Breakfast casserole recipes needed
Any favorites you have that you could share? |
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| I enjoyed this one. viewtopic.php?f=30&t=23811&p=329085&hilit=casserole+breakfast#p329085 |
| Our food committee at our basset rescue fundraiser did 2 egg bakes for Sunday morning. One was what I would call a traditional one, with meats, etc. The other was vegetarian and was a meatless Greek one! It had olives, spinach, feta cheese and other stuff I am not thinking of - and it was good! If you are interested, I can get the recipes. |
got sheep wrote: Our food committee at our basset rescue fundraiser did 2 egg bakes for Sunday morning. One was what I would call a traditional one, with meats, etc. The other was vegetarian and was a meatless Greek one! It had olives, spinach, feta cheese and other stuff I am not thinking of - and it was good! If you are interested, I can get the recipes. I would like that recipe! Love Greek foods  |
| There's always spanikopeta.....the spinache egg mixture between filo. Working with filo may seem daunting but there's not much to it. Butter cures all rips. Or you can put this into two deep dish pie shells. It doesn't contain olives, but why not. Some chopped kalamata olives might be good! GREEK STYLE SPINACH AND FETA CHEESE SQUARES 1 (8 oz.) pkg. Phyllo pastry leaves, 16 sheets 9 x 13 inches 3 (10 oz.) pkg. frozen chopped spinach, thawed 1/4 c. butter 1/2 c. finely chopped onion 3 eggs 1/2 lb. feta cheese, crumbled 1/4 c. parsley 2 tbsp. chopped fresh dill or 1 1/2 tsp. dried dill weed 1 tsp. salt 1/8 tsp. pepper 3/4 c. butter Preheat oven to 350 degrees. Let pastry leaves warm to room temperature, according to directions on package. Place spinach in colander; press dry with back of spoon; put 1/4 cup butter in medium size skillet. Heat butter over moderately high heat until very hot and melted. Add onions and cook for 5 minutes, stirring constantly with wooden spoon until golden brown. Add spinach, stir to combine with onion and remove skillet from heat; set aside. In large bowl, beat eggs with beater; add cheese, parsley, dill, salt, pepper, and spinach onion mixture. Stir well until thoroughly combined. Brush a 13 x 9 x 2 inch baking pan lightly with melted butter. Unfold pastry leaves. Keep covered with damp towel to prevent drying. Place one pastry leaf in pan. Brush with butter; repeat layering 7 more leaves. Brushing with butter. Spread the spinach and feta cheese mixture evenly over the phyllo pastry leaves in baking pan. Top with one more pastry leaf. Brush with more butter. Repeat 7 more leaves, trim off any uneven edges. Cut through pastry to form 18 squares. Bake 30-35 minutes, or until puffy and golden. Cut into pieces. Serve warm. |
| I will email my friend and get it - shouldn't take too long. |
| This was in the Taste of Home email today: Sausage Hash Brown Bake -12 ServingsPrep: 15 min. Bake: 55 min.Ingredients 2 pounds bulk pork sausage 2 cups (8 ounces) shredded cheddar cheese, divided 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup (8 ounces) sour cream 1 carton (8 ounces) French onion dip 1 cup chopped onion 1/4 cup chopped green pepper 1/4 cup chopped sweet red pepper 1/8 teaspoon pepper 1 package (30 ounces) frozen shredded hash brown potatoes, thawed Directions In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next seven ingredients; fold in potatoes. Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 10-12 servings. Nutrition Facts: 1 serving (1 piece) equals 382 calories, 27 g fat (14 g saturated fat), 63 mg cholesterol, 776 mg sodium, 20 g carbohydrate, 2 g fiber, 13 g protein. Sausage Hash Brown Bake published in Quick Cooking January/February 2002, p12 |
| Here it is, along with Renata's instructions: Greek Egg Bake 2lbs frozen shredded hashbrowns 36 eggs 2 cups 2% milk 2 cups feta cheese 2 cups pitted kalmata olives 1.5 cups julienne roasted red pepper 1/2 large onion cut into julienne strips salt, pepper, Penzeys greek seasoning-http://www.penzeys.com/cgi-bin/ penzeys/p-penzeysgreekseas.html I sprayed an 11 x 13 foil pan with pam, spread the hashbrowns over the bottom and salted and peppered them. Then I sprinkled the feta, olives, onions and roasted pepper over the hashbrowns. Next I beat the eggs and milk together, seasoned it with the Greek Seasoning and baked it at 350F for 1.5-2 hours. If you cover it in foil it will cook faster. We kept them warm in electric roasters for serving then just lifted out the foil pan when we were done, made clean up very easy. |
You guys are the best - these sound delicious, can't wait to try them all!  |
| yum, that will go in my save box! Like the pepper addition. Penzey's is good stuff. Cavander's is also a good Greek seasoning. Penzey's is better, but Cavader's is often in the markets. |
yum! I just might have to fix this tomorrow morning! Thanks Dawn  |
| Welcome - and hope you all like it. |
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