By Susan McClanahan
When families accumulate together on Christmas morning to open gifts, it is so good to have a casseroles baking in a oven. After gifts are opened, a breakfast or brunch casseroles are prepared to be served.
I always have finished a vast breakfast for Christmas Eve, and a family enjoys a palliate and relaxing plate together. Then a 4 of us lay down together and a children open and review all of a Christmas cards. As a cards come in a mail, it is tough to conflict opening and reading them, though we adore a time together as we review them together as a family and demeanour during a cinema and speak about any family represented in any nod card.
Today, we am pity a few breakfast- or brunch-casserole ideas for we to use over a holiday season. This is usually a start, as there are unconstrained possibilities when it comes to breakfast casseroles.
I wish these recipes supplement many fun to your Christmas morning traditions.
Croissant and Salmon Breakfast Casserole
* 3 tablespoons butter
* 1/2 white onion, chopped
* 2 cloves garlic, minced
* 12 eggs
* 1/2 crater milk
* 6 croissants, split, tops set aside and bottoms ripped into 1-inch pieces
* 2 immature onions, thinly sliced
* 4 ounces smoked salmon, chopped
* 1 crater shredded Monterey Jack cheese
* 1 crater shredded Swiss cheese
* 1 crater shredded mozzarella cheese
* 2 tablespoons chopped uninformed dill
* 1 teaspoon salt
* Freshly burst black pepper, to taste
Preheat oven to 400 degrees. Melt butter in a vast skillet over middle heat, and prepare and stir a onion and garlic until onion is translucent, about 5 minutes. Remove from heat. In a bowl, kick a eggs and divert until frothy and entirely blended.
Place a ripped pieces of croissant bottom into a 9 x 13-inch nonstick baking plate in an even layer. Top a croissant pieces with a baked onions and garlic in a layer, followed by layers of immature onions, smoked salmon, Monterey Jack cheese, Swiss cheese, mozzarella cheese and dill. Pour a egg reduction uniformly over a casserole, and shower with salt and black pepper. Arrange a tops of a croissants over a casserole, dire them down into a egg reduction to moisten.
Bake a stew in a preheated oven until a croissant tops are browned and a eggs are set, about 50 minutes. Serve hot.
Bacon and Mushroom Hash Brown Breakfast
This juicy breakfast stew takes only 30 mins to assemble, afterwards chills overnight and is baked a subsequent day.
* 1 bruise bacon, cut into 1-inch pieces
* 1 middle onion, chopped (1/2 cup)
* 1 middle red bell pepper, chopped (3/4 cup)
* 1 package (8 ounces) sliced uninformed mushrooms
* 2 tablespoons Dijon mustard
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 3/4 crater divert
* 12 eggs
* 1 package (2 lb) solidified crush browns, thawed
* 2 cups shredded Cheddar cheese (8 oz)
In 12-inch skillet, prepare bacon until crisp. Using slotted spoon, mislay from vessel to tiny bowl. Cover and refrigerate. Drain drippings, renting 1 tablespoon in pan. Add onion, bell peppers and mushrooms; prepare 4 mins over middle heat, stirring occasionally. Stir in mustard, salt and pepper. In vast bowl, kick divert and eggs with handle whisk.
Spray a 13 x 9-inch (3-quart) baking plate with cooking spray. Spread half of crush browns in baking dish. Spread onion reduction uniformly on top. Sprinkle with 1 crater of a cheese. Spread remaining crush browns over top. Pour egg reduction on top. Cover; cold 8 hours or overnight.
Heat oven to 325 degrees. Uncover; bake 50 to 60 mins or until thermometer extrinsic in core reads 160 degrees. Sprinkle with remaining 1 crater cheese and a bacon. Bake 3 to 5 mins longer or until blade extrinsic in core comes out clean, tip is puffed and cheese is melted. Let mount 5 mins to set before serving.
