Loaded Overnight Breakfast Casserole The Chunky Chef In a large skillet, brown and crumble sausage until cooked. drain and set aside. use a bread knife to cube italian bread into 1 2" pieces, then set aside. combine shredded cheddar and gruyere cheeses, then set aside. to a large mixing bowl, add eggs, milk, salt, dry mustard, dried parsley, black pepper and paprika. Cover and refrigerate overnight. let baking dish sit on counter while your oven preheats. bake, covered, for 30 minutes, then uncover and bake another 15 minutes or so. while casserole is baking, combine powdered sugar, cream, and vanilla in a bowl and whisk to create the glaze. drizzle over top of warm casserole when finished baking and enjoy.
Easy Breakfast Casserole 15 Tasty Make Ahead Meals Simplegreenmoms Preheat oven to 350 f degrees. butter a 3 quart baking dish and set aside. in a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until combined. set aside. in a separate mixing bowl, combine thawed hashbrowns, peppers, onion, tomatoes, jalapenos (if using), and 2 cups of cheese. The chunky chef. 348k followers. this easy breakfast casserole is loaded with sausage, bacon, cheese, and veggies making it the best breakfast casserole ever. Instructions. preheat oven to 350 degrees f and lightly grease a 9x13 pan. add frozen hashbrowns, onion, bell pepper, ham (or cooked sausage), and green chiles directly in the 9x13 pan and toss together. in a large mixing bowl, whisk eggs. pour in half and half and season with salt and pepper and whisk to combine. Instructions. grease a 9x13 baking dish with non stick spray, set aside. in a large bowl, beat eggs. add the milk, mustard, salt, and pepper, and stir until combined. fold in the bread cubes, cheese, cooked sausage and bacon. pour into prepared baking dish and cover and place in the refrigerator for 8 hours or overnight.
Loaded Overnight Breakfast Casserole The Chunky Chef Instructions. preheat oven to 350 degrees f and lightly grease a 9x13 pan. add frozen hashbrowns, onion, bell pepper, ham (or cooked sausage), and green chiles directly in the 9x13 pan and toss together. in a large mixing bowl, whisk eggs. pour in half and half and season with salt and pepper and whisk to combine. Instructions. grease a 9x13 baking dish with non stick spray, set aside. in a large bowl, beat eggs. add the milk, mustard, salt, and pepper, and stir until combined. fold in the bread cubes, cheese, cooked sausage and bacon. pour into prepared baking dish and cover and place in the refrigerator for 8 hours or overnight. Cover instant pot and secure the lid. press the slow cook button and set it to 2 hours and 30 minutes on high. crockpot baking instructions: place the crock liner into the slow cooker. cover with lid and slow cook on high for 2 3 hours. oven baking instructions: heat oven to 350 degrees. Pour loosely into a greased 9x13 inch baking pan. whisk eggs, evaporated milk, half and half, salt, and pepper together in a large bowl. pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight. pull from the refrigerator 30 minutes prior to cooking. add cheddar cheese and recover.
Loaded Overnight Breakfast Casserole The Chunky Chef Cover instant pot and secure the lid. press the slow cook button and set it to 2 hours and 30 minutes on high. crockpot baking instructions: place the crock liner into the slow cooker. cover with lid and slow cook on high for 2 3 hours. oven baking instructions: heat oven to 350 degrees. Pour loosely into a greased 9x13 inch baking pan. whisk eggs, evaporated milk, half and half, salt, and pepper together in a large bowl. pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight. pull from the refrigerator 30 minutes prior to cooking. add cheddar cheese and recover.
Easy Overnight Breakfast Strata The Chunky Chef
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