Daughter, hubby and their 5 kids spending Memorial Day weekend with us. I hate cooking breakfast, especially for 9 people, <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> feel like a short order cook! Anyone have a recipe for those stick in the fridge overnight, cook in AM breakfast casseroles? <img src="http://www.traveltalkonline.com/forums/images/graemlins/thanks.gif" alt="" />

1 pound bacon
2 onions, chopped
2 cups fresh sliced mushrooms
1 tablespoon butter
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Cook Bacon, drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
Bake in a 400 degree oven for 1 hour or until set.
<img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />

[color:"blue"]French Toast Casserole[/color]

1 loaf of challah
1 cup of milk (whole milk or half and half works best)
(if your challah is large add additional liquid to the recipe)
1/2 cup brown sugar
1/4 cup maple syrup
8 eggs
1 tablespoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt to taste

Slice the challah into 1 1/2 inch thick slices.
Place in the bottom of a casserole dish.
Tear the bread as needed to fit into the casserole dish.
Mix together the remaining ingredients.
Pour over the casserole, cover and store in refrigerator over night.

Preheat oven to 350 degrees and bake for 45 minutes.
You can also add either cranberries or raisins or blueberries to the recipe.
Pour the fruit on top of the bread in the casserole dish before pouring the liquid mixture on top.

When the casserole is done, cut into squares to serve.
You can sprinkle powdered sugar on top, spoon fruit filling over the top or pour syrup on top.

Amish Breakfast Casserole

1 pound sausage, crumbled
1 medium sweet onion, diced
1/2 red and 1/2 green pepper, chopped
1/2 cup mushroom, chopped
6 eggs, lightly beaten
4 cups shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions
In a large skillet, cook sausage and drain most of the fat. Remove sausage and saute the vegetables till wilted. In a bowl, combine the remaining ingredients; stir in veggies and sausage. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. (At this point, you can refrigerate overnight.)

Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly (longer if refrigerated). Let stand for 10 minutes before cutting.

The original recipe for this dish called for bacon, but I prefer sausage. It also only called for the onion, but no pepper or mushroom. If you are feeling adventurous, you can also add jalapeno.

Carol, I have made that before... it's very good...
although, I substituted ricotta for the cottage cheese...

Cottage cheese is cheaper and I wouldn't think it would make a big difference? The recipe called for cottage cheese, so that's what I used..

WOW! Thanks to all! Now to figure out which one to make. They all sound delish and will lessen my time stuck in the kitchen! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />

LOL! I had ricotta in the fridge, and no cottage cheese!
That's why I used it! Came out great anyway...

1 lb hot sausage, browned
bread, torn into bits
6 eggs, beaten
1 cup half and half
cheddar cheese

Put bread into casserole dish. Top with Sausage. Top with Milk/egg mixture. Top with cheddar cheese. Refrigerate overnight. Bake, covered at 350 for 50 mins or so. Uncover and let cheese melt. I sometimes add onions or jalapenos.

This is one of my all time favorites that everyone seems to love!

Breakfast Casserole

1-7 oz. can Whole Ortega Chilies
2 cups Monterey Jack, grated
2 cups Cheddar Cheese, grated
4 eggs
1 sm. can evaporated milk
1 tsp. flour
1 jar medium hot salsa

Lightly grease a 9X14" glass baking dish with spray on PAM, butter or cooking oil. Slice open the Ortega chilies, remove any seeds and place, skin side down, on the bottom of the dish covering as much surface as possible. Next, cover the chilies with 1 cup of Monterey Jack followed by 1 cup of Cheddar Cheese. Repeat the cheese layers one more time. In a small bowl, add eggs, evaporated milk and flour, mix well and pour over the cheese layers. Bake at 350 degrees for 1/2 hour. Remove, cover top with a thin layer of salsa and bake 1/2 hour longer.

Serve with English Muffins and Fresh Fruit.

Now, you want what to totally amaze your grandkids, try this one...


Ziploc Omelets - Quick & Easy!

This works great and is a whole lot of fun. It's good for when all your family is together, or you have company, & no one has to wait, and they can each have their omelet their own special way. Give them each a quart sized ziploc freezer bag, and have them write their name on it with permanent marker. (It's also good for when you just don't want to clean up an omelet skillet after breakfast:-)

Crack 2 eggs (large or extra-large) into the bag (do not use more than 2 eggs at a time.) Zip the bag and shake to combine the eggs. Put out a variety of cut up ingredients such as: cheeses, onion, green pepper, mushrooms, olives, tomato, salsa, etc. Have each person add the prepared ingredients of choice to their bag & shake it again. (Make sure to get the air out of the bag before you zip it up.)

In a deep kettle, place the bags into rolling, boiling water for exactly 13 minutes. (You can usually cook 6 to 8 omelets in a large pot.) For more, make another pot of boiling water.

When done boiling, open the bags & the omelet will roll out easily. Be prepared, everyone will be totally amazed. (It is a great conversations starter because everybody will think you've totally flipped your wig) The really nice part is everyone's meal is done at the same time, and there's no mess to clean up! It's nice to serve this with some fresh fruit or coffee cake. everyone gets involved in the process & a it's a great conversation starter.

One last Breakfast Casserole Recipe

1 lb. Sausage (like Jimmy Dean's Fat Ones)
6 Eggs
2 cups Milk
1 tsp. Dry Mustard
1 tsp. Salt
2 cups Bread Crusts
8 oz. Cheddar Cheese

THE NIGHT BEFORE, brown sausage and drain. Place the bread crusts in a treated baking dish and crumble the cooked sausage over the top. Mix the eggs, milk, mustard, salt and cheese together and pour over the top of the crusts and sausage. Cover and place in the refrigerator overnight.

The next morning, preheat over to 350. Bake the casserole, uncovered, for 40-45 minutes. Serve with fresh fruit.

Here's another (Ina Garten's recipe):

Breakfast Bread Pudding
Ingredients
5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve
Directions
Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.

Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.

Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

http://www.foodnetwork.com/recipes/ina-garten/breakfast-bread-pudding-recipe/index.html

so this can be done the day/night before?

I'm sure it can... although the prep time is only 10 minutes... and 15 minutes to set...

I'm going to try the Zip-Lock Omelets the next time our granddaughters are here. They'll love it!

KOOL! Zip-Lock Omlettes! gotta do this with grandkids!

zip lock omlettes very popular with campers!

Once again, thanks to all! Kimmers, I will have to try those ziplock omelets one morning. My daughter will kill me cause knowing my grandkids once they go back home they will want them every morning. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

gotta try them with the grandrats next time we go camping!

Just stuck this in the fridge for tomorrow...it better be good, Carol. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> How could it not be, with all that cheeeeese...

Deb--We really like it. How was it?

It was very good and I would make it again for sure. Next time I will use the thawed frozen hash browns instead of my leftover "home fries" from breakfast out Saturday morning.

Glad you enjoyed it. Not sure where I saw it to begin with, possibly here! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> Did you use bacon or sausage? I prefer sausage, as bacon gets kinda soggy in casseroles and I'm not crazy about soggy bacon.

Actually I used turkey sausage. I like that you can try different ingredients in this recipe, depending on what you have on hand.

I'm sure that would work just fine, and low fat cheese is a good option also..