Most people think of a breakfast casserole as being what you eat when you spend beaucoup bucks at a bed and breakfast.
Or something you prepare on special occasions.
I think a breakfast casserole is something that should be honored and appreciated for any day of the week – in fact, it is a quick, inexpensive and easy meal to prepare and should be considered for any normal meal – breakfast, lunch or dinner – but should also be a serious contender for special occasions such as Brunches, Showers and Weddings!
The following recipe is my own personal favorite. It is a basic recipe and you are encouraged to substitute and/or add ingredients according to your personal taste. I originally intended to do an egg and cheese ONLY casserole. However, I had just made meatloaf for dinner and there was a small amount of it left. Now… when a person thinks of a breakfast casserole – if it includes meat – it is usually a pork product – bacon, sausage, ham….. But I just couldn’t see that small amount of meatloaf going to waste. I asked around the house and everyone said PUT IT IN!! So, really, take this recipe and make it your own. The main thing to remember is…. the egg/milk mixture is the “custard” that binds everything together and should remain the same, at least compared to the amount of bread – for the meat, cheese and veggies (if you want to add them in make sure they are cooked or softened) you can do what you want!
The baking dish used in the following recipe is approximately 11″ x 7″ – this casserole will rise almost double so make sure you have sides that are at least 2″ high.
Preheat oven to 350°
~ 5 slices regular sandwich bread, cubed – can be any kind according to taste – obviously a whole wheat bread will have a different flavor than white – white bread was used in this recipe, and recipe is based on fresh bread, not a dried bread or stuffing mix
~ Cooked meat – totally optional: meat of your preference – shown is about 1 cup of leftover meatloaf -
you might want to use 1 cup of browned sausage or chopped ham, but if using bacon, perhaps 1/2 cup
~ 1.5 cups of shredded cheese of your preference – cheddar and mozarella will make totally different tasting casseroles – mozarella is shown here
~ 2 tbs parmesan cheese – this is optional but not to me
~ 8 eggs
~ 1/4 cup sour cream
~ 3/4 cup milk of your preference – I use half and half but any milk will do
~ 8 drops hot sauce (optional)
~ 1/4 tsp garlic powder
~ 1/2 tsp onion powder
~ 1/4 tsp pepper
~ 1/2 tsp salt
~ dash nutmeg
1. Cut or brake apart the bread and layer it into the baking dish. - Simple.
I had some leftover meatloaf:
That I chopped and crumbled over top of the bread cubes:
Now sprinkle your cheeses over top:
Next? You got it – stir together all the Custard Ingredients and pour evenly over top:
Cover tightly with plastic wrap and let sit in the fridge for at least 30 minutes. You can also refrigerate overnight and bake in the morning. If I’m making it for breakfast, I like to bake it the evening before, let it cool, cover with plastic and refrigerate. Then in the morning I can reheat it in the microwave in single servings – no waiting for baking and cooling.
Bake for 30 – 40 minutes, til inserted knife comes out clean.
Submitted by Kyle Travers, Chief Mom Editor and owner of Boutique Elli’Ette – Knot Dresses and More!
This is my go-to dessert whenever I need to whip up something quickly, and it is one of my family’s favorites!
These brownies are so rich and dense, they really need no enhancement – but of course you can stir some chopped nuts into the batter or top them with whipped cream, ice cream and/or candies if you like.
1/2 cup butter
3/4 cup sugar
1/2 cup cocoa powder
1/4 tsp salt
2 tsp ground espresso (optional)
1/4 tsp vanilla
1/4 cup flour
1. Preheat oven to 350 degrees.
2. Spray a pie pan with cooking spray.
3. Melt butter in a microwaveable bowl in the micrwave.
4. Stir in sugar, cocoa powder, salt, and espresso.
5. Stir in the egg and vanilla.
6. Then stir in the flour – just til blended.
7. Spread batter into prepared pie pan and cook at 350 degrees for 18-20 minutes.
8. Cool slightly before topping.
2 squares unsweetened chocolate
3 tbs butter
1 cup powered sugar
1/4 tsp vanilla
1-2 tsp water
In a small cooking pot, slowly melt the squares of chocolate, butter and salt, stirring constantly. Stir in the vanilla and powered sugar (it will be stiff and hard – just mix it in as much as you can). Add water, a very small bit at a time, until the powered sugar is incorporated and the topping becomes shiny. Spread on the warm brownies. Cool completely before serving.
I hope you enjoy! ~ Kyle Owner of Boutique Elli’Ette