"Terry Pulliam Burd" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:We're having a pre-golf breakfast with my golf group and invitees and
I've been tasked with a "breakfast casserole." Any bright lights out
here in RFC land know of a "breakfast casserole" that can be
transported to the golf course by 7 a.m. <groan> IOW, it's been made
the night before and finished off *fast* the next morning. I can get
it there warm and put it on a warming tray when I get there OR
something that's "breakfast casserole-ish" that can be served cold or
at room temperature. The recipes I have all need to be prepared that
morning.
Hi Terry,
Here's a few from the Jewish Food Recipe Group on Yahoo.groups
Harriet & critters
Casserole, Chile Relleno (D, TNT)
Source: "California Kosher"
Serves: 8-10
1 16-ounce cans vegetarian beans, mashed, or 2 16-ounce cans vegetarian
refried beans
1 teaspoon chili powder
2 4-ounce cans diced green chilies
1 pound Monterey Jack cheese, grated
4 eggs, beaten
4 tablespoons flour
1 cup milk
Mash beans and season with chili powder. Spread over bottom of a greased
9"x13" baking dish. Layer chilies, then cheese. Mix together eggs, flour,
and milk; spread on top.
Bake at 350°F for 30-45 minutes, or until set and slightly brown.
Poster's Notes:
A quick and easy dish to assemble. Serve with salsa for an authentic touch.
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Casserole, Do Ahead Egg (D, KLP, TNT)
Source: Unknown
Serves: 12
2 dozen eggs
1/2 cup milk
1 tsp. salt
1 stick butter
1/2 pound mushrooms, sliced, sautéed in a 1/2 butter, 1/2 oil mixture until
done and drained well
1/2 green pepper, chopped
1/2 medium onion, chopped
3/4 pound processed cheese, cut into small cubes
In large mixing bowl, beat eggs with electric mixer until well scrambled.
Add in the milk and salt and mix well.
In a large, non-stick skillet, melt the stick of butter. Add the eggs and
very slowly cook them, stirring frequently, just until soft scrambled. Pour
into a lightly greased 9"x13" pan.
Mix remaining ingredients and cover the eggs with them. Tightly cover with
foil or plastic wrap and refrigerate overnight.
In the morning, if covered with foil, bake for one hour at 250°F. I put the
Saran-covered pan in the microwave oven and cook on 1/2 power, stirring
frequently until hot.
Poster's Notes:
This has become a brunch staple for me. Everyone seems to love it, and all
the mess is done and over with the night before the brunch.
Posted by Sandra Glazier
Nutritional Info Per Serving: N/A
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Casserole, Glazer's Egg (D, TNT)
Source: My friend Jane about 15 years ago
Serves: 6-8
12 eggs
6 tablespoons milk or milk substitute
6 slices white bread or challah
1 cup Cheddar or similar cheese, grated (Monterey Jack is good)
1/2 cup green pepper, chopped
1/2 cup mushrooms, sliced
1/2 cup onions, chopped (can substitute shallots or green onions)
Beat eggs and add milk. Blend well.
Butter both sides of bread and remove crusts. Cube.
Grease casserole *.
First layer: 1/2 bread cubes
Second layer: 1/2 egg mixture
Third layer: 1/2 vegetables
Fourth layer: 1/2 cheese
Repeat with remaining ingredients.
Refrigerate 24 hours or freeze. Bake uncovered for 1 hour in a 350°F oven.
It can be cooked frozen but add another 20 minutes to the time. You can
defrost it overnight in the refrigerator, if you wish.
* You can use a soufflé dish, 9"x12" Pyrex dish or 12"x18" Pyrex dish. If
you use a 12x18 Pyrex dish, you will only have 4 layers instead of 8. It
will also cook a lot quicker! This can be increased proportionally. Use
1-1/2 to 2 eggs per person. Use 2 tablespoons milk for every 2 eggs. Add an
eighth cup cheese, 1/2 cup veggies and slice of bread for every additional 2
eggs. The actual amounts don't matter that much.
