The holiday season is upon us. We concentrate on the big meals – for lunch and dinner. Sometimes, we forget about overnight guests or family brunches.
MAKE AHEAD BREAKFAST
CASSEROLE
2 ½ cups seasoned croutons
1 lb. spicy pork sausage
4 eggs
2 ½ cups milk
1 can Cream of Mushroom Soup
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry
1 (5 oz.) can mushrooms, drained and chopped
1 cup chopped cheddar cheese
1 cup shredded Monterey Jack cheese
¼ tsp. dry mustard
Spread croutons on the bottom of a greased 9 x 13 inch baking dish. Brown and crumble sausage in a skillet and drain well; spread over croutons. In a large bowl, whisk together eggs and milk until well blended; stir in soup, spinach, mushroom, cheeses, and mustard. Pour over crouton and sausage mixture; cover and refrigerate overnight. To bake: preheat oven to 350 degrees and bake for about 1 hour or until set and lightly browned on top (Check after about 50 minutes).
CHEESY BAKED EGGS
1 Tbsp. butter, melted
12 eggs, beaten
1 pound shredded Pepper-jack cheese
1 (16 oz.) container cottage cheese
½ cup plain flour
1 tsp. salt
Preheat oven to 350 degrees; grease a 9 x 13 inch baking dish with melted butter. Whisk together the eggs, Pepper-jack cheese, cottage cheese, flour and salt in a large bowl; pour mixture into the prepared dish. Bake for about 1 hour or until eggs are completely set.
EGG and SAUSAGE CASSEROLE
1 lb. pork sausage
1 (8 oz.) pkg. refrigerated Crescent roll dough
8 eggs, beaten
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1 tsp. dried oregano
Brown sausage in a skillet, drain and set aside. Preheat oven to 325 degrees; lightly grease a 9 x 13 inch baking dish. Line the bottom of the baking dish with Crescent roll dough, and sprinkle with sausage. In a mixing bowl, mix eggs and cheeses; season with oregano and pour over sausage and Crescent rolls. Bake for 25 – 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
OVERNIGHT EGGNOG FRENCH TOAST
1 cup brown sugar
½ cup butter
2 Tbsp. light corn syrup
1 loaf French bread, cut into 1-inch slices
8 eggs
2 cups eggnog
Lightly grease a 9 x 13 inch dish. Heat the brown sugar, butter and corn syrup in a saucepan over medium heat until it begins to boil; remove and pour into prepared dish. Place the bread slices atop the brown sugar mixture. Whisk eggs and eggnog together in a bowl and pour over the bread slices. Cover with foil and refrigerate 8 hours or overnight. To Prepare: Remove the casserole from the refrigerator and bake, with foil on, in a preheated 325 degree oven for 35 minutes.
Increase the heat to 375 degrees, remove the foil and continue to bake – about 8 – 10 minutes more, or until top begins to brown.
