OK, having a couple of people overnight on Saturday night, looking for a recipe for a casserole to serve Sunday morning, for 4 people, or more.. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> Thinking eggs, sausage, cheese????? Help????? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

This one is easy and good. The sourdough bread gives it a great flavor. If you have a Panera Bread store near you, their artisan sourdough bread works perfectly in this.

Southern Living magazine's Breakfast Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork sausage
10 sourdough bread slices -- cubed
2 cups shredded Swiss cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce

Directions
COOK sausage in a skillet over medium heat, stirring
until it crumbles and is no longer pink; drain well.
PLACE bread cubes in a lightly greased 13 x 9-inch baking dish; sprinkle bread evenly with cheese, and top with sausage.
WHISK together eggs and remaining ingredients; pour
evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes.
BAKE at 350 degrees for 45 minutes or until set. Let
stand 5 minutes before serving.

Georgia--looks great!! As I've said here a couple of times before though, we live in the middle of nowhere now, unfortunately.. Thoughts on the necessity of sourdough bread??? ... or other recipes??

I think it would be fine with french bread, just use a dense bread and not something soft. I really do like the flavor that you get from the sourdough, though. I'm thinking that you might be able to find sourdough in the bread department of any large grocery store..not freshly baked, but still it would be better than a plainer bread.

Ah, my friend, a larger grocery store involves a trip of about 20 miles from here.. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> Might have to just make do with a regular french bread..

Carol-
Your post reminded me of a thread back from June that had several breakfast casserole recipes. You've probably checked them already, but just in case:
breakfast casseroles

The one I posted there is easy and good, but does not have the sausage that you are looking for.

-Patti

Thanks. I scanned that one, but kind of have a hankering for sausage.. Every month or so, just got to have some sausage! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

There is one recipe there with sausage, requires baking for an hour and a half?? Seems a LONG time. <img src="http://www.traveltalkonline.com/forums/images/graemlins/confused.gif" alt="" />

Breakfast Casserole from Chow.com

It's made with Italian sausage so no need to look around for breakfast sausage.
Good to feed a breakfast crowd, or to refrigerate for a week’s worth of quick morning meals.


Total: 1 hour

Active: 20 minutes

Makes: 12-15 squares

INGREDIENTS

2 containers of crescent rolls
1 dozen large or extra large eggs
1 pound ground Italian sausage, mild or hot
3 ounces cream cheese
2 cups of sharp cheddar cheese, grated
1/4 cup milk
salt and pepper to taste
Tobasco


INSTRUCTIONS
Preheat oven to 375 degrees.
Brown the sausage in a pan and drain excess grease once it’s cooked.
Return the sausage to the warm pan and mix in the cream cheese.
Grease an 8×10 baking pan.
Unroll the crescent rolls until they lie flat and line the baking pan with the dough. Press the edges together and bring the dough slightly up the sides of the pan. Save some strips for the top.
In a mixing bowl, whisk together the eggs, salt, pepper, Tobasco. Any seasoning is great here, have fun with it.
Pour the sausage and cream cheese mixture over the dough in the baking pan, spreading evenly.
Sprinkle the cheddar cheese over the sausage mixture.
Pour the eggs over the sausage and cheese evenly.
Place the remaining strips of dough over the eggs.
Bake, uncovered, for approximately 30 minutes. Remove from oven, cover with foil, and bake for another 15-20 minutes, until a knife pulled through the casserole doesn’t show any egg running.
Cut into squares and serve warm.
This is also great with ham and other vegetables, like bell peppers. Salsa mixed into the eggs is a great addition. The dough and sausage portion can be done the night before, saving some time in the morning.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa--could I just halve it and do it in a 8 X 8 casserole??? That's way too much food!

Carol:
Visit www.tasteofhome.com and search breakfast casseroles and you will find many recipes to choose from.

OK, thanks for the tip!

Absolutely....or....make the full recipe and freeze for a later date. Good luck!



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Would you cook the whole thing and then freeze it, or separate into two containers and freeze it BEFORE cooking?

I found a recipe on the site Jim & Maria recommended, for an amish breakfast casserole, which is probably what I'll go with, as it has hash browns in it too, so the whole breakfast in one dish!

I'd bake the entire amount and cut and freeze what I don't use. I've done that and boy is it great to have something in the freezer for a special weekend breakfast or brunch!
Good Luck!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

OK, thanks.

r u interested in quiche or strata? i have recipes for spinach-sausage quiche and egg-sausage strata that fulfill the ingredients u seem to be craving, but obviously not a casserole per se. the strata can be made the night before, which is handy when entertaining. i also have a hash brown potato pie (with bacon though), which i really like. as for casseroles: egg casserole with sasusage, mushrooms, and salsa/farmer's breakfast casserole (with ham and can be made the night before)/breakfast gratin (with sausage and made in individual gratin dishes)... if interested in any of the above, let me know and i will be more than happy to post.

