Savory Breakfast Casseroles

You can change up these recipes to be healthier or a little bit more you. I've only ever made the farmers casserole, but all of these breakfast casseroles were a huge hit in my Springville Utah Ward. Great stuff for feeding a crowd. Especially since the first two have all the prep work the night before and then in the morning you just remove from the fridge and after 30 to 60 minutes bake.

Farmer's Casserole (pictured-feeds 8-12)
6 c. shredded hash browns (thawed if frozen) + salt to taste
1 1/2 c. shredded Monterey Jack cheese
1 c. diced fully cooked ham, or sausage, or bacon (I just cook up a tube of Jimmy Dean regular sausage)
1/4 c. chopped green onions
12 eggs
1 can (12 oz) evaporated milk (or use regular milk)

1/2 c. milk
1/2 tsp salt
3/4 c. Herdez cheese sauce (that has salsa in it) drizzled over all (optional)

Spray 9 x 13 pan and place potatoes in and sprinkle with salt. Top with cheese, meat, and onions. Beat eggs, milk, pepper, and salt. Pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 50-60 minutes or until knife inserted near the center comes out clean. It will puff up and not be jiggly when done. 

Here's the same recipe 1/3 smaller. (Still fits in a 9x13. Feeds 6).

4 c. shredded hash browns, salted lightly

2 green onions, chopped finely

1 c. Monterrey Jack cheese, shredded

2/3 tube Jimmy Dean sausage 

8 eggs

1 1/3 c. milk

1/2 tsp salt (minus about a third of that)

Christmas Eggs
6 slices of bread (french bread works good here)
2 lbs sausage cooked and drained
2 green onions, chopped
1/2 lb cheddar cheese, grated
8 eggs
2 c. milk, divided
1/2 tsp salt
dash of pepper
1 can cream of mushroom soup

Prepare 9x13 casserole dish with cooking spray or butter. Line bottom of casserole with bread slices. Sprinkle with cooked sausage, then onions, and cheese. Beat eggs well. Add 1&1/2 c. milk, salt, and pepper. Pour mixture over all. Cover and refrigerate overnight to set. About an hour before serving, preheat oven to 325 degrees. Mix the mushroom soup with 1/2 c. milk and pour over the chilled casserole. Bake 325 degrees for about 45 minutes.

Sausage Quiche
2 tubes (8 oz each) refrigerated crescent rolls
12 oz breakfast link sausage, cooked and cut into 1/2" pieces
1/2 c. chopped onion
1 Tbsp butter
1 can sliced mushrooms, drained
2 packages cream cheese, cut into 1/4" cubes
4 oz American cheese, cut into 1/4" cubes
2 Tbsp chopped pimientos (red bell pepper)
6 eggs
2/3 c. half and half cream
1 Tbsp parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
paprika

Unroll one tube of rolls. Press dough into bottom and along sides of a greased 9x13 pan to form a crust. Seal perforations. Sprinkle sausage over crust. In a skillet saute onions and butter until tender. Add mushrooms and simmer until warm. Spoon over sausage. Top with cheese and pimientos. In a bowl beat eggs, cream, parsley, salt, pepper, garlic powder, and pour over all. Unroll second tube of rolls. Roll out and seal perforations. Cut dough into strips to form a lattice crust over top of quiche. Sprinkle with paprika. Bake 350 degrees for 50-55 minutes. Cover loosely with foil if browning too quickly. Let stand 10-15 minutes before cutting.