Here is a quick-to-put-together breakfast casserole everyone will love.  And it has bacon and potato chips in the recipe – what could be better?

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Hard-Boiled Egg Breakfast Casserole

Course Breakfast

Cuisine American

Servings 8

Ingredients

• 1/2 cup white onion chopped
• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/4 cups milk
• 1 cup sharp shredded cheddar cheese
• 6 hard-boiled eggs sliced
• 1 1/2 cups crushed potato chips
• 12 slices bacon fried and chopped (not thick style or flavored)

Instructions

• Cook onions in butter over low heat until tender, about 5 minutes.    
• Blend the flour with the onions.
• Add the milk and stir constantly until the mixture thickens.
• Finally, add the cheese and stir until melted.
• Spray the bottom of a 9 x 9 glass or ceramic baking pan with cooking spray.       
• Layer the bottom with egg slices.
• Cover with half of the cheese sauce, half the potato chips, and half of the bacon.
• Repeat layers.
• Bake at 350 degrees for 30 minutes.

The deliciously rich taste of crab elevates this quiche to a whole new level.  It will be great for brunch, lunch, or a light supper.

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Crab and Asparagus Quiche

Course Main Course

Cuisine French

Servings 8

Ingredients

• 1 9-inch pie crust
• 1 pound fresh asparagus chopped into one inch pieces
• 1 Tbsp butter
• 2 Tbsp shallots minced
• 1 cup crabmeat
• 1 Tbsp flour
• 1 1/2 cups Swiss cheese shredded and divided
• 3 eggs
• 1 cup half and half
• 1/2 tsp salt
• dash pepper

Instructions

• Pre-bake the 9-inch pie crust according to package directions.  We recommend using Pillsbury pie crust which can be found in your grocer's dairy case.  
• Unroll crust into your pie plate, pierce in several places with a fork, and bake.
• Roast asparagus in 410° oven for about eight minutes, turning once or twice, until just soft.  
• Lower oven to 350°.
• Sauté shallots in butter until tender, about two minutes.     
• In medium bowl, mix shallots with crabmeat, asparagus, and flour; set aside.
• Sprinkle 3/4 cup cheese into prepared pie shell, then spread with crab and asparagus mixture.
• Sprinkle remaining 3/4 cup cheese on top.
• Beat eggs, cream, salt, and pepper until mixed.
•  Pour into shell and bake for about 30 minutes (until center is set).
•  Cool on wire rack.

Everything tastes better with bacon!  The blend of flavors in this quiche is unique and delicious.

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Zucchini, Bacon and Gruyere Quiche

Course Main Course

Cuisine French

Servings 8

Ingredients

• 1 9-inch pie crust
• 1/4 pound bacon coarsely chopped
• 1 Tbsp canola oil
• 2 medium zucchini cut into 1/8 inch-thick slices
• 1/2 tsp salt divided
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1/4 tsp pepper
• 3 eggs
• 1 cup Gruyere cheese coarsely grated

Instructions

• Pre-bake the 9-inch pie crust according to package directions.  We recommend using Pillsbury pie crust which can be found in your grocer's dairy case.  Just unroll into your pie plate, pierce in several places with a fork, and bake.
• Cook bacon in a heavy skillet over moderately high heat, stirring occasionally, until just crisp - about six minutes.     
• Transfer bacon to paper-towel-lined plate.
• Wipe grease out of pan and add canola oil.
• Over medium-high heat, add zucchini, 1/4 tsp salt, and cook until zucchini is tender and starting to brown, about five minutes.
• Heat cream, milk, pepper, and remaining 1/4 tsp salt in saucepan until mixture reaches a bare simmer - remove from heat.
• Whisk together eggs in a large bowl, then gradually whisk in hot cream mixture until combined.   
• Stir in bacon, zucchini, and cheese and pour into pie crust.
• Bake in 350-degree oven for about 30 minutes - until center is set.
• Cool on a wire rack.

This recipe is made the evening before you want to serve it.  You can add different nuts or raisins and make it your own speciality!

