The best MAKE-AHEAD BREAKFAST BAKE!!!
#weekendatthecottage #easydeliciousrecipes #makeaheadbreakfast
Our MAKE-AHEAD BREAKFAST BAKE is the perfect, and tastiest, way to begin your next weekend at the cottage.
Make-ahead breakfast and brunch recipes always come in handy, especially when you’re entertaining family and weekend guests. I’ve held breakfast bakes, a.k.a. breakfast casseroles, in high regard since I first learned of them years ago on a trip to Western Canada. What’s not to love about a straightforward recipe, prepping and assembling the night before, then simply baking and serving the next day? Works like a charm each and every time.
A make-ahead breakfast or brunch recipe like this makes meal planning a snap. Let’s do this! Here’s why:
You’ll literally look at the pic of the ingredients and think, “Hmm, I got this!” We purposefully crafted this bake using stuff we often have on hand. Running light on Gruyère or need a shallot? Substitute them with another cheese and white or green onion - it will still taste great!!!
Speaking from experience, serving a really delicious egg dish is always a good idea, especially in cottage country. Whether you’re making EGGS IN THE BASKET, a classic QUICHE LORRAINE, our famous COTTAGE BREAKFAST or a breakfast bake such as this, egg dishes always get cottage guests running for a seat at the table.
For this recipe, we’re whisking eggs with milk and heavy cream to create a rich custard-like base. During the testing of this recipe someone said, “This tastes like a savoury bread pudding!” We couldn’t agree more.
HAM IT UP
This breakfast bake puts leftover ham to good use. Although I’m calling for two cups of cubed ham, the recipe will still work with more. Click here if you need an exceptional OVEN-BAKED HAM recipe, but if you’re pressed for time, buy a hunk of cooked ham at the grocery store and use that. We’ll never tell!
My use of both Gruyère and cheddar in this recipe accomplished two things: the Gruyère blends in with the eggs and cream to give the dish even more creaminess, while the cheddar melts into the top of the bake and gives the bread a nice, cheesy crispiness. Two cheeses equals a resounding, “Yes, please!”
The 30-minute bake is the easy part of the process, but two notes on preparation before it goes in the oven: take the casserole out of the fridge one hour before baking to bring it to room temperature. This ensures an even bake throughout. Second thing, don’t forget to sprinkle the top with the two cheeses before placing it into the oven.
No surprise that serving our MAKE-AHEAD BREAKFAST BAKE is as easy as preparing it. If you have the energy, take advantage of the baking time to pull together a fresh FRUIT SALAD to serve it on the side. Also, don’t forget to clip and chop some fresh chives from your garden to sprinkle on top right before you dig in.
One final recommendation is to take five minutes and make our HOLLANDAISE SAUCE HACK. Serving this tangy, lemony, whipped butter sauce on the side takes this easy breakfast idea to a whole new level.
This MAKE-AHEAD BREAKFAST BAKE is amazing, just like everyone who makes it for their friends and family!
For the egg custard:
1 cup of whole milk
1/2 cup of 35% cream
1/2 teaspoon each kosher salt and black pepper
For the filling:
8 pieces of Italian bread, thickly sliced and cubed
2 cups of cooked ham, cubed
1 cup of Gruyère, cubed
1 shallot, diced
1/4 cup each grated cheddar and Gruyère
2 tablespoons of chopped chives
Hollandaise sauce (see story for details)
Grease an 11 x 15-inch glass casserole dish.
Place the eggs, milk, cream, salt and pepper into a medium-sized bowl and whisk together until combined.
Place the bread, ham, cubed Gruyère and shallot into a medium-sized bowl and toss together by hand.
Place half of the quantity of the ham mixture into the baking dish, spreading it out evenly. Whisk the custard mixture together and pour half of it over top. Add the remainder of the ham mixture into the dish, followed by the remaining custard mixture. Cover with wrap and refrigerate overnight.
Remove the dish from the fridge one hour before baking.
