Easy Breakfast Casserole Recipes: Egg Casserole Recipe with  Sausage - Ham - Cream of Mushroom Soup - Cheese

Southern Country Cooking Recipes Quick and Easy Recipes Breakfast Casseroles
 

Brunch Recipe

 Cheesy Egg Casserole Recipe

Breakfast Casserole

Breakfast Casseroles make a delicious change to the ordinary egg, bacon, sausage breakfast fare.

Egg and Cheese Casserole Recipe

Ingredients

  • 2 lb. Sausage
  • 8 slices bread trimmed and cubed
  •   lb. Grated sharp cheddar cheese
  •  4 eggs
  •  2 cups milk
  •   teaspoons dry mustard
  •  1 can cream of mushroom soup
  •   can milk

To Prepare:

Cook and drain sausage. Place in 9x13-inch pan. Add bread cubes. Cover with cheese. Beat eggs, milk and mustard. Pour over cheese. Mix soup with milk mixture; pour over. Dot with butter. Bake at 325 degrees for 1 hour.

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Brunch Eggs Breakfast Casserole

serves 8

Ingredients

  • 18 hard boiled eggs, coarsely chopped
  • 1 can cream of mushroom soup undiluted
  • 1 3-oz can sliced mushrooms drained
  •  1 2-oz jar diced pimento drained
  •  1 18-oz can sliced water chestnuts drained
  •  1 cup sharp cheddar cheese shredded
  •  2/3 cup milk
  •   cup dry sherry
  •  1 tablespoon Worcestershire sauce
  •   teaspoon salt
  •   teaspoon pepper
  •  dash of hot sauce
  •  dash of Tabasco
  •  1 cup herb seasoned stuffing mix
  •   cup toasted chopped almonds

To Prepare: Combine first 12 ingredients all but stuffing and almonds, mix well. Spoon  mixture into a lightly greased 13x9x2 inch baking dish. Sprinkle stuffing mix and almonds over mixture. Bake at 325 degrees for 20 or 25 minutes or until bubbly. Serve with fresh fruit. Serves 8.

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Cheesy Egg Casserole Recipe

  • 1/4 cup flour
  • 1/4 tsp. slat
  • 1/4 cup margarine
  • 4 eggs
  • 1 cup cottage cheese
  • 4 oz. chopped green chilies
  • 2 cups shredded Monterey Jack cheese
  • 4 oz. pimentos
  • chopped green pepper

Mix all ingredients together. Pour into 10x6x2 greased baking dish

Bake uncovered at 375 degrees for 3 minutes

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Breakfast Casserole

  • 2 cups milk
  • 1 lb. pork sausage or 2 cups ham
  • 6 eggs
  • 1 tsp. mustard
  • 6 slices semi dry bread
  • 1 tsp. salt
  • 1 cup shredded cheddar cheese

Brown meat and drain. combine meat with all other ingredients. pour into large greased casserole pan filling 1/2 full. Refrigerate 6 hours or longer. Bake at 325 degrees for 45 minutes. cool 30 minutes. cut into squares. serve with biscuits.

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Deviled Eggs Recipe

This recipe for deviled eggs is very simple. You can make it with the ingredients you have on hand. It takes about 20 minutes to boil your eggs. Then awhile to cool them down. If you drain the hot water and replace it with cold water the eggs will cool faster.

Ingredients

  • Eggs
  • mustard (amount depends on your taste)
  • mayonnaise (amount depends on your taste)
  • salt (amount depends on your taste)
  • paprika or Creole seasoning, Red Pepper for color

To Prepare Recipe: Boil as many eggs as you want for 20 minutes. Keep an eye on the water because it tends to boil dry quickly. Remove from heat. Drain water from pot, leave eggs in pot and fill with cold water. set aside and allow eggs to cool. You may have to replace the water as it will get warm. When eggs are cool enough to handle, remove the shell. An easy way, is to roll the egg between your hands and the shell will break up. Be sure to remove all the shell, rinse egg and set aside until you have shelled all the eggs.

Cut eggs in two, lengthwise. Remove the yellow yolks from all the eggs with a spoon (yolks should be firm). Set white part of egg aside. Put the egg yolks in a bowl and mash with a fork. Add mayonnaise, a tablespoon at a time  until you reach the desired result. Mix. Add a tiny bit of mustard, stir until well blended. You must judge this yourself, use a little bit at a time, you can always add more to suit your taste.

Take a spoon and Fill the cooked egg whites with the cooked egg yolk mixture. Being careful to distribute evenly between the eggs. Lightly sprinkle eggs with Paprika, Creole seasoning or Red pepper.

Note: the amount of mayonnaise and mustard depends on your taste as well as the amount of eggs you cooked. I never use more than a 1/2 a teaspoon of mustard for 1/2 dozen eggs. And no more than 2 Tablespoons of Mayonnaise

 

Country Cooking Recipes