Breakfast Casseroles

Amish Breakfast Casserole:

1 pound sliced bacon, diced, 1 medium sweet onion, chopped, 6 eggs, lightly beaten, 4 cups frozen
shredded hash brown potatoes, thawed, 2 cups (8 ounces) shredded cheddar cheese, 1-1/2 cups (12
ounces) small-curd cottage cheese, 1-1/4 cups shredded Swiss cheese.

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining
ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered,
at 350° for 35-40 minutes or until set and bubbly. Let stand for 10 minutes.


Bacon and Egg Bake:

6 slices bacon, 2 medium onions, sliced, 1 can cream of mushroom soup, 1/4 cup milk, 5 hard cooked eggs,
sliced, 2 cups (8 ounces) shredded Cheddar cheese, Dash of salt and pepper, English muffins, split and
toasted

Heat oven to 350 degrees F. Fry bacon until crisp. Remove from skillet. Drain fat, reserving 2 tablespoons.
Sauté onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Pour into 10 x 5-inch baking dish.
Top with crumbled bacon. Bake 20 minutes. Serve on muffin halves.


Bacon Breakfast Pie:

1 lb Bacon, 1 carton Green Chili (chopped), 1 cup Grated cheese (Jack), 1 1/2 cup Milk, 1 cup Bisquick, 6 oz
Sour cream, 3 Eggs,Salt & Pepper to taste.
Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in
blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min).


Blueberry Cream French Toast Casserole:

1 loaf Texas toast or egg bread, cut into cubes, 8 ounces cream cheese, slightly softened, 1 1/2 cups fresh
blueberries, tossed lightly with flour, Cinnamon, 8 large eggs, 1 1/2 cups milk, 3/4 cup maple syrup, 6
tablespoons butter, melted.

Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish.
Cut cream cheese into cubes and scatter over bread. Layer blueberries over cream cheese. Cover
blueberries with remaining bread. Sprinkle generously with cinnamon. Mix remaining ingredients and pour
over bread; press bread with spatula to help soak up mixture. Cover and refrigerate overnight. Bake at 350
degrees F for 45 to 50 minutes.


Breakfast Sausage Pizza:

1 pound hot or mild pork sausage, 1 (8 count) package refrigerated crescent rolls, 1 cup frozen loose-pack
hash browns, thawed, 1 cup shredded sharp Cheddar cheese, 5 eggs, 1/4 cup milk, 1/8 teaspoon pepper,
1/2 teaspoon salt, 2 tablespoons grated Parmesan cheese.

Preheat oven to 375 degrees F. Cook and drain sausage, breaking up lumps. Separate rolls and fan out to
cover bottom of ungreased 12-inch pizza pan. Press over bottom; seal any cracks. Sprinkle with sausage,
potatoes, and cheese. Beat eggs and spices and pour over sausage mixture. Sprinkle with Parmesan. Bake
25 to 30 minutes.


Country Breakfast Casserole:

12 ounces spicy or mild bulk pork sausage, 1/2 cup finely chopped onion, 4 cups frozen diced hash brown
potatoes, thawed, 1 1/2 cups shredded Colby/Monterey jack cheese (6 ounces), 3 beaten eggs, 1 cup milk,
1/4 teaspoon pepper, Salsa.

In a large skillet, cook sausage and onion till no pink remains. Drain. In an 8-inch square (2-quart square)
baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining cheese. In a bowl,
combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight.)
Bake, covered, in a 350 degree F oven for 50 to 55 minutes or till a knife inserted near center comes out
clean. Transfer to a wire rack. Let stand for 10 minutes.


Cowboy Breakfast Casserole:

5 large potatoes, thinly sliced, 1 pound ground beef, 10 eggs and 1/2 cup milk, beaten together, 1 1/2 cups
Mexican cheese blend, 1 very large white onion, diced, 1 teaspoon minced garlic, 1 small red hot pepper,
finely minced, Butter, Olive oil, Liquid Smoke, Salt, Pepper, Charcoal seasoning.

Sauté the onions in some butter until translucent. Season with a bit of salt and pepper. Brown the ground
beef with the garlic and hot pepper. Season with salt, pepper, charcoal seasoning (about 1/2 teaspoon or
more to taste) and a couple drops of Liquid Smoke. Drain any fat from meat. Sauté the potatoes in some
olive oil just to soften slightly. Spray or butter crockpot to prevent sticking. Then layer the ingredients in
the following manner: potatoes, beef, onion, cheese. Repeat. Finish with a layer of potatoes. Pour egg
mixture gently over all and top with a bit more cheese. Cook on LOW for 8 to 10 hours.


Crescent Roll Casserole:

1 (8 ounce) tube refrigerated crescent rolls, 1 pound hot sausage or turkey sausage, cooked well and
drained, 2 1/2 cups grated Monterey jack cheese, 6 eggs, beaten, 3 tablespoons minced green bell pepper,
1 cup milk, Salt and black pepper to taste.

Unroll tube of crescent rolls and press together to cover bottom of 9 x 13-inch pan and to seal perforations.
Crumble cooked sausage evenly over crescent rolls. Beat together the eggs, milk, salt and black pepper.
Stir in cheese and green pepper to mix well. Pour over sausage. May refrigerate overnight at this point or
bake immediately. When ready to serve, bake at 425 degrees F for 20-25 minutes until browned. Serve with
salsa.


Sausage Casserole:

4 cups cubed bread, 2 cups shredded sharp cheddar cheese, 2 (12 ounce) cans evaporated milk, 10 eggs
lightly beaten, 1 tsp. dry mustard, 1/4 tsp. onion powder, pepper to taste, 1 pound cooked, crumbled and
drained sausage.

Place bread in a greased 13x9x2-inch baking dish. Sprinkle with cheese. Combine evaporated milk, eggs,
dry mustard, onion powder and pepper in a medium bowl. Pour evenly over bread and cheese. Sprinkle
with sausage. Cover; refrigerate overnight. Bake at 325* for 55-60 minutes or until cheese is golden brown.
Cover with foil if top browns too quickly.


Waffle Breakfast Casserole:

1 pound bulk pork sausage, 6 frozen waffles, toasted and cubed, 1 cup (4 ounces) shredded cheddar
cheese, 6 eggs, 2 cups milk, 1 teaspoon dry mustard, 1/8 teaspoon black pepper, Frozen waffles, toasted
(optional), Maple-flavored syrup or pure maple syrup (optional).

In a large skillet cook sausage until brown. Drain off fat. Arrange 3 of the waffles in a 2-quart rectangular
baking dish. Top with half of the sausage and about 1/3 cup of the cheese. Repeat layers. In a large bowl
beat eggs with a fork; stir in milk, mustard and pepper. Pour over layers in dish. Cover and chill for at least
4 hours or up to 24 hours. Preheat oven to 350 degree F. Uncover and bake in preheated oven for 50 to 60
minutes or until a knife inserted near center comes out clean. Sprinkle with the remaining 1/3 cup cheese. Let stand for 10 minutes before serving.