The best MAKE-AHEAD BREAKFAST BAKE!!!
#weekendatthecottage #easydeliciousrecipes #makeaheadbreakfast
RECIPE BELOW!!!
Our MAKE-AHEAD BREAKFAST BAKE is the perfect, and tastiest, way to begin your next weekend at the cottage.
Make-ahead breakfast and brunch recipes always come in handy, especially when you’re entertaining family and weekend guests. I’ve held breakfast bakes, a.k.a. breakfast casseroles, in high regard since I first learned of them years ago on a trip to Western Canada. What’s not to love about a straightforward recipe, prepping and assembling the night before, then simply baking and serving the next day? Works like a charm each and every time.
A make-ahead breakfast or brunch recipe like this makes meal planning a snap. Let’s do this! Here’s why:
PICTURE IT
You’ll literally look at the pic of the ingredients and think, “Hmm, I got this!” We purposefully crafted this bake using stuff we often have on hand. Running light on Gruyère or need a shallot? Substitute them with another cheese and white or green onion - it will still taste great!!!
GOOD EGG
Speaking from experience, serving a really delicious egg dish is always a good idea, especially in cottage country. Whether you’re making EGGS IN THE BASKET, a classic QUICHE LORRAINE, our famous COTTAGE BREAKFAST or a breakfast bake such as this, egg dishes always get cottage guests running for a seat at the table.
For this recipe, we’re whisking eggs with milk and heavy cream to create a rich custard-like base. During the testing of this recipe someone said, “This tastes like a savoury bread pudding!” We couldn’t agree more.
HAM IT UP
This breakfast bake puts leftover ham to good use. Although I’m calling for two cups of cubed ham, the recipe will still work with more. Click here if you need an exceptional OVEN-BAKED HAM recipe, but if you’re pressed for time, buy a hunk of cooked ham at the grocery store and use that. We’ll never tell!
CHEESE PLEASE
My use of both Gruyère and cheddar in this recipe accomplished two things: the Gruyère blends in with the eggs and cream to give the dish even more creaminess, while the cheddar melts into the top of the bake and gives the bread a nice, cheesy crispiness. Two cheeses equals a resounding, “Yes, please!”
BAKE
The 30-minute bake is the easy part of the process, but two notes on preparation before it goes in the oven: take the casserole out of the fridge one hour before baking to bring it to room temperature. This ensures an even bake throughout. Second thing, don’t forget to sprinkle the top with the two cheeses before placing it into the oven.
SERVE
No surprise that serving our MAKE-AHEAD BREAKFAST BAKE is as easy as preparing it. If you have the energy, take advantage of the baking time to pull together a fresh FRUIT SALAD to serve it on the side. Also, don’t forget to clip and chop some fresh chives from your garden to sprinkle on top right before you dig in.
One final recommendation is to take five minutes and make our HOLLANDAISE SAUCE HACK. Serving this tangy, lemony, whipped butter sauce on the side takes this easy breakfast idea to a whole new level.
This MAKE-AHEAD BREAKFAST BAKE is amazing, just like everyone who makes it for their friends and family!
INGREDIENTS:
For the egg custard:
6 eggs
1 cup of whole milk
1/2 cup of 35% cream
1/2 teaspoon each kosher salt and black pepper
For the filling:
8 pieces of Italian bread, thickly sliced and cubed
2 cups of cooked ham, cubed
1 cup of Gruyère, cubed
1 shallot, diced
Garnishes:
1/4 cup each grated cheddar and Gruyère
2 tablespoons of chopped chives
Serve with:
Hollandaise sauce (see story for details)
INSTRUCTIONS:
Grease an 11 x 15-inch glass casserole dish.
Place the eggs, milk, cream, salt and pepper into a medium-sized bowl and whisk together until combined.
Place the bread, ham, cubed Gruyère and shallot into a medium-sized bowl and toss together by hand.
