*GENIUS* Christmas Breakfast Casseroles | Super Easy, Prep-Ahead & Absolutely DELICIOUS!
Christmas Breakfast Casseroles | Super Easy, Prep-Ahead & Absolutely DELICIOUS!
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Queso Hashbrown Casserole
30 oz. Bag Frozen shredded Hashbrowns, thawed
1 medium Onion, diced
1 cup White Queso Dip
1 cup Sour Cream
1 can Cream of Chicken Soup
1 cup shredded Sharp Cheddar
Seasonings of your choice: I used salt, pepper, garlic, and onion powder. + Paprika and dash of cayenne.
Preheat oven to 350. In large bowl, combine all ingredients. Grease 9x13. Pour in hasbrown mixture. Bake 45 minutes - 1 hour.
Sausage Tater Tot Casserole
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Loaded Hash Brown Breakfast Casserole
Loaded Hash Brown Breakfast Casserole is cheesy and full of fluffy egg delight! Make ahead instructions included! This savory breakfast casserole is kid and adult approved.
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✅Ingredients
• 20 ounce package frozen diced or shredded hash browns
• 1 white or yellow onion, diced
• 1 red bell pepper, diced
• 8 ounces diced ham, or 1 pound cooked ground sausage
• 4 ounces diced green chiles, drained (optional)
• 10 large eggs
• 2 cups half and half
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese
✅Instructions
1️⃣ Preheat oven to 350 degrees F and lightly grease a 9x13 pan.
2️⃣ Add frozen hash browns, onion, bell pepper, ham (or cooked sausage), and green chiles directly in the 9x13 pan and toss together.
3️⃣ In a large mixing bowl, whisk eggs. Pour in half and half and season with salt and pepper and whisk to combine. Stir in shredded cheese.
4️⃣ Pour egg mixture on top of hash brown mixture in the prepared pan.
5️⃣ Cover the pan with aluminum foil and bake in the preheated oven for 45-60 minutes until eggs are set.
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Breakfast Casserole, quick, easy, and delicious
Breakfast or dinner, which do you prefer? I love breakfast for dinner. This casserole doesn't disappoint. Serve with a side salad, grilled asparagus, or your favorite side and you have a delicious dinner. Don't forget the salsa! Or, serve with your favorite morning fruit and you have a delicious, hearty breakfast. Whichever you choose to make it for, I just hope you will make it. Let me know if you do. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
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Ingredients:
2 cups hash brown potatoes O'Brien (if you can't find these potatoes, add a few diced onions and red or green bell peppers)
6 x-large eggs
1 1/4 cups milk, I used half evaporated and half heavy cream
1/2 lb breakfast sausage
2 cups cheese, shredded sharp and/or mild
2 Tbsp mascarpone cheese, can substitute cream cheese
1/2 tsp paprika
1/-1/4 tsp ground red pepper
salt & pepper to taste
Directions:
Preheat oven to 350 degrees.
Spray 8X8 baking dish with non-stick spray.
Add sausage to a skillet, breaking up and cooking until done or almost done. Remember, it will continue cooking in the oven. Meanwhile,
in a separate bowl, beat eggs with milk. I used a combination of evaporated milk and heavy whipping cream. You can use whole milk or half & half. Your choice. Whip in the mascarpone cheese. Stir in cheeses, and seasonings. When sausage is cooked, add to egg mixture, stirring to combine. Add potatoes to bottom of the baking dish, spreading out evenly. Pour mixture into the sprayed baking dish over the potatoes. Bake 45-55 minutes or until a toothpick inserted in the middle comes out clean.
If top of casserole starts getting too brown, cover with aluminum foil and continue to bake.
4 MAKE AHEAD BREAKFAST CASSEROLES CHRISTMAS MORNING BREAKFAST IDEAS!
4 MAKE AHEAD BREAKFAST CASSEROLES CHRISTMAS MORNING BREAKFAST IDEAS!
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How to Make Easy Make-Ahead Breakfast Casserole
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EASY MAKE-AHEAD BREAKFAST CASSEROLE
Ingredients
* 1/2 loaf French bread, cut into 2-inch cubes (whole grain French bread also works great here!)
* 1 large red pepper, diced
* 1/2 large green pepper, diced
* 1/4 cup chopped green onion, plus more for garnish
* 4 slices cooked bacon chopped
* 1 1/4 cup skim milk
* 4 large eggs
* 1 cup reduced fat shredded cheddar cheese farmer's marble cheese also works great!
* 1/2 tsp dried mustard
* 1/2 to 1 tsp of Sriracha
* 1 1/2 tsp Worcestershire sauce
* a pinch or two of salt and pepper
* a few sprays of canola oil for the baking dish (I like to use my Misto Oil Sprayer
* for this job!)
Instructions
* If you're baking the casserole right away, preheat your oven to 350 degrees Fahrenheit. If you're making it the night before, skip this step!
* Add the bread cubes, the diced peppers, chopped green onions and chopped bacon to a large bowl.
* In a separate bowl, whisk together the milk, the eggs, the dried mustard, the Sriracha, the Worcestershire sauce, and the salt and pepper.
* Pour the milk and egg mixture over the bread and veggies and add 3/4 cup of the shredded cheese.
* Toss everything together until the bread has absorbed all the liquid and everything is evenly combined.
* Spray a square baking dish (approximately 9x9 size) with some canola oil spray. I use my Misto Oil Sprayer for this job, because it allows you to use very little oil and avoid all those unhealthy propellants found in most conventional oil sprays.
* Dump the whole mixture into the baking dish, spread it out as evenly as possible and top it with the remaining 1/4 cup of shredded cheese. If you're going to wait until morning to bake the casserole, simply cover it with plastic wrap and place it in the fridge. If you're going to enjoy it immediately, simply place it in your oven heated to 350 degrees Fahrenheit and bake for about 45 minutes until the top is slightly brown and crispy and the cheese is melted and bubbly.
* If you're making this casserole ahead of time and placing it in the oven right out of the fridge, it's a good idea to add the casserole straight from the fridge to your cold oven and let the casserole and the dish heat up as the oven preheats. This is a great trick to preventing your casserole dish from cracking and it helps keep the baking time about the same.
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* When you remove the casserole from the oven, simply let it sit for about 5 minutes before serving, and garnish it with a sprinkling of freshly chopped green onions for added freshness!
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