Pennsylvania Dutch Breakfast Casserole

Ingredients:

1 c of cheddar; shredded (sharp/mild)
2 c of milk
1 tsp of salt
6 pcs of eggs (large)
1 tsp of mustard (dry)
2 slices bread (white; cubed)
1 lb of sausage; cooked to browning

Instructions:

Batter the eggs and then add the salt, mustard, and milk; mix it well. Butter/oil the bottoms of a 9″ x 13″ dish for baking. Position sausage, and then the cheese in a layers of cubed bread. Pour down the egg batter on top of it and leave it refrigerated overnight.

Then bake it 45 mins, 350 deg Fahrenheit, then let it stand for approximately 5 mins before slicing. Good for six servings.

>> Pennsylvania Dutch Breakfast Casserole

Make-Ahead Breakfast Casserole Recipe

Ingredients:

Cooking spray (vegetable)
3/4 lb of lean pork (ground)
1/4 tsp of seeds of fennel; crushed
3/4 tsp of seasoning
2 cloves of garlic; minced finely
1 c of milk (skimmed)
2 cartons of egg substitute (frozen, 8 ozs); thawed
3 pcs of onions (green); chopped
1/4 c of cheese (Cheddar); shredded
3/4 tsp of mustard (dry)
1/4 tsp of salt
6 slices of bread (white, 1 oz); sliced into 1/2″ cubes
1/4 tsp of pepper (red and ground)
Tomatoes (cherry varieties)(optional)
Onion tops (green)(optional)

Instructions:

Coat skillet using spray and place on moderate flame ’til hot before adding 3/4 lb of lean pork (ground), 3/4 tsp of seasoning, 1/4 tsp of crushed fennel seeds and 2 cloves of minced garlic. Cook ’til meat becomes browned, while stirring and crumbling meat. Afterward, drain meat and pat paper towels, Set them aside.

Mix milk with 2 cartons of thawed egg substitute, 1/4 c of shredded cheese (Cheddar), 3 pcs of chopped onions (green), 3/4 tsp of mustard, 1/4 tsp of salt and 1/4 tsp of pepper (red and ground), stirring well. Then add bread and pork while stirring ’til well-blended.

Spread on oiled 11″ x 7″ x 2″ dish for baking; chill while covered for 8-12 hours. Uncover and bake mixture 50 mins, 350 deg Fahrenheit ’til light brown in color and mixture is set. Decorate with onion tops and tomatoes when preferred.

>> Make-Ahead Breakfast Casserole Recipe

Breakfast Castle Casserole Recipe

Ingredients:

1 tsp of paprika
1 cheese (taco); shredded
1/4 tsp of pepper
3/4 tsp of garlic
3/4 tsp of salt
1 tsp of mustard (dry)
1/2 c of pepper (green); minced
1/2 c of onion; minced
2 c of milk
3 whole eggs; whisked together
10 pcs of cheese burgers (White Castle)

Instructions:

Slice burgers in to two and layer inside a baking pan. Combine eggs, milk, onions, peppers, mustard, garlic, salt and pepper. Beat vigorously until airy. Decant over burgers. Garnish with cheese. Put a sprinkling of paprika.

Place cling wrap over dish and let sit in the fridge for twenty four hours. Bake un-covered for forty five minutes to 350 degrees F ’till custard is cooked through. This dish can be served cold or hot.

>> Breakfast Castle Casserole Recipe

Breakfast Potato Casserole Recipe

Ingredients:

Paprika
Freshly cracked black pepper
1/2 tsp of salt
5 whole eggs; whisked together
1 c of milk
1 1/2 c of cheese (cheddar, 6 ozs)
1 can corn (kernels, 8 ozs)
8 slices of bacon; cooked to a crisp & crumbled to bits
1/4 c of pepper (green, bell)
1/3 c of onion; diced
1 pack hash brown (6 ozs)

Instructions:

Pre set oven, 350 degrees F. Prepare hash browns as instructed in the package. Place hash browns inside a baking pan, about twelve inches by seven and a half by two inches.

Layer onions on top, together with the peppers, corn, cheese and bacon bits. Mix together corn, eggs, milk, salt and pepper. Decant on top of cheese. Season using paprika, then bake for forty miniutes until set.

>> Breakfast Potato Casserole Recipe

Breakfast Casserole Recipe

Ingredients:

A can of soup (cream onion)
A can of rolls (croisant)
6 whole eggs; whisked together
3/4 lb of cheese (Montery jack); shredded
1 pc of mushroom (fresh); sliced
1 lb of sausage; fried & oils removed

Instructions:

Place the croisant rolls in a baking pan (13×9 inch). Layer the sausage, the mushrooms then one half of Monterey jack cheese atop. Whisk eggs eggs. Combine eggs wtih the onion soup then decant on the sausage dish.

Top with the other half of cheese. Place in the fridge for twenty four hours. The following day, bake for an hour to 350 degrees F.

>> Breakfast Casserole Recipe

Breakfast Casserole (Pennsylvania Dutch) Recipe

Ingredients:

1 c of cheese (cheddar); shredded
1 lb of sausage; pan fried
2 slices of bread (white)
1 tsp of mustard; dry
1 tsp of salt
2 c of salt
6 whole eggs

Instructions:

Whisk eggs, milk and sat. Combine the mustard in. Mix thoroughly. Grease a baking pan and layer bread, sausage and cheese.
Decant egg and milk mixture. Cover with cling wrap and refrigerate for twenty four hours. Bake for forty five minutes under 350 degrees F.

>> Breakfast Casserole (Pennsylvania Dutch) Recipe