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Recipes Breakfast make-ahead
Breakfast Biscuit
Christmas Morning Breakfast Casserole
Balls
• 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
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 lb. pork sausage, cooked/crumbled
• 2 cups milk
• 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
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.
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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