Breakfast Casseroles

Tasty Breakfast Burritos

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Tasty Breakfast Burritos

Ingredients

  • 2 pounds ground pork sausage
  • 12 eggs, beaten
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 8 (10 inch) flour tortillas
  • 8 ounces Cheddar cheese, shredded
  • 1 teaspoon all-purpose flour
  • 1 cup milk

Instructions

  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
  2. Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
  3. Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
  4. Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
  5. Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.
https://familybreakfastrecipes.com/tasty-breakfast-burritos/

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Farmer’s Country Breakfast Recipe

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Farmer’s Country Breakfast Recipe

Ingredients

  • 6 ounces bulk pork sausage
  • 1 1/2 cups frozen hash brown potatoes
  • 1/4 cup chopped onion
  • 6 eggs
  • 1/3 cup milk
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/2 cup shredded Cheddar cheese

Instructions

  1. In a skillet, brown and crumble sausage until fully cooked. Remove sausage, reserving drippings.
  2. In the drippings, cook potatoes and onion until potatoes are browned, stirring occasionally.
  3. In a bowl, beat eggs, milk, parsley and salt; pour over potato mixture.
  4. Add sausage; cook and stir gently over medium heat until eggs are set. Sprinkle with cheese.
  5. Cover for 1-2 minutes or until cheese melts.
https://familybreakfastrecipes.com/farmers-country-breakfast-recipe/

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Recipe For Down-on-the-Farm Breakfast

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Recipe For Down-on-the-Farm Breakfast

Ingredients

  • 8 slices bacon, cut into 1/4 inch pieces
  • 1 (5.5 ounce) package au gratin potato mix
  • 2 1/4 cups boiling water
  • 2/3 cup milk
  • 1/4 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 1/4 teaspoon dried thyme
  • 6 eggs
  • Dash pepper
  • 1/2 cup shredded Cheddar cheese

Instructions

  1. Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons drippings in the skillet with the bacon.
  2. Stir in contents of au gratin potato mix, water, milk green pepper, onion and thyme. Bring to a boil, stirring frequently.
  3. Reduce heat; cover and simmer, stirring occasionally, for 20 minutes.
  4. Transfer to an ungreased 2-qt. baking dish. Make six indentations. Pour an egg into each indentation. Sprinkle with pepper. Cover and bake at 350 degrees F for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese.
https://familybreakfastrecipes.com/recipe-for-down-on-the-farm-breakfast/

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Breakfast Enchiladas

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Breakfast Enchiladas

Ingredients

  • 1 (16 ounce) package frozen hash brown potatoes
  • 1 cup diced cooked ham
  • 1 tablespoon vegetable oil
  • 1 (4.5 ounce) can diced green chile peppers
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1 (28 ounce) can green chile enchilada sauce
  • 8 (10 inch) flour tortillas

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
  3. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
  4. Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.
https://familybreakfastrecipes.com/breakfast-enchiladas/

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Easter Breakfast Casserole

Easter Breakfast Casserole and Ideas for Your Easter Baskets

Easter is just around the corner. Have you got your breakfast planned? We think you will love this Easter Breakfast Casserole.

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Download your copy of Stress Free Easter for lots of wonderful ideas:

 

  • Planning Easter Activities and Decorations Ahead Of Time
  • Hosting Easter without the Stress
  • Ideas for Breakfast, Brunch, Lunch Or Dinner?
  • Share the Joy – You Don’t Have To Do Everything Yourself
  • It’s Not Just About the Easter Bunny – A Short History
  • Dealing With Leftovers – Without Getting Sick Of Ham and Eggs

 

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Easter Breakfast Casserole

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Easter Breakfast Casserole

Ingredients

  • 1 pound bacon
  • 1/4 cup diced onion
  • 1/4 cup diced green bell pepper
  • 3 cups shredded Cheddar cheese
  • 8 eggs
  • 2 cups milk
  • 1 (16 ounce) package frozen hash brown potatoes, thawed

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
  2. Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
  3. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
  4. Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
https://familybreakfastrecipes.com/easter-breakfast-casserole/

For more Easter Breakfast Ideas… read more here.

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How To Make Breakfast Casserole II

How To Make Breakfast Casserole II

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Ingredients
  

  • Ingredients
  • 1 16 ounce package ground pork breakfast sausage
  • 12 eggs
  • 1 10.75 ounce can condensed cream of mushroom soup
  • 1 1/4 cups milk
  • 1 4.5 ounce can sliced mushrooms, drained
  • 1 32 ounce package frozen potato rounds
  • 1/2 cup shredded Cheddar cheese

Instructions
 

  • Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
  • Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

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