5 Easy Breakfast Recipes
I have 5 easy breakfast recipes for you today. It’s great when I can make my breakfast casserole the night before. I can’t believe how fast this year has gone by for me. I’m preparing to make the grocery list for breakfast this Sunday.
My daughters and I make one of these recipes every year the day before, so all we have to do is bake one the next morning while Christmas presents are being opened—or on New Year’s Day, Easter Sunday, or Mother’s Day!
We serve bacon with every holiday breakfast, and this is how we do it: We buy thickly sliced bacon at Costco and put it in a nine-by-13-inch pan. Years ago, I used a cookie sheet to bake our bacon, but I have switched to a lasagna pan. Preheat your oven to 375 degrees and place the raw bacon strips in the pan. Yes, they will overlap, no worries. My Favorite Lasagna Pan
Be sure to keep checking on it because bacon can be sliced in many different ways, so it may cook slower or faster. I bake mine for 30-45 minutes, depending on how crispy the family wants it that day. Can you almost smell the bacon baking in the oven? When it’s cooked to your desired doneness, use tongs or forks to place the bacon on paper towels to drain.
Would you love to learn how to make my No-Fail Cinnamon Rolls?
5 Breakfast Recipes
1. Our Favorite Omelet Casserole
- 8 slices of bread (tear into bite-size pieces)
- 2/3 pound of Velveeta cheese (cut into pieces)
- 4 cups milk
- 8 eggs
- pinch of salt
- pinch of dry mustard
- 1-2 cups grated Mozzarella cheese to put on the top of the casserole when you bake it.
- One package of Jimmy Dean sausage (small size cooked and drained)
- 6-8 slices of cooked bacon (crumbled)
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Butter a 9 by 13-inch pan and place the bread cubes in the bottom. Beat the 8 eggs, then add the milk, thoroughly mix together. Add the salt and dry mustard to the egg mixture. Now, pour this egg mixture over the bread cubes in the pan. Place the cubes of Velveeta cheese over this bread and egg mixture. Cover with plastic wrap and place in the refrigerator overnight.
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Cook the sausage and bacon separately and drain the grease. When cooled, place in the refrigerator until the next morning. Remove the plastic wrap the following morning. Preheat the oven to 325 degrees. Take the cooked sausage and bacon and press down into the casserole. Sprinkle the grated cheese on top. Bake uncovered for 1-1/2 hours or until eggs are set.
2. Stacie’s Breakfast Casserole
- 8 cups hash browns (2-inches deep in your pan)
- 1 package sausage (cooked, drained and crumbled or 1-1/2 cups cooked ham or 1-1/2 cups cooked bacon, crumbled)
- Egg mixture (combine the following and set aside)
- 10-12 eggs (beat until smooth)
- 1/2 cup milk
- 2 cups grated cheese (set aside 1 cup for one of the layers)
- Salt and pepper
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Grease a 9 by 13-inch pan and place the hash browns into the pan. Sprinkle 2 tablespoons of oil over the hash browns. Bake at 425 degrees for 25 minutes. Remove from oven and pour 1/2 of the egg mixture over the hash browns. Put the meat of choice on top of this layer. Sprinkle the other cup of cheese on this layer. Pour the remaining egg mixture on top of this layer. Bake at 350 degrees for 40-50 minutes uncovered, or until the eggs set.
3. Veggie Brunch Egg Casserole
- 3 cups shredded cheddar cheese
- 3 cups shredded Mozzarella cheese
- 4-1/2 ounces fresh or canned mushrooms (drained)
- 1/3 cup sliced green onions
- 1 medium chopped red bell pepper
- 1/2 cup butter
- 8 ounces chopped spinach leaves or cooked chopped ham
- 1/2 cup flour
- 1-3/4 cups milk
- 8 eggs (beaten)
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Mix cheeses together. Grease a 9 by 13-inch pan and place half of the cheese on the bottom of the ungreased pan. Melt the butter and saute the mushrooms, onions, and bell pepper and cook until tender. Put the sauteed vegetables over the cheese in the pan. Sprinkle the spinach or ham on this layer. Sprinkle the rest of the cheese on this layer. Cover with plastic wrap and place in the refrigerator overnight.
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In the morning, preheat the oven to 350 degrees. Beat the eggs until smooth, add the flour and milk, continue beating. Pour this mixture over the casserole above after removing the plastic wrap. Bake uncovered for 45 minutes, until set and browned. Let it sit for ten minutes before serving.
