What is the very best make ahead breakfast casserole?

Question

I need a recipe that can feed a lot for the day after Thanksgiving.

Answer 1

I use a base recipe off of www.allrecipes.com (can't remember it) then I add whatever I want as long as I keep the milk/eggs about the same. I also use garlic bread instead of regular bread:)
Good luck...stratas are SOOO YUMMY!!!

FOUND IT:)
9 slices bread, torn into bite size pieces
1/2 cup diced fresh mushrooms
1/2 cup chopped green bell pepper
16 ounces Cheddar cheese, shredded
1/2 cup chopped onion
2 cups cubed cooked ham
8 eggs
2 cups milk
DIRECTIONS
Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Answer 2

1

Answer 3

I make a big batch of this once a week. Put it in the fridge then heat and serve as needed. No real recipe required, I just call it a breakfast scramble and I serve it in tortillas. I start by dicing 2 potato's, any kind you have will do. I leave the skin on. Then heat up a large non-stick frying pan over med high heat. Small amount of oil, When it's really hot, throw in your diced potato's. Season with salt and pepper, or your favorite seasoning salt. Brown on one side then stir, reduce heat slightly and cover. Cook some bacon till crispy and crumble up. Diced ham, turkey ham or regular work. You can also use breakfast sausage, turkey sausage or any other meat you want to dice up and add to it. The point is to add bulk. So you use what you like. When the potato's are done add in the ham, cooked sausage and crumbled bacon or any combo of the three. Beat 6 eggs with a little milk add over the meat and potato mixture. Reduce heat to low and slowly stir and cook till done. You can also cook this with onions, we like to add green onions at the end, peppers or any combo of veggies. We serve them in warmed tortillas with cheese. Just buy a bag of pre shredded cheese. Even salsa and sour cream are good add ons. Cool and refrigerate in an airtight container, heat in the microwave on the day your ready.

Answer 4

Savory Breakfast Casserole:

The vegetarian sausage adds a lot of sage flavor to the casserole and doesn't need to be precooked. The sausage often comes in a tube and is usually located in the refrigerated area of the produce section, near the tofu. Although we call this dish a breakfast casserole, you can serve it for dinner with sautéed greens or roasted red-skinned potatoes.

2 cups 2% reduced-fat milk
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
1/2 cup chopped green onions
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 large egg whites
4 large eggs
14 ounces meatless fat-free sausage, crumbled (such as Gimme Lean!)
4 cups (1/2-inch) cubed white bread (about 4 1/2 ounces)
Cooking spray

Preheat oven to 350°.

Combine the milk, 1/2 cup cheddar cheese, green onions, and next 5 ingredients (green onions through eggs), stirring with a whisk.

Divide sausage and bread evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Pour egg mixture evenly between pans. Top each pan with 1/4 cup cheese.

Cover each pan with foil. Bake at 350° for 20 minutes. Uncover and bake an additional 40 minutes or until a wooden pick inserted in center comes out clean.

To freeze unbaked casserole: Prepare through Step 3. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 40 minutes. Uncover and bake an additional 50 minutes or until bubbly.

Yield: 2 casseroles, 3 servings per pan

Answer 5

French Toast

1 loaf French bread – cut into 1 inch slices
6 large eggs **
1 ½ cups milk **
1 cup light cream or half and half **
1 teaspoon vanilla **
¼ tsp cinnamon **
¼ tsp nutmeg **

** mix all together in bowl.

Butter 9 inch square baking pan. Overlap slices of bread. Pour egg mixture over bread slices and refrigerate overnight.


¼ cup melted butter
¼ cup melted margarine
½ cup firmly packed light brown sugar
½ cup chopped walnuts
1 tbsp light corn syrup

Preheat to 350 degrees. Combine butter, margarine, light brown sugar, chopped walnuts, and corn syrup. Mix well. Spread over bread. Bake for 40 minutes.

Answer 6

"Rich and Creamy Potato Bake" - 12 servings

3 cups half-and-half cream
1/2 cup butter
1 1/2 tsps. salt
1 (32 oz.) pkg. frozen Southern-style hash brown potatoes; thawed
1/2 cup grated Parmesan cheese
Minced fresh parsley (optional)

In large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13x9x2" baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350* for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired.

Answer 7

In a pie crust put eggs cheese sausage or bacon put it in the oven until crust turns brown. Let cool an serve.

Answer 8

bacon breakfast casserole
8 slices white bread, crusts trimmed, divided
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1 can (4 oz.) sliced mushrooms, drained
2 green onions, sliced
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese
4 eggs
2 cups milk

PLACE 4 of the bread slices on bottom of greased 8-inch square baking dish; top with bacon, mushrooms, onions and cheese. Cover with remaining 4 bread slices.
BEAT eggs and milk with wire whisk until well blended; pour over bread; cover. Refrigerate at least 1 hour or overnight.
BAKE, uncovered, in preheated 350°F-oven for 1 hour or until center is set. Let stand 10 minutes before cutting to serve

cheesy brunch casserole

18 slices white bread (about 20-oz. loaf), cubed, divided
1/2 cup chopped red pepper, divided
3 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1-1/2 cups small fresh broccoli florets
8 eggs
3 cups milk
1/4 cup (1/2 stick) margarine or butter, melted


PREHEAT oven to 350°F. Layer half each of the bread, red pepper and cheese in greased 13x9-inch baking dish. Sprinkle with all of the broccoli. Repeat layers of bread, red pepper and cheese.
BEAT eggs with wire whisk in large bowl. Add milk and margarine; beat until well blended. Pour evenly over ingredients in baking dish.
BAKE 50 minutes to 1 hour or until center is set. Let stand 5 to 10 minutes before cutting to serve

quick and easy casserole
6 slices white bread, coarsely torn
1 lb. bulk sausage, cooked, drained
1 cup KRAFT Shredded Sharp Cheddar Cheese
6 medium eggs
2 cups milk
1 tsp. salt
1/4 tsp. pepper


PREHEAT oven to 350°F. Lightly grease 13x9-inch baking pan or oven-proof casserole. Place bread into bottom of pan; sprinkle with sausage and cheese.
BEAT eggs, milk, salt and pepper in medium bowl with wire whisk. Pour over bread mixture in pan.
BAKE 40 to 45 min. or until mixture is set in center and lightly browned

Answer 9

cheesy hashbrown hamburger helper ( without the hamburger) add eggs, and whatever meat you want