Cheesy Overnight Bacon And Egg Breakfast Casserole Recipes

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

CHEESY AMISH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

CHEESY BACON BREAKFAST CASSEROLE

Steps:

• Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
• Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.

CHEESY EGG CASSEROLE

Steps:

• Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

FULLY LOADED CHEESY BREAKFAST CASSEROLE

Steps:

• DIRECTIONS Preheat oven to 375°F. Butter 9x13-inch baking pan. In large skillet over medium heat, cook sausage until browned, crumbling it with a spatula as it cooks. Add hash browns, sausage, bacon and cheese to casserole dish. Toss to combine. In large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour egg mixture over hash brown mixture. Bake for 35-40 minutes until a knife inserted in the center comes out clean. To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

MAKE-AHEAD BACON AND EGG BREAKFAST CASSEROLE

Steps:

• Gather the ingredients.
• Place the bread in a lightly greased 8-inch-square baking dish; set aside.
• In a bowl, whisk the eggs with the milk, dry mustard, and dried minced onion.
• Pour the mixture over the bread.
• Sprinkle bacon over casserole.
• Cover the casserole and refrigerate it until ready to bake.
• Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes. Preheat oven to 350 F.
• Cover the casserole with foil and bake in the oven for 25 minutes.
• Uncover, sprinkle with shredded cheddar cheese and bake an additional 5 to 10 minutes, or until the eggs are set. To test whether it is done, insert an instant-read thermometer in the center of the casserole. Eggs should be cooked to a minimum of 160 F for food safety.
• Let the breakfast casserole stand for 5 to 10 minutes before cutting and serving.

CHEESY EGG AND BACON CASSEROLE

Steps:

• Beat eggs, milk and seasonings in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
• Pour into greased 13x9-inch baking pan; cover. Refrigerate overnight.
• Preheat oven to 350ºF. Bake, uncovered, 1 hour or until center is set.

CHEESY OVERNIGHT BACON AND EGG BREAKFAST CASSEROLE

Steps:

• Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
• Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
• Sprinkle bacon evenly over cheese.
• Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
• Pour over the bacon and cheese.
• Cover and refrigerate overnight.
• Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
• Let stand for 5 minutes before cutting and serving.

CHEESY BACON AND EGG BRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
• Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
• Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
• Bake 40 to 50 minutes or until center is set and top is golden brown.