Preheat oven to 350°F with the rack in the middle position. Remove and discard the cover wrap from the casserole dish. Sprinkle top of the casserole with the grated cheddar and Gruyère cheese.
Transfer to oven and bake for 30 minutes or until toasted and bubbly.
Remove from oven, garnish with chives and serve with hollandaise sauce.
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12 Easy Breakfast Casseroles | Casserole Recipe Compilation
Here are 12 of our best brunch and breakfast casseroles, perfect for the holidays or just for entertaining a crowd in the morning. From shrimp and grits to french toast, we have a wide variety of casserole ideas for your next party.
0:02 Sausage-Hash Brown Breakfast Casserole
0:45 Pancake Bake with Cinnamon Streusel
1:41 Shrimp and Grits Casserole
2:29 Tex-Mex Breakfast Bake
3:07 Best Baked Oatmeal
3:43 Quinoa Breakfast Bake
4:18 Sweet Potato and Sausage Strata
4:54 Turkey Sausage, Mushroom, Potato Gratin
5:23 Ham Biscuit Casserole
6:01 Apple Pie French Toast Casserole
8:52 Breakfast Enchiladas
9:36 Creamy Brioche and Egg Bake
#breakfast #brunch #breakfastcasseroles
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12 Easy Breakfast Casseroles | Casserole Recipe Compilation
Everything you love about breakfast in one easy and delicious casserole. Perfect for Thanksgiving and Christmas morning or whenever you have company over. Pop it in the oven when you get up and you are good to go.
1 lb bulk sage pork sausage
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
2 cups whole milk
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp salt
3 cups frozen country style hash browns
1 cup French’s crispy fried onions
8 oz cheddar cheese
hot sauce, optional
Bake at 350 F uncovered for 40 minutes. Then cover with foil and bake 10 more minutes.
*Be sure to let the casserole sit out at least 20-30 minutes before baking because the sudden changes in temperature may cause the dish to shatter or break.
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Easy Mexican Breakfast Casserole - With Make-Ahead Instructions!
Say goodbye to the morning hangry, this Mexican Breakfast Casserole is so easy to make and prepare ahead of time and pop it in the oven when you're ready to eat! This classic breakfast casserole gets a little bit of a Mexican cuisine flair with layers of fluffy eggs, spicy salsa, ground taco meat, black beans, corn, cheese, and corn tortillas. Even the little ones will gobble this easy brunch recipe up!
Easy Make-Ahead Breakfast Casserole - How To Make The Easiest Way
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Making breakfast for a large group of people can be a lot of work. Luckily you can simplify things by prepping the meal ahead of time. In this video recipe, Amy Wisniewski from the CHOW Test Kitchen makes our easy, Cheesy Sausage Breakfast Casserole recipe, a quick, delicious dish you'll be proud to serve your brunch guests for the holidays or any time of the year.
The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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Hash Brown Breakfast Casserole (Make-Ahead or Morning Of)
Hash Brown Breakfast Casserole is the perfect breakfast! Not only is it adaptable, but it also can be made gluten-free as well. You can make this breakfast casserole the morning of, the night before--whatever is easier for you--which makes entertaining that much easier!
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Full Printable Recipe:
16 ounces frozen hashbrowns defrosted (about 3 cups or half a 32-ounce bag)
1/2 to 1 pound breakfast sausage, browned
2 cups cheddar cheese shredded
1/2 cup milk or cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
Preheat oven to 350 degrees and brown sausage.
Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.
Layer the browned sausage over the hashbrowns.
Sprinkle cheese over top the sausage and hashbrowns
Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage, and cheese
Bake for 40-45 minutes or until eggs are set.
Vanessa Lachey's Christmas Breakfast Casserole - Home & Family
TV host and actress Vanessa Lachey is in the kitchen preparing a Christmas breakfast casserole with sausage, hashed browns and cheese.
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ULTIMATE BREAKFAST CASSEROLE | Easy! Make-ahead!
