Hungry Man's Breakfast Casserole

This hearty breakfast casserole dish will feed all your hungry men (and women).

1 lb. bulk breakfast sausage
3 C. shredded potatoes, drained and pressed
1/4 C. butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 C. onion, shredded
1/2 C. green pepper, chopped
1 pound small curd cottage cheese
6 jumbo eggs

Preheat oven to 375 degrees. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Stir together shredded potatoes and butter. Line bottom and sides of a medium glass baking dish with potato mixture. Combine sausage, cheddar cheese, onion, pepper, cottage cheese and eggs; pour mixture into baking dish. Bake for 60 minutes, until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving. Yield: 8 servings.

Bacon Breakfast Casserole

8 slices white bread, crusts trimmed
8 slices Oscar Mayer Bacon, crisply cooked, crumbled
1 4 ounce can sliced mushrooms, drained
2 green onions, sliced
1 1/2 cups Kraft Shredded Mild Cheddar Cheese
4 eggs, beaten
2 cups milk

Place four bread slices on bottom of greased 8 inch square baking pan. Sprinkle bacon, mushrooms, onions and cheese over bread. Cover with remaining bread slices. Mix eggs and milk; pour over bread. Cover; refrigerate 1 hour or overnight. Bake, uncovered, at 350F for 1 hour. Let stand 10 minutes before cutting. Makes 4 servings

Brie-and-Veggie Breakfast Strata



Prep: 30 min., Cook: 12 min., Chill: 8 hr., Bake: 50 min.

Ingredients



1 large sweet onion, halved and thinly sliced

1 large red bell pepper, diced

1 large Yukon gold potato, peeled and diced

2 tablespoons olive oil

1 (8-oz.) Brie round*

1 (12-oz.) package sourdough bread loaf, cubed

1 cup (4 oz.) shredded Parmesan cheese

8 large eggs

3 cups milk

2 tablespoons Dijon mustard

1 teaspoon seasoned salt

1 teaspoon pepper

Preparation

1. Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until

vegetables are tender and onion slices begin to turn golden.



2. Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.



3. Layer a lightly greased 13- x 9-inch baking dish with half each of

bread cubes, onion mixture, Brie cubes, and Parmesan cheese.



4. Whisk together eggs and next 4 ingredients; pour half of egg

mixture evenly over cheeses. Repeat layers once. Cover and chill at

least 8 hours or up to 24 hours.



5. Bake at 350° for 45 to 50 minutes or until lightly browned on top

and set in center.



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



Yield



Makes 8 to 10 servings

Debbie Tye, Mequon, Wisconsin , Southern Living, JUNE 2007

Broccoli-Cheese Breakfast Casserole



Ingredients



1/2 pound ground pork sausage

1 small onion, chopped

1 (10-ounce) package frozen broccoli cuts, thawed

1 1/2 cups (6 ounces) shredded three-cheese gourmet Cheddar cheese

blend, divided

8 large eggs, lightly beaten

1 cup ricotta cheese

1/4 cup milk

1 teaspoon pepper

1/2 teaspoon salt

1 plum tomato, thinly sliced

Preparation

Cook ground pork sausage and chopped onion in a skillet over

medium-high heat, stirring until sausage crumbles and is no longer

pink; drain.



Toss together sausage mixture, broccoli, and 1/2 cup cheese blend.

Spoon into a lightly greased 11- x 7-inch baking dish.



Stir together 1/2 cup cheese blend, eggs, and next 4 ingredients; pour

over broccoli mixture.



Sprinkle with remaining 1/2 cup cheese blend. Arrange tomato on top.



Bake at 350° for 30 minutes; uncover and bake 15 more minutes. Let

stand 10 minutes before serving.

Yield



6 servings

Southern Living, OCTOBER 1999

Ham & Egg Casserole
Serves 4-6

Boil and cool 8 eggs and slice (I use an egg slicer)
Defrost and drain 1 cup frozen peas or
sauté one 8 oz container sliced mushrooms in butter until golden (or use both if preferred). This can all be done a day ahead.

