Santa Fe Breakfast Bake ~T~Love this make ahead breakfast. Put it together and chill overnight then bake in the morning. A filling of sausage, salsa, beans and corn, layered with tortilla strips (corn or flour), then cheese, repeated in layers. Pour a mixture of sour cream (I use Greek yogurt), milk, eggs,and salt. Bake in the morning and top with sliced green onions. Serve with salsa, sour cream and avocado slices.
This slow cooker breakfast casserole recipe for Overnight Egg Brunch Casserole is made with layers of hash browns, sautéed vegetables, fluffy eggs and gooey cheese. After frying the bacon and chopping up the vegetables, the assembly of this casserole is a breeze.
Breakfast casserole Place a layer of frozen shredded hash browns in the bottom of the pan. Add 1-2 pounds meat (I use 1lb bacon and an 8oz. ham slice, diced) Add pkg frozen, chopped broccoli. Spread all the above evenly throughout. Combine 12 eggs, beaten and 4 cups milk. (I do them all in the blender. Suggest 6 eggs/2c. milk per blend). Pour the egg/milk mixture into the pan. Top with 1pkg. shredded cheese. Refrigerate overnight (optional). Bake, uncovered for 45 mins @350°.
The boy would looove- 1 cup of bisquick 1 lb. of ground sausage (browned on the skillet) 1 cup shredded cheddar cheese 4 eggs Mix all ingredients together and fill each cupcake liner half-full with the mixture and bake on 350 degrees for 25 - 30 minutes.