Breakfast Made the Night Before

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    Prepped the night before and baked the morning of, these breakfast dishes offer an impressive start to the day for your overnight guests.

    Sausage Breakfast Skillet

    makes 8 servings

    1 pound bulk pork sausage, seasoned as desired
    8 slices bread, cubed
    2cups cheddar cheese, cubed
    4 eggs
    2 1/2 cups milk
    3/4 teaspoon dry mustard
    1 10 3/4-oz can cream of mushroom soup, OR golden mushroom soup and
    1/2 cup milk

    Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9 x 13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed cheddar cheese over bread. Sprinkle sausage over cheese.

    Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for
    8-24 hours.

    Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.

    Cinnamon Roll Casserole

    courtesy McCormick Seasonings

    makes 12 servings

    Save time and energy with an Overnight Cinnamon Roll Casserole. Ingredients come together the night before – bread, milk, cinnamon and vanilla. Morning of, bake until golden brown. A final drizzle of traditional cream cheese frosting makes it special
    occasion worthy.

    12 eggs
    1/2 cups plus 3 tablespoons milk, divided
    2tablespoons ground cinnamon divided
    5 tablespoons McCormick® Pure Vanilla  Extract, divided
    1/4 teaspoon baking powder
    1 loaf challah bread, cubed (or eggy-rich substitution such as brioche or Hawaiian bread)
    1/4 cup butter, melted
    1/4 cup firmly packed brown sugar
    1/2 cup whipped cream cheese
    3 tablespoons confectioners’ sugar

    Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13 x 9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.

    Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.

    Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.

    Lemon Blueberry Muffin Casserole

    courtesy McCormick Seasonings

    makes 12 servings

    Lemon extract adds bright flavor to the muffin-like base swirled with a rich cream cheese and studded with sweet-tart blueberries. Top it all off with a mouthwatering brown sugar and cinnamon streusel.

    Streusel Topping:

    1/2 cup firmly packed light brown sugar 1/2 cup flour
    2 teaspoons ground cinnamon
    1/4 cup (1/2 stick) cold butter, cut into chunks

    Casserole: 

    6 eggs
    1 cup plus 2 tablespoons milk, divided
    1/4 cup plus 2 tablespoons granulated sugar, divided
    1 teaspoon ground  cinnamon
    1 loaf French or Italian bread, cut into 1-inch cubes (about 8 cups)
    1 package (8 ounces) cream cheese, softened
    1 tablespoon Pure Lemon Extract
    2 cups blueberries, divided

    For the Streusel Topping, mix brown sugar, flour and cinnamon in medium bowl. Cover. Set aside until ready to assemble in the morning.

    For the Casserole, mix eggs, 1 cup of the milk, 1/4 cup of the granulated sugar and cinnamon in large bowl with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13 x 9-inch baking dish sprayed with no stick cooking spray.

    Mix cream cheese, remaining 2 tablespoons each milk and sugar, and lemon extract in medium bowl until well blended. Gently stir in 1 cup of the blueberries. Spread evenly on top of bread cubes. Top with remaining 1 cup blueberries. Cover. Refrigerate overnight.

    Preheat oven to 350ºF. Remove casserole from refrigerator. Let stand 10 to 15 minutes. Meanwhile, cut in butter into Streusel Topping mixture with a pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes or golden brown. Let stand 5 minutes before serving.



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