#weekendatthecottage #easyrecipes #breakfastcasserole
Head HERE for the full recipe:
It’s the ULTIMATE BREAKFAST CASSEROLE for good reason. Wait until you try it!
This very popular, often-requested breakfast and brunch idea is especially perfect for the holidays. You can follow our lead and get it ready the day before, then simply bake and serve it to your hungry crowd. Slot it into your holiday meal plan and you’ll have one less thing to worry about. It’s the make-ahead meal we know you’re going to thank us for. (You’re welcome! XO)
I first presented this recipe a few years back during my culinary classes at Christmas in November. We received tons of positive feedback and the compliments just keep on coming. Who knew this one post for an easy ham and cheese breakfast casserole would be so popular!
With that in mind, wouldn’t it be nice if someone kind and thoughtful made this recipe? What a fabulous gesture to lighten the load for mom (or dad, your spouse, your siblings, etc.) on the big day. It’s also a great idea to share the recipe with those you love; PIN it, bookmark the page and forward the link.
Here are a few tips on making this ULTIMATE BREAKFAST CASSEROLE:
Finding the required ingredients should be pretty easy. As with everything we make, the recipe has been tested a number of times so you know it will turn out perfectly. The general rule is to make sure everything is as fresh as possible. If you can add organic ingredients into this gathering, even better. You will taste the difference.
This recipe will work using pretty much any bread, but we find challah always delivers best results. Challah is a rich yeast bread made with egg and a pinch of sugar to give it a hint of sweetness. It has a very dense crumb that helps soak up the creamy custard added to the casserole. Look for challah in the bakery section of your supermarket.
HAM AND CHEESE
I love the taste of a smoked cooked ham for this recipe. My favourite is something called prosciutto cotto or Italian Parma ham – it has a rich, smoky flavour but the meat itself is tender and ribboned with just enough fat to make it extra tasty. If you can’t find this speciality ingredient in your local deli, use your favourite, I’m sure it will still taste wonderful.
I’m hoping many of you appreciate the classic pairing of ham with cheese. In this recipe we really wanted flavours that make you stop mid-bite and go “wow”! We accomplished this by using Gruyère, that unique Swiss cheese with a buttery, almost nutty flavour. It also has a noticeable creamy stringiness about it, which is so fab when you dig in.
ARTICHOKE & SHALLOT
The chopped artichoke and shallot add a lovely vegetable compliment without taking centre stage in the flavour profile. I also find the hint of vinegar from the cured artichoke gives the dish a bit of bite.
Don’t worry about the onion flavour from the shallots; they soften and almost soak up the cream, making them perfect for this overnight breakfast casserole recipe.
We know the custard is rich, but it has to be. It’s essential to make the eggs, cream and milk puff up when soaked up in the bread before the breakfast casserole is baked. Don’t be surprised when the bread swells up in the dish too - it’s such an appetizing look.
Tossing breadcrumbs in melted butter and mixing them with grated Parmesan is always a welcome addition to recipes (think soups and salads) but for a breakfast casserole, it’s nothing short of brilliant. Sprinkling this mix on the casserole right before baking adds a bit of crispness to the finished dish. Don’t miss this day-of task.
I think my suggestion to present this with pure Canadian maple syrup allows for the ultimate taste sensation. A creamy, savoury custard casserole finished with a hint of sweetness – it’s beyond amazing!
Although this tasty ham and cheese breakfast casserole is a complete meal, we’re hoping you and your guests pair it with one of our fresh fruit salads. Serve it with our HEALTHY FRUIT SALAD complete with a cherry-mint dressing. Such an amazing first meal of the day.
Start your day on a high note with the ULTIMATE BREAKFAST CASSEROLE. It’s going to be great!
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Easy Make Ahead Breakfast Casseroles
Christmas is just around the corner! What do you normally make for breakfast? Today I am sharing 2 Easy Make Ahead Breakfast Casseroles. These can be prepared the day before and left overnight in the fridge and in the morning just pop in the oven the next morning.
