Breakfast Casseroles
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| blueberry breakfast bake |
| breakfast pizza |
| breakfast sausage rolls |
| sausage casserole |
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| blueberry breakfast bake |
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| 8 slice | of bread cut into 1" cubes |
| 8 oz. | chilled cream cheese cut into 1/4" cubes |
| 1 cup | fresh (or frozen) blueberries |
| 1-1/2 cup | milk |
| 8 | eggs |
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| grease a 11x7x1 1/2" pan. spread 1/2 of the bread into pan. sprinkle with |
| cream cheese, blueberries and remaining bread. in a separate bowl combine |
| eggs & milk and beat till well blended. pour over bread mixture and cover |
| tightly with aluminum foil. refrigerate for at least 8 hours but no more |
| than 24 hours. preheat oven to 350. bake covered for 30 minutes, uncover |
| and bake for 25-30 more until top is puffy and center is set. top with |
| blueberry syrup |
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| breakfast pizza |
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| 1 | 8 oz.) can refrigerator crescent dinner rolls |
| 6 | eggs beaten (5 large) |
| 1 lb. | bacon, cooked and crumbled |
| 1 cup | (4 oz.) shredded cheddar cheese |
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| spread rolls onto a lightly greased 12 inch pizza pan; firmly pressing |
| perforations to seal. combine eggs, bacon and cheese. pour over crust. |
| bake at 375'f for 12-15 minutes. cut like pizza and serve. note: you can |
| use regular pizza dough. |
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| breakfast sausage rolls |
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| 2 | loaves (1 lb. each) frozen white bread dough, thawed |
| 1/2 lb. | mild sausage |
| 1/2 lb. | hot sausage |
| 1-1/2 cup | mushrooms |
| 1/2 cup | chopped onions |
| 3 | eggs |
| 10 oz. | shredded mozzarella |
| 1 tsp | dried basil |
| 1 tsp | dried parsley |
| 1 tsp | dried rosemary |
| 1 tsp | garlic powder |
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| allow dough to rise until nearly doubled. cook and crumble sausage. add |
| mushrooms and onions. cook and stir until sausage is brown and vegetables |
| are tender. drain and cool. beat 1 egg and set aside. add to sausage |
| mixture 2 eggs, cheese and seasonings. roll each loaf of dough into a |
| 16x12 inch rectangle. spread each loaf with 1/2 sausage mixture, to within |
| 1 inch of edges. roll up, starting at narrow end, seal edges. place on |
| greased baking sheet. bake at 350'f for 25 minutes; brush with beaten egg. |
| bake at 5-10 minutes longer or until golden brown. serve warm. |
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| sausage casserole |
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| 6 slice | bread - cut off crust if desired |
| 2 lb. | sausage - 1 hot and 1 regular |
| 1-1/2 cup | sharp longhorn shredded cheese |
| 8 | eggs - beaten |
| 2 cup | half and half |
| 1 tsp | salt |
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| spread butter on bread. place into 13x9x2" baking dish, butter side up, |
| set aside. cook and drain sausage, crumble. spoon over bread. sprinkle |
| cheese over sausage. combine eggs, half and half, and salt. mix well and |
| pour over cheese. chill overnight. remove from refrigerator for 15 min. |
| before baking. bake uncovered at 350 f for 35 min. |
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| cayman designs |
| http://www.caymandesigns.com |
| recipes, travel, lighthouses and much more |
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| (ID: 12292) Mirror: rec.food.recipes: Thu, Jun 12, 2003 |