Breakfast Casserole Recipes

Need a recipe to bring to MOPS?  Or looking for a quick and easy breakfast for a Sunday morning? 

Check out the yummy recipes below!

If you have a recipe to share, please send an email to:  jennifer.belo@us.army.mil

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Baked Breakfast Scrambled Egg Casserole

Reprinted from Moms Who Think

Ingredients:
1 Dozen eggs
4 ounces cheddar cheese -- shredded
1 1/2 cups cooked ham -- chopped (you can substitute sausage, bacon, or canadian bacon)
1 can cream of mushroom soup
1/2 cup green onions -- sliced
1/2 cup half & half
2 tablespoons margarine

Directions:

1. Preheat oven to 250F and Grease 2-qt casserole pan.

2. In large skillet, melt margarine and saute onions until crisp tender.

3. In large bowl, beat eggs; stir in half & half and ham (or sausage/bacon).

4. Pour egg mixture into skillet with onions; mix well.

5. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom.

6. Avoid constant stirring. Cook until eggs are thickened throughout.

7. Spoon into prepared casserole dish.

8. Pour soup evenly over top. Bake at 250F for 30 minutes.

9. Sprinkle with cheddar cheese and bake 10-15 minutes longer.

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Easy Breakfast Casserole #1

Reprinted from Moms Who Think


Ingredients:
7 eggs
1 cup milk
4 cups shredded cheddar cheese
6-8 slices bacon - chopped
8 frozen hash browns (patties)
1/2 teaspoon salt
1/2 teaspoon ground mustard

Directions:

1. Place hash browns in a single layer in a greased 9X13 baking dish. Cook bacon and slice.

2. Sprinkle with cheese and bacon.

3. In a bowl, beat eggs, milk, salt and mustard. Pour over bacon.

4. Cover and bake at 350'F for 1 hour.

5. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.