Cook sausage, breaking it up, and drain.
Mix all ingredients. Put in a 7 x 12-inch pan and refrigerate overnight.
Bake at 350\u00b0 for 35 minutes.
Let rest for 10 minutes prior to cutting.
A little of Tony Chachere seasoning can be added.
This recipe can be altered by using more bread and/or less cheese with same results.
Brown sausage and drain.
Place over bread broken up in casserole dish.
Sprinkle Cheddar cheese over sausage.
Beat eggs and add milk, mustard, seasoned salt and pepper.
Pour egg mixture over rest of casserole and let stand in refrigerator overnight. Bake at 350\u00b0 for 45 minutes.
Serves 6.
ut on top of the casserole.
Bake in 375\u00b0F
ntil evenly blended. Pour the egg mixture over the bread cubes
Beat eggs and milk together.
Put into a 9 x 13-inch glass casserole.
Layer the rest of the ingredients on top of the egg mixture and refrigerate overnight.
Bake casserole at 350\u00b0 for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.
In large bowl, beat together eggs, cottage cheese, milk, oregano, garlic powder, salt and pepper.
Squeeze excess moisture from spinach. Stir spinach, Cheddar cheese, patties and onions into egg mixture. Pour into 9 x 13 x 2 inch baking dish, coated with cooking spray. Bake at 325 degrees F for 35 to 40 minutes, or until set. Let stand 10 minutes before serving.
Cut into squares to serve. Garnish with cherry tomatoes and parsley, if desired.
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.
Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted.
Grease casserole dish.
Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.
Bake in 375 degree F (175 degrees C) oven for 20-25 minutes, or until bubbly.
Prepare a 9 x 13-inch casserole by greasing with butter or margarine.\tArrange in layers of bread, shrimp or ham, cheese and repeat with another layer.\tBeat eggs well; add mustard, salt and milk.
Pour over all.
Let stand overnight in refrigerator.
Bake 1 hour at 350\u00b0.
Grease casserole dish.
Beat 8 eggs and milk with seasonings. Pour over croutons and cheese.
Fry and drain meat and crumble over casserole.
Cover with foil and refrigerate overnight.
Bake covered 350 for 30 minutes.
Remove foil and bake additional 15 minutes.
Butter bread
slices and place in a long casserole dish sprayed with Pam.
Beat eggs and add half and half or milk and 1 teaspoon
salt;
set
aside.
Brown
sausage, drain and pour over bread
in
dish.
Add
1
1/2 cups grated Cheddar cheese. Pour egg mixture
on top and refrigerate overnight.
The next morning, cook 45 minutes at 350\u00b0.
Put bread on bottom of 13 x 9-inch greased casserole dish. Distribute the cheese over the bread, then add the sausage. Beat eggs and add 2 1/2 cups milk and dry mustard; mix. Pour the egg mixture over the sausage and refrigerate overnight.
Saute ham and green onions in 3 tablespoons butter in a large skillet until onion is tender.
Add eggs and cook over medium-high heat, stirring to form large, soft curds.
When eggs are set, stir in mushrooms and Cheese Sauce.
Spoon eggs into a greased 13 x 9 x 2-inch baking pan.
Combine 1/4 cup melted butter and crumbs, mixing well.
Spread evenly over egg mixture. Sprinkle with paprika.
Cover and chill casserole overnight.
Uncover and bake at 350\u00b0 for 30 minutes or until heated thoroughly.
Spread 1 teaspoon margarine on each toast and cut each slice into quarters or small squares.
In a 9 x 13-inch glass dish, layer ingredients in the following order until used up:
bread, sausage, cheese on top.
Mix in a separate bowl the eggs and milk. Pour this egg mixture over the other ingredients in casserole dish.
Cover and refrigerate overnight.
In the morning, bake at 350\u00b0 for 40 minutes.
Serves 8.
Mix eggs, milk and onion together.
Grease a 9 x 13-inch pan. Melt margarine in pan, then add bread cubes.
Pour egg mixture over cubes and cover with grated cheese.
Cover and refrigerate overnight.
Uncover and bake in a 325\u00b0 oven for 1 hour, or until golden brown and firm.
Layer bread, ham and cheese twice.
Mix eggs, milk, salt and mustard.
Pour over layers.
Refrigerate overnight.
Bake at 300\u00b0 for 55 to 70 minutes.
Serves 6 for breakfast.
Beat eggs.
Add milk, cheese, sausage and spices.
Pour into greased 9 x 13-inch pan.
Add bread (may refrigerate overnight). Bake at 350\u00b0 for 1 hour.
Preheat oven to 350 degrees.
Spray a 9- by 12-inch casserole dish with non-stick spray.
Saute the mushrooms and onions in margarine; set aside.
Mix the soup with water; set aside.
Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.
Spread margarine on one side of bread; remove crusts and cut into small cubes.
Combine cubes, ham, cheese, salt and pepper; stir well.
Beat eggs until foamy.
Stir in milk.
Add egg mixture to ham mixture; stir well.
Pour into lightly greased 13 x 9-inch pan.
Cover and refrigerate overnight.
Bake uncovered at 350\u00b0 for 1 hour.
Serves 10 to 12.