Easy Breakfast Casserole Recipes; Breakfast for a Crowd Make Ahead Breakfast Recipes

Easy breakfast casserole recipes are wonderful on a brunch buffet staying warm for a while even without additional heat on the table. Many of these make a complete lunch idea when served with a salad and fruit. This is an economical way to make something special for your family or when cooking for a crowd.

I believe it was sometime in the 1980’s when I noticed easy breakfast casserole recipes becoming so popular. They simply combine all the breakfast ingredients into one dish and bake them in the oven. Milk and eggs become the binding ingredients in these make ahead recipes, holding together the meat, bread, potatoes and any others that you choose.

BACON BREAKFAST CASSEROLE

This is an easy breakfast casserole because it is put together the day before so all you have to do to serve it is place in the oven.

• 16 Cups cubed French bread


• 8 Cups shredded Cheddar cheese


• 40 Eggs lightly beaten


• 16 Cups whole milk


• 4 Teaspoons dry mustard


• 2 ¾ Teaspoons salt


• 1 ½ Teaspoons onion powder


• ¾ Teaspoon freshly ground black pepper


• 1 Plus 1/3 pounds fresh mushrooms sliced


• 2 Pounds bacon, cooked crisp and crumbled


• 2 ¾ Cups peeled tomatoes, chopped small

Generously butter four 9 X 13 inch baking pans or casserole dishes.

Arrange bread cubes divided evenly in bottoms of each dish.

Divide cheese evenly in four and sprinkle over bread crumbs.

Beat together eggs, milk, mustard, salt, onion powder and black pepper.

Divide egg mixture evenly in four and four over cheese in each pan.

Sprinkle egg mixture in each pan with ¼ of the bacon, sliced mushrooms and tomatoes.

Cover each casserole recipe and chill overnight.

Preheat oven to 325F degrees.

Uncover casseroles and bake about 1 hour or until set.

NOTE: If browning too much, make tent with foil and cover.

Cut each pan 3 strips and cut each strip in 3 pieces.

Make 36 generous servings.

HAM AND SWISS CASSEROLE

The combination of ham and Swiss always make great tasting breakfast casserole recipes. In this ham and Swiss casserole, pay close attention to the salt. If you use ham with a HIGH SALT CONTENT, you may want to omit the salt altogether.

• 3 Cups whole milk


• 6 Dozen eggs


• 2 Teaspoons salt


• 1 Teaspoon black pepper


• 6 Pounds thawed hash brown potatoes


• 2 Pounds cooked chopped ham


• 2 ½ Pounds shredded Swiss cheese


• 1 ½ Cups chopped onion

Preheat oven to 350F degrees.

Combine and beat together eggs, milk, salt and pepper; set aside.

Combine and mix together potatoes, chopped ham, cheese and onion.

Distribute evenly the potato mixture into 2 greased 12 X 20 X 2 inch deep baking pans.

Divide egg mixture evenly and pour over potato mixture in each pan.

Bake 1 hour.

NOTE: If top gets too brown, cover with foil tent.

EGG CASSEROLE RECIPE with hard boiled eggs

Most of the breakfast casserole recipes have fresh eggs in the recipe. In this egg casserole recipe the eggs are hard cooked. Hard cooked eggs can be boiled in advance making this recipe easy to put together.

• 2 ¼ Cups butter


• 2 ¼ Cups flour


• 18 Cups milk


• 2 Teaspoons salt


• ½ Teaspoon black pepper


• 12 Ounces canned pimentos chopped


• 5 Dozens hard cooked eggs


• 3 Pounds grated sharp Cheddar cheese


• 6 stacks crackers, crushed very fine


• 1 ½ Pounds melted butter

Melt 2 ¼ cups butter in a large heavy saucepan over medium low heat.

Stir in flour and blend with butter; gradually add milk while stirring.

Add salt, pepper and pimentos; continue stirring until slightly thickened (sauce consistency).

Butter 5 or 6 casserole baking dishes (depending on size).

Place a layer of cracker crumbs on bottom of each dish.

Add a layer of sliced hard boiled eggs in each baking dish, then a layer of cheese, then a layer of sauce.

Continue making equal layers in each baking dish until all ingredients are used.

Last, combine cracker crumbs and 1 ½ pounds melted butter to make topping; distribute evenly on top of each casserole.

Bake about 25 minutes or until bubbly and brown. Serves 30.

SAUSAGE CASSEROLE RECIPE

• 3 Packages frozen hash brown potatoes, thawed


• 8 Slices bread cut in cubes


• 1 Pound shredded Cheddar cheese


• 3 Pound cooked and drained pork sausage


• 1 ½ Dozens eggs


• 6 Cups whole milk


• 1 Teaspoon salt


• ¼ Teaspoon black pepper


• 1 ½ Teaspoons dry mustard

Butter casserole baking dishes depending on size (can use three 8 X 12 inch).

Combine hash browns and bread cubes and divide evenly in bottom of each baking pan.

Spread sausage over the hash browns; Spread cheese over the sausage.

Combine and mix eggs, milk, salt, pepper and dry mustard; Divide and pour over the casseroles.

Bake 45 to 60 minutes depending on size of pans or until casseroles are set in center.

Serves 25 to 30 people.

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