4. Linda’s Quick and Easy Quiche
- 6 to 8 slices of bread (remove crust if desired)
- 12 eggs (beaten)
- 1 can of 10-ounces cream of mushroom soup
- 1 cup cream or whole milk
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- pinch of cayenne pepper
- 1 pound of cooked ham *diced or cut into bite-size pieces (substitute with cooked bacon, or cooked sausage)
- 1/2 cup diced green onion
- 1/4 cup diced green bell pepper
- 1 pound Mozzarella or Swiss cheese (grated)
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Grease a 9 by 13-inch pan and place the pieces of bread tightly together on the bottom of the pan. Beat the eggs, add the soup, the milk, and seasonings. Sprinkle the diced ham, onion, and bell pepper over bread. Pour the egg mixture over this layer. Sprinkle the cheese over the top of this layer. Cover with foil and bake at 325 degrees for 45 minutes. Remove the foil and bake another 15 minutes uncovered.
5. My Sister’s Overnight French Toast Casserole
- 3 apples Peel and slice thin
- Cut 8 slices of French bread 3/4-inch thick (day old is best)
- Grease a 9 by 13-inch pan.
- Boil until clear:
- 1 cup packed brown sugar
- 1/2 cup butter
- 2 tablespoons Maple syrup
- 3 eggs (slightly beaten)
- 1-1/3 cups milk
- 1 teaspoon vanilla
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Pour syrup mixture into the greased baking pan and place the apple slices on top of the syrup. Dip bread in egg mixture and place on top of apple slices. Pour remaining egg mixture on top of bread slices. Drizzle maple syrup over the bread slices. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking at 350 degrees for 30-35 minutes.
As I typed my yummy breakfast recipes today, my mouth is watering just thinking about all of these! Do you have breakfast recipes you make every year? Happy Holidays, my friends, thanks again for being prepared for the unexpected.
We also cook our bacon in the oven on a cookie sheet, but I will share a little trick we use.
I line the cookie sheet with parchment paper (for easy clean up), then put two cookie cooling racks on top of the parchment paper. Put the bacon on top of the cooling racks and into the oven they go. Most of the grease is left on the parchment paper.
Thanks for all your great articles!!!!
Hi, Cheryl, oh my gosh, I’m all over this! I LOVE ideas like the parchment paper with the racks on cookie sheets. I can hardly wait to try this trick with bacon! Thank you!!!! Linda
Always like make ahead meals and on Christmas day and New Years day breakfast you just pop in the oven – well that is wonderful.
I also make an overnight french toast but mine calls for cubed cream cheese as well. It is so good!
Hi Leanne, oh cream cheese would be really yummy! Happy Holidays, Linda
I have used the cookie sheet pan idea for years to cook my bacon. I used to work at a Nursing Home and I
use to cook 30 slices at once on a pan only mine was a full on Sheet pan. I would take the grease and
drain it in the Green Beans so not to waste anything. You can also do Slices of sausage the same way.
For Christmas morning growing up we had Christmas Stollen, a German sweet type bread. I
try to carry on the tradition each year. You can make it the day before or mix it up and cook it on Christmas
morning. It’s not a one pot cook, the next morning meal but it is so good.
Have a Blessed Christmas and wonderful 2018
Hi June, oh my gosh, the bacon grease on the green beans, that’s what my mom used to do! I love it!! I totally forgot about that one! I am going to try cooking the sausage patties on a cookie sheet. Great tip! I LOVE Christmas Stollen!! I have never made it. If you have a good recipe I will try making it. Happy Holidays and Happy New Year! Hugs, Linda
I didn’t know where to ask this. Linda, we rotate our stock so that no freeze dried can is over 5 years old, so we use a lot of freeze dried food. I opened a #10 can of freeze dried beef, but after I opened it, the Auguson Farms label says BEEF in big bold letters but in fine print below it, it says, “Textured Vegetable Meat Substitute.” Instead of buying real beef, I think I bought some TVP. I looked at recipes online and a lot of them say mix with real beef till you get used to it. I may have to get rid of these and get real beef. My family is funny about odd tasting food. They love the food storage stuff as long as It tastes like the real deal. Freeze dried food has been great, but now I’ve already opened the can and so I have to use it in the next few weeks. Do you have any suggestions? The product has a funky smell too. Have you ever cooked with TVP?
