Best Texas Two Step Breakfast Casserole Recipes

Texas Toast Breakfast Casserole image

Provided by crcam321

Categories Breakfast

Time 1h

Yield 10 2 inch pieces, 6-8 serving(s)

Number Of Ingredients 6

1 (8 ounce) package pork sausage (can use hot, also sub ham or bacon)
1/2 teaspoon salt
6 eggs, beaten
1 -1 1/2 cup half-and-half
6 -8 slices Texas toast thick bread
8 -12 ounces shredded cheddar cheese

Steps:

Brown sausage and drain.
Place Texas toast in greased 9x12 casserole dish.
In a medium bowl mix eggs with salt and half and half.
Pour mixture evenly over bread.
Top with browned sausage and shredded cheese.
Cover and refrigerate overnight.
Take out of refrigerator in the morning while you are preheating your oven to 350 F bake for 45 minutes or until browning on the top.
note: cooking time does not include overnight refrigeration.

Nutrition Facts : Calories 320.6, Fat 20.6, SaturatedFat 8, Cholesterol 253.6, Sodium 725, Carbohydrate 17.3, Fiber 0.7, Sugar 1.7, Protein 15.5

Texas Breakfast Casserole image

Provided by gertc96

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 (12 ounce) can crescent rolls
1 lb sausage, cooked and drained
1 lb fresh mushrooms, sliced
3/4 lb monterey jack cheese, grated
6 eggs, beaten
1 (10 1/2 ounce) can cream of onion soup

Steps:

Unroll crescents and line a 13x9-inch Pyrex dish.
Cover with sausage, mushrooms and half the cheese. (This is where I'd add any extra ingredients you decide on).
Mix eggs with soup and pour over casserole.
Sprinkle remaining cheese on top.
Chill overnight. Bake at 350° for 1 hour.

Nutrition Facts : Calories 570.7, Fat 37.3, SaturatedFat 16, Cholesterol 236.2, Sodium 1234.9, Carbohydrate 29.8, Fiber 2.3, Sugar 4.7, Protein 28.6

Texas Two-Step Breakfast Casserole image

Provided by Michelle London

Categories Eggs

Time 55m

Number Of Ingredients 16

2 can(s) mild chilies, drained very well (1 7 oz. can and 1 4 oz. can)
8 corn tortillas, cut into strips
1 pkg bulk breakfast sausage (12 oz.), cooked and drained
1 medium yellow onion, diced
8 eggs
1/2 c heavy whipping cream (can substitute milk or half and half)
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp garlic salt or powder
1 1/2 c pepper jack or cheddar cheese (or a combination), shredded
2 small roma tomatoes, sliced
1/2 tsp paprika
sour cream, optional
pico de gallo, optional
romaine lettuce leaves, optional

Steps:

1. Lightly coat a 13x9 (or similar size) baking dish with non-stick spray. Add a layer of 1/2 of the chilies.
2. Add half of the tortilla strips.
3. Add half of the sausage and onion.
4. Add half of the cheese to the dish.
5. Repeat a second time with remaining chilies, tortilla strips, sausage, onion, and cheese.
6. In a medium bowl, whisk eggs, cream, salt, pepper, garlic salt, and cumin together until well combined.
7. Pour over casserole.
8. Arrange tomato slices on top. Sprinkle with paprika.
9. Cover with plastic wrap and refrigerate overnight.
10. The next morning, heat over to 350 degrees. Remove plastic wrap and bake casserole 40 minutes or until center has set and edges are lightly browned.
11. If desired, serve with sour cream and pico de gallo. I always make up a nice display of these ingredients on a pretty serving tray with a bed of romaine lettuce.