Breakfast casserole for christmas morning

[nolansmummy]

I am trying to find one i can make the night before and pop into the oven in the morning. I've searched all over and can't find exactly what i want, everything has fake meat or tofu which i don't like and kids won't eat anyhow- I'm terrible at coming up with my own recipes too.
I don't eat meat, but do eat eggs and cheese. I want something with eggs, shredded hashbrowns and veggies. Any good recipes, or links to recipes.

Thanks.

[Chamomile Girl]

IME potatoes don't last too well uncooked overnight. That's probably why you have not found what you are looking for. How about cooking a quiche the night before and then having it ready to eat the next morning? Potatos are great in quiche, and they last much better overnight when they are cooked.

[caiesmommy]

Dh's family makes one of those "fake meat casseroles":Puke So glad we don't do xmas morning there anymore LOL

There's could be done w/out adding the fake meat though, you could replace with tofu or black beans turning it into a mexican flavored breakfast casserole w spices and salsa

But I second the quiche idea. You could even bake it now and freeze it. Pull it out xmas eve to defrost and heat it back up xmas day? Serve with some orange slices/muffins whatever.

[mumkimum]

This cauliflower cheese puff is sorta similar - and you can prep the veggies and blend the egg mix the night before and just combine and bake in the a.m. (no potatoes in this though). It's very good - we make it here a lot.

You could look at savory bread puddings though - they can always get made the night before.

[Spiralshell]

You could make a strata -- it's delicious and you make it the night before then bake the next morning. It's vegetarian, but not vegan.
(I saw this request in new posts. I'm not a vegetarian, but I do try to eat less meat. I have made the version of this strata with mushrooms and sausage, and also this version with spinach, and both were happily gobbled down by everyone. You could easily modify this recipe to include different cheese, mushrooms, other veggies, herbs, etc.)

This recipe is from Cooks Illustrated.

Makes one 8 by 8-inch strata, serving 6.

Ingredients
8 - 10 slices supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)
5 tablespoons unsalted butter , softened
4 medium shallots , minced (about 1/2 cup)
1 (10-ounce) package frozen chopped spinach , thawed and squeezed dry
1/2 cup medium-dry white wine , such as Sauvignon Blanc
6 ounces Gruyère cheese , grated (about 1 1/2 cups)
6 large eggs
1 3/4 cups half-and-half

1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.
2. Heat 2 tablespoons butter in medium nonstick skillet over medium heat. Sauté shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
3. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.
4. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.

[To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.]

[BaBaBa]

Cooks Illustrated has a great recipe for a make ahead French Toast casserole

[mrsjtc]

This maybe? It looks as though the ham can just be omitted

[Plaid Leopard]

Another vote for quiche. They are very easy to make, especially if you substitute sliced potatoes for the crust, and they keep well. Usually they are even good cold.

When I make mine, I line a pan with sliced potatoes them cook them for a few minutes while I prepare the other ingredients.

You could make a couple of different ones - for example cheese plus mushrooms, or leeks, or peppers or broccoli...

[nolansmummy]

Originally Posted by mrsjtc

This maybe? It looks as though the ham can just be omitted

Originally Posted by Spiralshell

You could make a strata -- it's delicious and you make it the night before then bake the next morning. It's vegetarian, but not vegan.
(I saw this request in new posts. I'm not a vegetarian, but I do try to eat less meat. I have made the version of this strata with mushrooms and sausage, and also this version with spinach, and both were happily gobbled down by everyone. You could easily modify this recipe to include different cheese, mushrooms, other veggies, herbs, etc.)

This recipe is from Cooks Illustrated.

Makes one 8 by 8-inch strata, serving 6.

Ingredients
8 - 10 slices supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)
5 tablespoons unsalted butter , softened
4 medium shallots , minced (about 1/2 cup)
1 (10-ounce) package frozen chopped spinach , thawed and squeezed dry
1/2 cup medium-dry white wine , such as Sauvignon Blanc
6 ounces Gruyère cheese , grated (about 1 1/2 cups)
6 large eggs
1 3/4 cups half-and-half

1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.
2. Heat 2 tablespoons butter in medium nonstick skillet over medium heat. Sauté shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
3. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.
4. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.

[To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.]

Both of these sound good, thanks everyone. I wasn't sure exactly what i wanted was called (strata, quiche, casserole etc) but I think i have some more direction now!

