Very best breakfast casserole | Taste of Home Community
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Very best breakfast casserole

Last post Dec 24, 2007 8:30 AM by marytexas . 7 replies.

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  • Very best breakfast casserole

    I have just been asked to bring a "breakfast puff" for Christmas morning.  I would like your breakfast casserole recipe that gets rave reviews.  There will be 11 adults and 2 toddlers at the early morning gathering.   Many thanks at this very busy time. 

  • Re: Very best breakfast casserole

    Today Salsarose posted a really tasty-sounding crockpot breakfast dish.  I'll bump it for you, MamamagTX.  Maybe that one will work for you.

    Stimpy Click for Wisconsin Rapids, Wisconsin Forecast
  • Re: Very best breakfast casserole

    I have two that are my very favorites.  The first one I got from this Board and was posted by MOM2BOYZ in 2001, although I omit the sausage for mine. I've taken it so many times for a Brunch and everyone goes crazy for it.  ~Carolyn


    2 1/2 c. seasoned croutons

    1 lb. sausage (I omit)

    4 eggs

    2 1/4 c. milk

    1 can condensed cream of mushroom soup

    1   10 oz. pkg. chopped spinach, thawed and squeezed dry

    1   4 oz. can chopped mushrooms

    1 c. shredded cheddar cheese  (See Note)

    1 c. shredded Monterey Jack cheese

    (or 2 c. bag Colby-Jack)

    1/4 t. dry mustard

    Spread croutons on bottom of greased 9 x 13 pan. Crumble sausage and brown. Drain. Spread over croutons. Whisk eggs in large bowl. Stir in milk, then add remaining ingredients. Pour this mixture over croutons/sausage. Refrigerate overnight. Bake in 325 degree oven for 50-55 minutes or until set and lightly brown.

    Note:  I stir in 1 cup cheese and sprinkle the other cup over the casserole the last 15 minutes of baking.

  • Re: Very best breakfast casserole

    We make this one a lot for our Senior's Brunch at church and it's a real winner, too!   I make one-third of the recipe when I make it for home, as the recipe makes three large pans.  As you can probably tell, I prefer these casseroles without meat - and it's not even missed.     ~Carolyn



    3 dozen eggs

    1 1/2 c. flour

    3 t. baking powder

    1 1/2 t. salt

    3 pt. sm. curd cottage cheese

    3 lb. shredded cheese (cheddar or Monterey Jack)

    1 1/2 c. butter

    3 cans diced green chilies


    Preheat oven to 350 degrees. Mix all ingredients well and pour into 3 buttered 9 x 13 pans. Bake for 45 minutes or until set. Let stand 5 minutes before serving.  Feeds 30 people.




  • Re: Very best breakfast casserole

    This has been our Christmas morning casserole for 25 years or more. I have also taken it to many breakfast meetings and am always asked for the recipe.

    Lynne's Breakfast Casserole
    2 cans crescent rolls
    7 eggs
    1/4 cup milk
    2 pounds sausage (I use 1 hot and 1 mild)
    Parmesan cheese (a few sprinkles)
    1 1/2 pounds cheddar cheese, shredded (original recipe used Monterey jack)

    Brown and drain the sausage, crumbling it as it cooks.
    Mix together the sausage and the cheese in a bowl. Set aside.
    Unroll one can of crescent rolls. Leave it in one long strip, pressing the perforations together. Press this on the bottom of a 9x12 pan which has been sprayed with Pam.
    Spread the sausage and cheese mixture on top of the crescent rolls.
    In a bowl beat six whole eggs plus one yolk with the 1/4 cup milk, (saving the one egg white).
    Season the eggs lightly with salt and pepper to taste.
    Pour the egg mixture over the sausage and cheese. Sprinkle lightly with Parmesan cheese.
    Unroll the 2nd can of crescent rolls, again leaving it as one strip. Place it on top of the casserole and brush it with the reserved egg white. (This is what makes the crust come out so golden and shiny).
    The casserole can be refrigerated at this point (I do it overnight) until ready for baking.
    Bake at 350 degrees for 45 minutes.

    Note for those on low carb diets: everything in this casserole is legal except the crust.

  • Re: Very best breakfast casserole


    You will have no leftovers with this casserole.  Plus, you put it together the night before!  Miss Ellie, LindaChicken and others have posted it, too.  Mmmmmm!




    1 - 16 ounce package fresh breakfast sausage, cooked, drained and crumbled
    4 cups cubed day old bread
    2 cups (8 oounces) shredded sharp cheddar cheese
    2 cans (12 ounces, each) evaporated milk
    10 large eggs, lightly beaten
    1 teaspoon dry mustard
    1/4 teaspoon onion powder
    Ground black pepper to taste

    Grease 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.

    In the morning:
    Preheat oven to 325° F.
    Bake for 55 to 60 minutes or until cheese is golden brown.
    Cover with foil if top browns too quickly.


  • Re: Very best breakfast casserole


  • Re: Very best breakfast casserole

    I serve this with egg casseroles all the time.

    This is the all time favorite to bring anywhere.

    Hope you like it!

    Apple  Pancake

        1 stick butter                                                 
        6 granny smith apples,sliced                                   
        1 c flour                                                      
        2 tss sugar                                                    
        1 ds salt                                                      
        6 eggs,beaten                                                  
        1 c milk                                                       
        1/2 stick butter,melted                                        
        1 cinnamon / sugar mixture                                     

    Preheat oven 500*. Spray 9x13 pan with Pam. Spray frying pan with Pam.

    Fry apples in frying pan with 1 stick butter until well coated. Put into greased 9x13 pan. Whisk flour, sugar, salt, eggs and milk together. Pour over apples. Bake for 10 minutes. Remove from oven and liberally sprinkle with cinnamon/sugar mixture. Melt 1/2 stick butter. Drizzle over apple pancake. Bake 5 minutes more. Sprinkle more cinnamon/sugar mixture, if wanted.

    Let sit for 10 minutes. Serve warm.

    Serves 8

    Note: Cut when cool and freeze.