Breakfast casserole recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Breakfast casserole recipes

Source:- Google.com.pk

Hash Brown Casserole

Ingredients

Frozen hash browns
1 small onion, chopped
1 green bell pepper, chopped
olive oil
16 strips of crisp bacon, clumbled
14 eggs
2 cups grated cheddar cheese
Sour cream
Scallions, chopped (as garnish)

Directions

7 X 11 baking dish
Preheat oven to 325°.
Spray baking dish and fill it over half-full of frozen hash browns. Brown one small onion and pepper in a small amount of olive oil and spread over potato mixture. Follow with bacon. Place in the oven for 30 minutes (watch so that it doesn't over-brown the bacon and the potatoes are done). Twenty minutes before serving, scramble the eggs until soft and spread over the potato mixture. Cover with cheese and return to barely warm oven to melt the cheese. Top each serving portion with a small scoop of sour cream and scallions.

Willis Graves' Three Cheese Tart

Directions

1/2 cup sliced fresh mushrooms
1/2 cup sliced fresh tomatoes
1 (9-inch) homemade or high-quality, store-bought pie crust
Salt to taste
Pepper to taste
2/3 cup crumbled feta cheese
1 3/4 cup grated Parmesan cheese
8-ounces grated Gruyï¿½re cheese
4 eggs
3/4 cup heavy cream
1/4 cup white wine
Ground cayenne red pepper for a little kick
Extra grated Parmesan to sprinkle on top of tart
Freshly cracked black pepper

Bake empty pie crust at 350 degrees for 12 minutes, remove from oven and let cool for approximately 10 minutes before adding other ingredients.
Once the pie crust is cool, place mushrooms and tomatoes in the bottom of the pie crust and season with salt and pepper.
Add all of the cheeses on top of the mushrooms and tomatoes.
In a separate bowl, mix eggs, heavy cream, white wine, and cayenne pepper to taste. Be careful with the cayenne pepper.
Slowly pour egg mixture over pie and sprinkle extra Parmesan cheese and freshly cracked pepper on top.
Bake at 350 degrees for 1 hour.

Yield

6 to 8 servings.

Breakfast Pie

Ingredients

1 stick butter
2 lbs. small curd cottage cheese
6 eggs
6 T. sugar
1 cup Bisquick

Directions

Melt butter and pour over cottage cheese in a large bowl. Add eggs, sugar and then Bisquick, mixing well after each addition. Pour entire mixture into a 3 quart rectangular pyrex dish (lightly greased).
Sprinkle with cinnamon sugar (optional) and bake for 45 minutes at 350 degrees. Cut into squares and serve with fresh berries or fruit topped with vanilla yogurt.

Yields

Serves 10-12

Su Casa Baked Omelet for Two

Ingredients

5 egg whites (room temperature)
1/4 teaspoon Cream of Tartar
4 egg yolks (room temperature)
1/4 cup of water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound of deli ham, shaved and torn
1 cup shredded sharp cheddar cheese
Preheat oven to 375 degrees. Make sure oven is hot.

Directions

Preheat oven to 375 degrees. Make sure oven is hot. In 9-inch non-stick skillet, heat one tablespoon butter. In mixing bowl, beat egg whites until frothy; add cream of tartar and beat until almost stiff. In second mixing bowl, beat egg yolks with water, salt, and pepper until thick and lemon-colored. Fold egg yolks into egg whites gently. Put mixture into skillet and cook on medium-high for one minute. Bottom of omelet will set and begin to rise. Put skillet in center of oven for 10 to 12 minutes until lightly brown. While omelet is cooking, warm ham and cheese mixture in microwave for 1-1/2 minutes. When omelet is done, remove from oven carefully. Put filling on one half of omelet. Fold other half over top of filling, cutting the back with a sharp knife so omelet won't break. Slide onto serving platter. Sprinkle cheese on top.

East Park Inn Brunch Casserole

Ingredients

2 lb sausage
1/2 cup chopped green onions
1 2-ounce can chopped pimientos
1 dozen slices bread
6 eggs
3 cups milk
1/4 teaspoon dry mustard
1 tablespoon Worcestershire sauce

Steps

Cook sausage until crumby, drain well.
Add onions and pimentos.
Layer 6 slices of bread, crusts removed, in a buttered 13"X9"2' casserole.
Spoon meat, onions and pimentos over bread. Top with rest of bread.
Beat together the eggs, milk, mustard and sauce. Pour over casserole.
Place in refrigerator overnight. Next day, bake in 350° oven for 1 1/4 hours.
Mushrooms may be added, if desired.

Total preparation time: 1hr 30

Susan's crustless breakfast bake

Makes 8 servings

12 cups trimmed fresh spinach leaves
2 tablespoons unsalted butter
3/4 cup chopped peeled shallots
3 plum tomatoes
1 cup milk
2 eggs
3/4 cup shredded Monterey Jack cheese
1/4 teaspoon chopped fresh dill
2 teaspoons grated lemon zest
1/2 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon dried bread crumbs
1 tablespoon freshly grated Parmesan cheese

Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves. Place the saucepan over low heat, and stir to wilt the spinach, 3 to 4 minutes. Drain well squeezing out excess moisture. Chop coarsely, set aside.
Preheat oven 350 degrees.
Melt the butter in a small skillet and saute shallots over medium-low heat until translucent, 5 minutes, set aside.
Halve tomatoes and squeeze, releasing and discarding the seeds and juice. Coarsely chop and set aside.
In a medium size bowl, whisk together milk, eggs, Jack cheese, dill, lemon zest, salt, pepper. Stir in the reserved spinach, tomatoes and shallots.
Thoroughly butter an 8-inch square baking pan. Add the filling and sprinkle with the breadcrumbs and Parmesan.
Bake until golden, 25 minutes. Let the quiche stand for 10 minutes before serving.

Per serving: 172 calories, 10.5 g protein, 9 g carbohydrate, 3.5 g fiber, 12 g fat, 100 mg cholesterol, 445 mg sodium.