Debbie, I am not the one to ask about TVP. I have fixed it before and I swear I can still smell it!! LOL! I cringe just thinking about the awful smell. I would rather have no meat than have TVP. But, I have heard people can’t tell the difference. LOL! I cannot eat it. PERIOD. Or cook it. I’m so sorry I’m no help to you today. Oh my gosh, Linda
Oh great! We have to go through all our beef cans and see what’s real and what’s TVP. I can’t believe I didn’t read the fine print. It’s so small under the big BEEF print. OK, I’m going to try Chili. I’ve hidden a lot of things (even finely chopped veggies that the kids won’t normally eat) in Chili. It’s my go-to hide it meal. If that doesn’t work, I’ll have to take any unopened cans to the food bank and make sure they tell the next owner that that’s TVP. I have a lot of beef cans. But I bought my #10 cans one by one and not case by case. I hope I only have a few of this brand with the small print. I don’t have as many Auguson Farms cans as I do other brands. So this might even be the only one. I hope so!!!!!!!!!!!!!!!!!!!!!! OK, Sunday dinner will be chicken and supper will be chili. I better get on to soaking those beans.
Debbie, my cans of meat are freeze-dried meat. I only have the brand Thrive with ground beef, chicken, a few cans of ham. I bet the chili will be fine. Iknow a few people who only use TVP. I just can’t, LOL! The whole smelled like TVP. Good luck, friend! Linda
I’ll let you know how it turns out. I’ll have to get the rest of the family out of the house due to the funky smell–hopefully after rehydrating that smell will be gone. It is offensive. I have 6 cans of it, including the open one, so I will have to buy a case of the real stuff to replace it. We can’t eat chili forever even if it works. I have several brands. I think most of them are Emergency Essentials. But I’ve never been brand loyal on these things, but using small print is deceptive in my opinion. So I might snub Auguson Farms from now on. While waiting on my family test, I have another question for you. Have you tried Yoder’s bacon? So far, we’re rotating shelf stable precooked bacon. But the price on that is higher than the yoder bacon. We HAVE to use the precooked every day that we use bacon because the use by date isn’t so good. The Yoder stuff is good for 5 years. Just was wondering if you or anyone has tried it. The longer shelf life is very attractive as is the price vs. the shelf stable precooked.
Debbie, I hope the TVP isn’t rancid. I have tried Yoders bacon. I actually did a post on it comparing that little can to a package of pre-cooked bacon from Costco. It tastes great. It’s thin bacon, but it tastes good. That little can holds more than you think. Let me see if this link works. https://www.foodstoragemoms.com/2017/04/my-favorite-kind-of-food-storage/
No the can isn’t that old, maybe 1.5 years old and it’s a 25 yr shelf life. Anyway, the chili turned out great. I reconstituted the Beef TVP in a baggie so I didn’t have to smell it. Afterwards, I went to sautee onions and garlic with the “beef” and wanted to brown it. The stuff didn’t turn any darker, so I added the other ingredients as well as a pinch of cinnamon. I don’t know why but that pinch makes a difference. Anyway, nobody noticed it and I was hoping for some to be left over to see how it microwaves but it was totally gone. I’ll try it next with Manwich, one of the family favorites. Thanks for the info on Yoders. Looks like if we can eat 50 slices before it goes bad, it will work out. The precooked shelf stable is more expensive if you figure it by slice. They are thin too. But each container has 15-20 slices. So using up that many is easy before they’d go bad in the fridge. Thanks for your help. If the Manwich test works, I’ll keep the stuff, but I’m glad I saw my error. That TVP might work in chili or Manwich or maybe even tacos, but I think some of our other favorite meals would not fare as well.
Hi Debbie, the reason I mentioned rancid is that I dry packed cans of dehydrated carrots, onions, and celery at a local church cannery. One year later, I learned later the volunteers had no idea how to handle oxygen absorbers (they were warm and then given to us to use the bag open-useless). We opened the cans one year later. I spent $1200.00 on food for my entire family to have items needed for soup making and found every can was rancid. That’s when I took a class on oxygen absorbers and learned the volunteers there had no idea what they were doing. It has now been shut down. We had to throw out every one of those cans. Urghhh. Lesson learned. Linda
Just 2 of us here, wanting to make these yummy sounding breakfast casseroles. Can I make and divide in smaller pans, wrap well and freeze for cooking later, do you think? Maybe you have frozen ?
Hi Elaine, I’m glad you made this comment today. I have been thinking about cutting down a lot my recipes for two people. Let me work on this. I would be worried about freezing some of those recipes. Maybe some would work. I started thinking about cutting down some recipes because people don’t always want to make 6 dozen cookies, etc. I’ll try and work on that this week! Great comment! Linda