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Post by :Keith_Matthew
Category :Learning Kitchen
Author :Unknown
Date :December 2011
Read :935
Click below to download : Breakfastandbrunches - Casserole Breakfast By Bingham (Format : PDF)
Breakfastandbrunches - Casserole Breakfast By Bingham
6 large eggs2 cups milk
4-5 slices of bread, broken apart
1 lb. sausage, cooked, drained and crumbled
1 tsp. regular mustard
1 tsp. salt
2 cups sharp cheddar cheese
Onions and green peppers, chopped (optional)
Preheat oven to 350
In a 9x13 pan sprayed with PAM, place broken bread on bottom.
Add sausage.
Mix together remaining ingredients except cheese, and pour over bread and sausage.
Top with cheese and refrigerate overnight.
Bake for 45-50 minutes.
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6 eggs 1 C milk tortilla chips, several handfuls-enough to cover bottom of baking dish 1 can sliced green chilies 1 onion, chopped 1 green pepper, chopped 1 cup salsa (medium or hot) 1 lb ground chuck or 2 cans drained and rinsed pinto beans 2 cups cheese Preheat oven to 375° F.Chop onion and green pepper and saute until soft. If using meat cook until crumbly, if using beans, add to onions and pepper and mix. Add 1 cup of salsa and mix well Layer broken tortilla chips in bottom of a 13x9 casserole dish. Add meat/bean mixture. Lay chili
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3 English Muffins, split ButterCooking Spray 2 cups shredded Swiss cheese, divided 1/4 pound Canadian bacon diced 1 10 ounce can asparagus drained 1 1/2 cup light sour cream 12 eggs beaten 1/2 teaspoon dry mustard Spread cut side of muffins with butter and place cut side up in a 9 X 13 inch pan sprayed with cooking spray. Top evenly with 1 cup cheese and bacon. Arrange asparagus evenly over dish.In a bowl, whisk together sour cream, eggs and mustard. Gently pour over dish. Sprinkle remaining cup of cheese evenly over dish. Cover and refrigerate several hours or overnight. Remove
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