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Old 12-01-2010, 06:29 PM   #1
 
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Default Breakfast casserole

Do these really have to be refrigerated overnight? Is there a good reason for doing this or is it for convenience (since most people eat it in the morning). I planned on making it in the evening and eating it in the evening. If it really needs to be chilled overnight, can it stay in there until 12:30 or 1 the next day because if I make it Friday night, I may have to work Sat. morning and can't bake it until afternoon....
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Old 12-02-2010, 10:36 AM   #2
 
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I've always made it in the morning. I didn't know it was supposed to be refrigerated the night before. I'll bet it's just a convenience thing, you can just pop it into the oven as soon as you get up instead of taking the time to make it maybe?
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Old 12-02-2010, 01:14 PM   #3
 
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It really should sit for at least an hour or two. The reason is similar to why you need to let regular bread putting sit for a while. You need the bread to soak up as much of the liquid/egg as it can or the bread will float to the top and the egg will sink to the bottom. The resulting dish is not good. Seriously, the eggs are tough instead of the fluffiness you get when they are soaked into the bread.

ETA: I think it will be fine if you let it sit from Friday night until the next afternoon.

Last edited by mrspoppers; 12-02-2010 at 01:16 PM.
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Old 12-02-2010, 05:40 PM   #4
 
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I probably don't have to work Sat. or I would know by now so I will probably just make it Fri. evening and bake it Sat. morning. Or, I should have enough time that I can make it Fri. afternoon, let it chill a couple of hours, and have it for dinner that night. I'm not all that worried about it coming out perfect since it will only be my mom and I, and maybe my grandma eating it. Thanks for the responses.
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Old 12-06-2010, 02:40 PM   #5
 
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Does anyone have simple, tasty Breakfast casserole dishes to share?
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Old 12-06-2010, 06:02 PM   #6
 
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Del, this is a favorite in our house. I always prepare it on Christmas eve, then just pop it in the oven Christmas morning while we open our gifts. It's easy to prepare and it's so nice to not miss any gift opening and it's ready to go once we're done with presents.

Christmas Morning Wife Saver

-------- ------------ --------------------------------
16 Slices Bread -- crusts removed
16 Slices Back bacon or ham -- cooked
16 Slices Cheddar cheese -- sharp
6 Eggs
1/2 Tsp -Salt
1/2 Tsp Pepper
1 Tsp Dry Mustard
1/4 C Onion -- minced
1/4 C Green Pepper -- finely chopped
2 tsp Worcestershire sauce
3 C Milk -- whole or 2%
1 Ds Tabasco® Sauce
1/4 lb Butter
Cornflakes <<Or>>
Special K -- crushed

Oven 350° F.

In 9 X 13″ buttered baking dish (use a BIG dish), put 8 pieces of bread, Add
pieces to cover dish entirely. Cover bread with cooked back bacon slices or
ham slices. Lay slices of cheddar cheese on top, then cover with slices of
bread (to make it like a sandwich).
In a bowl, beat, eggs, salt and pepper.To egg mixture, add dry mustard,
onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the
'sandwiches'. Cover and let it stand in the fridge overnight.

In the morning, preheat oven to 350° F.

Melt 1/4 lb butter and pour over top. Cover with crushed corn flakes or
Special K cereal. Bake 1 hour in 350° F oven.

Let stand for 10 minutes before serving.
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Old 12-07-2010, 01:12 AM   #7
 
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I usually use Scuba Gal's recipe. It's super easy and yummy. I always leave the crusts on because it seems dumb to me not to. Also, I know the directions say milk twice and I always forget to get Scuba to clarify so I just mix a half cup of milk in with the soup and the rest with the eggs and call it a day. It always turns out fine.

Breakfast Sausage Souffle:

6 slices of white bread, cut the crust off and cube
1 C Shredded Chedder Cheese (*sometimes I use a little more)
5 Eggs
1 LB of crumbled sausage
2 C Milk
1 Can cream of mushroom soup
1 C sliced mushrooms
1/2 Teas. Dry Mustard

Tear bread into pieces and cover the bottom of a greased 9 x 13 pan. Brown the sausage in a pan, then put crumbled sausage on top of bread.

Blend eggs, 1 1/2 C milk and dry mustard together and pour over sausage and bread. Whisk soup, 1/2 C milk and cheese together and pour over all. Sprinkle sliced mushrooms over top

Refrigerate overnight (this is best, lets the bread soak up the eggs to fluff it up, but you can just give it a few hours if you don't have overnight).

Bake at 325° till brown, (about 45 minutes) or 350° for 30 minutes.

