Holiday

Holiday Breakfast Casseroles & Crunchy Coated Bacon!

 

Can you believe it’s almost Easter? Time to follow Mr. Bunny’s trail, hunt for eggs and devour our weight in chocolate eggs, jelly beans and peeps!

Growing up, we often went out for Easter brunch, but we haven’t done that in years. I have recently found some great breakfast casseroles that can be made ahead of time, so you can have most of the messy part out of the way on Easter morning.

We had these on Christmas morning at our house it they were all a big hit!

breakfast casseroles

 

Overnight Praline French Toast

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 9 hours

Yield: 9-12 servings

Ingredients

    GLAZE
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons honey, maple syrup or corn syrup (I used Mrs. Butter-Worth’s Syrup)
  • BREAD
  • French or Italian bread sliced 1/2? thick, enough to cover the bottom of a 9? x 13? pan (I used a loaf of rustic french bread)
  • CUSTARD
  • 1 1/2 cups heavy whipping cream
  • 5 large eggs, or 1 1/4 cups egg substitute
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • TOPPING
  • 1/2 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Lightly grease a 9-inch x 13-inch pan or shallow 2-quart casserole.
  2. To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts.Pour the glaze into the prepared pan, spreading it to the corners.
  3. Lay the slices of bread in the pan, atop the glaze.
  4. To make the custard, whisk together the cream,eggs or egg substitute, vanilla, and salt. Pour over the bread in the pan, pressing the bread down into the custard.
  5. Cover the pan, and refrigerate overnight, or for up to 24 hours.
  6. When you’re ready to bake, preheat the oven to 350°F.
  7. Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
  8. Bake the French toast for 40 to 45 minutes, until it’s bubbly and the top is very lightly browned.
  9. Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.

Notes

recipe from King Arthur

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 I’m not sure if you can make this ahead of time – but if you brown the sausage the day before, it would take no time to throw it all together.

Weekend Brunch Sausage Egg and Cheese Casserole

Ingredients

  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 2-½ cups shredded mozzarella cheese (I used a mix of cheeses, mozzarella, cheddar, colby)
  • 1 (8 oz) can Pillsbury Crescent Rolls
  • 4 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat Oven to 425
  2. Crumble and cook sausage in skillet over medium heat until browned. Drain.
  3. Line bottom of greased 9?x13? baking dish with crescent roll dough, firmly pressing perforations to seal.
  4. Sprinkle with sausage and cheese.
  5. Whisk, eggs, milk, salt and pepper in bowl until blended and pour over sausage.
  6. Bake 15 mins. or until set.
  7. Let stand 5 mins. before cutting and serving
  8. Refrigerate leftovers
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Don’t forget the bacon…….everything is better with bacon right?

Well, if you like bacon, you will LOVE bacon cooked this way! It’s easy too!!

Crunchy Coated Bacon

Crunchy Coated Bacon

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Crunchy Coated Bacon

Ingredients

  • 1 pound thick cut bacon
  • 1-1/2 cups flour

Instructions

  1. Line a large cookie sheet with edge with parchment paper or tin foil
  2. preheat oven to 350°
  3. coat thick sliced bacon in flour
  4. lay on cookie sheet (do not overlap)
  5. bake for 30 mins.
  6. *Be very careful removing the pan from the oven.
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The bacon holds it shape, with very little curling and is SOOO good with the crispy crunchy coating the flour gives it!! – You’ll never want to fry bacon again!

I hope you get to celebrate with friends & family and enjoy the day on Sunday!

 

   
more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

62 Responses to “Holiday Breakfast Casseroles & Crunchy Coated Bacon!”

  1. Meghan H. posted on April 5, 2010 at 10:58 am (#
    51
    )

    Thanks for the recipes! I made the bacon and sausage casserole for our band at church yesterday. I've made them a lot of casseroles and they said this was the best one yet! And I love how easy it is! Hope you had a happy Easter and thanks again! :)

  2. Meghan H. posted on April 5, 2010 at 10:58 am (#
    52
    )

    Thanks for the recipes! I made the bacon and sausage casserole for our band at church yesterday. I've made them a lot of casseroles and they said this was the best one yet! And I love how easy it is! Hope you had a happy Easter and thanks again! :)

  3. Betzography posted on July 19, 2010 at 2:36 pm (#
    53
    )

    Going to try the crunchy bacon this weekend as well as the other recipes! Thanks so much for posting them. My husband is counting the days!

  4. Betzography posted on July 19, 2010 at 2:36 pm (#
    54
    )

    Going to try the crunchy bacon this weekend as well as the other recipes! Thanks so much for posting them. My husband is counting the days!

  5. Lori posted on January 14, 2012 at 8:20 am (#
    55
    )

    I have made the breakfast casserole several times. I always have to cook it longer than 20 minutes; even with letting it set for 5 minutes before cutting, the eggs are still runny. Am I doing something wrong? I end up cooking it for almost 30 minutes each time.

  6. chiara posted on April 4, 2012 at 4:05 pm (#
    56
    )

    Hmmm! I am definitely trying the crispy bacon this Easter brunch. It all looks absolutely delicious! Thank you, Cheryl!

  7. jenn posted on August 5, 2014 at 9:40 am (#
    57
    )

    What is the point of coating bacon in flour!? That is stupid and unhealthy. Bacon is fine on its own but once you add useless insulin-spiking carbohydrates to it, it’s a recipe for health disaster. Why not just, you know, cook your bacon until it’s crunchy if you like crunchy bacon?

    • TidyMom replied on August 5th, 2014 at 9:47 am

      why do we batter fry onion rings? pickles? dredge chicken in breadcrumbs or flour….. and so on? it’s a completely different taste experience. Cooking bacon until crunchy is not the same thing – don’t knock it until you try it – or not. I’m simply sharing something I enjoy, never claimed it to be healthy – I’m pretty sure fried bacon wouldn’t make to to any healthy eating lists no matter how it’s cooked. I’m guessing you don’t approve of covering apples in sugar and crust for apple pie either?

    • Amy K. replied on August 5th, 2014 at 5:26 pm

      What is the point of leaving such a rude comment? Instead of making someone else feel crappy, maybe JUST DON’T MAKE THE BACON.

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