Who knew there were so many ways to put together a quick breakfast? When the Trading Post put out a call for breakfast casserole recipes, we were flooded with all kinds of submissions, most with high praise for the versatile meal-in-a-dish.
Who knew there were so many ways to put together a quick breakfast?
When the Trading Post put out a call for breakfast casserole recipes, we were flooded with all kinds of submissions, most with high praise for the versatile meal-in-a-dish.
Bacon Pull-Apart Bread is a recipe that Patty Thull of Springfield, Ill., has been making for years.
“It is great for holidays, potlucks at work or when guests stay overnight. I cook up the bacon, peppers and onions the night before, mix everything together the next morning and bake,” Thull said.
“It is also good served with a side of sausage gravy for dipping. You can eat this as a meal on its own, or as a side with eggs,” she added.
The second recipe below, for Egg Breakfast Casserole, is from Michelle McGuire of East Peoria, Ill.
“We have had this every Christmas morning for the last 20 years at my mother’s house. She always serves it with bran muffins, writes McGuire. It’s also great for office parties, she added, “as long as you are willing to get up early in the morning to bake.”
Bacon Pull-Apart Bread
1 pound bacon, diced and cooked crisp
1 teaspoon bacon grease
3/4 cup diced green pepper
3/4 cup diced onion
3 (7 ½-ounce) tubes refrigerated buttermilk biscuits
1/2 cup butter or margarine, melted
1/2 cup shredded cheddar cheese (or more if you like)
Cook bacon; drain except for 1 teaspoon of grease. Set bacon aside. Cook peppers and onions in bacon grease until tender.
Cut biscuits into quarters and place in large mixing bowl. Add cooled sauteed vegetables, bacon, butter and cheese; toss until thoroughly mixed. Place in 10 inch Bundt pan coated with cooking spray. Bake at 350 degrees for 30 minutes. Immediately invert onto large serving plate. Serve warm.
Makes about 10 servings.
Egg Breakfast Casserole
1 pound sausage
8 slices of bread, buttered on one side and cubed
2 cups Velveeta cheese, cubed
1/2 cup green peppers, finely chopped
1 tablespoon onion flakes
1 tablespoon dry mustard
2 cups milk
1/2 cup cheddar cheese, shredded
Cook sausage, then layer casserole in 13-by-9-inch greased glass pan. (Glass works best — doesn't seem to brown the bottom as much).
Start layer with buttered bread cubes, then add Velveeta cubes, sausage, green pepper, onion flakes and mustard. Mix eggs and milk together until frothy, poor over mixture. Set overnight, covered with plastic wrap in refrigerator.
Remove plastic wrap, sprinkle with cheddar cheese and bake at 375 degrees for 60 to 75 minutes, covered with foil. When done, cut into squares.
Makes 15 to 20 squares.
- We’re looking for slow cooker recipes — anything from soup to dessert. If you have a good one, please send it to the Trading Post at one of the addresses below. Feel free to include tips on making the recipe and comments on how it tastes.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or e-mail email@example.com. Please include your name, city and daytime phone number.