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Easy Breakfast Casseroles

Easy Breakfast Casseroles

Breakfast Casseroles

Easy Breakfast Casserole #1

Ingredients: 7 eggs 1 cup milk 4 cups shredded cheddar cheese 6-8 slices bacon – chopped 8 frozen hash browns (patties) 1/2 teaspoon salt 1/2 teaspoon ground mustard
Directions: 1. Place hash browns in a single layer in a greased 9X13 baking dish. Cook bacon and slice.
2. Sprinkle with cheese and bacon.
3. In a bowl, beat eggs, milk, salt and mustard. Pour over bacon.
4. Cover and bake at 350’F for 1 hour.
5. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.



Easy Breakfast Casserole #2

Ingredients: 18 eggs 4-6 slices bacon, crumbled 1 1/4 cups shredded cheese 3 tablespoons butter (for frying) 1 cup cream; plus 2 tablespoons cream 1 (10 ounce) can cream of mushroom soup salt and pepper for taste
Directions: 1. Mix eggs and cheese; scramble in a frying pan with butter.
2. Add salt and pepper.
3. Put scrambled eggs in 3 quart casserole dish.
4. Pour over top of egg mixture with soup, cheese, and bacon.
5. Bake at 250* for 45 to 60 minutes.
Note: You can be refrigerate overnight, then bake 1 1/2 hours.



Easy Breakfast Casserole #3

4-5 eggs, beaten 1 cup shredded cheddar cheese 4-6 slices bacon, cooked and crumbled 2 cups unseasoned croutons 2 cups milk 1/2 teaspoon dry mustard 1/8 teaspoon onion powder 1/2 teaspoon salt 1 dash pepper
Directions: 1. Place croûtons and cheese in the bottom of a greased 9×13″ baking pan.
2. Combine eggs, milk and seasonings; pour into baking dish.
3. Sprinkle with bacon. Bake at 325 for 1 hour or until set. Serve immediately.

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