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BellaOnline's Holiday/Seasonal Cooking Editor

Breakfast Casserole Recipes

The simplicity of putting ingredients into a casserole dish – then putting it in the oven can’t be beat. Casseroles are great for Christmas morning, before a day in the snow or any occasion you want a hearty start to the day.

Ranch Potato, Ham and Egg Casserole
Serves 10


1/2 stick butter
3 cups chopped small potatoes
4 eggs, whisked well
1 1/2 cups diced ham
1 teaspoon salt
1/2 cup chopped tomato
2 Tablespoons chopped pepper
2 Tablespoons minced onion
3 Tablespoons Ranch dressing
3/4 cup milk
1 cup grated cheese


Preheat oven to 350°F. Saute potatoes and ham in butter over medium heat until potatoes are just cooked. Drain well. Place in casserole dish. Top with remaining ingredients and bake in oven until eggs are cooked. Stir occasionally. Serves 6-8

Bacon Lettuce and Tomato Casserole
Serves 10


12 slices bacon, crisply cooked, crumbled
1 cup shredded American cheese
1/2 cup Original Bisquick® mix
1/3 cup Miracle Whip®
3/4 cup milk
1/8 tsp pepper
2 eggs
2 Tbsps Miracle Whip®
1 cup shredded lettuce
slices tomato


Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.
In medium bowl, stir Bisquick® mix, 1/3 cup Miracle Whip®, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.
Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons Miracle Whip® over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.

Overnight Baked Apple French Toast
Serves 8


For the French Toast:
1 day-old baguette, about 18 to 20 inches long, sliced into 1-inch pieces
8 large eggs
3 cups milk (I used skim)
⅓ cup sugar
1 tablespoon vanilla
¼ teaspoon cinnamon
¼ teaspoon salt
For the Topping:
5 to 6 Granny Smith apples (1¾ to 2 pounds), peeled and thinly sliced
1 tablespoon lemon juice
¼ cup sugar
1 teaspoon cinnamon
2 tablespoons maple syrup
Pinch of salt
2 tablespoons butter, melted


Lightly butter a 9×13 inch glass baking dish. Arrange the bread slices in the bottom of the dish. Tear some pieces to fit in the holes, so the entire bottom of the pan is covered.
In a large bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla and salt. When combined well, pour over the bread in the pan. Cover, and refrigerate overnight. In the morning, preheat your oven to 375 F. As the oven is preheating, prepare your apple topping. In a large bowl, combine the sliced apples with the lemon juice, sugar, cinnamon, maple syrup, salt and melted butter. Spread the apple slices evenly over the egg-soaked bread.
Place the pan in the oven, and bake for 40-50 minutes, until the eggs in the middle are just about set. (As a precaution, lay a large sheet of foil on the bottom rack of the oven to catch any falling apples that might appear if the toast puffs up too much while baking. It will deflate once removed from the oven.) When you go to remove the pan from the oven, if it’s still really jiggly, bake it for a few more minutes. If the apples on top start to brown up too quickly, lay a sheet of foil over the top of the pan as it bakes. Let the french toast bake rest for 10-15 minutes before slicing and serving.

Sausage Breakfast Casserole
serves 10


1 box seasoned croutons
1/8 teaspoon onion powder
8 ounces Cheddar cheese, grated
dash of pepper
8 eggs, beaten
2-1/4 cups milk
1/2 teaspoon Dijon mustard
2 cups sausage, cooked and crumbled


Spray a 2-quart casserole dish with non-stick cooking spray. Spread in the bottom cooked crumbled sausage. Add croutons and cheese. Mix eggs, milk, and seasonings. Pour over croutons and cheese. Bake at 325º F for 55 to 60 minutes. Serve warm.

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