Christmas Brunch Ham & Cheese Casserole

1 lb. shredded deli ham (can used diced leftover ham)

12 slices bread (approx.)

2 cups shredded cheddar

6 eggs beaten

salt & pepper

2 cups milk

1 heaping tbsp mustard

Topping:  2 tblsp. melted butter    2 cups crushed corn flakes

Place slices of bread to line bottom of greased 9 x 12 pan.  Top each slice with ham and cheese.  Place more slices of bread on top.  Combine milk, mustard, salt, pepper and eggs, blend and pour over bread.  Refrigerate overnight.  In AM mix corn flakes and melted butter and sprinkle over top of egg/bread.  Bake in preheated oven at 350°  for 50 – 60 minutes or until knife inserted in center comes out clean.

Option:  sauté 1 diced bell pepper and 1 small diced onion and sprinkle over top of ham before topping with cheese.  Could also use green onion and mushrooms.

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Cinnamon Roll French Toast Bake

 

2 tubes refrigerated cinnamon rolls with icing

4 Tbsp. butter, melted

6 eggs

½ cup milk

2 tsp cinnamon

2 tsp vanilla

1 cup maple syrup

Pour the butter on the bottom of a 9×13 glass baking dish.

Cut each cinnamon roll into 8 pieces, and spread evenly over the butter.

In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls.

Pour 1 cup of maple syrup over the mixture.

Bake at 375°F for 45 min.

Top with the icing from the cinnamon rolls.

Farmer’s Casserole

 

3 cups frozen hash browns
3⁄4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1⁄4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt

Directions
Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.

Cinnamon Raisin Bread French Toast Casserole

1-1/2 loaf Cinnamon Raisin Bread
Butter, For Greasing
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1 cup Sugar
2 teaspoons Ground Cinnamon
2 Tablespoons Vanilla Extract
Topping
1 stick Cold Butter, Cut Into Pieces
1/2 cup Flour
1/2 cup Packed Brown Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/2 cup Raisins
Softened Butter, For Serving
Warm Maple Syrup, For Serving

Unwrap the loaves of bread, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight. When you’re ready to bake the French toast, preheat the oven to 350°F. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time.
Serve individual helpings with butter and warm syrup.

Eggs Benedict Breakfast Casserole  

1 to 2 tablespoons unsalted butter, at room temperature

6 English muffins, separated and cut into quarters

1 pound Canadian bacon, cubed

8 medium asparagus spears, trimmed and cut into 1/2-inch pieces

2 tablespoons minced fresh chives

1 0.9-ounce package Knorr Hollandaise sauce mix

1 1/2 cups whole milk

12 large eggs

1 1/2 cups half-and-half

1 teaspoon Kosher salt

3/4 teaspoon white pepper

For the Hollandaise Sauce (or make from  another envelope of Knorr sauce):

3/4 cup (1 1/2 sticks) unsalted butter, cubed

3 large egg yolks

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon Kosher salt

Pinch of white pepper

Pinch of cayenne

Preheat the oven to 375°F. Lightly butter the bottom and sides of a 9×13-inch baking dish with the softened butter.  Arrange the English muffin pieces on a baking sheet. Bake for 10 to 12 minutes, until toasted and crunchy. Heat a large skillet over medium heat. Add the Canadian bacon and cook until light brown. Add the asparagus pieces and cook, turning frequently for 4 minutes. Add the toasted English muffin pieces to the bacon-asparagus mixture and toss well. Pour the mixture into the prepared baking dish. Sprinkle chives over the top.  Put the hollandaise sauce mix and milk into a large bowl and whisk well. Add the eggs, half and half, salt and white pepper, and whisk until well-blended. Pour the egg mixture over the ingredients in the baking dish. Cover and refrigerate for at least 6 hours or overnight.  Preheat the oven to 375°F. Remove the casserole from the refrigerator and let it come to room temperature for 30 minutes. Cover the casserole with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 15-20 minutes, until a toothpick inserted into the center comes out clean. Make the hollandaise sauce while casserole is baking.  For the hollandaise sauce, melt the butter in a microwave-safe bowl in the microwave or in a saucepan on the stovetop until frothy, but not boiling. Put the yolks, lemon juice, salt, white pepper and cayenne in a blender. Blend to combine. With the blender running, gradually add the melted butter. The sauce will thicken. Taste and add a little more lemon juice, salt or white pepper as needed. To keep the hollandaise sauce warm if the casserole is still baking, place the blender container in a pan of hot water. If the sauce becomes too thick, stir in 1 tablespoon hot water to thin it out.

Biscuit Breakfast Bake

5 eggs

1/4 cup milk

16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST***

4 scallions or green onions

1 cup shredded extra sharp cheddar cheese

cooked bacon or cooked sausage, crumbled and drained of grease.

Pray 11×17 pan with cooking spray   Mix your eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. Add remaining ingredients.  Mix it all up and pour into your pan. Let sit 1 hour to soak in the egg/milk or cover and sit overnight in refrigerator.  Bake at 350 for 25-30 minutes or until it isn’t runny.

Farmer’s Breakfast Casserole

6 c. frozen shredded hash browns

1 1/2 c.shredded Cheddar cheese

2 cups diced cooked ham

1/2 c. sliced green onions

8 large beaten eggs

Two 12-ounce c. evaporated milk

1/4 t.salt

1/4 t.pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.Bake at 350 45-55 min