Last edited by mrspoppers; 12-28-2010 at 10:31 AM.
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Old 12-07-2010, 09:35 AM   #8
 
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Sausage & Egg Casserole
(For 13 x 9 casserole dish)


8 eggs
2-1/2 cups milk
2 Tbs dry mustard
Salt & Pepper to taste
4 slices bread (cubed)
1 pound hot or Italian sausage
½ to 1 cup of grated sharp cheddar cheese

Grease 13 x 9 casserole dish. Place cubed bread in bottom of dish. Whisk eggs, milk, dry mustard, salt & pepper together and pour over bread. Cook sausage, drain well, and sprinkle over bread and egg mixture. Sprinkle cheddar cheese over casserole. Put plastic wrap over dish and place in refrigerator overnight. Cook next morning at 350° for 45 minutes to 1 hour.

Note: I think it's better to put the cooked and drained sausage on top of the bread, then pour the egg and milk mixture over.
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Old 12-13-2010, 09:27 AM   #9
 
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Great recipes! Thanks

I found this one to share also Bacon-and-Egg Casserole Recipe | MyRecipes.com
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Old 12-26-2010, 01:38 PM   #10
 
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Quote:
Originally Posted by mrspoppers View Post
I usually use Scuba Gal's recipe. It's super easy and yummy. I always leave the crusts on because it seems dumb to me not to. Also, I know the directions say milk twice and I always forget to get Scuba to clarify so I just mix a half cup of milk in with the soup and the rest with the eggs and call it a day. It always turns out fine.

Breakfast Sausage Souffle:

6 slices of white bread, cut the crust off and cube
1 C Shredded Chedder Cheese (*sometimes I use a little more)
5 Eggs
1 LB of crumbled sausage
1 1/2 C Milk
1 Can cream of mushroom soup
1 C sliced mushrooms
1/2 Teas. Dry Mustard

Tear bread into pieces and cover the bottom of a greased 9 x 13 pan. Brown the sausage in a pan, then put crumbled sausage on top of bread.

Blend eggs, milk and dry mustard together and pour over sausage and bread. Whisk soup, milk and cheese together and pour over all. Sprinkle sliced mushrooms over top

Refrigerate overnight (this is best, lets the bread soak up the eggs to fluff it up, but you can just give it a few hours if you don't have overnight).

Bake at 325° till brown, (about 45 minutes) or 350° for 30 minutes.

This was so delish! Can you clarify the milk part? I ended up mixing up more milk/eggs to pour with the soup because I wasn't sure It still ended up great and was a big hit with everyone.
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Old 12-26-2010, 06:23 PM   #11
 
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I wasn't very pleased with my casserole. I tried to half the recipe and ended up with too much milk and eggs which made the thing very hard to cut.

I forgot that I don't really like breakfast casseroles. It just sounded good at the time. I'm too lazy to get the recipe right now as it is put away, but this one uses bacon instead of sausage. I prefer the sausage or sausage + bacon ones.
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Old 12-28-2010, 06:44 AM   #12
 
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Quote:
Originally Posted by DEL2C View Post
Quote:
Originally Posted by mrspoppers View Post
I usually use Scuba Gal's recipe. It's super easy and yummy. I always leave the crusts on because it seems dumb to me not to. Also, I know the directions say milk twice and I always forget to get Scuba to clarify so I just mix a half cup of milk in with the soup and the rest with the eggs and call it a day. It always turns out fine.

Breakfast Sausage Souffle:

6 slices of white bread, cut the crust off and cube
1 C Shredded Chedder Cheese (*sometimes I use a little more)
5 Eggs
1 LB of crumbled sausage
1 1/2 C Milk
1 Can cream of mushroom soup
1 C sliced mushrooms
1/2 Teas. Dry Mustard

Tear bread into pieces and cover the bottom of a greased 9 x 13 pan. Brown the sausage in a pan, then put crumbled sausage on top of bread.

Blend eggs, milk and dry mustard together and pour over sausage and bread. Whisk soup, milk and cheese together and pour over all. Sprinkle sliced mushrooms over top

Refrigerate overnight (this is best, lets the bread soak up the eggs to fluff it up, but you can just give it a few hours if you don't have overnight).

Bake at 325° till brown, (about 45 minutes) or 350° for 30 minutes.

This was so delish! Can you clarify the milk part? I ended up mixing up more milk/eggs to pour with the soup because I wasn't sure It still ended up great and was a big hit with everyone.
This is my fault, there is a typo in the recipe. There is actually 2C milk total. 1.5 in the first step, another .5 with the soup.
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Old 12-28-2010, 10:32 AM   #13
 
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Thanks, Scubes! I edited my original post in case anyone just sees the recipe and doesn't see the clarification later in the thread.
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