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Old 11-30-2009, 11:00 PM   #1
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Looking for a good breakfast casserole that will feed 25

Hi - I know there is a gazillion breakfast casseroles on the internet. I'm looking for 1 (or two) breakfast casseroles that I can take to work.

I'd like to do a meat one and a veggie one.

Any suggestions are greatly appreciated!

Thank you!

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Old 12-01-2009, 09:02 PM   #2
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A couple breakfast casseroles

Overnight Breakfast Or Brunch Casserole Recipe

This serves 12 people, but you can double it for a larger group... just make two pans.


  • 3 cups cooked and crumbled sausage, or diced ham, or crumbled bacon, or a combo.
  • 14-15 slices stale bread
  • 3/4 lb shredded cheddar, divided
  • 10 eggs, beaten
  • 1 cup onion, diced
  • 1 cup bell pepper, diced
  • 3 cups milk
  • 1tsp salt
  • 1/2 tsp black pepper
  • pinch of white pepper
  • 4 dashes Louisiana Hot Sauce
  • 1/2 stick butter

-Melt butter into 9 x 13 casserole dish, set aside

-Cook bacon, or sausage, remove and set aise, reserve small amount of grease
-Saute onion and bell pepper in small amount of grease, remove and set aside
-Mix eggs, milk, salt, peppers, hot sauce and beat until well blended.
-Add meat of your choice, stir in.
-Add wilted veggies, stir in
-Add shredded cheese, fold in .
-Cut or tear bread into small cubes and place in bottom of buttered casserole.
-Pour egg, meat, veggie mixture over and top with remaining shredded cheese.
-Bake uncovered approximately 1 hour at 350, or until eggs are firmly set.

NOTE: For a more colorful dish, use pimentos or red bell peppers in addition to green bells. A small jar of pimentos or 1/2 a red bell, works well.






Breakfast Casserole with Vegies


  • 1 lb. french bread, cubed
  • 2 slices turkey bacon
  • 1 medium onion, diced
  • 1 lb. mushrooms, sliced
  • 1 red pepper, chopped
  • 1 medium zucchini, diced
  • 1 cup shredded cheddar cheese
  • 1 cup grated Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 4 oz. goat cheese, crumbled
  • 1-1/2 cups egg substitute, such as Egg Beaters or 6 eggs
  • 3-1/2 cups nonfat milk
  • 1/2 cup low-fat silken tofu
  • 1/4 cup butter, melted
  • 1 cup crushed corn flakes
Spray a 9 x 13 dish with nonstick spray. Place half the bread cubes on the buttom of the dish. Heat a large skillet over medium high heat. Cook bacon. Drain on paper towels, crumble and set aside. Saute onion, mushrooms, red pepper, and zucchini in bacon drippings until soft, approximately 5 minutes.

Spread vegetables evenly over bread cubes. Top with cheeses. Top with remaining bread cubes. In a blender, puree egg substitute, milk and tofu until well blended. Pour evenly over casserole. Top with crumbled bacon. Cover and refrigerate overnight.

Preheat oven to 375. Stir together melted butter and corn flakes until moistened. Sprinkle over casserole. Bake 30-40 minutes until bubbly and golden brown. Wait 15 minutes before serving.

Serves 12.


NOTE: You don't have to use the tofu... just substitute another vegie or more cheese.





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Old 12-01-2009, 09:04 PM   #3
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Awesome - thank you VB!
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Old 12-01-2009, 10:00 PM   #4
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Jeni,
a favorite here is a green chili frittata, we add chopped crisp bacon or pancetta to it and it's great. it will serve 8 as a luncheon dish or 12 as an appy..When I have a full house I double it and serve it with potatoes,onions fried ,turned and fried on the other side plus some nice cold fruit.If you are interested I'll post the whole thing for the frittata for you
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