Monday, December 21, 2009

Christmas Day Breakfast Recipes...

These are easy plan ahead Breakfast Casseroles that you can just pop in the oven on Christmas Morning since you made them the night before.



Breakfast Casserole


Breakfast Casserole

Ingredients

  • 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage
    10 eggs, lightly beaten
    3 cups milk
    2 teaspoons dry mustard
    1 teaspoon salt
    6 cups cubed bread
    2 cups shredded sharp Cheddar cheese
    1/2 teaspoon black pepper
    1/2 cup sliced mushrooms (optional)
    1 medium tomato, seeded and chopped (optional)
    1/2 cup thin-sliced green onions (optional)

Directions


Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering the casserole using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake the breakfast casserole uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top of breakfast casserole begins to brown too quickly.
Note: May be assembled ahead and refrigerated up to 12 hours before baking.

6 servings






Baked French Toast Casserole with Maple Syrup

Recipe courtesy Paula Deen

Prep Time:
20 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
40 min
Level:
Easy
Serves:
6 to 8 servings

Ingredients

  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


1 comment:

Dawn said...

Oh Shannon those both look YUM! :)

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