Breakfast Casseroles

I've mentioned before that I make the breakfast casseroles for our church Family Sunday Brunches.  I so enjoy coming up with different ideas and different casseroles for this.  This week I decided to try some ham dishes too! 

I started off by browning up 4 lbs of sausage with 2 chopped onions. 

This is the sausage AFTER being browned with the onions

Then I also put 5 lbs of Chicken thighs on to cook with onions and celery.  This and broth will be used for the casserole for lunch. 

This is the chicken all cooked up and ready to be deboned.  5 lbs of yummy chicken thighs



Ham and Cheese Brunch Casserole

Ingredients

4 cups Shredded hash brown potatoes, thawed if frozen
salt, to taste
black pepper, to taste
1 package frozen chopped broccoli thawed and well-drained
2 cups cooked lean ham, diced
2 cups reduced-fat shredded Swiss cheese
1 cup evaporated skim milk
4 eggs
2 teaspoons onion flakes
2 teaspoons hot pepper sauce
1/2 teaspoon dry mustard

Instructions

1. Preheat oven to 425 degrees F.
   
2. Coat bottom of a 13 x 9 inch / 33 x 23 cm broccoli dish with Cooking Spray. If necessary, press hash browns between paper towels to remove excess moisture. Press hash browns onto bottom and up sides of prepared baking dish. Sprinkle with Salt and Pepper. Spray generously with Cooking Spray.
   
3. Bake at 425 degrees F for 25 minutes. Remove from oven.
   
4. Reduce oven temperature to 350 degrees F. Pat broccoli dry with paper toweling. Toss together broccoli, ham and cheese; sprinkle over crust.
   
5. Beat together the evaporated skim milk, eggs and seasonings; pour over ham mixture.
   
6. Bake, uncovered, for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.

	Ultimate Breakfast Casserole

3 beaten eggs 1 pinch black pepper (ground) 10 3/4 ozs condensed cream of chicken soup 16 ozs sour cream 2 lbs potatoes (frozen hash brown, thawed)

2 cups ham (cooked, cubed)         1 onions (chopped)        3/4 cup shredded cheddar cheese        1/4 cup melted butter

	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
	Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
	Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden. Weekend Brunch Casserole 1 pound Pork Sausage 2 cups shredded mozzarella cheese 1 can refrigerated crescent dinner rolls (8 oz) 4 large eggs, beaten 3/4 cup milk 1/4 teaspoon salt 1/8 teaspoon black pepper Directions Preheat oven to 425F. Crumble and cook sausage in skillet over medium heat until browned. Drain sausage. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended, pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.                Deep Dish Sausage Quiche 1/2 pound Pork Sausage 1 medium onion, chopped 1 package prepared 9” deep-dish pie crust 1/2 cup shredded Swiss cheese 1/4 cup chopped roasted red peppers 4 large eggs 1 cup half and half 1/2 teaspoon salt 1/4 teaspoon pepper Directions Preheat oven to 425F. Crumble and cook sausage and onions in medium skillet over medium heat until sausage is browned. Cover bottom of pie crust with sausage and onions. Top with cheese. Combine eggs, half and half, salt and pepper in medium bowl; mix well and pour over sausage mixture. Bake 15 minutes. Reduce oven temperature to 350F. Bake an additional 20 minutes, or until browned and well set. Let stand 5 minutes before cutting into wedges. Chicken Noodle Bake 1 qt chicken broth 1/2 qt water 1 T chicken base Combine and bring to a boil.  Add 1/2 lb of noodles.  Cook until noodles are tender.   Spread into prepared 9 x 13 baking dish. In a separate bowl combine: 2 qt chicken parts, cut up  (cooked chicken) 1 can cream mushroom soup 1 can cream chicken soup 2 cups frozen peas and carrots (or any veg desired) Spread this over the noodle mixture.  sprinkle with shredded cheddar cheese.   Bake in a 350 degree oven for 1 hour.  For the Stromboli I made homemade bread dough.  One half made into a loaf of bread and the other half I rolled out into a rectangle about 9 x 13.    Spread with pizza sauce and my desired toppings...pepperoni, sausage, black olives and mushrooms.  Then topped that with mozzarella cheese.  Beginning with a short edge, rolling into a jelly roll style.  Baked it for 30 - 35 minutes in 425 degree oven.  Next week we will be having a party for the BIG GAME!  So this week I will be planning the menu and getting it all ready!  I'll post the outcome.  Well I took pictures of all the results of the recipes, but I can't seem to get the camera to cooperate with me now to download the pictures.  I'll keep trying and when I get them downloaded, I'll post them.