Bagel And Egg Casserole 

I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad. 
Ingredients:

4 everything bagels, (plain or onion can be used) torn into pieces

3 Tablespoons of chopped onion

1 8 ounce block of cream cheese, room temperature 

1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled 

8 eggs

2 cups milk

1/2 teaspoon ground black pepper 

1 teaspoon dry mustard

1 1/2 cups shredded cheddar cheese

Butter for 13 x 9 pan, be generous or it will stick

Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight. 


Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving. 

Advertisements

Maple Pancake Sausage Casserole


This recipe was created because an item I had purchased at a wholesale club was discontinued. It was maple silver dollar pancakes with maple sausage sandwiched between the pancakes. Since they were discontinued, I have searched in every grocery store in my area to find them. Struck out everywhere. So I created a casserole because it would be much faster to prepare in the morning. 


Ingredients:

1 pound of bulk maple sausage, I used Jimmy Dean

3 cups of pancake mix, prepare according to directions on box

2 Tablespoons or more of maple extract

Butter

Maple syrup, optional


Preheat oven to 350 degrees. Spray 13 x 9 baking dish with nonstick spray. Brown sausage, drain and place in the baking dish. Prepare pancake mix according to directions using 3 cups of pancake mix.  That should say it yields anywhere from 16 – 25 pancakes depending on the brand you use. Add maple extract to the batter. Taste the batter, I wish I would have added more extract to my batter but I wanted a stronger maple taste.  Pour batter evenly over the sausage on the bottom of the casserole. Bake for 30 -40 minutes until pancake topping is tested with a cake tester and comes out clean. Remove from oven an spread butter on top of pancake topping.  Cut into pieces and pour on the maple syrup if desired. 


This breakfast casserole comes together quickly and is very easy to make. Perfect for breakfast or brunch. This casserole can be reheated easily if you have any leftovers. Enjoy!

Pineapple Overnight French Toast Casserole 

I love French Toast. I love easy recipes during the holiday season. This recipe is made the day ahead and baked in the morning. Just a few ingredients and your family will love this delicious recipe. Included is a recipe for pineapple syrup. 

#sharethesunshine




Ingredients for French Toast:
1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces
Butter for greasing casserole dish
8 eggs
2 1/2 cups cream, I used heavy cream
2 teaspoons of vanilla
1 8 ounce can of Dole Pineapple Tidbits
Powdered sugar for dusting on top


 Butter the inside of a 9 x 13  casserole dish.  Tear  1/2 loaf of bread up into pieces. Drain pineapple and reserve the juice for the syrup. Place pineapple tidbits on top of torn bread. Cover pineapple with the remaining loaf of bread, torn into pieces. 


Combine eggs, cream and vanilla and mix well. Pour this evenly over the casserole. Cover with foil and place in the refrigerator overnight. 
The next morning, take your casserole out of the refrigerator. Let it sit on the counter for 20 minutes. Preheat oven to 350 degrees. Bake for 40 – 60 minutes until custard is set. Make your syrup the day ahead or while casserole is baking with juice that was reserved. 


Pineapple Syrup:

Reserved pineapple juice from tidbits

1 Tablespoon of butter, melted

3 Tablespoons of powdered sugar


Combine melted butter with reserved pineapple juice. Whisk in powdered sugar. Pour over casserole or set aside and use on individual servings. Enjoy!

Chocolate Covered Strawberry French Toast

I love French Toast. I also love chocolate covered strawberries. What could be better than French Toast kicked up a notch?!  This is an easy recipe that is pretty quick to make and put on the table. Enjoy!

  
  
Ingredients:

1 egg

1 Tablespoon of milk or cream or half and half (I used milk)

1/2 teaspoon of good vanilla, (I used Mexican) 

Whipped Cream Cheese

3 strawberries sliced thin, or more to cover the inside of your bread

Chocolate chips, I used mini semi sweet to cover the inside of my bread

2 slices of bread for 1 chocolate covered strawberry French Toast

Strawberries for garnish, optional

Powdered sugar for garnish, optional 

   
Heat your skillet or griddle on medium heat while you are preparing your French Toast. In s bowl, whisk egg, milk and vanilla together and set aside. Slice strawberries thin and lengthwise (long). Cover the inside of your bread with the whipped cream cheese from end to end, side to side.  Place sliced strawberries on one side and lightly press down with your hand to adhere the strawberries to the cream cheese. On the other side of the bread, sprinkle the mini chocolate chips, again pressing lightly to make them stick to the cream cheese. Place the two side together and dip your French Toast into the egg mixture and carefully place on griddle or in your pan. Cook on medium, low and slow turning over when the bread is golden brown. When done, the cream cheese will be gooey, the chocolate will have melted all over the strawberries. What else can I say?  Delicious!  Garnish with powdered sugar and strawberries if desired. Perfect for a special occasion or brunch. 

  

Egg Nog French Toast Casserole

One thing I love about the holidays is egg nog season!  My favorite thing for breakfast is French Toast. I thought I would create a new breakfast casserole to celebrate my love for both. I love the crispy edges and the moist custard in this French Toast casserole. 

  
Ingredients:

1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces

Butter for greasing casserole dish

8 eggs

2 1/2 cups egg nog, I used Publix low fat (my favorite)

2 teaspoons of vanilla

2 teaspoons of nutmeg

2 teaspoons of rum extract, optional

  
 Place torn pieces of bread in a buttered casserole dish. In a mixer, blend eggs, egg nog, extracts and nutmeg. Pour mixture over bread. Press down slightly and to make sure all bread is in the  custard mixture. Cover and refrigerate overnight. 

 

Casserole after 24 hours in refrigerator.  

  
Preheat oven to 350 degrees. Set casserole dish out of the fridge while your oven is pre-heating. Bake 30 – 45 minutes. I baked mine for 45 minutes, it had a slightly firmer top with moist insides like a bread pudding.  You can cover your dish with foil if you do not prefer a firmer top. Sprinkle with powdered sugar, top with fresh fruit or serve with maple syrup. Enjoy!

  

Sausage Breakfast Casserole

This is one of those great recipes that you make ahead of time and bake later. This recipe is great for breakfast or for dinner paired with a salad. You can substitute ham in place of the sausage if you wish.

1 pound ground pork sausage
1 teaspoon ground mustard (the dry spice)
1/2 teaspoon pepper
1/2 teaspoon salt
4 eggs beaten
2 cups milk (any kind but skim)
6 slices of stale or day old white bread cut into pieces
8 ounces of sharp cheddar cheese

Crumble and cook sausage until brown and drain.

In a medium bowl, combine eggs, milk, pepper, salt, and mustard. Add sausage, bread cubes and cheese. Stir well to combine. Cover and place in fridge for 8 hours (minimum) or best yet, overnight.

Bake in a preheated 350 degree oven for 35 minutes or until done. Enjoy!

20140104-214133.jpg