Recipes for Breakfast Casserole

A healthy breakfast gives you the energy you need to start the day, which is why it's important to have a good breakfast everyday. However, the same old peanut butter sandwiches and oatmeal can get boring. Just as we need some change in other areas of our lives, we need a change in our breakfast menu as well.

But, the busy lifestyle we lead doesn't leave us with a lot of time to prepare a full-fledged breakfast. So how about we prepare casseroles for breakfast. Now, casseroles may look time-consuming, but if you have leftovers, a casserole is simply perfect. Not only do these casseroles use up your leftovers, but also transform them into a sumptuous meal. Let's take a look at some variations you can prepare.

Ingredients

• 1 lb. sliced bacon, diced
• ½ lb. sliced dried beef, cut into small pieces
• 1-4 oz. can sliced mushrooms, drained
• ½ cup flour
• 4 cups milk
• 16 eggs
• 1 cup evaporated milk
• ¼ tsp. salt and pepper
• ¼ cup butter

Method of Preparation
In a large skillet, sauté bacon till it is tender and crisp. Remove bacon and drain, discarding all but ¼ cup of the drippings. Add beef, mushrooms, and pepper to a skillet and sprinkle flour. Stir thoroughly till it's well combined. Gradually add milk to the mixture and cook over low heat. Keep stirring constantly till it is thickened. Stir in the bacon and set the sauce aside.

In large bowl, beat eggs slightly, adding evaporated milk and salt. In another skillet, melt butter. Add the eggs. Cook and stir gently over medium heat until eggs are set. Place half of the eggs in a 9" x 13" dish and pour half of the sauce over eggs. Add the remaining eggs and then remaining sauce again.

This can be refrigerated overnight. Cover and bake at 300 degrees F for 40-50 minutes. If refrigerated, bake for 1 hour. Garnish with parsley and serve this yummy casserole. If you have the previous meal's beef/bacon/chicken/fish leftovers, simply use them in the recipe instead of the raw beef and bacon.

Ingredients

• 6 potatoes
• 8 eggs
• Salt to taste
• 1 cup margarine
• 1 can sour cream

Method of Preparation
Preheat the oven to 350 degrees F. Add potatoes to salt water in a large pot and cook until tender but still firm, for about 15 minutes. Drain, cool, peel and slice the potatoes. Place eggs in a saucepan with cold water and bring water to a boil. Immediately remove from heat once the water is boiling.

Cover and let the eggs stand in hot water for about 10 to 12 minutes. Remove the eggs and cool, peel and slice them. Now taking a 9x13 inch casserole dish, layer the potatoes and eggs, sprinkling each layer of eggs with seasoning salt and ending with potatoes. In a small saucepan, melt margarine with sour cream over low heat. Pour this sauce over potatoes and sprinkle lightly with salt. Bake in a preheated oven for 30 minutes. Serve hot.

Ingredients

• 1 pound sage-flavored breakfast sausages
• 3 cups shredded potatoes, drained and pressed
• ¼ cup butter, melted
• 12 ounces mild Cheddar cheese, shredded
• ½ cup onion, shredded
• 1 container cottage cheese (small)
• 6 jumbo eggs

Method of Preparation
Preheat oven to 375 degrees F. Take a 9"x 13" square baking dish and grease it lightly. Place the sausages in a deep skillet and cook over medium-high heat. Cook till the sausages have been evenly browned. Drain, crumble and set aside the sausage. In the prepared baking dish, stir together shredded potatoes and butter. Line the bottom and sides of the baking dish with the potato and butter mixture.

Mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs in a bowl. Pour it over the potato mixture. Bake for 1 hour in the preheated oven. You can check if it is cooked thoroughly by inserting a toothpick into the center of the casserole. Let the dish cool for 5 minutes before serving.

Ingredients

• 6 veggie sausage patties
• 1 small cooking apple, cored and chopped
• 1 tablespoon sugar
• ½ teaspoon cinnamon
• 4 cups cubed, firm-textured multigrain bread

• 1 ½ cups shredded Cheddar cheese
• 6 eggs, beaten
• ½ cup sour cream
• 2 tablespoons sugar
• ½ teaspoon vanilla
• ¼ teaspoon salt
• 1½ cups fat-free milk

Method of Preparation
Chop the sausage patties into bite-size pieces and set aside. In a small bowl, toss apple, 1 tablespoon sugar, cinnamon and set this aside as well. Place half of the bread in 8"x 8"x 2" baking dish that is coated with nonstick cooking spray. Top the bread with half of the veggie patties, half of the apple mixture, and half of the cheese. Repeat this step to make layers.

In a bowl whisk together eggs and sour cream along with 2 tablespoons sugar, vanilla, and salt. Add milk and continue to whisk until the mixture is well combined. Pour this mixture into the baking dish. Cover and refrigerate the dish for 2 to 24 hours. Bake the dish uncovered, at 325 degrees F for about 70 minutes or until a knife inserted in the center comes out clean. Let the dish stand for 10 minutes before serving.

The time required for baking varies from an hour to an hour and a half, which definitely looks time-consuming, however, the preparation time is low. Once the casserole has gone into the oven, you needn't bother about it. You're free to go about your other activities, while your casserole cooks. Thus, casseroles are great breakfast options, which you should definitely try! All the best!