Place half of the quantity of the ham mixture into the baking dish, spreading it out evenly. Whisk the custard mixture together and pour half of it over top. Add the remainder of the ham mixture into the dish, followed by the remaining custard mixture. Cover with wrap and refrigerate overnight.
Remove the dish from the fridge one hour before baking.
Preheat oven to 350°F with the rack in the middle position. Remove and discard the cover wrap from the casserole dish. Sprinkle top of the casserole with the grated cheddar and Gruyère cheese.
Transfer to oven and bake for 30 minutes or until toasted and bubbly.
Remove from oven, garnish with chives and serve with hollandaise sauce.
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THANKS FOR WATCHING!!!
Make Ahead Breakfast Casserole! EASY and DELICIOUS! YOU MUST TRY!
How to make a gorgeous and delicious breakfast casserole including Hawaiian Rolls, eggs, cheddar cheese, and sausage! It's SO EASY and perfect for your family or hosting family and friends while visiting!
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Ingredients:
16 oz breakfast sausage
Package of Hawaiian Rolls
1-2 cups shredded cheddar (white & yellow)
2-3 tbs butter
7 eggs
3 cups milk
1 tbs or so of sage
1 tsp or more of cayenne
Cholula! About 5-7 shakes! (Any hot sauce)
Salt and pepper!
Easy Make-Ahead Breakfast Casserole - How To Make The Easiest Way
Want to make this? Here is the recipe! -
Making breakfast for a large group of people can be a lot of work. Luckily you can simplify things by prepping the meal ahead of time. In this video recipe, Amy Wisniewski from the CHOW Test Kitchen makes our easy, Cheesy Sausage Breakfast Casserole recipe, a quick, delicious dish you'll be proud to serve your brunch guests for the holidays or any time of the year.
The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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Christmas Morning Breakfast | Make Ahead CrockPot Breakfast Casserole
Christmas morning can be chaotic from all of the excitement. But... it is possible to have a relaxing breakfast, with careful planning. I have an easy Crockpot Breakfast Casserole that you can make ahead the night before Christmas morning.
DIY Table Riser:
Breakfast Casserole:
INGREDIENTS
For Regular Size Slow Cookers
4 cups (about 5 slices) white bread, cubed
1 box (10 oz.) frozen spinach, thawed, squeezed dry
1/2 pound (about 8 strips) bacon, cooked and crumbled
2 cups shredded cheddar cheese, divided
1 small red bell pepper, chopped (about 1 ½ cups)
1/4 cup onion, chopped
1 can (10.75 oz) cream of celery soup
5 eggs
1/2 cup evaporated milk
1/2 teaspoon each salt and dry mustard
1/8 teaspoon pepper
1 reynolds kitchens™ slow cooker liner, regular size
For Small Size Slow Cookers
half each ingredient listed for regular size slow cookers
DIRECTIONS
STEP 1
LINE a 5- to 6-quart slow with a Regular size Reynolds KITCHENS™ Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
STEP 2
MIX bread, spinach, bacon, 1 2/3 cups cheese, bell pepper and onion in a large bowl; pour into lined- slow cooker. Whisk together the soup, eggs, milk, salt, dry mustard and pepper in the large bowl. Pour egg mixture over bread mixture; stir gentle with a wooden or plastic spoon to combine. Place lid on slow cooker. Refrigerate at least 3 hours or overnight.
STEP 3
COOK 6 to 7 hours on LOW OR 3 to 3 1/2 hours on HIGH or until casserole is at least 160°F.
STEP 4
CAREFULLY remove lid to allow steam to escape. Sprinkle with remaining 1/3 cup cheese. Let set with lid off for 15 minutes until cheese is melted. Serve casserole directly from lined slow cooker. Remove all food and cool slow cooker completely before removing liner from slow cooker. Do not lift or transport liner with food inside.
TIP
For fewer servings, use half of each ingredient and cook in a 2 ½ to 3-quart slow cooker lined with a Small size Reynolds KITCHENS™ Slow Cooker Liner.