Rise N Shine Breakfast Bake Recipes

WEEKEND SEASONED RISE AND SHINE SAUSAGE CASSEROLE (BREAKFAST BAK

Steps:

• Preheat oven to 350°. Using about 1 tablespoon butter or margarine, grease the bottom and sides of a 3-quart casserole dish. Layer bottom only of casserole dish with white bread; bread should touch but not overlap. Pour package of Jimmy Dean Skillets on top of bread, evenly distribute from side to side. Cover with 1 1/2 cup cheese.
• Mix eggs, cream, paprika, black pepper, red pepper, dry mustard and Worcestershire Sauce together. Pour on top of Skillet mixture. Top with remaining cheese.
• Cover and refrigerate 8 hours (overnight is okay). Take out of the refrigerator at least 1 hour prior to cooking. (no more than 2). Bake 1 hour at 350°. Let casserole should stand 15 - 20 minutes before serving.

RISE 'N' SHINE BREAKFAST BAKE

Steps:

• Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a large bowl, whisk eggs, sour cream, onion powder, salt, and pepper. Add potatoes, ham, broccoli, and cheese; mix until thoroughly combined. Pour into baking dish.
• Bake 40 to 45 minutes or until the center is set. Cut into squares and serve piping hot.

HEALTHY RISE N SHINE BREAKFAST MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Line muffin tins with paper or foil liners. Spray liners lightly with Pam or other vegetable oil spray.
• 2. Whisk dry ingredients together in medium size mixing bowl; set aside.
• 3. In separate bowl add wet ingredients; whisk lightly to combine. Add fruit mixture.
• 4. Add wet ingredients to dry ingredient, blend until just moistened.
• 5. Spoon batter into lined muffin tins filling about 2/3 full. There should be enough batter for 18 small muffins.
• 6. Sprinkle walnuts on top of each muffin.
• 7. Bake 30 to 35 minutes. Remove from oven, cool for 5 minutes and then remove to wire racks to completely cool. Serve.

RISE AND SHINE BREAKFAST CASSEROLE

Steps:

• 1. Spray a large casserole dish with non-stick spray.
• 2. Tear the 6-12 slices of bread into pieces about the size of a half-dollar. Line the bottom of the pan with the bread. Make sure the bottom of the pan is completely covered. Set aside.
• 3. Fully cook the bacon (or sausage) in a skillet. Remove and pat dry with a paper towel to get rid of the extra grease. **Note: You can use as much or as little meat as you want. If you have a meat lover in the family you might want to try both bacon and sausage together in this recipe.**
• 4. Spread the meat generously over the bread, making sure the meat is evenly distributed. Sprinkle 1/2 the bag of cheese on top of the bacon/bread layer. Set aside.
• 5. Bake tater tots as directed on package. Once they are crispy & golden brown, place them on top of the cheese layer. Using a fork, run over tater tots to break some open so there will be potatoes in every bite. Set aside.
• 6. In a medium/large bowl, crack 8 eggs (if making a smaller casserole you may have to use 6; or if a larger about 10+) Scramble the eggs with a fork. Add 2 1/2 cups milk and 1/2 cup heavy cream to the egg mixture and whisk well. Season to taste with salt and pepper. **Note: Again if you do not have these on hand or want to trim the calories just substitute for an additional 1/2 cup milk.***
• 7. Pour egg/milk over the casserole, paying special attention to the corners and sides as they tend to dry out if they don't have enough liquid.
• 8. Sprinkle the other 1/2 bag of shredded cheese on the top of the casserole.
• 9. Cover with foil and let refrigerate overnight. (You don't necessarily have to do this step but it makes the casserole a hundred times better! Really easy to make it the night beforehand and just pop it in the oven in the morning!)
• 10. Remove from refrigerator. Remove tin foil. Bake at 350 degrees for 45-60 minutes depending on your oven. **Note: You can always put the foil back over the dish to prevent premature browning/burning.**
• 11. Let cool for about 5 minutes before serving. Enjoy! :)