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OMG -- I just can't decide which of these recipes to try first. Thanks!!!

 

Christmas Breakfast Casserole

 

 

Ingredients

7 slices white bread, crusts removed and cubed

2 cups (8 ounces) shredded cheddar cheese

6 eggs

3 cups milk

1 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

6 bacon strips, cooked and crumbled

Directions

In a greased 11-in. x 7-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 6-8 servings.

 

Christmas Brunch Casserole Recipe

Ingredients

2 pounds bulk pork sausage

1 large onion, chopped

2 cups cooked rice

3 cups crisp rice cereal

3 cups (12 ounces) shredded cheddar cheese

6 eggs

2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted

1/2 cup milk

Directions

In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Place in a lightly greased 13-in. x 9-in. baking dish. Layer with the rice, cereal and cheddar cheese. In a bowl, beat the eggs, soup and milk. Spread over top.

Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Refrigerate any leftovers. Yield: 12 servings.

 

 

French toast casserole

 

Ingredients

1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)

8 eggs

3 cups milk

4 teaspoons sugar

1 teaspoon vanilla extract

3/4 teaspoon salt, optional

TOPPING:

2 tablespoons butter

3 tablespoons sugar

2 teaspoons ground cinnamon

Maple syrup, optional

Directions

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.

Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings.

 

Overnight mushroom egg casserole

 

Ingredients

5 tablespoons butter, divided

1/3 cup all-purpose flour

1-1/2 cups milk

1 jar (4-1/2 ounces) sliced mushrooms, drained

10 eggs

2/3 cup half-and-half cream

1/4 teaspoon salt

1/8 teaspoon pepper

10 bacon strips, cooked and crumbled

Directions

In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside.

In a large bowl, whisk the eggs, cream, salt and pepper. In a skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Transfer to a greased 11-in. x 7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through. Yield: 12 servings.

 

Scrambled Egg Casserole Recipe

Ingredients

1/2 cup butter, divided

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups milk

1 cup (4 ounces) shredded process American cheese

1 cup cubed fully cooked ham

1/4 cup sliced green onions

12 eggs, beaten

1 jar (4 ounces) sliced mushrooms, drained

1-1/2 cups soft bread crumbs

Additional sliced green onions, optional

Directions

In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside.

In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11-in. x 7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired. Yield: 6-8 servings.

 

Night Before Casserole Recipe

Ingredients

12 slices white bread, crusts removed

6 to 8 tablespoons butter, softened

6 slices deluxe American cheese

6 slices boiled or baked ham

Prepared mustard

4 eggs, beaten

3 cups milk

Chopped fresh parsley

MUSHROOM SAUCE:

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/3 cup milk

Dash Worcestershire sauce

Directions

Spread bread with butter. Place six slices in a greased 13-in. x 9-in. baking dish. Top each bread slice with a slice of cheese and ham. Brush with mustard. Place the remaining bread slices, buttered side up, over mustard. Beat eggs and milk; pour over all. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake at 325° for 50-60 minutes or until a knife comes out clean. Let stand 5 minutes before serving. Meanwhile, heat sauce ingredients and keep warm. Garnish with parsley; serve with the mushroom sauce. Yield: 12 servings.

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Got this one from the King Arthur flour site, so it's not really mine, but VERY good and we love it!

 

Holiday Pumpkin Bread

2-3/4 cups all-purpose flour

2 cups white wheat flour (or use entirely all-purpose flour)

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/3 cup brown sugar

1/3 cup diced crystallized ginger, optional

1-1/2 tsp. salt

1 TBSP instand yeast

15 oz. can pumpkin

2 large eggs

1/4 cup melted butter or canola oil

 

Combine all of the dough ingredients, and mix and knead them, until you've made a smooth, somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for one to one and a half hours; it should have expanded somewhat, but won't be wildly puffy.

 

Turn the dough out onto a lightly greased surface, divide it in half, and divide each half into three pieces. Roll each piece into an 18-inch log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid intoa lightly greased 8" or 9" cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the remaining logs. Cover both pans with lightly greased plastic wrap, and let the wreaths rise for about 90 minutes, until they look puffy, though not doubled in bulk.

 

Bake the bread in a preheated 350 deg. oven for 30 minutes, until lightly browned and an instant read thermometer inserted into the center reads 190 deg. F. Remove the wreaths from the oven, and allow them to cool on a rack.

 

Enjoy!