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Recipes Breakfast make-ahead
Breakfast Biscuit Balls
Christmas Morning Breakfast Casserole
• 6 slices of white bread, cubed
• 7 large eggs
• 1 can refrigerated crescent rolls or biscuits
• 8 oz. bacon, ham or sausage (cooked & crumbled)
• 4 eggs (scrambled & cooked)
• 8 tablespoons shredded cheddar cheese
• 1 egg, beaten (for egg wash) & 1 tbsp. water
• 1 lb. pork sausage, cooked/crumbled
• 2 cups milk
Separate each biscuit in half. Press each into a 4-inch round. Spoon 1 heaping tablespoon full of each eggs, meat & cheese onto center of each round. Gently fold edges up and over lling; pinch to seal. In small bowl, make egg wash by mixing remaining egg and water. Brush on biscuits on all sides. Bake at 350o 15-18 minutes, until golden brown Tip: Also works great in an Air-Fryer!
BERRY Oatmeal Bake
• 1 & 3/4 cups milk (dairy or nondairy)
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cupnsalted butter, melted and slightly cooled
• 1/4 cup unsweetened applesauce or mashed banana
• 3 cups old-fashioned whole rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 red pepper, seeded and diced
• 1 teaspoon Worcestershire sauce
• 1/2 cup sweet onion, diced
• 2 cups shredded cheddar cheese
• 1 tsp vanilla extract
• 1 teaspoon dijon mustard
• 1/4 teaspoon of both salt/pepper
cooking spray. Spread the cubed bread evenly in the bottom of
Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray. Spread the cubed bread evenly in the bottom of casserole dish.
Top with cooked sausage, then peppers, onions and cheese.
In a medium bowl beat eggs, milk, Worcestershire sauce, dijon, salt and pepper. Pour egg mixture on top of casserole. Bake 50-55 min. until set.
• 1 & 1/2 cups fresh or frozen berries (do not thaw)
• Topping: 1/2 cup chopped walnuts or pecans
Preheat the oven to 350°F. Spray a 9×9 inch square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works. Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.
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