ISO: your best OVERNIGHT breakfast casserole recipes

We've got some very busy mornings coming up and want some good wholesome breakfast dishes to prepare the night before and just pop in the oven. Can be anything eggs, hash, sausage or even french toast. Thanks!!

Here is one I would like to share:

Cinnamon Swirl Breakfast Casserole

1 16 ounce loaf Pepperidge Farm Cinnamon Swirl Bread
6 eggs, beaten
3 cups milk
2 tsp vanilla
powdered sugar for dusting

Tear the loaf of bread in cubes and place in greased casserole dish. Mix eggs milk and vanilla in a bowl and pour over the bread cubes. Cover with plastic wrap and chill at least 1 hour or overnight. UNCOVER and bake at 350 for 50-60 minutes or until golden brown and sprinkle powdered sugar over and serve with syrup.

I forgot to add that just looking for overnight type dishes that can be kept in fridge overnight, and the recipe I shared is loved by kids too. We like to have it with Jimmy Dean Sage Sausage, and I found the recipe in a campbells soup cookbook pamphlet at the grocery store. Have a great weekend!!!!

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Overnight Breakfast Strata

6 slices of bread
4 eggs
1 1/2 cup skim milk
1/2 cup nonfat cream cheese
2 tsp mustard
1 tsp minced garlic
1/2 cup chopped onion
1/2 cup chopped pepper
1/2 cup sliced mushrooms
1/2 cup cubed ham
1 large tomato, sliced
1/2 cup lowfat shredded cheddar cheese

Spray the bottom of a 9x13-inch glass baking pan with nonstick spray. Carefully line the bottom of the pan with the 6 slices of bread. (If you need to, you can cut the slices so they fit.) In a large bowl, beat together the eggs, milk, cream cheese, mustard, and garlic. Add the next four ingrdients (onion through ham) and mix until well coated. Pour the egg mixture evenly over the bread, making sure that the vegetables and ham are evenly distributed. Lay the tomato slices evenly over the top and sprinkle the cheddar cheese over the tomato. Cover with aluminum foil and refrigerate overnight. In the morning, preheat the oven to 350F. Bake, covered, for 45 minutes or until the bread appears golden brown.

Overnight Apple French Toast
1 cup packed brown sugar
1/2 cup butter or margerine
2 T.B. light corn syrup
2 large tart apples, peeled and sliced 1/4-inch thick
3 eggs
1 cup milk
1 tsp. vanilla extract
9 slices day-old french bread, sliced 3/4-inch thick
SYRUP:
1 cup applesauce
1 jar apple jelly (10-ounces)
1/2 tsp. cinnamon
1/8 tsp. cloves
In a small saucepan, cook brown sugar, butter and corn syrup until thick, about 5-7 minutes. Pour into an ungreased 9-inch x 13-inch baking pan; arrange apple slices on top. In a mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 35-40 minutes. Combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve over french toast.

Hey thanks for the bump and for the recipes too, they both sound delicious!!!!! These days it's been really busy round here on Sunday morning.

Thanks a bunch I appreciate it!!!

Bridgette

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I saw this one on the L.A. NBC affiliate. I made it and it's so good!

French Toast Souffle
1/2 cup butter or margarine
8 ounce cream cheese
1/2 cup Maple syrup
Bread cubes, 1/2inch square, use French Bread
12 eggs
3 cups Half & Half
1-1/2 teaspoon vanilla
Cinnamon
Butter baking dish well (Ramekins or 9"x13" or 2 7x11 glass baking dishes). Fill dish no more than 2/3 full with bread cubes. In a small bowl (after softening in microwave) mix butter, cream cheese and syrup together, okay to leave a little lumpy. Spoon this mixture over bread cubes, distribute evenly, clear to edges. In large bowl, beat eggs, half & half and vanilla. Pour egg mixture over bread. Fill dish approximately 1/2 full so it does not overflow in cooking. Your bread cubes will be floating at this point. Dust with cinnamon, cover; store overnight in refrigerator. Bake at 350° oven for 45-55 minutes. It is done when center is raised and firm. To serve: cut in serving pieces, top with cut-up strawberries and chopped walnuts. Pour small amount of syrup and dust with powdered sugar. Serve immediately...this crashes quickly.