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Make-ahead breakfast bake
Don't want to slave over the stove on Christmas morning? Try Sandi Richard's delicious make-ahead breakfast casserole.
Loaded Hash Brown Breakfast Casserole
Loaded Hash Brown Breakfast Casserole is cheesy and full of fluffy egg delight! Make ahead instructions included! This savory breakfast casserole is kid and adult approved.
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PRINTABLE RECIPE: ????️ ????️
• 20 ounce package frozen diced or shredded hash browns
• 1 white or yellow onion, diced
• 1 red bell pepper, diced
• 8 ounces diced ham, or 1 pound cooked ground sausage
• 4 ounces diced green chiles, drained (optional)
• 10 large eggs
• 2 cups half and half
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese
1️⃣ Preheat oven to 350 degrees F and lightly grease a 9x13 pan.
2️⃣ Add frozen hash browns, onion, bell pepper, ham (or cooked sausage), and green chiles directly in the 9x13 pan and toss together.
3️⃣ In a large mixing bowl, whisk eggs. Pour in half and half and season with salt and pepper and whisk to combine. Stir in shredded cheese.
4️⃣ Pour egg mixture on top of hash brown mixture in the prepared pan.
5️⃣ Cover the pan with aluminum foil and bake in the preheated oven for 45-60 minutes until eggs are set.
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Christmas Morning Breakfast | Make Ahead CrockPot Breakfast Casserole
Christmas morning can be chaotic from all of the excitement. But... it is possible to have a relaxing breakfast, with careful planning. I have an easy Crockpot Breakfast Casserole that you can make ahead the night before Christmas morning.
DIY Table Riser:
For Regular Size Slow Cookers
4 cups (about 5 slices) white bread, cubed
1 box (10 oz.) frozen spinach, thawed, squeezed dry
1/2 pound (about 8 strips) bacon, cooked and crumbled
2 cups shredded cheddar cheese, divided
1 small red bell pepper, chopped (about 1 ½ cups)
1/4 cup onion, chopped
1 can (10.75 oz) cream of celery soup
1/2 cup evaporated milk
1/2 teaspoon each salt and dry mustard
1/8 teaspoon pepper
1 reynolds kitchens™ slow cooker liner, regular size
For Small Size Slow Cookers
half each ingredient listed for regular size slow cookers
LINE a 5- to 6-quart slow with a Regular size Reynolds KITCHENS™ Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
MIX bread, spinach, bacon, 1 2/3 cups cheese, bell pepper and onion in a large bowl; pour into lined- slow cooker. Whisk together the soup, eggs, milk, salt, dry mustard and pepper in the large bowl. Pour egg mixture over bread mixture; stir gentle with a wooden or plastic spoon to combine. Place lid on slow cooker. Refrigerate at least 3 hours or overnight.
COOK 6 to 7 hours on LOW OR 3 to 3 1/2 hours on HIGH or until casserole is at least 160°F.
CAREFULLY remove lid to allow steam to escape. Sprinkle with remaining 1/3 cup cheese. Let set with lid off for 15 minutes until cheese is melted. Serve casserole directly from lined slow cooker. Remove all food and cool slow cooker completely before removing liner from slow cooker. Do not lift or transport liner with food inside.
For fewer servings, use half of each ingredient and cook in a 2 ½ to 3-quart slow cooker lined with a Small size Reynolds KITCHENS™ Slow Cooker Liner.
How to Make Easy Make-Ahead Breakfast Casserole
Make-ahead breakfast casseroles are perfect for busy mornings. This healthy breakfast casserole recipe is a delicious, lighter twist on an old family favourite, because sometimes you just need some egg and cheese goodness in the morning!
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Make Ahead Breakfast Egg Casserole
Make Ahead Breakfast Egg Casserole
Today you're going to learn how to make easy egg casserole.
In fact, in this video I'm going to show you the recipe that I used to make this breakfast casserole filling, nutritious and delicious.
