im looking for something quick i could throw in the oven and let bake. my husbands on my case about breakfast i like to get up in the morning and go straight to the coops to work but he loves breakfast and i like just to have a piece of toast .
anyone have a breakfast casserole recipe ?
- Thread starter fowlmamma
- Start date
I have a couple favorites posted on our farm site:
Sausage and More Breakfast Strata
Breakfast Ham Strata
Sausage Frittata - like a quiche with no crust, can be made ahead and baked in the morning like the others
Cheese & Potato Breakfast Casserole
(We like this one made with the sausage)
1 1/2 lb hash browns, frozen or fresh grated
1/4 cup onion, chopped
1 lb bacon or sausage
6 eggs, beaten
2 oz Velveeta type cheese, cubed
2 oz cheddar, shredded
1 can cream of potato soup
salt and pepper
Cook the hash browns with the onion till crisp. Brown the meat and crumble into small pieces. Combine hashbrowns and meat. Layer on bottom of a
13 X 9 pan. Combine the cheeses, soup, beaten eggs, salt and pepper. Pour on top of hashbrown layer. Bake at 350*F for 35 to 45 minutes.
I often cut this casserole recipe, or the strata recipes linked above, in half since it's only DH & I here. Use a 9 X 9 pan for a half recipe.
Sausage and More Breakfast Strata
Breakfast Ham Strata
Sausage Frittata - like a quiche with no crust, can be made ahead and baked in the morning like the others
Cheese & Potato Breakfast Casserole
(We like this one made with the sausage)
1 1/2 lb hash browns, frozen or fresh grated
1/4 cup onion, chopped
1 lb bacon or sausage
6 eggs, beaten
2 oz Velveeta type cheese, cubed
2 oz cheddar, shredded
1 can cream of potato soup
salt and pepper
Cook the hash browns with the onion till crisp. Brown the meat and crumble into small pieces. Combine hashbrowns and meat. Layer on bottom of a
13 X 9 pan. Combine the cheeses, soup, beaten eggs, salt and pepper. Pour on top of hashbrown layer. Bake at 350*F for 35 to 45 minutes.
I often cut this casserole recipe, or the strata recipes linked above, in half since it's only DH & I here. Use a 9 X 9 pan for a half recipe.
There are a few in the BYC recipe index too. They'll be handy for when he makes your breakfast for you!
https://www.backyardchickens.com/forum/viewtopic.php?id=63116
https://www.backyardchickens.com/forum/viewtopic.php?id=63116
Last edited:
Aaarrrgggghhh!
I got an incredible recipe from this BB for Sticky Bun French Toast casserole.
I tried Search and couldn't find it.
Basically you soak french bread sliced thick (2") overnight in a mixture of eggs, milk, cinnamon, sugar & vanilla.
Then before baking you top it with a mix of melted butter & brown sugar.
O
M
G
it is Dee-Lish-Us!
I got an incredible recipe from this BB for Sticky Bun French Toast casserole.
I tried Search and couldn't find it.
Basically you soak french bread sliced thick (2") overnight in a mixture of eggs, milk, cinnamon, sugar & vanilla.
Then before baking you top it with a mix of melted butter & brown sugar.
O
M
G
it is Dee-Lish-Us!
Quote:
Do you have the cook book? I put in my Sticky Bun french toast recipe.
I found the thread where I posted it......
https://www.backyardchickens.com/forum/viewtopic.php?id=238467
Do you have the cook book? I put in my Sticky Bun french toast recipe.
I found the thread where I posted it......
https://www.backyardchickens.com/forum/viewtopic.php?id=238467
Last edited:
Katy, I'm sure it's your recipe it was SO GOOD!
Yup - that's the recipe in the link you posted.
oops - I forgot about the corn syrup
And no, I don't have the cookbook.
Since the internet was born I just Google anything I think I might want to cook and keep the best ones in a 3-ring binder.
Your Sticky Bun FT is in there
Yup - that's the recipe in the link you posted.
oops - I forgot about the corn syrup
And no, I don't have the cookbook.
Since the internet was born I just Google anything I think I might want to cook and keep the best ones in a 3-ring binder.
Your Sticky Bun FT is in there
Last edited:
I made this with several day old home made bread...it was VERY good.
Baked French Toast Casserole
1 (1-pound) loaf French bread
9 large eggs
1-cup sugar
1-tablespoon cinnamon
Pinch of salt
1 (12-ounce) can evaporated milk
1-1/2 cups milk
1-tablespoon vanilla
Generously butter a 9x13-inch baking pan. Slice the French bread into 1 inch thick slices and arrange the slices, overlapping in pan.
Beat the eggs with the sugar, cinnamon, and salt with a wire whisk until very well combined. Add milks and vanilla and beat to combine.
Pour egg mixture over bread making sure all pieces get coated. Spooning some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350° and bake for 45 minutes, until puffed and lightly golden. Serve hot with Maple Syrup or dust with powdered sugar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I haven't made this one yet but I plan on making it soon. It really looks good.
