Breakfast Casseroles 

Bacon and Cheese Casserole 

  • 1 lb. cooked bacon
  • 4 eggs 
  • 6 slices bread
  • ½ lb. shredded cheddar cheese 
  • 2 cups milk1 teas dry mustard 
  • Small can mushrooms, drained, optional
  • salt and pepper to taste 

Grease 9 x 13 baking dish.  Tear the bread into pieces and place in bottom of baking dish.  Crumble bacon and sprinkle over bread.  Sprinkle cheese over bacon and bread.  If using mushrooms add them over other ingredients in pan.  Beat the eggs and milk and stir the mustard and salt and pepper into them.  Pour the egg mixture over the bread.  Cover your baking dish with foil and refrigerate overnight.  In the morning remove casserole from refrigerator, Heat the oven to 350 degrees and bake the covered casserole for 30 to 35 minutes. 

Sausage and Spinach Casserole 

  • 2 ½ cups seasoned croutons
  • 1 lb. pork breakfast sausage 
  • 4 eggs
  • 2 ¼ cups milk 
  • 1 can cream of mushroom soup (10.75 oz)
  • 1 small can mushroom pieces, drained 
  • 1 package frozen chopped spinach (10 oz), thawed
  • 1 cup shredded Cheddar cheese 
  • 1 cup shredded Monterey Jack cheese
  • ¼ teas dry mustard 
  • Salt and pepper to taste 

Drain the thawed spinach and squeeze dry.  Grease a 9 x 13 baking dish.  Line bottom of baking dish with croutons and set aside.  In skillet over medium heat crumble the sausage and cook until browned, stirring occasionally.  Remove from heat and drain and discard any drippings.  Spread the cooked sausage over the croutons in baking dish.  In large bowl whisk together the eggs and milk and stir in the soup, spinach, mushrooms, both cheeses and mustard.  Add salt and pepper to taste.  Pour egg mixture over sausage and croutons.  Cover baking dish with foil and refrigerate overnight.  In morning remove dish from refrigerator.  Heat oven to 325 degrees.  Bake casserole covered for approximately 50 to 55 minutes. 

Ham and Potato Casserole 

  • 1 pkg frozen hash browns, 32 oz
  • 8 oz diced cooked ham 
  • 2 cans cream of potato soup,
  • 10.75 oz 1 lb. container sour cream 
  • 1 1/2 cups grated Parmesan cheese
  • 2 cups shredded Cheddar cheese 

Crease 9 x 13 baking dish.  Heat oven to 350 degrees.  In large mixing bowl mix ham, cream of potato soup, hash browns, sour cream and Cheddar cheese.  Spread evenly into prepared baking dish.  Sprinkle top with Parmesan cheese.  Bake covered for approximately 50 minutes, remove cover and cook an additional 10 minutes until casserole is bubbly and lightly browned. 

Crockpot Breakfast Casserole 

  • 1 lb. Italian sausage meat
  • 1 26 oz package hash browns 
  • 1 cup milk
  • 1 Tbsp dry mustard 
  • 1 lb. shredded cheese,
  • 4 cheese blend
  • 10 eggs 
  • Salt and pepper to taste

Spray crockpot with cooking spray. Heat skillet over medium and cook sausage meat until browned and crumbly, about 5 minutes.  Drain sausage and discard grease.  Line bottom of crockpot with the hash browns Add the cooked sausage and the shredded cheese.  Stir these ingredients together to mix well.  In a large bowl whisk the eggs until smooth, add the milk and continue to mix until well blended.  Stir in the mustard and the salt and pepper.  Pour the egg mixture slowly over the other ingredients in the crockpot.  Cook casserole on low for 6 to 8 hours.