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So here's what you'll see in this step-by-step recipe:
Making an easy breakfast casserole without using bread or hash browns, so it's gluten-free and low in calorie.
Next, I'll show you how to turn this casserole into a vegetarian breakfast, by suggesting you a three different meat alternatives.
Then, you'll learn how to make quick and simple homemade salad dressing, using a few basic ingredients and one empty jar.
Finally, you can see what happens when you forget to grease your casserole dish before baking.
Also, if you follow this recipe you'll learn how to make your casserole perfectly moist every time.
VEGGIE EGG CASSEROLE RECIPE
1 lb ground turkey (pork)
1 cup plain Greek yogurt
1 medium onion, finely diced
1 large red bell pepper, finely diced
2 cloves garlic, minced
1 1/2 cup cheddar cheese, shredded
Salt and black pepper, to taste
2 tbsp butter
• Preheat oven to 350 degrees.
• In a large bowl, whisk eggs and greek yogurt. Stir in cheddar cheese. Set aside.
• Heat the butter in a skillet, over medium-high heat. Add onions and green pepper, cook until softened, for 5 minutes.
• Add ground turkey and cook until no longer pink, for another 5 minutes. Season with salt and black pepper. Transfer into the casserole dish. (into the egg mixture)
• Pour over the egg mixture and bake for 20-30 minutes. (pour into the baking casserole and bake for 30 minutes)
Make-Ahead Ham and Cheese Breakfast Bake | GH Test Kitchen Secrets
This easy breakfast casserole is the ultimate make-ahead brunch: It can sit in the refrigerator for up to 24 hours before you pop it in the oven to bake. (And if you'd rather have something sweet than something savory? Swap cheese and ham for sugar, spices, and berries.)
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Brunch Ideas! Breakfast Casserole - MissLizHeart
Hi everyone! Today I’m sharing some holiday brunch ideas for your next Christmas Morning breakfast or any holiday or weekend breakfast. I share an easy sausage and egg breakfast casserole and also how to set up a holiday table.
More brunch videos
Christmas French toast Breakfast Casserole - MissLizHeart
3 Easy Brunch Recipes Vanilla French Toast, Cheesy Baked Eggs Candied Sausage - MissLizHeart
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Sausage & Egg Casserole
1lb maple sausage
2 Cups of white bread chunks (or enough to evenly cover the bottom of you casserole dish)
1 1/2C milk
1/2C heavy whipping cream
1Tablespoon of mustard
1-2 Cups of extra Sharp Cheddar cheese
1/2 yellow onion minced
1 small red bell pepper minced
Salt & pepper to taste
1teaspoon of ghee or cooking oil
10x10 casserole dish
Turn your stove to medium high heat then add Gee or any cooking oil and add your onions and half of your red bell peppers (set the other half aside). Cook your onions until they are translucent then add your maple sausage. Cook your maple sausage until it is completely brown on all sides then set it aside.
In a mixing bowl add your eggs. cream, milk, mustard, salt and pepper and whisk until combined.
Tear your bread up into chunks and evenly spread on the bottom of your casserole dish then add the maple sausage, sprinkle the cheddar cheese, add your egg mixture, and sprinkle the remaining red bell pepper. Cover your casserole and let it sit in your refrigerator for at least 24 hours.
The next day take your casserole out of the fridge and let it come to room temperature for 20 to 30 minutes. Preheat the oven at 350°. Cover your casserole with aluminum foil and bake it for 50- 60 minutes. Remove your casserole from the oven take the aluminum foil off and reduce the heat to 325° and bake for an extra 20 minutes or until the egg in the middle is no longer runny.
Roasted Asparagus With Sun Dried tomato
1 bunch of Asparagus
1 medium red onion
Salt and pepper
Preheat oven to 400°. Toss the asparagus and red onion with olive oil salt and pepper then arrange them on your baking pan make sure that they are all laying flat. Bake for 15 minutes or until desired tenderness. Plate your onions, add you asparagus on top then garnish with sun-dried tomatoes and sliced almonds.
