Breakfast Casseroles

Tater Tot, Ham, and Cheese Slow Cooker Casserole

So I have decided that I love breakfast casseroles. You know, the ones you put together the night before and let sit in the fridge and then all you have to do is pop them in the oven in the morning... Yeah, those breakfast casseroles. They are so easy and so tasty!

We recently had relatives up to celebrate our nephew’s graduation with us so we needed something that would be fairly quick for the morning. I found three breakfast casserole recipes that sounded tasty and were different enough from each other that there was something for everyone’s liking.

Broccoli, Ham, and Cheese Bake and Blueberry Cream Cheese French Toast

Broccoli, Ham, and Cheese Bake

Ingredients

12 slices white bread, crusts removed, cut into cubes

3 cups cooked, cubed ham

3 - 4 cups cooked and cooled, chopped broccoli

2 cups shredded, aged cheddar cheese

2 1/2 cups milk

5 eggs, beaten

1 tsp dry mustard

salt and pepper

Directions

In a 9 X 13 baking dish, evenly distribute the bread cubes. Layer ham, broccoli, and cheese. In a medium bowl, whisk together milk, eggs, dry mustard, salt and pepper. Evenly pour over layers.

Place in fridge over night.

In the morning, remove from fridge and let sit on the counter while you preheat oven to 350. Bake for 30 - 45 minutes. (Until set) Let cool for 10 minutes before serving.

Blueberry Cream Cheese French Toast Casserole

Ingredients

1/2 cup flour

1 1/2 cup milk

2 Tbsp sugar

1 tsp cinnamon

1 tsp vanilla

5 large eggs

10 - 12 slices of french bread, cut into 1 inch cubes

4 oz cream cheese, diced into tiny cubes

1 cup blueberries

1/2 cup chopped nuts

2 tbsp sugar

1/2 tsp cinnamon

Directions

Generously grease a 9 X 13 baking dish. Beat flour, milk, sugar, cinnamon, vanilla, eggs until smooth. Stir in bread cubes until well coated, then pour bread mixture into 9 X 13 dish.

Sprinkle evenly with cream cheese cubes and blueberries. In a small bowl, combine nuts, 2 tbsp sugar, and  1/2 tsp cinnamon. Sprinkle over casserole.

Cover and refrigerate overnight.

Remove dish from fridge while you preheat oven to 400. Bake, uncovered, for 20 - 25 minutes, until golden brown. Serve warm with syrup!

Tater Tot, Ham and Cheese Slow Cooker Casserole

Ingredients
1 lb package of frozen tater tots
4 cups diced, cooked ham
1 large onion, finely chopped
2 cups shredded, aged Cheddar cheese
1/2 cup Parmesan cheese
5 eggs
1/2 cup milk
2 Tbsp flour
salt and pepper

Directions
In large crockpot insert, layer ingredients in order: one third of tater tots, ham, onions, and cheeses. Repeat layers 2 more times.
In a medium mixing bowl, whisk eggs, milk, flour, salt and pepper. Pour mixture over layers in crockpot insert. Cover and chill in fridge until ready to cook.
Remove from fridge and set into crockpot. Cook on low for 6 - 8 hours (depending on your crockpot).
I believe I cooked mine on low for 5 hours and it was done so I turned it to warm and it was fine for another hour.

 

 

 

I’m not sure which one was my favourite. I am partial to sweet things so I’m going to vote for the Blueberry Cream Cheese French Toast, but I was also fond of the Tater tot, Ham, and Cheese Slow Cooker Casserole. I didn’t actually get to try the Broccoli, Bacon, and Cheese Bake as it was gobbled up before I had a chance to get to it.

Sue has a Wifesaver French Toast recipe that is AMAZING..... You make a brown sugar and butter caramel sauce for it...I know, CARAMEL SAUCE for breakfast!! We didn't make it this weekend but I am including her recipe here as well. If you love sweet stuff then you will have to try this.

Wifesaver French Toast

Ingredients

1 cup brown sugar

1/2 cup light corn syrup

1/4 cup butter

10 slices French bread

2 eggs

2 1/2 cups 1% low-fat milk

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

pinch salt

2 tablespoons white sugar

1 teaspoon ground cinnamon

Directions

Grease a 9x13 inch baking dish.

Stir the brown sugar, corn syrup, and butter together in a saucepan over medium-high heat until bubbly. Pour into the prepared baking dish, then arrange the sliced French bread evenly over the syrup. Whisk together the eggs, milk, vanilla extract, flour, and salt until smooth. Pour over the French bread. Cover, and refrigerate overnight.

Remove from fridge and let sit on counter while you preheat the oven to 350. Stir together the white sugar and ground cinnamon; sprinkle over the French toast. Bake in preheated oven until golden brown on top, about 50 minutes.Serve hot.

So there you have it. Four completely different breakfast casseroles to try! Let us know which is your favorite.