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Make Ahead Pull-Apart Cinnamon Rolls

Course Breakfast

Cuisine American

Servings 12

Equipment

• Bundt pan

Ingredients

• 1 package Bridgeford frozen Parkerhouse rolls
• 1 package butterscotch pudding instant or regular
• 1 stick butter melted
• 1 to 2 Tbsp cinnamon
• 1 cup light brown sugar
• 1/2 cup chopped pecans raisins, etc (optional)

Instructions

• Start this dish the night before.  Grease a bundt pan.
• Put 1/2 the frozen rolls in the pan.  
• Sprinkle 1/2 the pudding over the rolls.  If adding nuts or raisins, also add half.  
• Repeat layer.
•  Mix together the melted butter, cinnamon and brown sugar.  Pour over the contents of the pan.
• Put bundt pan on a cookie sheet and store overnight on countertop.  This dish will rise overnight.
• The next morning, preheat your oven to 350°.  Bake for 30 minutes. You may need to push dough that has risen above the pan back into the pan.
• Turn onto a pretty serving dish and serve warm.  

Notes

This is also good served room temperature or microwave for 20 seconds to heat it up.

We have been making this breakfast casserole recipe for our families for years.  Whether it is a holiday morning, or a hungry sleepover crowd, this will fill up your crew and keep them coming back for more.   It is mostly put together the night before serving.

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Make Ahead Breakfast Casserole

Course Breakfast

Cuisine American

Servings 10

Ingredients

• 20 pieces white sandwich bread decrusted
• 10 ounces sharp cheddar cheese shredded
• 10 ounces Swiss cheese shredded
• 14 to 16 ounces diced ham for non-meat eaters, leave a corner without ham
• 3 cups milk
• 6 eggs slightly beaten
• 1/2 tsp onion salt
• 1/2 tsp dry mustard
• 3 cups crushed cornflakes
• 1/2 cup melted butter

Instructions

• Butter a 9 x 13 inch pan.   
• Place half of the bread in the bottom of the pan.
• Cover with half of the ham and cheeses. 
• Repeat the layers. 
• Mix together the milk, eggs, and seasonings and pour over the casserole.
• Cover pan with aluminum foil and refrigerate overnight.
• In the morning, preheat the oven to 375°.
• Melt the butter in microwave, add cornflakes and mix.  Sprinkle mixture over casserole.
• Place casserole, lightly covered with aluminum foil, in oven and bake for 50-60 minutes. 
• Let stand 10 minutes before serving. 

This homemade granola recipe calls for a minimum of sweeteners, thereby making it much healthier than any store-bought variety.  After the granola cools, simply put it in air-tight freezer containers.

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Homemade Crunchy Granola

Course Breakfast

Cuisine American

Ingredients

• 5 cups Quaker old fashion oats
• 1 1/2 cups unsweetened coconut
• 2 cups favorite flake cereal - such as Special K
• 1 cup raw sunflower seeds
• 1 cup slivered almonds
• 1 cup pecans or walnuts chopped
• 1/4 cup brown sugar
• 2 tsp ground ginger
• 2 tsp allspice
• 1 Tbsp cinnamon
• 1/3 cup canola oil
• 3/4 cup pure maple syrup
• 2 tsp vanilla extract
• 2 cups dried cherries cranberries or craisins
• 1 cup dried apricots chopped

Instructions

• Preheat oven to 300°.  Position 2 racks in bottom and middle of oven.   
• Using two pans as your mixing bowl (a large cookie sheet with sides and/or a 11 x 13 inch pan), divide the ingredients between the pans up to the cinnamon.  Mix these ingredients with a metal spatula.
• Add to each pan the oil, maple syrup and vanilla and stir. 
• Finally add the fruit and stir one final time. 
• Place the pans/sheets on the oven shelves.  Bake for a total of 35 minutes, stirring each 10 minutes. 
• Remove from oven - stir one final time. 
• Let cool and store in air tight containers.  Freeze up to four months.