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 and they were all a big hit!
Overnight French Toast Casserole
This quick and easy French Toast Casserole with a praline topping can be made the day before and refrigerated overnight so it’s ready to bake and enjoy in the morning. A breakfast or brunch recipe special enough for any gathering.
Ingredients
GLAZE
- 1/2 cup butter
- 1 cup brown sugar
- 2 tablespoons honey, maple syrup or corn syrup
BREAD
- 1 loaf DAY OLD French or other crusty bread cut 1/2" thick
CUSTARD
- 1½ cups heavy whipping cream
- 5 large eggs
- 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
- Lightly grease a 9" x 13" baking dish (or a shallow 2-quart casserole dish).
- To make the glaze: Using a small saucepan melt the butter, and stir in the brown sugar and syrup. Bring the mixture to a simmer for about one minute or until the sugar dissolves. Pour the glaze into the prepared pan, spreading it to the corners with a rubber spatula.
- Lay the slices of bread in the pan, atop the glaze.
- To make the custard: In a medium bowl whisk together the cream, eggs, vanilla, and salt. Pour over the bread in the pan, pressing the bread down into the custard to ensure slices are evenly soaked.
- Cover the pan with foil, and refrigerate at least 30 minutes, or overnight up to 24 hours.
- When you’re ready to bake, remove the dish from the refrigerator and set on the counter for 15-20 minutes while you preheat the oven to 350°F.
- Make the praline topping by stirring together the brown sugar, nutmeg, and cinnamon in a small bowl. Sprinkle the mixture evenly over the bread.
- Bake the French toast for 40 to 45 minutes, until it’s bubbly and the top is very lightly browned.
- 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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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 634Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 175mgSodium: 611mgCarbohydrates: 80gFiber: 2gSugar: 43gProtein: 12g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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 pork sausage
- 2½ cups shredded sharp cheddar cheese (sometimes I use a mix of cheeses, mozzarella, cheddar, swiss, pepper jack)
- 1 (8 oz) can crescent rolls
- 8 large eggs, beaten
- 1½ cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- Optional garnish: fresh chives sliced green onions, or fresh parsley
Instructions
- Preheat Oven to 425° F . Grease a 9x13 baking dish and set it aside.
- Crumble and cook sausage in a skillet over medium heat until browned. Drain.
- Line bottom of the prepared baking dish with crescent roll dough, firmly pressing perforations to seal.
- Sprinkle with sausage and cheese.
- Whisk, eggs, milk, salt, and pepper in a bowl until blended and pour over sausage.
- Bake uncovered 25-30 minutes. or until eggs set. Check on the casserole after about 15-20 minutes. If the crust is looking golden brown, cover the casserole lightly with foil and continue baking until the eggs are set. This will prevent the crust from becoming too dark.
- Let stand 5-10 minutes before garnishing and serving
- Refrigerate leftovers.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 583Total Fat: 46gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 311mgSodium: 1094mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 36g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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!!
Ingredients Instructions
https://tidymom.net/easter-morning-casseroles-crunchy-coated-bacon/
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!
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! 🙂
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! 🙂
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!
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!
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.
Hmmm! I am definitely trying the crispy bacon this Easter brunch. It all looks absolutely delicious! Thank you, Cheryl!
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?
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?
What is the point of leaving such a rude comment? Instead of making someone else feel crappy, maybe JUST DON’T MAKE THE BACON.
What a polite reply to a pointlessly snotty comment !
I’m always on the lookout for unique takes on everyday food – this one intrigues . Already thinking what I might add to the flour for a new taste..
Great idea !