Ingredients:

• 10 slices rye bread
• 3 cups cooked, shredded corned beef
• 2 cups shredded Swiss cheese (8 ounces)
• 6 eggs, lightly beaten
• 3 cups milk
• 1/2 teaspoon ground black pepper

Directions:

Cut rye bread into 1/2-inch cubes. Grease a 13- x 9- x 2-inch baking dish; arrange bread cubes over bottom of dish. Layer shredded meat over bread cubes; sprinkle with cheese. Beat eggs, milk, and pepper together in a medium bowl until well blended. Pour over the cheese layer. Cover baking dish with foil; refrigerate overnight. When ready to bake, preheat oven to 350°. Bake covered for 45 minutes, then uncover and bake for 8 to 10 minutes more, or until bubbly and puffed.

Serves 6

Tags: breakfast casserole recipes, corned beef casserole, casserole recipes, breakfast recipes

Ingredients:

• 6 eggs, slightly beaten
• 1 C. cheddar cheese, shredded
• 1 tsp. dry mustard
• 1 lb. pork sausage, browned and drained
• 1 C. biscuit baking mix
• 2 C. milk
• 1 tsp. oregano

Directions:

Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour.

Tags: breakfast casserole recipes, christmas breakfast casserole, christmas recipes, breakfast recipes

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 cup small curd cottage cheese
1 1/4 cup shredded Swiss cheese

Directions:

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.

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

Tags: breakfast casserole recipes, amish breakfast casserole, breakfast recipes

Ingredients:

• 8 slices white bread, crust removed, cut into cubes
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 1/4 cups cubed, cooked ham (about 8 ounces)
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 6 eggs, beaten
• 3 cups milk

Directions:

Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate 8 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.
Western breakfast casserole serves 8

Tags: breakfast casserole recipes, western breakfast casserole, breakfast recipes, casserole recipes

Ingredients:

• 12 slices white bread
• 1 (approximately 11 ounces) can white kernel corn, drained
• 1 (4 ounce) can chopped green chiles, undrained
• 2 cups (8 ounces) shredded Monterey Jack cheese or Mexican blend
• 4 eggs, beaten
• 2 cups milk
• 1 teaspoon salt

Directions:

Remove crust from bread; place 6 slices in a lightly greased 12x8x2-inch baking dish. Spoon half of corn and half of chiles over the bread; sprinkle with half of the Monterey Jack cheese. Layer remaining bread, corn, chiles, and cheese. Whisk together eggs, milk, and salt; pour over last layers. Cover and refrigerate casserole overnight, about 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 40 to 45 minutes.

Serves 8

Tags: breakfast casserole recipes, breakfast recipes, fiesta breakfast casserole

Ingredients:

• 1 bag (30 ounces) frozen Southern Style hash browns (or 32 ounce bag shredded), thawed
• salt and pepper
• 3 cups shredded sharp Cheddar cheese, divided
• 2 to 3tablespoons butter
• 12 ounces thinly sliced Canadian bacon
• 1 1/2 cups chopped onion
• 1 large green bell pepper, chopped
• 1 large yellow or red bell pepper, chopped
• 8 ounces sliced mushrooms
• 2 medium tomatoes, sliced, optional
• 12 large eggs
• 2 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Spread thawed hash browns in a deep 11x14-inch lasagna/roasting pan; season generously with salt and pepper. Sprinkle half of the cheese over the potato layer.

In a large skillet, lightly brown the Canadian bacon slices in 2 tablespoons of butter; set aside. In the same skillet saute the onion, peppers, and mushrooms until tender. Add a little more butter, as necessary.

Spoon vegetable mixture over the cheese layer. Top with sliced tomatoes, if using. Arrange slices of Canadian bacon over the vegetables, overlapping if necessary. Top with remaining cheese.

In a medium bowl, whisk eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the milk; pour over the casserole. Using a spatula, gently press all over to soak with egg mixture. Let stand for 15 minutes. Meanwhile, heat oven to 350°.

Bake casserole for 35 to 45 minutes, until set. Cool slightly before slicing.

Serves 10 to 12

Tags: breakfast casserole recipes, breakfast lasagna recipe, breakfast recipes

Ingedients:

• 1/2 pound spicy or mild pork sausage
• 1 medium onion, chopped
• 4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
• 1 1/2 cups shredded Monterey Jack or Cheddar cheese
• 3 eggs, beaten
• 1 cup milk
• 1/4 teaspoon pepper
• mild salsa, optional

Directions:

In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.

In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.

In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.

Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.

Cut into squares. Serve with salsa, if desired.

Serves 6

Tags: breakfast casserole recipes, country breakfast casserole, breakfast recipes, casserole recipes

Ingredients:

1/2 stick butter
16 ozs hashbrown potatoes
4 eggs
1 tsp salt
1/2 cup chopped tomato
2 Tbsps chopped pepper
2 Tbsps minced onion
3 Tbsps Ranch dressing
3/4 cup milk
1 cup grated cheese

Directions:

Put butter and potatoes in casserole dish and bake in 350° oven until potatoes are thawed... Drizzle dressing over potatoes. Add milk, tomatoes, peppers and onions, salt and one cup of grated cheese. Pour mixture over potatoes and bake in 350° oven until eggs are set, stirring occasionally.

Serves 6-8

Tags: breakfast casserole recipes, potato egg casserole, hashbrown casserole, breakfast recipes

Ingredients:

• 5 strips bacon, chopped
• 2 tablespoons finely chopped onion
• 3 medium cooked potatoes, cubed
• 6 eggs, beaten
• salt and pepper to taste
• 1/2 cup shredded mild Cheddar cheese

Directions:

In a heavy skillet, cook bacon until crisp; remove to paper towels to drain. In drippings, cook onion and potatoes until browned, about 5 minutes. Pour beaten eggs into the skillet. Cook, stirring gently, until eggs are set and cooked. Season with salt and pepper; sprinkle with the bacon and shredded cheese. Let stand a minute or two, just until cheese melts.

Serves 4

Tags: breakfast casserole recipes, farmers skillet recipe, breakfast recipes

This Sausage And Egg Breakfast Casserole Is Truly A Hit In
Any Household. Cheesy And Full Of Sausage And Egg Flavor!

Ingredients:

• 6 slices bread, cubed
• 1 pound sausage, browned, drained
• 1 1/2 cups shredded Cheddar cheese
• 8 each eggs, beaten
• 2 cups milk
• 1 teaspoon, salt
• pepper to taste

Directions:

Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.
Serves 8 -10

Tags: breakfast casserole recipes, sausage egg casserole, breakfast recipes