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Any breakfast casseroles that you can make the night before?

post #1 of 6
Thread Starter 
I would love to have some breakfast casserole recipes on hand that I can make the night before and just pop in the oven the next morning (yep, I am in a panic about breakfast before school too ).
Any suggestions?

TIA!!!!
post #2 of 6
There are all sorts of casseroles that are really just savory bread puddings. You put chunked bread in a casserole dish, add ham or sausage or bacon and any veggies that you'd like. Pour a mixture of eggs and milk. Top with grated cheese. Cover the dish and let it soak in the frig overnight. In the morning, bake in the oven until done. I'm sure a place like allrecipes.com has an exact recipe.

You can also make all sorts of stuff in the crockpot the night before.
post #3 of 6
Butter 6 slices of bread, place face down in 13x9 baking dish. Crumble cooked/drained sausage over top. Add 1-1/2 cups of shredded mozzerella cheese. Beat 6 eggs and 1 cup of milk in small bowl, pour over top of cheese. Cover and leave overnight in fridge.
Bake at 350 for 45 minutes.
post #4 of 6
French Toast

Beat 6 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 teaspoon cinnamon in medium bowl. Slice French Bread or Hawaiian Sweet Bread (my favorite) 1" thick. Layer bread and mixture in dish, cover and refridgerate over night. In the morning, cook on stove with butter or cooking spray.
post #5 of 6
1 lb. cooked ground sausage
8 slices of bread (cubed)
1 ½ c. shredded cheddar cheese
4 eggs
½ T. dry mustard
2 c. milk
1 can cream of mushroom soup

1. Brown sausage.
2. Layer bread cubes in 9 x 13 pan.
3. Sprinkle cheese on top of bread cubes.
4. Add sausage on top of cheese.
5. Mix eggs, dry mustard and milk in small bowl until well combined.
6. Pour mixture over sausage, cheese, and bread cubes.
7. Then spread mushroom soup over the top, evenly.
8. Let refrigerate over night or for 8 hours and bake at 300 degrees for 1 1/2 hours.
9. Enjoy!!!
post #6 of 6
I microwave frozen sausage links and them into slices. Put a few into each compartment of a greased muffin tin. Add a pinch of shredded cheddar and then fill 3/4 with liquid egg (or your own scrambled egg). Pinch of S&P. Bake 30 minutes at 350. I make them one day and they reheta in 30 sec. in the microwave and stay good for 3-4 days. I also make a meatless version with chopped broccoli instead.
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