Cranberry-Orange Nut Pancakes
* 2 cups biscuit baking mix
* 1 crater milk
* 2 eggs
* 1 tablespoon sugar
* 1/2 crater honeyed dusty cranberries
* 1/2 crater chopped pecans
* 1 teaspoon orange zest
In a vast bowl, brew biscuit baking mix, milk, eggs and sugar. Stir in dusty cranberries, pecans and orange zest; brew until good combined. Preheat a roaster or skillet over middle heat. Melt 1 tablespoon butter on griddle. Pour 1/4 crater kick per pancake onto prohibited griddle. Cook until pancakes start to burble and edges start to set. Flip pancakes and prepare 1 to 2 some-more minutes, or until golden, adding some-more butter as necessary.
Bacon and Cheese French Toast Bake
French toast doesn’t have to be sweet! Savory flavors like cheese and bacon make a tasty pairing in this make-ahead French toast bake. This recipe calls for canned French bread that we bake. You could positively use already baked bread from a bakery.
* 2 cans Pillsbury refrigerated crusty French loaf
* 8 eggs
* 2 cups cold divert
* 1 can (4.5 ounces) chopped immature chiles
* Salt and peppers to taste
* 1 bruise thick-cut bacon, crisply cooked, drained
* 8 ounces pointy cheddar cheese, shredded (2 cups)
* Chopped uninformed cilantro for garnish, if desired
Bake 2 cans Pillsbury refrigerated crusty French fritter as destined on can; cool. Lightly mist 13 x 9-inch (3-quart) potion baking plate with cooking spray. Cut cooled bread into 1/2-inch-thick slices. Place half of a slices in even covering in baking dish.
In middle bowl, kick 8 eggs and 2 cups cold divert with drive until good blended. Beat in 1 can (4.5 ounces) chopped immature chiles. Season with salt and peppers to taste. Sprinkle half of a shredded pointy cheddar cheese (1 cup) over initial covering of bread; cold remaining half of cheese. Reserve 2 slices from crisply baked bacon; arrange remaining baked bacon slices over cheese in dish. Ladle half of egg reduction over bacon. Top with remaining half of bread slices in even layer. Ladle remaining egg reduction over top, creation certain to soak any cut of bread. Cover firmly with cosmetic wrap. Refrigerate during slightest 8 hours or overnight.
When prepared to bake, mislay baking plate from refrigerator; let mount on opposite while heating oven to 350 degrees. Bake unclosed 40 minutes. Remove from oven. Sprinkle with remaining cheese (1 cup); pulp and shower 2 slices baked bacon over top. Return to oven; bake 10 mins longer or until cheese is melted and blade extrinsic in core comes out clean. Cool 5 mins before serving. Garnish with chopped uninformed cilantro.
Easy Make-Ahead Breakfast Casserole
* 3/4 bruise underdone sausage
* Optional: 1 teaspoon dusty rosemary to give a sausage some-more flavor
* 2 bell peppers, diced (any color; about 2 cups)
* 1 crater sliced mushrooms
* 1 crater uninformed spinach
* 1/2 middle yellow onion, diced
* 1 teaspoon minced garlic
* salt and uninformed belligerent black pepper
* 4 slices day-old bread (whole wheat, white, sourdough, etc)
* 10 vast eggs
* 1/2 crater divert
* 1/2 crater shredded cheese
Set a vast skillet over middle feverishness and cloak it with nonstick mist or a drizzle of olive oil. Place sausage in a skillet and start to mangle it adult with a spatula or fork. Stir in a rosemary and brownish-red a sausage, about 6-7 minutes.
Meanwhile, set a second skillet over middle feverishness and cloak it with nonstick mist or a drizzle of olive oil. (If we have a skillet vast adequate to fit both a sausage and veggies, we can only supplement a veggies to a sausage that is browning.) Add a peppers, mushrooms, spinach, onion, garlic and a shower any of salt and pepper. Begin stirring and cooking a veggies down until tender, about 6 to 8 minutes. Set sausage and veggies aside.
Generously douse a 9 x 13-inch baking pan. Break a bread into pieces and place in a vessel in an even layer.
In a vast bowl, drive together a eggs, divert and 1/4 crater shredded cheese. Pour half of this egg reduction over a bread. Top with a sausage and vegetables, afterwards with a remaining egg reduction and remaining 1/4 crater cheese. Add a shower of salt and peppers on top.
