over sausage, cheese and bread.

Refrigerate overnight.

Dilute cream of mushroom soup with milk; pour over casserole.

Bake at 325° for 1-1/2 hours

Brie and Sausage Breakfast Casserole

1 (8-ounce) round Brie*
1 pound ground hot pork sausage
6 white sandwich bread slices
1 cup grated Parmesan cheese
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 teaspoon seasoned salt
1 teaspoon dry mustard
Garnishes: chopped green onions, shaved Parmesan cheese

TRIM rind from Brie, and discard; cut cheese into cubes, and set aside.

COOK sausage in a large skillet over medium-high heat, stirring until it
crumbles and is no longer pink; drain well.

CUT crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with bread slices, sausage, Brie, and Parmesan cheese.

WHISK together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill mixture for 8 hours.

WHISK together remaining 2 eggs and remaining 1 cup whipping cream; pour evenly over chilled mixture.

BAKE at 350° for 1 hour or until casserole is set. Garnish, if desired.

Yield: 8 to 10 servings. Prep: 20 min., Chill: 8 hrs., Bake: 1 hr.

* 2 cups (8 ounces) shredded Swiss cheese may be substituted.

Brie and Sausage Brunch Bake 8 oz brie, rind removed, cubed 1 lb. bulk Italian sausage ½ C chopped onions 6 slices firm textured white bread, cubed ½ C chopped roasted red bell peppers 2 T minced fresh basil 1 C freshly grated Parmesan cheese 8 large eggs 2 C whipping cream 1 T Dijon mustard 1 t kosher salt 1 t fresh ground pepper 1 ½ C shredded mozzarella cheese 1/3 C sliced green onions Cook sausage in a large skillet over medium-high heat, stirring until it crumbles, about 5 minutes. Add onions and cook 5 minutes more or until sausages is no longer pink and onions are soft; drain well. Set aside. Place bread cubes evenly in bottom of a lightly greased 9x13 inch baking dish. Layer sausage, red pepper, basil, brie and Parmesan cheese. Whisk together the eggs, cream, mustard, salt and pepper. Pour evenly over the cheese. Cover and chill overnight. Preheat oven to 350 degrees. Bake uncovered for 45 minutes. Remove from oven and sprinkle with mozzarella cheese and return to oven for 10-12 minutes or until cheese is melted and casserole is set. Remove from oven and let sit for 10 minutes. Sprinkle with green onions and cut into squares.

Broccoli Bacon Casserole

1/2 pound bacon (cooked & drained)
6 eggs beaten
2 cups milk
1 teaspoon each salt, dry mustard, chives
6 slices leftover bread or biscuits
1 cup grated sharp cheese
1 box of frozen broccoli, (cooked & drained) mushrooms-optional

"Can be mixed the night before." Mix together and pour into casserole dish, sprayed with pam. Bake at 350 degrees for about 1 hour.

Source of Recipe: The Olde Square Inn

Brunch Casserole

1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) package sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
1 cup cubed, cooked chicken meat
1 cup diced ham
1 onion, chopped
3/4 cup shredded Cheddar cheese
1 cup crushed potato chips
1/4 cup butter, melted

Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese.

Pour into a lightly greased 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.

Makes 4 servings

Brunch Cornbread and Sausage

2 Tbsp sausage drippings or oleo
1 (13-1/3 oz) can pineapple tidbits, drained
1 lb link sausage
1 pkg cornbread mix (prepared according to package)

Pan fry sausage.

Coat bottom and sides of 8-inch square pan with drippings.

Arrange sausage in bottom of pan.

Spoon pineapple tidbits around sausages.

Spread prepared cornbread mix over sausage and pineapple.

Bake in preheated oven at 400° for 25 to 30 minutes..

Let stand 5 minutes, turn out and cut in squares and serve with butter and syrup.

Brunch Egg and Bacon Casserole

1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 lb sharp cheese, grated
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. basil
1/4 cup parsley
1 1/2 doz. hard boiled eggs, sliced thin
1 lb bacon, fried, drained and crumbled.
buttered bread crumbs

Melt butter. Blend in flour. Add milk gradually. Stir until thick. Add herbs, except parsley.

Add cheese. Stir until melted.

Place layer sliced egg in 9x13 casserole. Sprinkle 1/3 of bacon over eggs. Sprinkle 1/3 of parsley over bacon. Add a layer of 1/3 cheese sauce. Repeat. Sprinkle top with bread crumbs. .

Bake at 350° for 30 minutes.

Serves: 12

Brunch Egg Casserole

2 cups unseasoned croutons
1 cup shredded cheddar cheese
4 eggs -- beaten
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon onion powder
1 dash pepper
4 bacon strips -- cooked and crumbled

Place croutons and cheese in the bottom of a greased 10" x 6" x 1 3/4" baking dish. Combine eggs, milk and seasonings; pour into baking dish. Sprinkle with bacon. Bake at 325 F. for 1 hour or until set. Serve immediately.

Yields 6 servings.

Canadian Bacon Casserole

12 slices Canadian bacon
1 tablespoon sweet butter
8 slices Swiss cheese
12 eggs
3/4 cup light cream
salt and pepper to taste
2 tablespoons Parmesan cheese
2 tablespoons chopped fresh parsley

Preheat oven to 350ºF.

Saute Canadian bacon in butter, 1 minute each side, drain.

Fit bacon slices around rim of 10" pie pan to form a scalloped edge.

Place cheese slices in bottom of pan, slightly overlapping bacon.

Break each egg into a small dish and carefully slice onto cheese.

Cover with cream; season with salt and pepper. Sprinkle grated cheese on top.

Bake 20 to 30 minutes, until eggs are set and top is lightly browned. Sprinkle with parsley.