Texas Breakfast Casserole
Texas Breakfast Casserole
Ingredients:-
- 1 each crescent rolls package
- 1 pound sausage, cooked, drained
- 1, mushrooms, fresh, sliced
- 3/4 pound Monterey jack cheese, grated
- 6 each eggs, beaten
- 1 each cream of onion soup can.
Directions:-
Directions: Line a 13×9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.
Bake at 350 for 1 hour.
Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.
Bacon and Egg Casserole
Bacon and Egg Casserole
Ingredients:-
- 1/4 c. Margarine, melted
- 2 c. Unseasoned croutons
- 2 c. Onion/garlic croutons
- 2 c. Cheddar cheese, grated
- 2 c. Milk 6 Eggs
- 1 Tbs. Prepared mustard
- 10 Slices bacon.
Directions:-
Cook bacon crisply and crumble Coat a 9 x 12 x 2 casserole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes. From the package of Bryan Bacon Posted by: Grandma Sheila (Exner) July 1991 Courtesy of Shareware RECIPE CLIPPER 1.1.
French Toast- Better Homes and Gardens New Cookbook
French Toast- Better Homes and Gardens New Cookbook
Ingredients:-
- 2 eggs, slightly beaten
- 1/2 cup milk
- 1/4 Tsp. salt
- 6 slices bread, preferably day-old fat, for frying maple syrup, for topping, optional OR confectioners’ sugar, for topping OR tart jelly, for topping.
Directions:-
1. Combine eggs, milk and salt.
2. Dip day-old bread into milk-egg mixture (enough for 4-6 slices of bread.).
3. Fry bread slices in small amount of hot fat until golden brown.
4. Serve hot with maple-flavored syrup, confectioners’ sugar, or tart jelly.
Notes: From BETTER HOMES AND GARDENS NEW COOK BOOK, 1968, Meredith Corp., New York, SBN 696-00010-5, page 46.
Easy Breakfast Pizza
Easy Breakfast Pizza
Ingredients:-
- 1 can refrigerated pizza crust, (l0-oz)
- 8 eggs
- 1/4 cup half-and-half OR milk
- 1/8 Tsp. salt
- 1/8 Tsp. pepper
- 2 Tbs. butter or margarine
- 1 package chive, veggie or regular cream cheese
- 8 slices crisply cooked bacon
- Green onions, if desired.
Directions:-
Heat oven to 425 degrees. Grease a 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough with hands. Bake for 6 to 7 minutes or until crust begins to brown.
Meanwhile, in medium bowl, combine eggs, half-and-half, salt and pepper, beat well. In large skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat.
Spoon cooked egg mixture over partially baked crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza. Bake for an additional 8 to 12 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.
Converted by MC_Buster.
Baked Scrambled Egg Casserole
Baked Scrambled Egg Casserole
Ingredients:-
- 2 Tbs. Margarine
- 1 1/2 cups Cooked ham, chopped
- 1/2 cup Green onions, sliced
- 1 can Cream of mushroom soup
- 12 Eggs
- 4 ounces Cheddar cheese, shredded
- 1/2 cup Half and half.
Directions:-
Heat oven to 250. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half and half and ham. Pour egg mixture into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250 for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.