Cover stew with cosmetic hang or aluminum foil and cold for 2 hours or overnight, or adult to one day. Allow it to come to room feverishness before baking.
Preheat a oven to 375 degrees. Bake a casserole, uncovered, until a tip is golden, edges are crisp, and a toothpick extrinsic in a core comes out clean, about 40 to 45 minutes. Allow to cold for 10 minutes, afterwards cut and serve. Serve as is, or with prohibited sauce. Leftovers keep good in a fridge for adult to 5 days. Reheat in a x-ray to your liking.
Make-ahead tip and frozen instructions: Obviously this is a make-ahead recipe. However, we can brownish-red a sausage and prepare down a veggies adult to dual days in advance; simply put a dual in a storage enclosure in a fridge until prepared to use in a recipe. Also, we can solidify this breakfast casserole. Prepare, afterwards cover a stew with cosmetic wrap, afterwards a covering of aluminum foil. Freeze for adult to 3 months. Allow to unfreeze overnight in a refrigerator. Bring to room temperature, afterwards bake as directed.
Notes: The onion, garlic, salt, peppers and cheese are pivotal to good flavor! Don’t leave them out. Instead of sausage, try browning belligerent turkey, belligerent beef, belligerent chicken, shredded duck or ham instead. Vegetarians: You can leave out a meat. Just an additional crater (or so) of veggies in a place. Also, we can use shredded peppers jack cheese or mozzarella, smoked gouda, Swiss, or cheddar.
Overnight Country Sausage and Hash Brown Casserole
Everything we adore about an all-American breakfast; eggs, crush browns and sausage, get packaged into an amazing, cheesy stew a whole family will suffer on Cristmas morning.
* 1 package (16 ounces) bulk prohibited pig sausage
* 10 eggs
* 1 1/2 cups divert
* 2 teaspoons Dijon mustard
* 1/4 teaspoon belligerent pepper
* 1 bag (20 ounces) refrigerated O’Brien crush browns (about 4 1/2 cups)
* 1 1/2 cups shredded pointy Cheddar cheese (6 ounces)
Spray 13 x 9-inch (3-quart) baking plate with cooking spray. In 8-inch skillet, prepare sausage over middle feverishness 5 to 7 mins or until no longer pink; drain. In vast bowl, kick eggs, milk, Dijon mustard and peppers with drive until churned well. Stir in crush browns, 1 crater of a cheese and a baked sausage. Pour reduction in baking dish; cover and cold during slightest 8 hours though no longer than 12 hours.
Heat oven to 350 degrees. Remove plate from refrigerator, expose and tip with remaining 1/2 crater cheese. Bake 45 to 55 mins or until core is only set. Cool 10 mins before serving.
Overnight Gingerbread French Toast Breakfast Bake
This make-ahead French toast is so easy and ideal for brunches, holidays, special events, or only because. Arrange a bread in a pan, make a easy whisk-together liquid, flow it over, and cold until you’re prepared to bake. This recipe can be fabricated adult to 24 hours in allege before baking. Because bread dryness levels vary, baking times will change formed on how many or tiny of a glass your bread soaks up. The French toast is organisation and chewy on a outside, with a soft, tender, soothing interior. It stays softer altogether than pan-fried French toast. The warming spices yield so many rich, wintery, friendly flavors, and in and with a dim molasses, it’s some severely dainty French toast.
* 1 prolonged fritter French bread, sliced about 3/4-inch thick, about 24 slices (fresh, one or two-day aged is fine)
* 1/4 crater unsalted butter, melted (half of 1 stick)
* 3 vast eggs
* 1/2 crater divert (optionally use 3/4 crater if your bread is aged or crusty/hard)
* 1/4 crater maple syrup
* 1/4 crater light, medium, or dim molasses (not blackstrap, too bitter)
* 1 teaspoon cinnamon
* 1 teaspoon belligerent ginger
* 1 teaspoon allspice
* 1/2 to 1 teaspoon belligerent nutmeg, or to taste
* 1/2 to 1 teaspoon belligerent cloves, or to taste
* Pinch salt, discretionary and to taste
* Confectioners’ sugarine for powdering (optional)
* Ginger molasses maple syrup or unchanging maple syrup, for serving,
Line an 8 x 9-inch vessel with aluminum foil, mist with cooking spray.
