I have made the French Toast and the Egg and Cheese casseroles with identical recipes and they are excellent! I wish I could add something more, but they are perfect they way they are.
1 Tube Refrigerated Crescent Rolls (8 Oz) 2 Cups Fully Cooked Ham (cubed) or Jimmy Dean Breakfast Sausage Cooked and Crumbles 5 Eggs (beaten) 1/2 Cup Milk Salt & Pepper 2 Cups Frozen Hash brown Potatoes (thawed) 1 1/2 Cups Shredded Cheddar or Monterey Jack Cheese
Arrange Crescent rolls on the bottom of a 13x9 inch baking dish. Place cooked meat on top of the crescent rolls. Beat the eggs and milk and set aside. Layer the hash browns over the meat and sprinkle with salt and pepper. Pour egg mixture over the hash brown. Top with shredded cheese. Bake at 375 F for 30 minutes
1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Here are a few of my favorite breakfast casseroles. All are baked uncovered in a shallow, greased baking dish. All can be made in advance and reheated. They also freeze well. Hope you enjoy!
EGGS AND HASH
Preheat oven to 350 degrees. Press corned beef hash into baking dish. Using the bottom of a jar(16 ounce mayo size is perfect) press hollows into hash. Don't press all the way through to the bottom. Beat one small egg for each hollow and pour egg into hollow. Place a small bell pepper ring on top of each egg if you wish. Bake 20 minutes or until eggs are set. Serve with Tabasco sauce.
Preheat oven to 350 degrees. Brown sausage. Spoon into baking dish. Sprinkle with potatoes, then cheese. Pour eggs over all. Bake 20 minutes or until eggs are set.
SOUTHERN STYLE BREAKFAST CASSEROLE
1 envelope(like Martha White) cornbread mix 2 cups cooked, diced ham 2 cups cooked white rice 1 cup cubed cheese(any kind you like)
Preheat oven to temperature listed on cornbread mix. In a large bowl, mix cornbread according to package directions. Mix in remaining ingredients. Spoon into baking dish. Bake for the time listed on the cornbread mix or until a toothpick inserted in the center comes out clean.
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