We didn't make it to church this morning. Don't get me wrong... We woke up on time. Adrian just felt that it wouldn't be a good idea to take the kids out in the bitterly cold Minnesota air. The highs today are supposed to be below zero, with windchills dipping even lower. With seven kids, he didn't feel that it would be wise to be out on the roads. If something happened, how would we keep all of the kids warm? Especially a newborn baby. So, with that decision made, I thought I would make a really tasty breakfast casserole. (There is nothing like a warm and cozy breakfast on a cold Minnesota morning.) I found a new recipe that I've been wanting to try out -- french toast casserole. It sounded so yummy! As I read through the ingredient list, I was thrilled -- I had everything I needed!! Then I read the baking instructions. There it was....in bold black ink... "Refrigerate overnight". WHAT?!! I didn't refrigerate it overnight because I didn't know that I would have time to bake it this morning. Last night I had intended to wake up, feed the kids cold cereal and get ready for church. Who prepares their breakfast the night before??
I was on a mission - a google mission - to find a tasty breakfast casserole that didn't require overnight refrigeration. Let me tell you, that was no simple task. In fact, I sat at the computer so long that Adrian decided to just go ahead and make regular french toast. (It was very good, I might add.) After spending the time looking for casseroles, I decided that I should share the products of my effort. So, without further ado....
BREAKFAST CASSEROLES:
(Be sure to read the baking instructions - you may need to prepare the casserole the night before, and refrigerate it overnight.)
Amish Breakfast Casserole
Ingredients:
1 lb. sliced bacon, diced
1 med. Sweet onion
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes
2 c. shredded mild cheddar cheese
1-1/2 c. small curd cottage cheese
1-1/4 c. shredded swiss cheese
Directions:
In large skillet, cook bacon and onion until bacon is crisp, drain. Mix together the remaining ingredients, stir in bacon mixture. Transfer to a greased 9 x 13 pan.
Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and bubbly. Let stand 10 minutes before serving.
Serves 8-10
Hash Brown Casserole
Ingredients:
3 Tbsps oil
2 lbs frozen hash brown potatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups cubed ham
10 eggs, beaten
Salt & pepper, to taste
1 1/2 cups Cheddar cheese, shredded
Directions:
Heat oil in large skillet. Add hash browns, onion, and bell peppers. Cook until potatoes begin to brown. Apray 9" x 13" baking dish with Pam. Spread potato mixture in pan. Top with ham. Pour beaten eggs over all and season to taste with salt and pepper. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Refrigerate overnight. Bake uncovered at 375 degrees for 35 minutes.
Serves 8
Ingredients:
1 lb pork sausage
2 cups shredded cheddar cheese
1 bunch of green onions, chopped
3 cups milk
1 ½ cups Bisquick mix
6 eggs
Salt & Pepper, to taste
Directions:
Preheat oven to 400 degrees. Brown sausage and onions, drain.
Using a mixer or blender, mix eggs, milk, and Bisquick. Layer the following in a 9x13 pan:
sausage and onions
shredded cheese
milk mixture
Bake for 35-40 minutes until brown and set.
Serves 8 -10 people.
Apple Crumble
Ingredients:
1 cup flour
3/4 cup packed brown sugar
1/2 cup oatmeal
1/4 cup butter (at room temperature)
1 can apple pie filling (can also substitute peaches or pears)
Cinnamon
Directions:
Make a crumble mixture of dry ingredients by cutting in butter. Put half of mixture in a pan. Add the pie filling and then top with remaining mixture. Sprinkle with cinnamon. Bake at 350 degrees for 35 minutes. Can be served warm or cold.
Last, but not least....
French Toast Bake
Ingredients:
12 slices bread
6 eggs
2 cups milk
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash of salt
1/2 cup brown sugar
4 Tbsp butter
1 Tbsp maple syrup
Directions:
In a 9x12" pan (I greased it), stack bread in pan. Mix eggs, milk, vanilla, nutmeg, cinnamon, and salt. Pour over bread making sure all bread is covered. Soak bread overnight. Preheat oven to 350°F. Stir butter, brown sugar, and sryup and pour over bread. Bake about an hour.
Serves 8.
Cinnamon French Toast Casserole
Ingredients:
1/2 cup butter
1cup brown sugar*
1 tbsp cinnamon*
bread slices
1 1/2 cups milk
6 eggs
1 tsp vanilla
pinch salt
Melt butter in a 9x13-inch baking pan.
Mix brown sugar and cinnamon together and add to melted butter; spread over bottom of pan.
Cover with 2 layers of bread slices. beat together milk, eggs, vanilla, and salt and pour over bread slices. Refrigerate overnight.
THE NEXT DAY:
Bake 30 minutes in a 350 degree F oven.
Cut and flip over on plate when serving. No syrup necessary. And there won't be any left over!
*For a stronger flavor use 1 1/2 cups brown sugar and 2 tbsp cinnamon.
Serves 8
French Toast Casserole
Ingredients:
1 stick butter
1 cup brown sugar
1 loaf bread - cubed or sliced
8 eggs
7 oz. milk
1 Tbl. + 1 tsp. vanilla
Directions:
Melt butter in a 9x13 pan. Sprinkle brown sugar evenly over the bottom of the pan. Place bread to fill pan. Beat together eggs, milk and vanilla. Pour over bread. Sprinkle with cinnamon sugar. Cover with foil and refrigerate overnight.
In the morning, bake at 350 for 45 minutes. The brown sugar/butter makes its own syrup, so no additional syrup is needed.
Serves 8
Enjoy your weekend breakfasts!!
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