French Toast Loaf
Recipe from Main Street Bakery
Ingredients:
· 12 slices day-old white bread (preferably a homestyle white, not Wonder Bread type)
· 8 oz. butter (chilled and sliced)
· Brown Sugar mixture (recipe below)
· Batter Mix (recipe below)
Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take your time here and pour into corners.)
Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into slices and serve.
Brown sugar batch:
· 9 oz, light brown sugar
· 1 tsp. cinnamon
Mix together and set aside.
Batter:
· 10 oz. heavy cream (I plan to sub half and half)
· 4 large eggs
· 1/2 tsp. vanilla
· 1/4 tsp. cinnamon
Mix together and refrigerate until ready to use.
Baked French Toast Casserole
1 (1-pound) loaf French bread
9 large eggs
1-cup sugar
1-tablespoon cinnamon
Pinch of salt
1 (12-ounce) can evaporated milk
1-1/2 cups milk
1-tablespoon vanilla
Generously butter a 9x13-inch baking pan. Slice the French bread into 1 inch thick slices and arrange the slices, overlapping in pan.
Beat the eggs with the sugar, cinnamon, and salt with a wire whisk until very well combined. Add milks and vanilla and beat to combine.
Pour egg mixture over bread making sure all pieces get coated. Spooning some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350° and bake for 45 minutes, until puffed and lightly golden. Serve hot with Maple Syrup or dust with powdered sugar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I haven't made this one yet but I plan on making it soon. It really looks good.
French Toast Loaf
Recipe from Main Street Bakery
Ingredients:
· 12 slices day-old white bread (preferably a homestyle white, not Wonder Bread type)
· 8 oz. butter (chilled and sliced)
· Brown Sugar mixture (recipe below)
· Batter Mix (recipe below)
Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take your time here and pour into corners.)
Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into slices and serve.
Brown sugar batch:
· 9 oz, light brown sugar
· 1 tsp. cinnamon
Mix together and set aside.
Batter:
· 10 oz. heavy cream (I plan to sub half and half)
· 4 large eggs
· 1/2 tsp. vanilla
· 1/4 tsp. cinnamon
Mix together and refrigerate until ready to use.
- Thread starter
- #8
thank you all for all the great tips and recipe im soooo thankful. fowlmamma
I have a great breakfast casserole recipe. You do have to make and put in refrigerator over night before baking.
12-14 slice of day old bread
butter
11-14 eggs (use approx. 1 doz. per 9x13 pan)
1-2 cups milk (1-1/2 cups works well)
salt/pepper
Shredded cheese (I used cheddar. You can use any mixture, mozarella, etc.)
Optional:
1 pkg bacon crumbled
Sauteed onions
Sauteed peppers
Ham chunks (any meat works great. I used cooked loose sauage. Chip steak is good as well. )\\
Butter bread, cut into finger strips (take off the crust). Beat eggs, milk, salt/pepper, with a whisk until well blended. If adding bacon (or whatever meat), onions, peppers (your option)
Make sure you cook and saute all ingreadients (veg., meat, etc).
In a 13x9 , spray lightly with PAM. Place a layer of bread, cheese & other stuff(meat, vegs, etc.)
then another layer of bread, then cheese & meat/vegs. Keep this going until all ingredients are used.
Beat eggs with milk. Once all done with the layers, pour the egg mixture over the layers, cover and refrigerate overnight.
Bake at 375 in the morning until done approx. 45 mins. to 1 hour.
I have tried with the ham and different cheeses, I normally like the sausage with cheddar cheese. You can use your imagination.
It ends up looking like a quiche. You would not even know that most of the dish is bread, and it doesn't taste like it at all.
We go camping and it is great to have with other friends because it does serve a few people. Everyone loves it.
12-14 slice of day old bread
butter
11-14 eggs (use approx. 1 doz. per 9x13 pan)
1-2 cups milk (1-1/2 cups works well)
salt/pepper
Shredded cheese (I used cheddar. You can use any mixture, mozarella, etc.)
Optional:
1 pkg bacon crumbled
Sauteed onions
Sauteed peppers
Ham chunks (any meat works great. I used cooked loose sauage. Chip steak is good as well. )\\
Butter bread, cut into finger strips (take off the crust). Beat eggs, milk, salt/pepper, with a whisk until well blended. If adding bacon (or whatever meat), onions, peppers (your option)
Make sure you cook and saute all ingreadients (veg., meat, etc).
In a 13x9 , spray lightly with PAM. Place a layer of bread, cheese & other stuff(meat, vegs, etc.)
then another layer of bread, then cheese & meat/vegs. Keep this going until all ingredients are used.
Beat eggs with milk. Once all done with the layers, pour the egg mixture over the layers, cover and refrigerate overnight.
Bake at 375 in the morning until done approx. 45 mins. to 1 hour.
I have tried with the ham and different cheeses, I normally like the sausage with cheddar cheese. You can use your imagination.
It ends up looking like a quiche. You would not even know that most of the dish is bread, and it doesn't taste like it at all.
We go camping and it is great to have with other friends because it does serve a few people. Everyone loves it.
- Jan 14, 2010
- 823
- 11
- 133
I'm getting hungry, and it's not even breakfast yet!
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