Mother’s Day Brunch Casserole

Baked Brunch Omelet

Loaf of French bread torn into bite size pieces
3-4 cups Cheddar cheese, shredded
1 1/2 cups cubed cooked ham
2-3 tablespoons flour
8 eggs
2 cups milk
3 tablespoons margarine
1 pinch salt
1 dash hot pepper sauce, or to taste
1/4 cup chopped green onion
Add other veggies that you love like sliced fresh mushrooms, diced onions, diced bell peppers, diced jalepenoes…

Toss the bread, 1 ½ cups ham cubes, 2-3 cups shredded cheese, 2-3 tablespoons of flour (it helps keep the egg bake from being soggy).  Then blend the eggs and milk in a blender with other ingredients and pour over bread mixture.  Cover and let it sit over night in the fridge allowing the bread time to absorb the liquid.  It will look dry the next morning, but that’s what it’s supposed to look like!  Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan and bake for about an hour, uncovering it at forty minutes.  Toward the end of baking you can sprinkle some more cheddar cheese on top and let it melt.

Sausage Brunch Casserole
1 1/2 pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

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