Hey, I think I have what I'm gonna make for this weekend decided, but post any or all of the above, as they sound interesting!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Carol, for freezing, we always use a small (or whatever size you need) aluminimum lasagne pan with an aluminum top for anything like this...

since u specifically requested casserole recipes, here's a recipe that fits the bill (which i'd assume you'd want to halve based on contessa's recipe)

egg casserole with sausage, mushrooms, and salsa;serves 8-10

12oz bulk italian sausage
2tsp veg oil, if needed
8oz mushrooms, sliced
1/2cup yellow onion, chopped
12 lg eggs
1cup milk
1/2cup salsa
2tbsp flour
1/2tsp baking powder
4cups grated cheddar or monterey jack cheese, divided
1/2tsp salt
fresh ground pepper
sour cream for topping

preheat oven to 350. in a large skillet over medium heat, cook sausage while breaking it up with a spoon until it starts to brown, about 5min. add oil if needed. add mushrooms and onion and cook until tender, about 10min longer. transfer to a lightly sprayed or oiled 9x13" baking dish.

in a bowl, whisk eggs, milk, salsa, flour, and baking powder. add half of the cheese, salt, and pepper to taste. pour over meat mixture. sprinkle with remaining cheese.

bake uncovered until set, about 40min. let stand for 10min serve with sour cream.

Thanks! The competition is getting more fierce! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

well if that's the case, here's another <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

farmer's breakfast casserole, serves 4

3cups frozen cubed hash brown potatoes, slightly thawed
1/2cup pepper jack cheese, grated
1/3cup cheddar or monterey jack cheese, grated
1cup cooked ham, cubed
6-8 green onions, sliced
4lg eggs
1 1/2cups milk
1/4tsp salt
freshly ground pepper
fresh strawberries, garnish

preheat oven to 350. in an 8x8" lightly sprayed or oiled dish, arrange a layer of hash browns, pepper jack and cheddar, ham, and green onions.

in a medium bowl whisk together the eggs, milk, salt, and pepper to taste. pour egg mixture over potato mixture.

bake uncovered until center is set, about 50min. let stand for 10min. serve w/ strawberries.

Wow, hey, that one looks good!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/thinks.gif" alt="" /> Maybe I don't have to do sausage after all. I have some cooked ham in the freezer..

Carol, I bet you could substitute sausage for the ham if you really want sausage. I know the one I posted is equally as good with ham or sausage!

Georgia--thanks. Will definitely have to let everyone know the outcome after Sunday!

[color:"blue"]Amish Breakfast Casserole[/color]

INGREDIENTS:
1 pound sliced bacon, diced
1 medium sweet onion,
chopped
6 eggs, lightly beaten
4 cups frozen 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:
1. 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.
2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

[color:"blue"]Breakfast Popover[/color]

6 large eggs
1 Cup Whole Milk
1/4 Cup Orange Juice
1/2 Cup Sugar
1 Cup Flour
1/4 tsp. salt
1/8 pound butter (adjusted down from ¼ pound)

Preheat oven to 450 degrees (F).

Mix all the above, EXCEPT the butter, by STIRING with a fork until still a bit lumpy. (it's important not to over mix, or it will not "pop").

In a 13" [color:"red"]round[/color] pyrex dish melt the butter in the oven (do not let it brown).
Remove, and while hot, pour in the mixture.
Place in the middle of the oven for 20-25 minutes, until it "pops up" and is a golden brown on top.
DO NOT OPEN THE OVEN DOOR while baking! Clean the oven window and have a working light so you can see!
Cut into quarters and serve hot.

NOTE: you MUST use a round pyrex dish!
In a square pan, the corners will burn (Believe me, I know from experience!)

Brian--yes, that's the Amish casserole recipe from that one website. That's probably what I'm going to do, with sausage, instead of bacon.

I've made it a few times for overnite company... very good!
I have also done it with breakfast sausage (like Jimmy Dean's (sage is really good <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />) and I do prefer that...

This one's pretty darned good too!
Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.
and bacon &/or sausage on the side...

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

INGREDIENTS:
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup maple syrup (real, not fake)
1/4 cup white sugar, divided
1 shot scotch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

DIRECTIONS:
1) Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2) Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, maple syrup, scotch, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3) Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top.
4) Bake in preheated oven about 45 to 50 minutes, until top is golden.

Farmer's Casserole
From Better Homes & Garden recipes which are excellent, btw.

Prep: 25 minutes
Bake: 40 minutes

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evap. fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions
1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

5. Farmer's Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Brian, the French Toast Casserole is delicious! And how nice to find a recipe here WITHOUT cheese! I am definitely NOT a cheese fan.

From my experiences I've found that www.southerncooking.about.com has one of the best breakfast recipes I've ever used!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Annie,
I once made it with thinly sliced Granny Smith apples on top, then the cinnamon sugar over that...
It came out really good!

Brian, that sounds good! I love granny smith apples. Next time I have my neighbor over for brunch I'll do the apple bit on the French Toast Casserole.

Made this one for breakfast today--Comments:

I used breakfast sausage instead of bacon and am glad I did.
I added salt and pepper, as the recipe didn't call for any. Possibly a mistake??
We enjoyed it, although I would personally add more cheese, possibly shredded gouda or mozzarella, some diced red or green peppers and/or some jalapenos.. Made a great all in one dish, served with some fruit on the side!

that sounds good Carol, although with bacon and/or sausage, and the cheese...
I would skip the salt altogether...
bacon/sausage/cheese has enough salt to begin with...

Bacon, yes, has lots of salt, but sausage doesn't seem to have nearly as much salt in it as bacon, to me.