Add a sliced bread in 3 rows of about 8 slices per row, somewhat overlapping. It will be a parsimonious fit to get 3 rows in when bread is dry, though softens as it soaks adult a glass and we can file it with ease, if necessary, after time has passed; set vessel aside.
In a vast microwave-safe bowl, warp a butter, about 1 notation (or use browned butter). Allow a butter to cold momentarily so we don’t hasten a eggs or thicken a milk.
Add a subsequent 10 reduction (salt optional), and drive to combine. You can use a full volume of spices listed, though if you’re some-more supportive to spices, revoke them to taste, presumably halving all amounts.
Slowly and uniformly flow reduction over a bread, kindly separating a slices with your fingers, and flow glass between a slices. It will seem like a lot, and it is, though many soaks in overnight.
Cover vessel with foil to forestall fridge smells, and place in fridge for during slightest 4 hours, though overnight (or adult to 24 hours) is better. When prepared to bake, preheat oven to 350 degrees and mislay vessel from fridge while oven preheats.
Carefully ladle any pooled glass during a bottom of a vessel over a tip of a bread, redistributing it and re-drenching any white rags or dry looking places. Bake for about 20 to 35 minutes, or until done. Baking times will change severely formed on how many glass did or didn’t soak into a bread, how organisation or soothing bread was during a start and personal welfare for doneness.
Optionally, dirt with confectioners’ sugar, and offer with butter and syrup, or your favorite French toast toppings, such as fruit or jam. French toast is best fresh, though additional will keep indisputable for adult to 4 days in a refrigerator. Reheat kindly in a x-ray before serving.
Ginger Molasses Maple Syrup
(double or triple a ratios as necessary)
* 1/2 crater maple syrup
* 1 teaspoon to 2 tablespoons light, medium, or dim molasses, or to taste
* 1/2 to 1 teaspoon belligerent ginger, or to taste
Combine all syrup reduction in a tiny play or portion pitcher and drive until smooth. Warm syrup reduction in x-ray for about 30 seconds, if desired. Pour over French toast casserole. Extra syrup will keep indisputable in a fridge for many months.
Sweet Potato Oatmeal Breakfast Casserole
* 1/2 crater unchanging aged fashioned oats
* 2 cups divert
* 1 tiny honeyed potato, peeled, chopped (made 2 cups proposal or 1.5 cups cooked)
* 1 developed vast banana
* 1 tablespoon chia seeds
* 1-2 teaspoons pristine vanilla extract
* 1 teaspoon belligerent cinnamon
* 1/8 teaspoon nutmeg
* 1/4 teaspoon kosher salt, or to taste
* 2 tablespoons pristine maple syrup
Crunchy Pecan Topping:
* 1/3 crater chopped pecans
* 2 butter
* 2 tablespoons flour
* 1/4 crater brownish-red sugar
Preheat oven to 350 degrees. Bring several cups of H2O to a boil in a medium-sized pot. Add in a peeled and chopped honeyed potato. Cook over middle heat, for about 5 minutes, until flare tender. Drain and set aside.
Give a pot a discerning rinse and supplement in a oats, divert and chia seeds. Whisk good and move to a boil. Reduce feverishness to low-medium and prepare for about 5 to 7 minutes, stirring frequently.
With a potato masher, crush in a baked honeyed potato and a banana into a pot. You might select to leave some chunks for texture. Now stir in a cinnamon, maple syrup, nutmeg, vanilla and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
Make a crunchy pecan commanding by blending together a pecans, flour, butter and brownish-red sugarine with a flare until clumpy. Pour a oatmeal into a baker plate (4 cup, 8-inch stew dish) and widespread out evenly. Now shower on a pecan topping.
Transfer a oats to a stew plate (8-inch, 4-cup or whatever we have) and bake, uncovered, for 20 mins during 350 degrees. After 20 minutes, saut� on low for a integrate minutes, examination closely so we do not bake a topping. Remove from oven and serve. Makes 3 to 4 servings.