SOURCE: Travelcafe.tv

Thank you MookieM that sounds fabulous!!! I appreciate it, Bridgette.

Here's my favorite:

BREAKFAST CASSEROLE

6 oz. box seasoned croutons
1 lb of breakfast sausage
1 lb bag of hash browns
4 eggs with 1 1/2 cups milk
1/2 cup milk
onions and green peppers
2 cups grated cheddar cheese
2 cans cream of mushroom soup

Brown sausage, onions, peppers together and drain. In a greased 9x13 pyrex dish, put croutons in pyrex dish and layer sausage and hash browns. On top, mix eggs with 1 1/2 cups milk. Pour over these layers. Then put cheese on top. Refrigerate over night. Before baking mix soup with 1/2 cup milk together. Spread over top of casserole. Bake 350 degrees for 1 to 1 1/2 hours. Let stand 15 minutes before cutting.

I almost always make 1.5 batches in my big 9x15 lasagna pan. Enjoy!

Gretchen

There are six sizes for this I hope you can see it.... a dash - separates each measurement for each serving size... 1-6. That way you can make alot if needed.
FRENCH TOAST CASSEROLE
SERVINGS 12-24-36-48-60-72
Italian Bread; 1 lb. loaf 1-2-4-5-6
cream cheese8 oz.-16 oz.-24 oz.-32 oz.-40 oz.-48 oz.
sugar; divided 1/2 C.-1 C.-1 1/2 C.-2 C.-1/2 C.-3 C.
vanilla or almond extract1/2 t.-1 t.- 1 1/2 t.-2 t.-2 1/2 t.-1 T.
pecans (optional), chopped 1/2 C.-1 C.-1 1/2 C.-2 C.-2 1/2 C.-3 C.
eggs 4-8-12-16-20-24
milk 2 C.-4 C.-6 C.-8 C.-10 C.-12 C.
cinnamon 1 t.-2 t.-1 T.-1 T.+1 t.-1 T.+ 2t.-2 T.
butter; melted 2 T.-1/4 C.-1/4 C.+ 2 T.-1/2 C.-1/2 C. + 2 T.-3/4 C.

Assembly Directions:
Cut bread into one inch cubes (about 14 cups). Place half of the bread cubes in a greased 9x13 inch-baking pan. Place the cream cheese in a microwaveable bowl or measuring cup. Cover the container with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted. Stir half of the sugar and all of the extract into the cream cheese. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them). Sprinkle the nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. The egg and milk mixture will make about 3 cups for each recipe.

Freezing Directions:
Pour the egg and milk mixture over the bread cubes. Slide the pan into a labeled two-gallon freezer bag, seal and freeze.

Serving Directions:
Thaw the casserole completely. Bake at 350 degrees for 35 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting.
Serve with warm syrup or purchased or homemade fruit toppings.

Home Made Fruit Syrup
Fruit, canned, frozen, or fresh 1 2/3 C. (drained of liquid) or 14.5 oz.
sugar 1 C.
corn syrup or honey 1 C.
vanilla or almond extract 1/2 t.

Assembly Directions: Chop fruit into pieces no more than 1/2 inch square. Combine fruit, sugar and corn syrup or honey in a saucepan. Bring to a boil stirring occasionally. Reduce heat to a simmer and cook for 10 to 15 minutes. Remove the sauce from heat and stir in the extract. Serve warm over the French Toast Casserole (also good over pancakes, ice cream, waffles, ice cream, pound cake, ice cream, etc.)

Blueberry Sauce
1/2 cup water
1/2 cup Honey
2 tbsp. cornstarch
1 tbsp. lemon juice
1 cup blueberries

Whisk water, honey and cornstarch in a saucepan over medium heat until thickened, about 3 minutes. Stir in lemon juice and blueberries and heat through.

I hope you enjoy my recipes.
Nicky

Thank you Gretchen and Nicky, they all sound so good, I appreciate your replys I've printed them all off and can't wait to try them on the family over the next few weeks!!!! Have a great weekend.

Bridgette

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