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Thread: Breakfast Casserole - Freezing?

  1. #1
    Join Date
    Jun 2006
    Location
    raleigh, nc
    Posts
    261

    Breakfast Casserole - Freezing?

    Has anybody ever frozen breakfast casserole? How has that turned out? Do you bake as frozen or as thawed?

    In a little over a week, a group of friends will be going up with us to the river for a weekend. I planned to make a few things in advance that can be used for meals. Since the trip is around 3.5 hours driving, I want to be sure everything stays the proper temperature. I was thinking I could mix some frozen items (i.e. - lasagna) that could be popped into the oven for meals. Little time to prep = more fun in the sun!

    Any chance I could assemble the breakfast casserole in advance, freeze & therefore get more beauty rest?
    What am I? Flypaper for Freaks?

  2. #2
    Join Date
    Jun 2006
    Location
    raleigh, nc
    Posts
    261
    Also, if anybody has any breakfast casseroles that they swear by, please post. I typically do the regular casserole with crescent rolls, eggs, crumbled sausage & cheese. Any other ideas would be great. Thanks.
    What am I? Flypaper for Freaks?

  3. #3
    Join Date
    Nov 2001
    Location
    Near Fresno, CA
    Posts
    6,220
    I don't know about freezing, but my "go to" breakfast casserole is at www.allrecipes.com and is called "Make Ahead Breakfast Casserole". I lighten it up and change up the veggies from time to time.
    *Susan*

    "One of the advantages of being disorderly is that one is constantly making exciting discoveries."

    A.A. Milne

  4. #4
    Join Date
    Oct 2002
    Location
    Emeryville, CA
    Posts
    4,353
    I've made quite a few and always frozen them after being baked. They reheat just fine!
    Joe

    Pictures and recipes of our Cooking and Baking!
    http://desertculinary.blogspot.com/

    Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. ~Judith Viorst

  5. #5
    Join Date
    Jun 2006
    Location
    raleigh, nc
    Posts
    261
    Thanks for the replies. How long do you usually reheat? At same temp you baked?
    What am I? Flypaper for Freaks?

  6. #6
    Join Date
    Feb 2001
    Location
    Houston, Tx
    Posts
    8,526
    * Exported from MasterCook *

    Southwestern Breakfast Casserole

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Breakfast

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 (8 1/2 ounce) package corn muffin mix
    3 cups (1/2-inch) cubed white bread
    8 ounces hot turky Italian sausage
    1 cup chopped onion
    2 1/2 cups fat-free milk
    1 teaspoon ground cumin
    1/8 teaspoon black pepper
    1 (10 ounce) can diced toamtoes and green chilies,
    undrained
    1 (8 ounce) carton egg substitute
    1 cup (4 ounces) shredded reduced-fat Montrey
    Jack or mild cheddar cheese, divided

    Prepare corn muffin mix according to package directions; cool. Crumble
    muffins into a large bowl; stir in bread. Set aside.

    Remove casings from sausage. Cook sausage and onions in a large nonstick
    skillet over medium heat until browned, stirring to crumble. Drain.

    Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a
    whisk until well-blended. Add sausage mixture; stir well. Stir into
    bread mixture. Spoon half the bread mixture into an 11 x 7 inch baking
    dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining
    bread mixture over cheese. Cover and refrigerate 8 hour or overnight.

    Preheat oven to 350 degrees F.

    Bake casserole at 3350 degrees for 20 minutes. Top with 1/2 cup cheese,
    and bake an additional 20 or until set. Let stand 10 minutes before
    serving.

    271 cal, 7.6 g fat, 14.7 g pro, 33.9 g carb, 22 mg chol, 700mg sod.

    Source:
    "Cooking Light-12/2000"



    Serving Ideas : Serve with Warm Ham with Shallots and Vinegar.

    NOTES : You can assemble this entire dish up to a week ahead. Bake the
    corn muffin mix ahead; store in an airtight container in the
    freezer for a couple of days. Assemble the casserole according to
    directions; cover and freeze. A day in advance, take it out of
    the freezer and thaw in the refrigerator (about 24 hours).
    Uncover and let stand 30 minutes at room temperature before
    cooking; bake as directed.

  7. #7
    Join Date
    Jul 2000
    Location
    Michigan
    Posts
    639
    This recipe is delicious - and it makes a rather large amount. I think I got it a few years ago from this board, but I didn't note at the time who posted it. Sorry!

    Crock-pot Breakfast Casserole

    1- 32 ounce bag frozen hash brown potatoes
    1 pound cooked ham (cubed)
    1 onion diced
    1 green pepper diced
    1 1/2 cups shredded cheddar or Monterrey Jack
    1 dozen eggs
    1 cup skim milk
    1 tsp pepper (or to taste)
    1 tsp salt

    Place layer of frozen potatoes on the bottom of the crock-pot, followed by a layer of ham, then onions, green pepper, cheese. Repeat the layers again ending with cheese (like lasagna).

    Beat the eggs, milk, salt and pepper together. Pour over the layers in crock-pot. Cover and turn on LOW for 10-12 hours.

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