Everyone has their favorite breakfast casserole. That one you keep for special occasions, such as Christmas morning, or when you have family or friends staying over. 

 

I have tried many casseroles, some were good, some were ok.  So it's safe to say that I am always trying new versions, always on the look out for a different one.  

 

But there is a prerequisite for me to give a breakfast casserole a try, they have to be easy, and they have to use ingredients I already have on hand.  

 

 

 

This one comes from one of my newer Gooseberry Patch Cookbooks. 

It was super quick to make, although the recipe calls for refrigerating overnight, but I didn't, I bake it right away.

It got huge thumbs up from the family and I think it could be easily adapted to whatever ingredients your family prefers, or whatever you have on hand.

The only thing I changed was that I used two different cheeses, and I also added parsley and green onion to the egg mixture.

Give this one a try, and let me know what you think.  

 

Hearty Breakfast Casserole

Source: Gooseberry Patch Cookbooks

6 to 8 bread slices 

3-oz. pkg. ready-to-use bacon crumbles

1 lb. cooked ham, diced, or ground pork sausage, browned (I used pork sausage)

2 c. shredded Cheddar cheese (I used mozzarella and cheddar)

10 eggs, beaten 

1 c. milk 

1 t. salt 

1 t. pepper 

 

 

Arrange bread slices in a single layer in a greased 13"x9" baking pan; top with bacon and ham or sausage. Sprinkle with cheese. 

 

Whisk together remaining ingredients. Pour egg mixture over top. 

 

Cover with aluminum foil and refrigerate overnight. 

 

Bake, covered, at 350 degrees for 45 minutes to one hour, until center is set. Serves 12.

Crack Chicken Pierogie Casserole

 

Chicken, Ranch, Bacon, Cheese. I think that is pretty much the best combination on earth.  

 

When you throw it into a casserole, it goes to a new level.  

 

Crack Chicken Pierogie Casserole is another one to add to my fave list.  It was very easy to make, used only a couple of ingredients and the result was a creamy, cheesy, yummy dinner.  I served with it a side salad.

 

Verdict:  Another big thumbs up from the family

 

Crack Chicken Pierogie Casserole

Source:  Plain Chicken

 

 

Ingredients: 

 

2 (16-oz) packages frozen Classic Cheddar Pierogies, thawed 

2 (15-oz) jars Alfredo sauce 

3 cups chopped cooked chicken 

¾ cup cooked chopped bacon 

2 to 3 Tbsp Ranch dressing mix 

1½ cups shredded cheddar cheese 

 

 

Instructions: 

 

Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large bowl, combine Alfredo sauce, chicken, bacon, 1/2 cup cheddar cheese and Ranch dressing mix. Add pierogies and toss to coat. Pour pierogies into prepared pan. 

 

Top with remaining cheddar cheese. Bake, uncovered, for 35 to 45 minutes.

Deep Dish Taco Pie

This past week, I have been trying new recipes, and most of them from the food blog Plain Chicken.  If you haven't yet met Stephanie, then head on over and check out the yummy food she shares.

 

Deep Dish Taco Pie caught my eye immediately.  I love Mexican food and anything casserole, so this one was a must add to my meal plan.

 

The verdict:  A big thumbs up from the family.

 

This makes a huge batch, so unless you are cooking for a crowd, you may want to halve the recipe.

 

Deep Dish Taco Pie 

Adapted from: Plain Chicken 

 

2 lbs ground beef 

1 (1-oz) packets taco seasoning 

2 (5.6-oz) packages Knorr Spanish Rice 

1 (12-oz) package frozen corn kernels, thawed 

1 cup salsa 

3 cups shredded cheddar cheese 

3 eggs 

1½ cups milk 

1 (15-oz) package refrigerated pie crust, 2-count 

 

Instructions: 

 

Preheat oven to 400ºF. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside. In a skillet, brown ground beef till no longer pink, drain. Add taco seasoning and water called for on the package. Cook until all liquid is absorbed. Cook both packages rice as per directions on the packages. 

 

Cool slightly. Lay pie crusts in baking dish. Cover the entire bottom and sides of dish. Press pieces together with fingers. Spread corn kernels over pie crust. Top corn with cooked rice. Top rice with taco meat then cheese. Whisk together eggs, milk, and salsa. 

 

Pour over taco meat. Place on middle rack of oven and back for 30 minutes or until top is starting to brown. Let rest 10 to 15 minutes before cutting. 

 

 

Note: For tips, head on over to Stephanie's original recipe.