Best Dee Annes Breakfast Casseroles Recipes

Dee Anne's Breakfast Casseroles image

Provided by DeeAnneV

Categories Breakfast

Time 1h54m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 9

24 ounces frozen hash brown potatoes
10 eggs
1 cup milk
8 ounces bacon or 8 ounces sausage
8 ounces shredded cheddar cheese
1 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Steps:

Cut bacon up in small pieces (or break sausage up) cook in pan, drain on paper towel & set aside.
Preheat oven to 350 degrees.
Grease 9x13 casserole dish.
Place a layer of potatoes on the bottom of the dish and sprinkle with salt, pepper, onion powder, & garlic powder. Add rest of the potatoes and repeat sprinkling -- Adjust amounts of seasoning to taste.
Place bacon (or sausage)**, and cheese on top of potatoes.
In a mixing bowl whisk eggs together, add milk and whisk until incorporated. Pour evenly over top of layers.
Bake uncovered for about 1 1/2 hours or more - until liquid is gone.
**To make a Veggie Version I omit the bacon (or sausage) & add:.
Chopped Onion.
Chopped Red Pepper.
Chopped Mushrooms.
Make it ahead and cut into squares to place into zip lock bags to freeze.
For a quick breakfast microwave & Enjoy!

Individual Breakfast Casseroles image

Provided by PalatablePastime

Categories Breakfast

Time 1h

Yield 1 serving(s)

Number Of Ingredients 10

3/4 cup hash brown potatoes (refrigerated or thawed frozen)
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped bell pepper
1/2-1 large fresh jalapeno, seeded and chopped
1/4 cup chopped sweet onion
1 clove garlic, minced
1 egg, lightly beaten
1/4 cup light cream or 1/4 cup half-and-half
salt
pepper

Steps:

Prheat oven to 400°F.
Drain thawed potatoes and make sure there is no excess water on them.
Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
Press potatoes into the bottom of the ramekin.
Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
Remove from oven and allow to cool for 10-12 minutes.
Right after removing from oven, reduce oven temp to 350°F.
In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
Place half the cheese on top of the potatoes in the ramekin.
Cover this cheese with the sauteed peppers and onion.
Pour egg mixture over that.
Top with remaining cheese.
Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
Allow to rest 5-10 minutes after cooking.
Then run a knife around the edges of the ramekin, and invert onto a serving plate.
Tap lightly, and carefully lift ramekin away from casserole.
Serve warm.