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Make Ahead Breakfast Bakes For Christmas Morning
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MAKE AHEAD BREAKFAST BAKES FOR CHRISTMAS MORNING
Makes 6 (in 1 cup ramekins) *Print Recipe here*
2 tbsp (30ml) Extra Virgin Olive Oil from Spain
1 ¼ cup (190g) of leeks (white parts) sliced thinly into half moons
6 cups (1400ml) bread cubes from a rustic loaf, dried out
2 cups (475ml) heavy cream
3 tbsp (45ml) white wine (or the same in more heavy cream)
1 cup (240ml) grated Swiss Cheese (reserve ¼ cup for topping)
2 tbsp (30ml) chives, minced
fresh pepper to taste
4 slices Black Forrest Ham, diced
In a large skillet add olive oil and heat until hot. Add leeks and allow them to crisp up and turn golden brown in the oil, stirring occasionally. Drain with a slotted spoon and set aside to cool.
Preheat oven to 375F (190C).
Cut bread into 1” (2.5cm) cubes. Place on baking sheet and bake at 375F (190C) for 15 minutes until golden brown and dried out. Allow to cool and set aside.
Spray 1 cup (240ml) oven-safe ramekins with baking spray, place on a rimmed lined cookie sheet and set aside.
In a large bowl add eggs, cream and wine and whisk to combine.
Add cheese, ham, cooled leeks, chives and freshly cracked pepper. Stir to combine.
Fold in bread cubes, making sure all bread is soaked in the egg batter.
Scoop out 2 scoops of the bread pudding mixture with an ice cream scooper into the ramekins. The first scoop should be more egg batter than bread, the second scoop more bread than egg batter. Sprinkle 1 tsp (5ml) of reserved grated Swiss cheese on top of bread cubes.
Group ramekins together on the baking tray, and cover as a grouping with foil. Place in refrigerator overnight or a minimum of 4 hours, to allow bread to soak up the batter.
The next morning pre-heat oven to 375F (190C) and remove foil and place tray with ramekins in oven for 25 minutes until bread on top turns golden brown. Then cover gently with clean foil and continue baking until egg is set for 10 minutes more. Serve immediately either in the ramekins or remove from ramekins by turning upside down and then right side up, and serve on a plate.
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LOADED BREAKFAST CASSEROLE | easy breakfast casserole with sausage, sweet potato, and more!
This is one loaded breakfast casserole! It’s made with eggs, roasted sweet potato, crispy bacon, breakfast sausage, onion, bell pepper, garlic, and the perfect amount of seasoning.
This easy breakfast casserole makes for a delicious weekend breakfast, it’s ideal for meal prep, and it’s perfect for special occasions and holidays like Christmas morning, or Easter brunch. You can easily feed the entire family (and then some), but you may not have much in the way of leftovers as it always gets devoured! Trust me, it's the best!
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00:41 Place bacon and diced sweet potato on baking sheet
02:30 Dice bell pepper and onion
03:15 Remove bacon from oven and toss sweet potato
03:48 Saute breakfast sausage
04:20 Saute bell pepper, onion, and garlic
04:44 Remove sweet potato from oven
04:58 Crumble bacon and season with salt and pepper
05:22 Mix eggs and milk
06:07 Add egg mixture to casserole pan
06:34 Bake breakfast casserole
07:25 Meal prep and store leftover slices
07:50 Taste test
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Make-Ahead Breakfast Casserole: Hassle-free Holiday
This Make-Ahead Breakfast Casserole is perfect for Christmas morning because you can make it in an advance, and all you have to do is wake up and bake it! You can put in all your favorite ingredients too. I like sausage, spinach, tomato, and cheese!
Prepare ahead, brunch casserole
So I found this super awesome recipe that you can make ahead of time and just pop in the oven the next day. AHHMAZING! I loved that convenience part of the dish. I made this for Father's Day brunch at our house and it was a hit! I was also able to sleep in that day because prep was done the night before. Love it!
