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Open the refrigerator door, see half a dozen eggs, half a carton of milk, some cheddar cheese, leftover sausage from biscuits and gravy the day before, a little broccoli, a leftover ear of corn (cooked). Open the freezer and see half a loaf of sliced bread. Saved!
In The Oven: Preheat the oven to 350°F. Cover the casserole with foil and bake for 20-30 minutes or until heated through. In The Microwave: Place a portion on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 2-3 minutes or until hot. In the Air Fryer: Preheat the air fryer to 350°F.
Slice the bread in half and place the pieces in the bottom of the dish in a single layer. Cover the bread with the sausage crumbles, followed by the shredded cheese. Step 4: Prepare the egg mixture. Whisk together the eggs, milk, mustard, pepper, and salt.
Spread the bread evenly into the bottom of a greased 9×13 inch baking dish. 2. Sprinkle the sausage and cheese evenly over the bread. 3. In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper. 4. Pour the egg mixture evenly over the ingredients in the pan. 5. Cover and chill overnight.
Cover the cheese with the remaining 8 slices of bread. Beat eggs, salt, seasoning salt and pepper in a bowl. Whisk in the onion powder and milk. Pour the eggs, salt, pepper, onion powder and milk mixture over the casserole. Cover the baking dish and place it in the fridge overnight. In the morning, preheat the oven to 350 degrees.
Toast 4 slices of bread and cut it into 1 inch cubes. In a large bowl, whisk together eggs, milk, salt, pepper, and Dijon mustard until well combined. Add the cooked sausage to the bowl along with the bread cubes, and ¾ cup of shredded cheddar. Mix everything well.
Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean, about 40–45 minutes. Cool for 10 minutes, then slice and serve. Leftovers keep well in the refrigerator for up to 5 days.
Instructions. Prevent your screen from going dark as you follow along. Lightly grease a 2-quart casserole dish or a 9˝ x 13˝ pan that’s at least 2˝ deep. In a medium sauté pan over medium heat, melt the butter (or oil) and add the onion. Cook, stirring occasionally for 5 minutes, until softened. Remove from the heat and set aside.
Prepare the eggs: In a bowl whisk together the eggs and milk and pour over the casserole evenly. Finally, cover the casserole dish with aluminum foil and put in the fridge overnight. Bake and serve: The next morning, preheat the oven to 350 °F and remove the foil from the casserole dish.
Transfer to the slow cooker with the day-old bread cubes. Whisk together the eggs, milk, cheese, salt, black pepper, and garlic powder until fully combined, and pour over the sausage and bread. Mix to combine everything together. Cook for 7-8 hours or until the eggs are fully cooked. Do not cook on high heat.
Instructions. Alternate cheese and bread in the casserole dish. One layer bread cubes, one layer of cheeses (4 layers total) Pour egg mixture over above layers; Cover and refrigerate overnight in pryex 9x13 baking dish. Allow to sit out while you preheat the oven to 350 F. Bake uncovered for 1 hr. Allow to sit for 10 minutes before cutting.
Directions. Place sausage and bacon in two large, deep skillets. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Butter one side of six slices of the bread. Placed slices butter side up in the bottom of a 9x13 inch baking pan. In a large bowl, stir together cooked sausage and bacon with onion and cheese.
Cover the dish and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Pour melted butter evenly over the casserole and sprinkle corn flake crumbs over the top. Bake in the preheated oven until set and lightly browned, about 1 hour. Let casserole stand for 10 minutes before serving.
In the baking dish, alternate layers of bread and cheese. In a medium bowl, whisk eggs with milk, mustard and salt and pepper. Pour egg mixture over the bread mixture. Cover with plastic wrap or aluminum foil, and place in the refrigerator overnight. The next morning, place casserole in a cold oven (remove wrap or foil).
Preheat oven to 350 degrees F. Grease a 8×8 inch baking dish. Brown sausage in a large skillet. Drain if needed. Whisk together milk, eggs, dry mustard and salt. Mix in cheddar cheese, drained pork sausage and cubed white bread with into the egg mixture. Pour into greased dish and bake for 30 – 40 minutes.
Step 1: Cut up the brioche into 1 inch cubes. Step 2: Before evenly spreading the cubes over your 9×13 baking dish, grease the dish with butter. Step 3: In a medium bowl, whisk together eggs, half and half, sugar, vanilla, and apple pie spice (or spices). Pour egg mixture evenly over the bread cubes.
PlanShop. Add RecipesClear Meal PlanPrintTaste PreferencesMake Yummly Better. (0) The Best Breakfast Casserole With Bread Slices Recipes on Yummly | Healthy Breakfast Casserole With Sausage, Ground Pork Breakfast Casserole, Slow Cooker/instant Pot Bacon Avocado Breakfast Casserole.
Heat oven to 350°F. Grease a 13x9-inch baking pan; place bread in the bottom and sprinkle with sausage and cheese. Beat eggs, milk, salt and pepper with a whisk; pour over the bread mixture. Bake 40-45 minutes or until eggs are set in the center and lightly browned.
Heat the oven to 225°F. Grease a 9×13 baking dish and set aside. Place the bread cubes in a parchment-lined baking pan in a single layer. Transfer to the oven and bake for 20-30 minutes to dry out. If you are using two or three day-old, stale bread then this step is not necessary.
Whisk eggs in a mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine. Stir the egg mixture as you pour it evenly all over the top of the assembled casserole. Cover baking dish and place in the refrigerator overnight (or refrigerate for at least 6 hours).