[rainyday]

For potato recipes, just google hashbrown casserole eggs, and you'll get a ton of breakfast casseroles with shredded potato. They're all variations on what mrsjtc posted - eggs, hashbrowns, milk, cheese, soak overnight in fridge and then bake in the morning.

Here are a couple:

http://homeparents.about.com/od/brea...ashbrowns2.htm

http://allrecipes.com/Recipe/Egg-And...ie/Detail.aspx

[ihugtrees]

I got this recipe off of here somewhere (can't remember where?) Here's the exact text I copied onto my computer:

Potato-Kale Quiche
This is my husband’s favorite quiche. It’s hearty and filling, yet doesn’t weigh you down. If you don’t have kale, try spinach, chard or other dark green leafy vegetable.

1 recipe Basic Pie Crust (page xxx) or prepared (9- or 10-inch) deep-dish crust, partially prebaked
1 tablespoon olive oil
1 onion, diced
2 cups peeled, diced potatoes (about 3 medium)
2 packed cups chopped kale
3 eggs
1 1/4 cups milk (dairy or nondairy)
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Pinch ground nutmeg
1 cup shredded Monterey Jack or cheddar cheese (4 ounces)

Preheat oven to 375ºF. Prepare pie crust and place in 9- or 10-inch deep-dish pie pan. Partially prebake crust as directed on page xxx.
Prepare filling while crust is prebaking. Warm oil in skillet over medium heat. Add onion. Sauté 5 minutes. Stir in potatoes. Cover and cook 5 minutes. Stir in kale. Cover and cook another 5 minutes. Kale and potatoes should be tender but not overcooked.
Whisk eggs, milk, mustard, sea salt, pepper, and nutmeg until frothy. Place 1/2 of the cheese evenly over bottom of crust. Place potato-kale mixture over cheese. Cover with remaining cheese. Pour egg mixture over vegetables and cheese to fill crust.
Bake at 375ºF for 40 minutes, or until center is set. Cool 10 minutes before cutting.

Makes 8 servings

Note: If you don't have deep dish pie crust, add 2 eggs and 3/4 cup milk and fill two regular size pie crusts.

Aww, man...I went vegan 3 or 4 months ago, but this is making me want eggs just thinking about it...

[nolansmummy]

Originally Posted by ihugtrees

I got this recipe off of here somewhere (can't remember where?) Here's the exact text I copied onto my computer:

Potato-Kale Quiche
This is my husband’s favorite quiche. It’s hearty and filling, yet doesn’t weigh you down. If you don’t have kale, try spinach, chard or other dark green leafy vegetable.

1 recipe Basic Pie Crust (page xxx) or prepared (9- or 10-inch) deep-dish crust, partially prebaked
1 tablespoon olive oil
1 onion, diced
2 cups peeled, diced potatoes (about 3 medium)
2 packed cups chopped kale
3 eggs
1 1/4 cups milk (dairy or nondairy)
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Pinch ground nutmeg
1 cup shredded Monterey Jack or cheddar cheese (4 ounces)

Preheat oven to 375ºF. Prepare pie crust and place in 9- or 10-inch deep-dish pie pan. Partially prebake crust as directed on page xxx.
Prepare filling while crust is prebaking. Warm oil in skillet over medium heat. Add onion. Sauté 5 minutes. Stir in potatoes. Cover and cook 5 minutes. Stir in kale. Cover and cook another 5 minutes. Kale and potatoes should be tender but not overcooked.
Whisk eggs, milk, mustard, sea salt, pepper, and nutmeg until frothy. Place 1/2 of the cheese evenly over bottom of crust. Place potato-kale mixture over cheese. Cover with remaining cheese. Pour egg mixture over vegetables and cheese to fill crust.
Bake at 375ºF for 40 minutes, or until center is set. Cool 10 minutes before cutting.

Makes 8 servings

Note: If you don't have deep dish pie crust, add 2 eggs and 3/4 cup milk and fill two regular size pie crusts.

Aww, man...I went vegan 3 or 4 months ago, but this is making me want eggs just thinking about it...

I made this, this morning, and it was good. Thank you. I was going to make it for our family brunch that was supposed to happen Saturday, but couldn't because we got snowed in. Husband loved it, and the kids hated it (but they hate everything!) Definitely will be making this again.

[MountainMamaGC]

I did mine with half a bag of hashbrowns, peppers, onions and mushrooms, veggie ground round, and 2 cups of vegan cheese sauce. Topped it with some breadcrumbs and baked for 40 min at 350. Its really easy and yummy.