And these ingredients are not set. Imagine all the different varieties you can make with ham, ground turkey, sausages, etc. mmMmMmm... the possibility is endless!
I hope you guys enjoy. Let me know if you give this a try and what you think.
Link to that awesome casserole:
DISCLAIMER: This video is not sponsored. All of the items bought and used/consumed were purchased by me. All opinions are my own. I DO NOT CLAIM OWNERSHIP ON ANY OF THE MUSIC PLAYED IN THIS VIDEO.
Overnight Christmas Egg Casserole | Holiday Recipes
Overnight Christmas Egg Casserole | Holiday Recipes
This Holiday Recipe for Overnight Christmas Egg Casserole is a delicious, cheesy, rich breakfast casserole that is perfect for the holidays. Simply make it, put it in the fridge overnight and bake the next morning!
2 cups shredded cheese
4 cups milk (I used buttermilk)
2 pounds sausage, cooked
4 cups sourdough bread, broken in pieces
1 1/2 tsp salt
2 tsp dry mustard
Beat eggs in mixer. Add milk, salt and dry mustard and mix again. Cook sausage and fold it, the cheese and the bread into the egg mixture. Pour in greased 13X9 pan, cover and refrigerate over night. If you want to cook it the same day, refrigerate for 2-3 hours first. Bake at 350 degrees for about 60 minutes or until eggs are set up and firm in the middle.
Easy Breakfast Casserole with Kentucky Legend
Brooklyn Maple from Kentucky Legend makes an easy breakfast Casserole during Today in Nashville airing weekdays at 11am on WSMV-TV
The Pioneer Woman Makes a Tater Tot Breakfast Casserole | The Pioneer Woman | Food Network
Serving up brunch for a crowd? This recipe's for you.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Tater Tot Breakfast Casserole
RECIPE COURTESY OF REE DRUMMOND
Total: 9 hr 25 min (includes soaking time)
Active: 25 min
Yield: 8 servings
One 16-ounce bag frozen Tater Tots
Butter, for the baking dish
1 tablespoon olive oil
1 pound spicy bulk breakfast sausage
1 medium onion, very finely diced
1 cup milk
1/2 cup half and half
1/4 teaspoon seasoned salt
1/4 teaspoon cayenne
4 large eggs
1 red bell pepper, very finely diced
1 green bell pepper, very finely diced
2 cups grated Cheddar cheese
1 cup grated pepper jack cheese
Kosher salt and freshly ground black pepper
Line up the tater tots in a buttered 9-by-13-inch baking dish.
Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
Preheat the oven to 350 degrees F.
Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.
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The Pioneer Woman Makes a Tater Tot Breakfast Casserole | The Pioneer Woman | Food Network
Make Ahead Breakfast Casserole Recipe: Cheesy Spinach and Egg Bake
In this video, Aviva Goldfarb shares a make ahead breakfast casserole recipe with eggs, spinach and cheese that is a perfect make ahead breakfast or brunch casserole recipe for holidays or lazy Sunday mornings. We love it for breakfast-for- dinner, too!
Full recipe here:
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Hi, it’s Aviva Goldfarb, and it’s the holiday season, so a lot of times, we are looking for something that we can make ahead to serve for a holiday breakfast, maybe even Christmas morning, that won’t take too much work the morning of so we can really enjoy the time with our family. So I’m going to show you a recipe for a make-ahead breakfast casserole recipe: it’s a cheesy spinach and egg bake.
This recipe is so easy you’re not going to believe it, but it turns out to be so pretty and delicious, and it’s healthy with lots of vegetables and eggs and protein, so I think it’s going to be a winner at your breakfast table, but you could even eat it as breakfast-for-dinner, which we like to do sometimes too. There’s no reason not to do it. And if you like it a little meatier, you can add some bacon or some sausage to it, too, or you could serve that on the side. So I’m going to show you what we do. We’re going to beat our eggs; we’re just going to add in our spinach, which I’m going to show you how I drain—I use frozen, chopped spinach to make it easier and cheaper, and I buy organic whenever possible—and then we can use cottage cheese, or you can use Greek yogurt if you don’t like cottage cheese; shredded pepper jack cheese, but if you don’t want it so spicy, you can definitely just use Monterey jack cheese instead pepper jack cheese.
