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Post by wineallthetime on Jul 29, 2019 17:05:02 GMT -6
Help! Do you have a breakfast casserole I can make ahead of time and then serve to family on vacation? I'll need to travel 2-3 hours with it. Hoping to do a veggie one and meat one. Any great recipes or tips for travel. Like do I cook the entire thing and transport or get it prepped and bake when we want it?
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trtlcrzy
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Post by trtlcrzy on Jul 29, 2019 17:34:29 GMT -6
This is all I have for the recipe. It’s really yummy.  Cut the biscuits into quarters and spread across the bottom of your 9x13 pan, cook and crumble the sausage and spread over the top. Sprinkle the cheese on top. Whisk the eggs, milk, salt and pepper in a separate bowl and then pour over. You could put it in the fridge with foil until you’re ready to bake it. You could also wait to add the eggs until it’s time to bake. |
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mwhip
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Post by mwhip on Jul 29, 2019 20:10:50 GMT -6
This is my go to!   |
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guster
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Post by guster on Jul 29, 2019 20:22:32 GMT -6
I don’t have a recipe but layered bread, ham, cheese and scallion covered in an egg mixture is always a hit here. I can give more specifics if you want it.
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guster
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Post by guster on Jul 29, 2019 20:23:36 GMT -6
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Post by lahdeedah on Jul 30, 2019 11:37:09 GMT -6
Well that looks delicious guster. Tell me more about the first one. What bread do you use and do you just layer the ham and cheese on top of the bread? |
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guster
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Post by guster on Jul 30, 2019 11:43:32 GMT -6
Well that looks delicious guster. Tell me more about the first one. What bread do you use and do you just layer the ham and cheese on top of the bread? Just regular white bread from the grocery store’s bakery. It’s sometimes called country white. It’s a little bit heartier than prepackaged bread. I cut the crust off (save them!) and do a layer of bread then a layer of shaved ham, a layer of American cheese, and then a sprinkle of scallions. I repeat two or three times, so the top layer is cheese and scallion. Then I crack somewhere between 8 and 12 eggs, add a little bit of cream and some hot sauce, some Dijon mustard, and some dried spices, plus salt and pepper. Pour it over the whole thing. Those crust that you saved get pulverized in the food processor and I toast them in a skillet with butter and lots of garlic and onion powder. Those breadcrumbs go on top of the top layer. I bake it covered in foil until it looks done and then I take the foil off and brown it under the broiler. Instead of ham, american and scallion, I also do crumbled sausage with peppers and onions. You can use any kind of cheese for any of them but for this variation I like either pepper jack or a smoked mozzarella. |
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Post by lahdeedah on Jul 30, 2019 11:54:03 GMT -6
That sounds so good. I may try to do this for dinner one night soon.
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guster
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Post by guster on Jul 30, 2019 12:03:28 GMT -6
That sounds so good. I may try to do this for dinner one night soon. It’s such an easy dish that you can make ahead and tastes excellent the next day for leftovers. And you can really personalize it—Any kind of meat, any kind of veggie ( all veggies, even!), any cheese! |
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chrisy01
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Post by chrisy01 on Jul 31, 2019 7:43:17 GMT -6
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