Month: January 2015

Overnight Sausage, Pepper and Onion Breakfast Casserole

Sausage Pepper Onion Casserole

This recipe was chocked full of flavor.  It had delicious peppers, onions and flavorful ground sausage.  I made it for my husband’s class.  My favorite quote from a student was, “I don’t even like peppers, but they are so good in this casserole.”  If I can make someone like green peppers (even in just one dish) I have succeeded.   

I used a half loaf of Old Country Italian Bread that I found at my local supermarket.  You could also use regular white bread (six pieces).  The Italian bread made it a bit more hearty, but the white bread would make it is bit fluffier and less bready.  Both are good choices, it is up to you what you would like.  If you have all the ingredients and regular bread, use that.  You won’t be disappointed.  

Overnight Sausage, Pepper and Onion Casserole
Serves 10
Flavorful casserole with ground sausage, peppers and onions.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1/2 Loaf Italian Country Bread or 6 slices white bread
  2. 1 lb. ground sausage, cooked & drained
  3. 1/4 c. green pepper, chopped
  4. 1 onion, chopped
  5. 1 and 1/2 cups sharp cheddar cheese, grated
  6. 6 eggs
  7. 2 c. milk
  8. 1 tsp. salt
  9. 1/4 tsp. black pepper
Instructions
  1. Spray 9x13 pan with oil.
  2. Tear apart bread into little pieces, place in the bottom of the pan
  3. Add cooked sausage, green pepper, onion and cheese.
  4. Beat together eggs, milk, salt and pepper, pour over casserole.
  5. Cover with foil and refrigerate overnight.
  6. Bake, uncovered at 350 degrees for 35 minutes.
Adapted from Old World Garden Farms
The Insignificant Details http://theinsignificantdetails.com/
Sausage Pepper and Onion Casserole

Overnight Cinnamon Baked French Toast Casserole

Baked French Toast Casserole

This recipe is a keeper.  It is sugary, buttery, crunchy and sweet.  Honestly, Ree (the Pioneer Woman) is amazing and I have read/watched her for awhile.  I was very excited for this to be my first Pioneer Woman recipe and I am glad that it was.  

The first time I made this recipe, I doubled it.  That worked just fine, except for I accidentally doubled the cream.  That made this a bit more soupy.  I wouldn’t recommend doubling the cream.  Don’t do it.  Just follow the recipe.  I have made this now probably five times and it is a crowd favorite.  You will need some syrup for the top.  You can follow this recipe or just head over to The Pioneer Woman and read what she wrote.  The recipe is entirely hers, this is just my review of it. 

This is most delicious with a bit of butter on top, and some syrup. This would be perfect for any brunch, breakfast, shower, or church breakfast meeting. It will be a big hit. 

Pioneer Woman's Cinnamon Baked French Toast
Serves 10
Delicious baked french toast that is sugary, buttery, a bit crunchy and so sweet. It is delicious served warm with a bit of butter and syrup on top of it.
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
FOR THE FRENCH TOAST
  1. 1 loaf Sourdough
  2. 8 whole Eggs
  3. 2 cups Whole Milk
  4. 1/2 cup Whipping (heavy) Cream
  5. 3/4 cups Sugar
  6. 2 Tablespoons Vanilla Extract
FOR THE TOPPING
  1. 1/2 cup All-purpose Flour
  2. 1/2 cup Firmly Packed Brown Sugar
  3. 1 teaspoon Cinnamon
  4. 1/4 teaspoon Salt
  5. 1 stick Cold Butter, Cut Into Pieces
Instructions
  1. Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
  2. In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
  3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
  4. When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top.
  5. Bake for 50 minutes. (up to an hour if you want)
  6. Scoop out individual portions. Top with butter and drizzle with maple syrup.
Notes
  1. This is an exact copy of Ree's recipe. Go to her blog to see the step by step pictures of how to make the casserole.
Adapted from Pioneer Woman
Adapted from Pioneer Woman
The Insignificant Details http://theinsignificantdetails.com/
Baked French Toast Casserole

Overnight Croissant Breakfast Casserole

Croissant Casserole
Overnight Croissant Casserole

This is a really, really good recipe. I really liked it and so did the students. It was nice and buttery/flakey on the bottom and the creole seasoning made it really flavorful. I used ham, which made this delicious, in my book as ham is one of my favorite breakfast meats. The parsley, garlic powder and creole seasoning really made the dish flavorful.

It was universally loved and gobbled up by the students. The bottom definitely had the flavor of croissants (buttery, deliciousness), and was even a bit flakey which I wasn’t expecting. It seemed like a “light” breakfast casserole, but it does have a lot of calories and isn’t light in that way. It was very much like a soufflé in the texture. I would highly recommend this recipe.

Croissant Casserole

Croissant Breakfast Casserole with Ham
Serves 10
A casserole that tastes like a souffle and is filled with ham and cheese. It is light, fluffy and delightful.
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Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. 4 Large Croissants
  2. 7 Eggs
  3. 2 Cups Ham
  4. 1 Cup Heavy Cream
  5. 1 Cup Cheddar/Jack Cheese
  6. 1/2 TBSP Dried Parsley
  7. 1 TBSP Sour Cream
  8. 1 tsp Garlic Powder
  9. 1/2 tsp Creole Seasoning
Instructions
  1. Spray a 9x13 inch pan with cooking spray.
  2. Cut croissants into 6 pieces each, place inside casserole dish.
  3. Top with chopped ham.
  4. In a bowl add eggs, sour cream, creole seasoning and parsley, beat well.
  5. Pour milk and cheese into bowl and mix well.
  6. Pour over croissants.
  7. Cover with foil and refrigerate overnight.
  8. In the morning, preheat oven to 325 degrees.
  9. Allow casserole to sit out while oven heats.
  10. Bake, covered for 30 minutes, remove foil, bake 25 more minutes.
  11. Allow to cool about 10 minutes before cutting.
Adapted from Creole Contessa
Adapted from Creole Contessa
The Insignificant Details http://theinsignificantdetails.com/
Croissant Casserole

 

Battle of the Breakfast Casseroles

My husband teaches at Eternity Bible College.  We decided to have his students over to our house to have class each week.  We decided to feed them breakfast because college students love breakfast (and food).  As a mom, working full time, and caring for an infant, I decided that the overnight casserole would be the least stressful way to do breakfast for the students. So, I searched for recipes.  I basically searched Pinterest for hours and the found some recipes.  I wanted to try a bunch of new things, both sweet and savory.  

Each week I took pictures and journaled about the recipes. I didn’t really change them up a huge amount but made little tweaks here and there.  Feel free to read my recipes or go to the original website and see what the author first said about making it.  I hope that you find your new overnight breakfast casserole recipe.  I now have my favorites.  I will include all the links as I post them.  At the end, I will post my favorite sweet and my favorite savory casseroles. 

Battle of the Breakfast Casseroles Banner

 

Savory Recipes:

Sausage, Egg and Cheese Breakfast Casserole

Bacon and Cheese Breakfast Casserole

Croissant Breakfast Casserole

 Sausage, Pepper and Onion Breakfast Casserole

Breakfast Casserole with Stove Top Stuffing

Sausage and Egg Casserole with Green Chilies

Sweet Recipes:

Fluffy Coffee Cake

Cinnamon Baked French Toast Casserole

Blueberry French Toast Casserole