Note: You can reheat a oatmeal in a x-ray by blending in a bit of milk. However, it is also good cold, true from a fridge with a dash of milk.
Overnight Eggnog French Toast Casserole
This quick-to-prepare overnight stew facilities French bread dripping in an eggnog custard. In a morning, simply cocktail it in a oven for a special breakfast ideal for Christmas morning.
* 1/2 crater (1 stick) butter
* 1 crater packaged brownish-red sugar
* 2 tablespoons maple syrup
* 1 fritter French bread, cut into 1-inch cubes
* 8 eggs
* 2 cups prepared eggnog
* 1 teaspoon vanilla
* Garnish with uninformed blueberries and raspberries
Grease a 9 x 13-inch baking plate (or dual 8 x 8-inch baking dishes) with butter or cloak with nonstick cooking spray.
In a middle saucepan, warp butter over middle heat. Stir in brownish-red sugarine and maple syrup; continue stirring as reduction comes to a boil. Remove from feverishness and flow into prepared baking dish. Arrange a bread cubes over a brown-sugar mixture. Sprinkle bread cubes with cinnamon and nutmeg, to taste.
In a vast bowl, drive a eggs and brew in a eggnog and vanilla. Evenly flow this custard reduction over a bread cubes. Press down easily on a bread to make certain it’s all coated/soaked. Tightly cover baking plate with aluminum foil and cold overnight, during slightest 8 hours.
Remove a baking plate from a refrigerator. Preheat oven to 325 degrees. Bake, covered, for 40 minutes. Increase oven feverishness to 375 degrees and mislay foil. Bake, uncovered, for an additional 5 to 10 mins or until blade extrinsic in core of stew is purify (and mostly dry) and tip is pompous and golden brown. Serve with uninformed blueberries and raspberries sprinkled over a top.
Apple Praline Baked French Toast
This superb dish, with a soft, cinnamon-laced bread and splendid pops of apple, can be prepped a night before, baked off in a morning, and afterwards served inverted to exhibit a pleasing veneer of pecan praline.
* 3/4 crater (1 1/2 sticks) unsalted butter, melted
* 1/2 crater sugar
* 2/3 crater packaged brownish-red sugar
* 2 cups pecan halves
* 6 cups cubed egg bread or good quality, soft-crusted white bread (1-inch cubes)
* 3 Golden Delicious apples, peeled, cored, and chopped into 1/2-inch pieces
* 6 vast eggs
* 2 cups whole milk
* 1/4 crater maple syrup
* 1 tablespoon pristine vanilla extract
* 2 teaspoons belligerent cinnamon
Coat dual 9-inch turn (and during slightest 2 1/2-inches deep) cake pans (or a 9 x 13-inch baking dish) with butter or nonstick cooking spray.
In a middle bowl, brew melted butter, sugarine and brownish-red sugar. Divide butter reduction between prepared pans and lean so that it uniformly coats a bottom of any pan. Arrange pecan halves in an appealing settlement during a bottom of your pans. Cover and cold pans.
Place bread and apple pieces in a vast bowl. In a middle bowl, drive together eggs, milk, syrup, vanilla and cinnamon. Pour egg reduction over bread mixture; stir until all bread and apples are coated.
At this point, we might cover and cold overnight. Remove from fridge 30 mins before convention and baking.
Preheat oven to 350 degrees. Pour a bread and apple reduction over a pecan-praline layer. Bake for 45 to 55 mins or until golden and puffed. If we used cake pans, concede to rest for 5 mins before fixation onto portion platters.
Note: You might clout a pecans or leave them whole. You might find chopped pecans are easier to cut and eat though whole pecans make for a nicer presentation, so we might select to use a multiple of a two.
Alternative: You can use challah bread for this recipe. About 11 to 12 ounces will give 6 cups of cubed bread. However, any soft-crusted bread, brioche, croissants, a fritter of white French bread, would be wonderful. You might rip a bread instead of cubing it, if that’s easier.
Golden Delicious apples bake adult softer than Granny Smiths, though feel giveaway to use your favorite cooking apple. For additional decadence, half-and-half or complicated cream might be replaced for milk.
Have a good week, and until subsequent time, happy cooking.