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.

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.