Breakfast Casserole Recipes : More than 100 Delicious and Easy to Cook Casserole Recipes for Breakfast

By Robin Shirley

A casserole is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Casseroles in the United States or continental Europe usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and, often, a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. In this Book “Breakfast Casserole Recipes” you will find easy to make hundreds of delicious Casserole Recipes for Breakfast with step by step directions and Ingredients list in Tabular form for easy browsing.

• Language: English
• Publisher: Publisher s22862
• Release date: Jan 7, 2017
• ISBN: 9788822886033

Book preview

Breakfast Casserole Recipes

More than 100 Delicious and Easy to Cook Casserole Recipes for Breakfast

By

Robin Shirley

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Introduction

A casserole is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.

Casseroles in the United States or continental Europe usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and, often, a crunchy or cheesy topping.

Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered.

They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked. In the United Kingdom, Australia, and New Zealand, a casserole is named after its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking. As the heat is indirect, there is also less chance of it burning.

In this Book Breakfast Casserole Recipes you will find easy to make hundreds of delicious Casserole Recipes for Breakfast with step by step directions and Ingredients list in Tabular form for easy browsing.

Roll Breakfast Casserole

Ingredients

Directions

Flatten rolls in bottom of greased 9x13 baking pan or casserole dish.

Brown sausage and drain.

Add onion and mushrooms to sausage and pour mixture over rolls.

Add cheese on top of sausage.

At this point you may continue or casserole may be refrigerated overnight.

Beat eggs and pour on top and cover with foil.

Bake at 350F for 40-45 minutes; brown last 10 minutes.

Remove from oven and let set 5 minutes.

If you are freezing, allow casserole to cool and freeze.

To bake, place in oven directly from freezer but allow about 50-60 minutes for baking.

Bacon Breakfast Casserole

Ingredients

Directions

Fry bacon and sausage; remove.

Spray Pam around pan also.

Add onions, pepper, potatoes and garlic to grease/Pam mixture.

Add paprika and sage.

Cook until almost done.

Add crumbled meat back.

In greased casserole toss skillet items with spinach.

Pour into casserole.

Pour over eggs, scallion, and cheese if you like.

Bake at 425 degrees Fahrenheit for 15 minutes until eggs are set.

Rice and Pecan Breakfast Casserole for 1