Tag Archives: Casserole

Breakfast

Microwave Egg Dish

Time

Prep: 10 minutes              Ready In: 20 minutes

Ingredients

  • 4 large baking potatoes
  • 8 eggs
  • 8 T milk
  • Optional: Diced onion, green pepper, mushroom
  • Velveeta cheese

Prep/Equipment

  • Buttered glass pie pan or 8×8 glass baking dish
  • Medium bowl

Directions

  1. Bake in oven or microwave potatoes.   Skin can then be peeled off or left on.  Slice potatoes thinly and spread on bottom of glass pan.
  2. Separately, in medium bowl, beat eggs with milk. Add in optional items, if desired.  Pour egg mixture over potatoes.  Cover with plastic wrap and cook on high in microwave for 4 minutes.  Stir and turn dish, baking until eggs are fluffy (about 2-4 more minutes).  Remove from microwave and put several slices Velveeta on top of egg mixture.  Let sit for a couple of minutes until cheese is melted.
Breakfast

Brunch #3 (Overnight)

Time

Prep: 10 minutes              Ready In: 9 hours 10 minutes

Ingredients

  • 6 slices white bread, crust removed, and cubed
  • 8 eggs
  • 4 c milk
  • 2 t salt
  • 2 t dry mustard
  • 1 c shredded cheese
  • 1 c bacon or ham
  • 1 c green pepper

Prep/Equipment

  • Greased 9×13 pan
  • Medium bowl

Directions

  1. Place bread at bottom of 9×13 pan.
  2. In medium bowl, mix eggs, milk, salt, and dry mustard. Pour over bread.
  3. Add cheese, bacon, ham and green pepper. Refrigerate overnight.
  4. Next morning, preheat oven to 350°. Bake uncovered for 1 hour.
Breakfast

Brunch #2 (Kathy Simula) (Overnight)

Time

Prep: 1 hour 30 minutes                                Ready In: 10 hours 30 minutes

Ingredients

  • 2 lb sausage, mild
  • 2 ½ c seasoned croutons
  • 2 c shredded cheese
  • 4 eggs
  • ¾ t dry mustard
  • 3 c milk, separated
  • 1 can cream of mushroom soup
  • ½ c milk

Prep/Equipment

  • Skillet
  • Buttered 9×13 pan
  • Medium bowl
  • Small bowl

Directions

  1. In a skillet, cook sausage.
  2. In 9×13 pan, place croutons across bottom. Layer cheese on top.  Layer cooked, drained sausage on top.
  3. In medium bowl, beat eggs, dry mustard, and 2 ½ c milk. Pour over meat.
  4. Cover and refrigerate overnight.
  5. Next morning, remove the dish from the refrigerator.
  6. In small bowl, mix ½ c milk and soup. Pour over the bread dish and leave at room temperature for 1 hour before baking
  7. Preheat oven to 300°. Bake uncovered for 1 hour.
Breakfast

Brunch #1 (Overnight)

Time

Prep: 10 minutes              Ready In: 9 hours 30 minutes

Ingredients

  • 8 slices bread, crust removed, cut into cubes
  • 1 lb Velveeta cheese, cut into cubes
  • 8 eggs
  • ½-¾ t salt
  • 2 t dry mustard
  • 3 ½ c milk
  • ½ c chopped onion
  • ½ c green pepper
  • Optional pimento and mushrooms

Prep/Equipment

  • Buttered 9×13 pan
  • Medium bowl

Directions

  1. Place bread cubes in bottom of 9×13 pan. Spread the Velveeta cheese cubes over the bread.
  2. In medium bowl, mix the remaining ingredients. Pour over bread and cheese.
  3. Cover and refrigerate overnight.
  4. Next morning, preheat oven to 350°. Bake the dish covered (with foil) for 1 hour.  Uncover and bake for another 15 minutes.