Christmas Morning Breakfast Casserole

This one from Allrecipes has become my go to since I found it in their magazine. Using croutons makes it sooo easy and tasty. I do skip the onion since my kids are a bit picky, but otherwise make it as written. Reheats and freezes well too.

I always make this one because I’m not a fan of breakfast casseroles with bread. I use shredded hash browns and bake in a round Pyrex casserole dish. It’s rich but tasty and reheats well.

www.allrecipes.com/recipe/87013/hash-brown-and-egg-casserole/

eta...I always make it the day/night before and it works out fine. 

I'll be making one along with cinnamon rolls so I'll keep an eye on this!

Thanks for sharing that recipe keithurbanlovinpea. My crew has requested french toast for Christmas morning breakfast and I've been looking for a recipe for a baked french toast.

This is my go-to baked French toast recipe. The key is letting it sit in the fridge overnight. Otherwise is too loose in the middle. But the praline topping is to die for!  I skip the raspberry cause. No point in gilding the lily. 

Praline French Toast

I've been making a basic sausage and egg casserole for years--I think my sisters-in-law learned it in home ec and passed it along. This recipe is pretty close, but I don't toast or cube the bread--just lay the slices in the pan. The bread pretty much disappears. I also add a couple more eggs for a total of 6-8 eggs www.allrecipes.com/recipe/9247/christmas-breakfast-sausage-casserole/?internalSource=hub%20recipe&referringContentType=Search

Some of my kids don't like sausage, so most of the time I'll also make a sweet casserole as well. I've made this one many times and everyone likes it.
www.sixsistersstuff.com/recipe/overnight-pecan-praline-baked-french/

These are my go-tos for overnight company and holidays. Both of these reheat well.

This is the recipe I use, too. It's so delicious! I even make if for dinner every few months.

We do a basic sausage and egg casserole. Start with a base of crescent rolls, then add cooked and cooled sausage (we use Trader Joe's breakfast chicken sausage,) chopped and sauteed red peppers and onions, shredded cheese, and whisked eggs.

I do love that we can wake up pop it in the oven go open stocking gifts, then by the time we are done with that we can eat. It's nice because it breaks up the presentpalooza of the morning.

I haven't done one of these, but they are intriguing. Does anyone do the bisquick biscuits with eggs and veggies and stuff right in them? My SIL used to make these, but I can't remember exactly what it was. I guess you just add the ingredients to the biscuit mix and bake like that?

I do sometimes do these sweet buns recipe that is not so involved, just using brioche rolls. The Lyle's golden syrup def makes a difference, but I use variations of nuts and jams depending what I have on hand.

www.countryliving.com/food-drinks/recipes/a2636/quick-breakfast-buns-easy-recipes/

Allrecipes
Sausage Casserole (authors name is William...somethingn i cant remember)

It is wonderful and my family gets upset if I dont make it! I do use a lot more eggs than the recipe calls for.

I love this one because it doesnt include bread, but has a hash brown base

My kiddo is 4 and would rather light himself on fire than eat eggs with "stuff" in them. . I can't wait until he's older and likes these kind of things. I love breakfast casseroles!!

I make something similar to Elaine’s, too. Don’t leave out the mustard powder! You can use different meat, veggies, breads, etc. They’re all pretty interchangeable. Just find a basic recipe you like and then you can make it different every time.

A hint: for these “overnight” egg casseroles, you don’t really have to let them sit overnight. If you get up in the morning and want one, you can just throw it together then and bake. I’ve never been able to tell a damn bit of difference.

Another hint: these casseroles are also pretty flexible as to amount and ratio of eggs to milk or cream. If I have one more egg to use up, I’ll throw it in, or if I’m short one, no big deal. The more eggs in relation to the amount of milk gives you more of a cooked-egg texture (like frittata), the more milk in relation to eggs makes it more custard-like (like quiche). Also you can use some sour cream mixed with milk, or all half-and-half, or whatever appeals to you or is in your fridge. But if you just use nonfat milk it’s going to be a sad little egg casserole.

Mine involves ham instead of sausage. I’m debating trying something new, but this one is delicious and everyone loves it.

8 slices bread
1 lb thinly sliced deli ham (I probably use less than a full pound)
6 eggs
2 cups milk
1/2 tsp onion salt
1/2 tsp dry mustard
12 oz package shredded sharp cheddar cheese (or shred your own- 3 cups)
1/2 stick butter
3 cups cornflakes

Cut bread and ham into bite sized pieces. Whisk eggs. Add milk, onion salt, mustard. Spray 13x9 baking dish with cooking spray. Scatter bread into pan, then add ham and cheese. Pour egg mixture over. Refrigerate 8-24 hours. In the morning, preheat oven to 375. Place cornflakes in a sturdy ziploc bag, crush with hands or rolling pin (I usually do this the night before so the crushed cornflakes are ready to go). Melt butter, add half to ziplock bag and shake. Add remaining butter and shake again until well combined. Sprinkle over casserole. Bake uncovered until lightly browned on top and eggs are set, about 45 minutes. Let rest 5-10 minutes before cutting and serving.





So it looks like this is very similar to Elaine’s recipe, with ham instead of sausage and the addition of the cornflake topping.
Maybe I’ll consider using sausage this year. I want to try something new, but at the same time, I don’t!

This is amazing:

Overnight French Toast
Grease a 9x12 pan. Place sliced pieces of CHALLAH BREAD flat in the prepared pan. You can really smush them in there if you need to. Pour over the challah a mixture of 8 EGGS, 2.5 cups of MILK, 1/2 cup SOUR CREAM, 1 tsp SALT, 1 tbsp VANILLA, 1/4 cup SUGAR. Sprinkle whole thing with CINNAMON SUGAR then put dabs of BUTTER on top. Cover with foil, refrigerate overnight. Next morning bake at 350 (with foil still on) for about an hour til it's bubbly and brown and smelling divine. You can take the foil off for the last few minutes to get it really browned nicely.