By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Holidays often bring family and friends into your home, often for overnight or weekend stays.

The breakfast casserole recipes featured this week make breakfast for guests less work-intensive for the cook. Some of these can be put together the night before so all the cook has to do is start the coffee and preheat the oven.

It’s great to be able to sit at the table with the rest of the family rather than spend that time alone with the frying pan.

These dishes really fill people up too, or as we say at my house, “This will really stay with you.”[cointent_lockedcontent]

Ham and Potato Casserole

 

• 32 oz. package frozen hash brown potatoes
• 8 oz. cooked, diced ham
• 2 (10.75 o.) cans condensed cream of potato soup
• 16 oz. container sour cream
• 2 c. shredded sharp Cheddar cheese
• 1 1/2 c. grated Parmesan cheese

 

Preheat oven to 375 degrees F Lightly grease a 9×13 inch baking dish.

In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Bacon and Egg Casserole

 

• 7 slices white bread (crusts removed and cubed)
• 2 c. shredded cheddar cheese
• 6 eggs
• 3 c. whole milk, no substitutes
• 1 tsp. ground mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 slices bacon, cooked and crumbled

 

In greased 11-inch by 7-inch by 2-inch baking dish, combine the bread cubes and cheese.

In large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon.

Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350 degrees F for 50-55 minutes or until knife inserted near the center comes out clean.

Sausage and Egg Casserole

 

• 6 slices bread, cubed
• 1 lb. sausage, browned, drained
• 1 1/2 c. shredded cheddar
• 8 eggs, beaten
• 2 c. milk
• 1 tsp. salt
• Pepper to taste

 

Cube bread and place evenly in greased 9×13 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.

French Toast Casserole

 

• 1 loaf French bread (13 to 16 oz.)
• 8 large eggs
• 2 c. milk
• 1 c. half and half
• 1/4 c. granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Dash salt

 

Slice French bread into 20 slices, one-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9×13-inch flat baking dish in two rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Bake 35 to 45 minutes until golden and slightly firm.

 

 

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