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Tomorrow morning, after all the gifts have been opened and the lovely wrapping paper cleaned up, the family will probably be expecting breakfast. That's when a breakfast casserole, prepared the night before, can be baking to golden perfection, while allowing the cook to take part in the special family moments. It's just what Santa ordered.
If you've got eggs, milk, cheese and bread (or a bag of frozen hash browns) chances are there is an overnight casserole in the making. From a sweet and gooey baked French toast version to a casserole of savory cheese, egg, bacon and hash browns, or an apple and sausage version, there's one that's sure to be appealing. Prepare, cover, refrigerate overnight, bake in the morning and enjoy with fresh fruit and hot beverages.
Don't care for an ingredient? Simply substitute to your liking. That's the fun of it. You can customize any of these recipes to suit your family's tastes.
From my home to yours, have a safe and happy holiday!
Sausage and Apple Casserole
2 pounds bulk sausage
2 apples, cored and sliced
9 slices bread, crusts removed and cubed
3/4 tsp. dry mustard
9 eggs, beaten
1 1/2 cups grated sharp Cheddar cheese
3 cups milk
Directions: Lightly grease a 9×13-inch baking dish. In skillet fry the sausage, crumbling it while it cooks. Drain on paper towels, reserving the pan drippings. Place the sausage in the prepared dish. Saute the apple slices in the reserved sausage drippings.
In bowl, combine the apples, bread cubes, mustard, eggs, cheese and milk. Pour over the sausage, cover, and refrigerate overnight.
Bake covered in 350-degree F. oven 30 minutes. Uncover and bake 30 minutes longer until golden brown. Serves 8.
Overnight Hash Brown Casserole
2-pound package frozen hash brown potatoes, thawed
1/4 to 1/2 cup chopped onions
1-pound cooked crumbled bacon or cubed ham
2 cups shredded Cheddar cheese
8 to 10 eggs
3 cups milk
Salt and pepper, to taste
Chopped red or green bell pepper, optional
Directions: Mix potatoes, onions, (optional bell peppers,) and salt and pepper together and place in greased 13×9-inch baking dish. Cover with bacon or ham, then top with cheese. Beat eggs and milk together and pour over other ingredients in pan, cover and set in refrigerator overnight.
Bake, uncovered, in 350-degree F. oven for 1 hour, or till golden brown.
Creme Caramel French Toast
2 T. corn syrup
1 cup brown sugar
1/4 cup butter
1 1/2 pounds cinnamon raisin bread, sliced
6 eggs
2 cups milk
2 cups light cream
1/3 cup sugar
1 T. vanilla extract
1/2 tsp. salt
Sour cream
Directions: In saucepan combine the corn syrup, brown sugar and butter. Cook till smooth and bubbly. Spread in bottom of an 11×7-inch glass baking dish. Overlap the bread slices like dominoes over the syrup.
In a large bowl combine the eggs, milk, light cream, sugar, vanilla and salt. Pour mixture over the bread. Cover with foil and refrigerate overnight.
Bake, covered, in 350-degree F. oven 50 to 55 minutes, removing foil for the last 10 minutes. The toast should be puffed and golden. Cut into 8 pieces and invert to serve. Top each piece with 2 tablespoons sour cream and accompany with fresh berries or a raspberry or cranberry sauce. Serves 8.