Do you have a favorite breakfast casserole recipe?
October 21, 2006 2:27 AM Subscribe
I have a potluck brunch to go to tomorrow and would like to make an egg/bread type casserole. Does anyone have any good recipes they can share (that don't require refrigeration overnight)?
Fruit and Noodle Kugel is always a surefire winner. Essentially it's :
Cream Cheese, Sour Cream, Cottage Cheese, Eggs, Apples, Golden Raisins, Sugar, cinammon and egg noodles.
Always a huge hit when we make it. If this is what you're looking for, I'll get the recipe when my wife wakes up.
posted by Lord_Pall at 5:43 AM on October 21, 2006
Cream Cheese, Sour Cream, Cottage Cheese, Eggs, Apples, Golden Raisins, Sugar, cinammon and egg noodles.
Always a huge hit when we make it. If this is what you're looking for, I'll get the recipe when my wife wakes up.
posted by Lord_Pall at 5:43 AM on October 21, 2006
Many breakfast casseroles don't have to be refrigerated overnight, even though the recipe states that it does. Try ones that use frozen or refrigerated hashbrowns. The hashbrowns don't require softening overnight, like french bread or croutons do. I have made a ton of these things. I usually make one that goes like this:
Preheat oven 350
Saute a small chopped onion and green pepper in a little butter or margarine until softened. Usually 5 minutes or so over medium heat. Be careful not to brown the vegetables, just saute and soften until the onions are translucent. Add some mild pork breakfast sausage, like Jimmy Dean, and saute and crumble until no longer pink. Add a small bag of hashbrowns, that have been drained. Wrap the hasbrowns in a dishtowel to press out moisture. Saute a few minutes in the same pan as the onions, peppers, and sausage.
Beat 8 eggs with a cup and a half of heavy cream, add a tiny bit of salt (sausage is salty), black pepper, or 2-3 hot red pepper flakes (careful), or even a pinch of dry mustard. Whip the eggs, cream, and and layer on top of the hashbrown, sausage mixture. I usually layer some medium or mild cheddar cheese in between the sausage and mixtures and add more cheese on top. You can also use Monterey Jack, pepper jack or a mixture of cheddar and Monterey. Bake for hour, or until eggs are set.
Here is another recipe I have made, and it is very good:
Sausage Casserole.
posted by LoriFLA at 6:04 AM on October 21, 2006 [1 favorite]
Preheat oven 350
Saute a small chopped onion and green pepper in a little butter or margarine until softened. Usually 5 minutes or so over medium heat. Be careful not to brown the vegetables, just saute and soften until the onions are translucent. Add some mild pork breakfast sausage, like Jimmy Dean, and saute and crumble until no longer pink. Add a small bag of hashbrowns, that have been drained. Wrap the hasbrowns in a dishtowel to press out moisture. Saute a few minutes in the same pan as the onions, peppers, and sausage.
Beat 8 eggs with a cup and a half of heavy cream, add a tiny bit of salt (sausage is salty), black pepper, or 2-3 hot red pepper flakes (careful), or even a pinch of dry mustard. Whip the eggs, cream, and and layer on top of the hashbrown, sausage mixture. I usually layer some medium or mild cheddar cheese in between the sausage and mixtures and add more cheese on top. You can also use Monterey Jack, pepper jack or a mixture of cheddar and Monterey. Bake for hour, or until eggs are set.
Here is another recipe I have made, and it is very good:
Sausage Casserole.
posted by LoriFLA at 6:04 AM on October 21, 2006 [1 favorite]
Bread pudding, with whiskey sauce, which is a bit of a misnomer since every recipe I've seen calls for bourbon or dark rum. I would use this recipe with a loaf of french bread, vanilla extract instead of the bean(I'm cheap), and no raisins, but that's just me. It's pretty hard to screw up unless you get the proportions of liquid and bread completely wrong; I was making it when I was in 4th grade.
posted by Juliet Banana at 6:06 AM on October 21, 2006
posted by Juliet Banana at 6:06 AM on October 21, 2006
Kugel Recipe
12oz pkg. wide egg noodles
3 eggs
12 oz cottage cheese
8 oz sour cream
8 oz cream cheese
1tsp vanilla extract
1 tsp cinnamon
1/2 cup brown sugar - packed
½ tsp salt
1 cup raisins
3-4 tart apples, peeled and diced
1. Preheat oven to 375. Lightly grease 9x13 pan.
2. Cook the noodles until about half done. Drain. Transfer to a large bowl.
3. Combine eggs, cottage cheese, sour cream, cream cheese, cinnamon, sugar, and salt in blender or food proc and whip until smooth. Add raisins and apples. Stir this into the noodles, transfer to the baking pan.
