Bacon Breakfast Casserole
8 slices white bread, crusts trimmed
8 slices Oscar Mayer Bacon, crisply cooked, crumbled
1 can (4 oz.) sliced mushrooms, drained
2 green onions, sliced
1-1/2 cups Kraft Shredded Mild Cheddar Cheese
4 eggs, beaten
2 cups milk
Place four bread slices on bottom of greased 8-inch square baking pan.
Sprinkle bacon, mushrooms, onions & cheese over bread.
Cover with remaining bread slices.
Mix eggs & milk; pour over bread.
Cover; refrigerate 1 hour or overnight.
Bake, uncovered, at 350 F
for 1 hour. Let stand 10 minutes before cutting.
Baked Omelets
6 eggs
1 cup of milk
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheese
Other omelet ingredients, as desired
Place eggs & milk in a blender.
Add flour, salt & pepper; cover & process until smooth.
Pour into a greased (very well greased) 13x9x2 baking pan.
Bake at 450 degrees
for 20 minutes or until eggs are set.
Sprinkle with cheese & other cooked filling ingredients.
Roll up omelet in pan,
starting with a short side.
Place with seam side down on a serving platter.
Cut into serving size pieces.
Breakfast Sausage Pudding
4 slices bread -- broken into pieces
1 pound sausage meat -- cooked and drained
1 cup grated sharp cheddar cheese
6 eggs -- beaten
2 cups milk
Salt and black pepper to taste
Preheat oven to 350 degrees F.
Place the bread in a well-buttered 10-inch-square baking dish.
top with the sausage & then with the cheese.
In a bowl beat together the eggs & milk.
Pour over all.
Season with salt & pepper.
Bake 1 hour.
Source:
"The Chesapeake Bay Cookbook, John Shields, 1990"
Country Breakfast
4 cups cubed cooked potatoes
1/2 cup chopped green pepper
2 tablespoons chopped onion
1/3 cup butter or margarine
salt and pepper
4 eggs
1 cup KRAFT Shredded Cheddar Cheese
Cook & stir potatoes, green pepper & onion
in butter in skillet
on medium heat until lightly browned.
Season to taste with salt and pepper.
Break eggs over potato mixture.
Cover; cook until eggs are set.
Top with cheese.
Cover; continue cooking until cheese is melted.
Serves 4.
SAUSAGE AND EGG PUFF
This sort-of-soufflé is a great potluck breakfast/brunch dish. It's also
convenient when you need to provide breakfast for guests,
because you can prepare it the night before
& then just pop it in the oven in the morning.
1 pound ground hot or mild sausage
2 slices white bread, diced
1 cup grated sharp Cheddar cheese
6 eggs
1 & 2/3 cups milk
1/2 teaspoon salt
1 drop Tabasco sauce
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
In a skillet, brown sausage, breaking up lumps; drain.
In a 2-quart casserole,
layer sausage, bread & cheese.
In a medium bowl, beat eggs with remaining ingredients.
Pour over sausage mixture in casserole dish.
Cover and refrigerate 12 hours or overnight.
Remove from refrigerator 1 hour before cooking.
Preheat oven to 350 degrees F;
bake, uncovered, 45 minutes or until firm & golden on top.
Serves 6.
sausage cheese & egg
8 slices bread broken in pieces put in casserole dish
8 ounce cheddar chees shredded
1 can cream of mushroom soup
1/2 cup milk
1 pound hot sausage cooked
mix together
1 & 1/2 cups milk, dry mustard, 4 eggs let set overnight.
next day pour over top of casserole,
1 can cream of mushroom soup, 1/2 cup milk
bake at 350 for 1 & 1/2 hours.
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