Make white sauce:
Melt 2 tbsp butter
Stir in 2 tbsp flour and cook about 1-2 minutes
Add 2 cups room temperature milk
pinch nutmeg (a very strong spice so use only a smidge)
S/P to taste

Stir until sauce thickens. Set aside

In a buttered casserole dish layer the sliced eggs
Top with 1 cup diced or minced ham
Top with peas (and mushrooms if used)

Pour white sauce over above.
Bake 350 oven 25 minutes

Take from oven and top with 1/2 cup cheddar cheese
Return to oven and bake an additional 5-8 minutes.

While casserole is baking take loaf or baguette of french or italian bread. Slice into thick slices but do not cut slices all the way through to the bottom of the loaf. Cut just enough to spread apart almost to bottom. Brush the inside of the slices with any pesto (basil, sun dried tomato, parsley, olive etc) and sprinkle with any cheese (of your choice) between the slices. Seal the bread in foil.

When you return the casserole to the oven for the additional 5-8 minutes after topping with the cheese also put the bread in the oven at the same time.
Serve this with a green salad and dessert.

I like to serve with:

Pumpkin Soufflé

Mix together:
1 pkg instant vanilla pudding
1 3/4 cold milk
1/2 cup pumpkin puree
1/2 tsp cinnamon or pumpkin pie spice
Pour into serving dishes. (I like to use stemware). Refrigerate until firm. Top with cool whip and drizzle lightly with maple syrup and walnuts.

Potato, Ham and Cheese Bake

Serves 6



This is a great tasting Breakfast or brunch dish. It is so easy to make. I

got this recipe from another group and it was posted by Linda. Source is

Land-O-Lakes.<WBR>com



Ingredients:



2 cups frozen shredded hash brown potatoes, thawed

1 cup Land-O-Lakes Half & Half

4 eggs

1/4 teaspoon pepper

1 cup cubed cooked ham

1/4 cup sliced green onions

1/4 cup chopped red bell pepper

4 ounces (1 cup) Land-O-Lakes cheddar cheese, shredded**



Heat oven to 375°. Press potatoes onto bottom and up sides of greased

9-inch pie plate. Bake for 10 minutes. Combine half and half, eggs and

pepper in medium bowl; beat until well mixed. Stir in ham, 2 tablespoons

green onions and 2 tablespoons red pepper. Sprinkle half of the cheese over

potatoes. Pour egg mixture over cheese. Bake for 35 to 40 minutes or until

knife inserted in center comes out clean. Top with remaining cheese, green

onions and red pepper. Let stand 10 minutes before serving.



**Substitute 4 (3/4 ounce) slices Land-O-Lakes Deli American cheese product,

cut in half diagonally.

Sausage and Green Chili Strata

No-Stick Cooking Spray
1/4 cup (1/4 stick} butter flavor shortening, melted
8 soft white bread slices, crusts trimmed
1/2 pound bulk pork sausage, crumbled and cooked
1 cup grated sharp cheddar cheese
1 (4 oz. can) chopped green chiles
6 large eggs
1 cup whole milk (no lowfat or nonfat)
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees F.

Spray an 8x8-inch glass baking dish with no-stick cooking spray.
Brush bread slices with melted butter flavor shortening. Place 4
slices in the prepared dish. Top with 1/2 the sausage, chiles and
cheese. Top with 4 more slices of bread, then the remaining sausage
and chiles. Beat together eggs, milk, mustard, salt and pepper. Pour
egg mixture over the layers and sprinkle with remaining cheese. {Can
be prepared 1 day ahead, covered and refrigerated until ready to bake}.
Bake strata in 350 degree F. oven until puffed and center is set,
about 40 minutes. Let stand 5 to 10 minutes before cutting into squares.
Serve warm. Serves: 4 - 6