4. Bake uncovered for about 40 mins. Serve hot, warm, or at room temp.
posted by Lord_Pall at 6:11 AM on October 21, 2006
12oz pkg. wide egg noodles
3 eggs
12 oz cottage cheese
8 oz sour cream
8 oz cream cheese
1tsp vanilla extract
1 tsp cinnamon
1/2 cup brown sugar - packed
½ tsp salt
1 cup raisins
3-4 tart apples, peeled and diced
1. Preheat oven to 375. Lightly grease 9x13 pan.
2. Cook the noodles until about half done. Drain. Transfer to a large bowl.
3. Combine eggs, cottage cheese, sour cream, cream cheese, cinnamon, sugar, and salt in blender or food proc and whip until smooth. Add raisins and apples. Stir this into the noodles, transfer to the baking pan.
4. Bake uncovered for about 40 mins. Serve hot, warm, or at room temp.
posted by Lord_Pall at 6:11 AM on October 21, 2006
I second the kugel suggestion .. SO delicious. The recipe Lord_Pall provided is very close to mine but I would reccomend slightly more cinnamon (+1tsp) and sugar (+ a few tsps). Also most people dislike raisins .... I don't think they're particularly important to the taste.
posted by shownomercy at 8:03 AM on October 21, 2006
posted by shownomercy at 8:03 AM on October 21, 2006
If you have a crock pot you can slow cook some steel cut oats. Most people have never had real Irish oatmeal. dress it up with dried cranberries.
posted by Gungho at 9:16 AM on October 21, 2006
posted by Gungho at 9:16 AM on October 21, 2006
Kugel fight!
I use golden raisins which I think go great with the flavor.
But yeah, remove those, add some sugar if you want. It's just a fun base to play with, and it's hard to go wrong with.
posted by Lord_Pall at 10:39 AM on October 21, 2006
I use golden raisins which I think go great with the flavor.
But yeah, remove those, add some sugar if you want. It's just a fun base to play with, and it's hard to go wrong with.
posted by Lord_Pall at 10:39 AM on October 21, 2006
I've made this one a few times, although it says serve immediately, I often make it in the morning and bring it with me, it travels well all things considered.
Denver Spooonbread
3 tablespoons of butter, divided
2 gablespoons grated parmesan cheese
1/2 cup of chopped onions
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 1/2 cups milk
1 cup yellow cornmeal
1 2/2 cups (6oz) shredded cheddar cheese
4 eggs (separated)
1. Preheat oven to 350f
2. Grease 1 1/2 quart soffl/ dish (high side dish) with 1 tblspoon butter, sprinkle bottom and side of dish evenly with parmesan cheese.
3. Melt remaining 2 tablespoons butter in mendium, heavy sauscepan over medium heat. Add onion and bell peppper, cook for 5-7 min or until tneder, stirring occasionally. Transfer mixture to small bowl; set aside.
4. Combine milk, cornmeal and salt in same saucepan. Bring to a boil over high heat. Reduce heat to medium; cook and stir 5 minutes or until mixture thickens. Remove from heat. Stir in cheddar cheese until cheese is melted. Stir in onion mixture.
5. Beat egg whites in clean large bowl using clean beaters with electric mixer at high speed until stiff but not dry; set aside.
6. Beat egg yolks in separate large bowl. Stir into cornmeal mixture. Stir 1/3 of egg whites into cornmeal mixture. Fold remaining egg whites into cornmeal mixture until evenly incorporated. Pour into prepared souffle dish.
7. Bake about 50 minutes or until puffed and golden brown. Serve immediately. Garnish if desired.
posted by furtive at 10:48 AM on October 21, 2006
Denver Spooonbread
3 tablespoons of butter, divided
2 gablespoons grated parmesan cheese
1/2 cup of chopped onions
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 1/2 cups milk
1 cup yellow cornmeal
1 2/2 cups (6oz) shredded cheddar cheese
4 eggs (separated)
1. Preheat oven to 350f
2. Grease 1 1/2 quart soffl/ dish (high side dish) with 1 tblspoon butter, sprinkle bottom and side of dish evenly with parmesan cheese.
3. Melt remaining 2 tablespoons butter in mendium, heavy sauscepan over medium heat. Add onion and bell peppper, cook for 5-7 min or until tneder, stirring occasionally. Transfer mixture to small bowl; set aside.
4. Combine milk, cornmeal and salt in same saucepan. Bring to a boil over high heat. Reduce heat to medium; cook and stir 5 minutes or until mixture thickens. Remove from heat. Stir in cheddar cheese until cheese is melted. Stir in onion mixture.
5. Beat egg whites in clean large bowl using clean beaters with electric mixer at high speed until stiff but not dry; set aside.
6. Beat egg yolks in separate large bowl. Stir into cornmeal mixture. Stir 1/3 of egg whites into cornmeal mixture. Fold remaining egg whites into cornmeal mixture until evenly incorporated. Pour into prepared souffle dish.
7. Bake about 50 minutes or until puffed and golden brown. Serve immediately. Garnish if desired.
posted by furtive at 10:48 AM on October 21, 2006
This thread is closed to new comments.
posted by punilux at 4:38 AM on October 21, 2006