20 December 2022
Frequently during the holidays we have friends or relations that are spending some time in your city, or you are catching up with old acquaintances. Instead of meeting at a crowded restaurant or to handle breakfast for overnight guests, put together a brunch with an easy breakfast casserole.
- 3 cups frozen hash brown potatoes
- ¾ cup shredded cheese, Pepper Jack or your choice
- 1 cup cooked ham, diced
- ¼ cup chopped green onions
- 4 large eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- Salt and pepper to taste
- Preheat oven to 350 and spray a 2-quart casserole dish with cooking spray.
- Season hash browns and place evenly on the bottom of the dish. Layer cheese, ham and onions.
- Whisk evaporated milk and eggs and season to taste. Pour egg mixture over the layers.
- Bake about 40 or 45 minutes or until knife inserted in the center comes out clean.
- Allow to stand about 5 minutes before serving.
To make ahead, prepare and layer ingredients, cover and refrigerate for up to 8 hours. Bake right from the refrigerator in a preheated oven but bake for up to 60 minutes.
Overnight Eggnog French Toast
- 1 cup brown sugar
- ½ cup butter
- 2 tablespoons light corn syrup
- 1 loaf French bread, cut into 1-inch slices
- 8 eggs
- 2 cups prepared eggnog
- Lightly grease or use cooking spray on a 9×13-inch baking dish.
- Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place the bread slices atop the brown sugar mixture.
- Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
- Preheat an oven to 325 degrees F. Remove the baking dish from the refrigerator.
- Bake in the preheated oven for 35 minutes. Increase heat to 375 degrees F, remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.
- 1 pound sausage, casings removed
- 2 cups sliced fresh mushrooms
- 8 eggs, beaten
- 10 cups cubed, day-old bread
- 3 cups milk
- 2 cups shredded cheese like Cheddar
- 1 ½ cups cubed ham
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 tablespoons all-purpose flour
- 2 tablespoons mustard powder
- Salt and pepper to taste
- 2 teaspoons butter, melted
- 2 teaspoons dried basil
- Grease or use non-stick spray on a 9×13-inch casserole dish.
- Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned. Transfer cooked sausage to the prepared casserole dish.
- Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned; drain.
- Mix mushrooms, eggs, bread, milk, cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
- Preheat oven to 350 degrees F.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 70 minutes.