We’re going to bake it all together, but you can refrigerate it overnight and bake it in the morning if you want it hot and fresh in the morning. Our cheesy spinach and egg casserole is ready, the whole house smells amazing, and my family is going to love it for breakfast this morning. They’re not even going to know it only took me ten minutes to throw it all together. Actually if they did know, they’d probably be happy for me. We like to enjoy this easy egg and spinach casserole for breakfast or brunch topped with our favorite salsa, which you might enjoy too. One thing I realized is that this is so perfect for Christmas morning because it has these beautiful green and red colors, just like Christmas colors, so one more reason to enjoy it for a holiday breakfast. Have a very happy holiday, and remember, you are never too busy to eat well!
Easy Healthy Spinach Egg Casserole (Luscious & Keto friendly!)
This is one of my favorite make ahead breakfast that I make on weekends. Tasty, luscious, and it's easy to add in your favorite ingredients to make it your own version.
The ingredients I used in this recipe are:
1 chopped bell pepper
1/2 chopped onion
1 bag of spinach washed and chopped
3/4 cup of shredded cheese
2 tbsp of oil
Salt and pepper
Thanks for pointing it out! Yes, the cooking temperature is 180° Celsius!)
#easy #healthy #egg #casserole #recipe #keto #lowcarb #healthymeal
Deliciously Easy French Toast Casserole
How to make a deliciously easy French toast casserole or French toast bake, a make ahead recipe that's perfect for a crowd and makes a quick and easy breakfast casserole on busy mornings.
The Perfect Christmas Breakfast: 3 EASY Make-Ahead Recipes
The BEST Christmas Breakfast is made with things you can prep ahead and includes a little sweet, a little savory, and a little healthy. This breakfast feast has it ALL!!! From a Sausage Breakfast Casserole to a French Toast Casserole to a Festive Holiday salad that can all be made the night before--this is the perfect Christmas brunch and couldn't be easier to make!
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How to Make Egg Casserole | Allrecipes.com
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Watch how to make a top-rated egg casserole. This breakfast and brunch favorite stars eggs, sausage, bread, and lots of Cheddar cheese. Easy to prepare, it's ready in about 45 minutes!
Brunch Casserole, Classical Italian style - Low Carb, LCHF
This recipe is another winner from 247lowcarbdiner.blogspot.com. My hubby insisted we add this to our ‘favourites’ list right away, describing it as a flavour explosion, it was just that good. It’s so simple to make, and great for breakfast, or any meal - we had it for dinner.
It borrows flavours from Greece and Italy. Feta cheese is the star attraction, but it is accompanied by delicious Italian sausage, basil, oregano, garlic and spinach. It all blends so well.
Classical Brunch Casserole
1 pound Italian sausage
1/2 diced onion
4 ounces sliced mushrooms
3 cups fresh spinach
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
6-8 ounces feta cheese
1 Roma tomato
Slice onion and mushrooms. In a skillet, brown the Italian sausage with the onion and mushroom. Drain any excess fat and place this mixture into the base of a casserole dish. Layer the spinach leaves over the meat. Crumble the feta cheese over the spinach leaves.
In a medium bowl, whisk the eggs. Add in the Italian seasoning, garlic and salt and whisk again. Pour the eggs over the casserole. Push down any spinach stems that stick out above the eggs. Slice the tomato very thinly. Place the tomato slices on top of the casserole. Bake at 375 degrees for 25 minutes. Let rest 5 minutes before cutting.
The recipe claims to make 12 servings, each with 251 calories, 14 g protein, 20g fat and just 2g net carbs. So even at more realistic serving sizes, it’s still quite low in carbs. Enjoy!