Breakfast Casserole Recipes

Easy Quiche Lorraine Casserole

6 russet potatoes, cubed
2 tablespoons vegetable oil
1 pat of real butter
6 to 8 eggs
1/2 to 1 cup cream (or milk)
1 small onion, diced superfine
8 ounces cheddar cheese, grated
1/2 pound bacon, cooked and crumbled
1 teaspoon salt
dash of pepper

Preheat oven to 350F degrees.

Cook potatoes on medium-high heat in oil and butter until browned. Spread in 9 X 13" glass baking dish.

In bowl, beat eggs with cream/milk, then stir in onion, cheese, bacon, salt and pepper. Pour mixture over potatoes.

Bake about 1 hour or until eggs are set.

This recipe was submitted by Megan.

Easy Breakfast Casserole

1 box of croutons
1 pound sausage
1 cup grated cheese
6 eggs
1 soup can of milk
1 can mushroom soup
1 teaspoon dry mustard
salt and pepper to taste

Spread croutons in a 9 X 13 inch casserole dish. Brown sausage and drain. Sprinkle sausage over croutons. Sprinkle cheese over sausage. Beat eggs in a large bowl. Add milk , mustard, salt and pepper, stir, and pour over top of casserole.

Bake for 1 hour at 350F degrees.

Simple Egg Casserole

1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons oil
6 eggs, beaten
1 tablespoon flour
2/3 cup milk
1/2 cup cheddar cheese, shredded
salt and pepper to taste
1/2 cup bread crumbs

Cook bell peppers in 1 tablespoon oil in a large skillet until tender. Beat eggs and add to skillet. Cook on medium heat until edges start to cook, then lift mixture in the center with a spatula to let the uncooked egg mixture cook. Lift and fold until egg mixture is cooked (just like making scrambled eggs). Pour into a 9X13 casserole dish.

In a small saucepan, add the rest of the oil, milk, and cheese and some salt and pepper to taste. Once thick and bubbly, pour into the casserole dish on top of the eggs. Sprinkle bread crumbs on top. Bake in a 350F degree oven for 10 to 15 minutes.