On Thu, 21 Dec 2017 19:21:15 -0500, jmcquown >
wrote:

>On 12/21/2017 1:55 PM, U.S. Janet B. wrote:
>>
>(Sorry for the snippage, I'm hijacking!)
>
>> Ideally I let the casserole sit in the fridge overnight to fully
>> hydrate the bread. Today it will only get 6 hours in the fridge. This
>> is good hot or cold,
>>
>> EASY EGG CASSEROLE
>> Jimmy Dean
>> 1 pkg Jimmy Dean regular flavor pork sausage roll
>> 8 eggs
>> 3 cups milk
>> ¼ tsp black pepper
>> 8 cups bread cubes
>> 8 ounces shredded Cheddar, divided
>> 13x9 pan
>> 350F
>> Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage
>> and 1 ½ cups cheese
>> Pour into 13x9, sprinkle with remaining cheese
>> Bake 45 minutes
>> Janet US
>>
>Oooh! I haven't made a breakfast casserole in a long time. I'd
>probably use the "hot" variety of sausage.
snip
>
>Jill
Here's some more, all kinds of ingredients, even a sweet one near the
end
s
A Texas Breakfast Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Crescent Rolls
1 Pound Sausage -- cooked and drained
Fresh Mushrooms -- sliced
3/4 Pound Monterey Jack Cheese -- grated
6 Eggs -- beaten
1 Can Cream Of Onion Soup

Line a 13 x 9 inch Pyrex dish with rolls, sealing perforations. Cover
with
sausage, mushrooms and half the cheese. Mix eggs with soup and pour
over
casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at
350
for 1 hour.

Note: For variation, you can use cooked, crumbled bacon or bite-sized
pieces
of ham instead of sausage.

From Texas Celebrity Cookbook

______

Awesome Breakfast Casserole
Categories: Eggs
Yield: 4 Servings

1 1/2 lb Hash Browns; frozen
1 lb Bacon or sausage
3 Eggs
2 oz Velveeta
2 oz Cheddar; shredded
1 cn Cream of Potato soup
Salt and Pepper

Cook the hash browns with the onion till crisp. Fry the meat. Mix in
a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper.
Bake at 350 for 30 to 50 minutes.

______
Basic Breakfast Casserole

3 slices
3 slices bread, torn into small pieces
1 lb. sausage, browned
4-8 oz. shredded cheddar (amt. depends on how well you like
cheese
6 eggs
2 c milk
1/4 t. dry mustard
1 t salt

Arrange bread evenly in 9x13 pan. Top with sausage, then cheese. In
medium bowl, beat eggs, then add remaining ingredients and mix well.
Pour over ingredients in pan. Push the cheese below the milk so it
woun't burn. Cover and refrigerate. In the morning, bake at 350 for
35-45 minutes (until set, but not over brown). Serve warm.

_____
Title: Breakfast Casserole
Categories: Eggs
Yield: 8 Servings

8 Eggs; beaten
4 c Milk; scalded/cooled slightl
1/2 ts Salt
1/8 ts Pepper
8 sl Bread; buttered/cubed
2/3 lb Velveeta cheese; cubed
1/4 ts Dry mustard
1/2 lb Bacon; cooked/crumbled

1. Combine ingredients in a large bowl, stirring until blended. Pour
into a greased 9-by-13-inch baking pan. Cover and refrigerate
overnight.

2. Uncover. Bake in a preheated 350-degree oven for 1 hour.

3. Serve immediately.

Source: Paul Pettersen of Roscoe, Illinois (printed in the Chicago
Sun
Times, January 15, 1997)

______
Breakfast Sausage Hash (Fdgn81a)
Categories: Eggs
Yield: 8 Servings

1 x Medium onion; fine chopped
1/4 c Butter or margarine
4 c Cold baked potatoes;
-peeled and sliced
1 lb Bulk sausage; browned,
-drained and crumbled
2 ts Worcestershire sauce
1 tb Chopped parsley
Salt and pepper to taste
8 x Eggs; beaten
1 c Grated cheddar cheese

In a large skillet saute the onions in the butter until
transparent.
Add the potatoes, turning frequently with a spatula, and cook over
moderate heat until browned. Add the sausage,worstershire sauce,
parsley, salt, and pepper. Heat thoroughly, spread the eggs over the
top, and cook until the eggs start to set. serve with grated cheese
over the top.

______
Easy Breakfast Squares
Categories: Eggs
Yield: 12 Servings

MMMMM-------------------LISA CRAWLEY TSPN00B------------------------
24 oz O'Brien Hash Browns w/
Peppers; thawed
2 c Ham; diced
6 oz Cheddar Cheese; shredded
6 oz Mozzarella
3 Eggs; beaten
1/2 ts Salt
1 c Milk
1 md Onion; minced

Place potatoes in 13x9. Sprinkle ham over potatoes, then the
cheeses.
Beat eggs, add milk, salt and onion. Pour over meat and potatoes.
Cover and refrig. at least 3 hrs. Bake at 350 for one hr. Let stand
for 10 min. before cutting.

________
Sweet Tooth Breakfast Casserole
>1 loaf cinnamon raisin bread, sliced
>6 eggs
>3 cups milk, whole or low fat
>1 t. vanilla
>1/2 t. cinnamon
>freshly ground nutmeg
>Topping:
>1 stick unsalted butter, softened
>1 c. brown sugar
>1 c. pecans or chocolate chips
>
>Lightly grease a 9x13 inch pan and layer the bread slices. Cut to fit the
>ends into any open spaces. Mix together the eggs, milk, cinnamon and nutmeg
>and pour over the bread slices. Can be made 1 day ahead and baked the next
>day. Or can be baked and frozen. Mix together the topping ingredients and
>spread over the bread slices. Bake at 350F. for 45 minutes.
>
>If freezing after baking, let defrost overnight in the refrigerator and bake
>at 325F. for 30 to 45 minutes or until hot
______
Wisconsin Country Breakfast Casserole
Categories: Sausages, Eggs, Cheese, Usa
Yield: 6 Servings

12 oz Bulk Pork Sausage;
-mild or spicy
1/2 c Onions; finely chopped
4 c Frozen Hash Browns;
-diced, thawed
1 1/2 c Colby/Monterey Jack Cheese;
-shredded
3 Eggs; beaten
1 c Milk
1/4 ts Black Pepper
Salsa

Preheat the oven to 350 degrees. In a large skillet, cook the
sausage and onions until no pink remains; drain. In an 8-inch
square
baking dish, layer the potatoes, half of the cheese, the
sausage-onion mixture and the remaining cheese. In a bowl, combine
the eggs, milk and pepper; pour over the cheese. At this point, the
casserole may be covered and chilled overnight. Bake, covered, for
50 to 55 minutes, or until a knife inserted near the center comes
out
clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into
squares.

Pass the salsa.

Recipe From: The Knollwood House bed and breakfast in River Falls,
Wisconsin, written up in Midwest Living, December 1995 Penny Halsey
(ATBN65B) From: Jim Weller Date: 18 Aug 98