Breakfast Casseroles

By Carolyn Thomas
 Breakfast Casseroles

Breakfast casseroles save my mornings!

You see, I’m not really a breakfast person. I start to get naturally
hungry around 11am. But I am responsible to feed a large crowd of
people who are ravenous by 7:00am. This can be a bad
combination. Enter my secret weapon... breakfast casseroles.

We make two of these at a time and put them unbaked in the fridge. A
child pulls one of them out at about 6:30am and pops them into a not-
preheated oven. We have a hot, hearty breakfast on the table before
7:30am and I didn’t even have to think about food. Win – Win!

With the exception of the pumpkin custard, all of these are very
flexible, as far as ingredients are concerned. Try different meats and
veggies in the Amish breakfast casserole, and different fruits and
seasonings in the French Toast Casserole and the Baked
Oatmeal. Every combination we’ve tried is delicious.

Here’s to easier mornings!

Love,
Carolyn

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©2019 Homesteading Family
www.homesteadingfamily.com
 Breakfast Casseroles

Baked Oatmeal

Ingredients:

2 cups brown sugar

1 tablespoon salt
2 tablespoons baking powder
2 tablespoons cinnamon
6 eggs, beaten
3 cups milk
9 cups old fashioned rolled oats

Directions:

Preheat the oven to 350°F and butter a 9x13 casserole dish.

In a large bowl, mix all of the ingredients together. Bake the casserole for 45
minutes, until a toothpick put into the center comes out clean. The casserole
mixture can be stored in the refrigerator for a few days until you’re ready to bake
it.

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©2019 Homesteading Family
www.homesteadingfamily.com
 Breakfast Casseroles

Pumpkin Custard

Ingredients:

6 cups baked and mashed pumpkin or winter squash

12 eggs
2 cups milk, cream, or heavy whipping cream
2 cups brown sugar
2 tablespoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions:

Preheat the oven to 350°.

In a large bowl, combine all of the ingredients and mix thoroughly.

Pour the mixture into a 9x13 casserole dish and bake for 45-55 minutes, until the
edges are set and the center is slightly jiggly.

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©2019 Homesteading Family
www.homesteadingfamily.com
 Breakfast Casseroles

French Toast Casserole

Ingredients:

1 loaf bread, sliced

8 large eggs
1/2 cup sugar
3 cups whole milk
1 teaspoon vanilla
1⁄2 teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Directions:

Preheat oven to 350° and grease a 9x13 casserole dish.

Cut each slice of bread into quarters, then arrange the bread in the bottom of the
pan.

In a large bowl, whisk together the eggs, milk, sugar, spices and salt. Pour the
mixture over the bread.

Let the casserole sit for 10 minutes before baking uncovered for 1 hour, until a
knife put into the center comes out clean.

Let the casserole sit for 5-10 minutes before serving. The casserole mixture can be
stored in the refrigerator for a few days until you’re ready to bake it.

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©2019 Homesteading Family
www.homesteadingfamily.com
 Breakfast Casseroles

Amish Breakfast Casserole

Ingredients:

1 lb. sliced bacon, diced

1 medium onion, chopped
6 eggs
4 cups shredded hash brown potatoes
3 cups shredded cheddar cheese
1 ½ cups cottage cheese

Directions:

Preheat the oven to 350° and grease a 9x13 casserole dish.

In a large skillet, cook the bacon and the onion until the bacon is crisp. Drain the
mixture and set it aside.

In a large bowl, whisk the eggs, then stir in the cheeses and potatoes. Add the
bacon and onion and stir everything together, then pour the mixture into the
casserole dish.

Bake uncovered for 35-40 minutes until the casserole is set and bubbly. Let it sit
for 10 minutes before serving.

The casserole mixture can be stored in the refrigerator for a couple days until
you’re ready to bake it.

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©2019 Homesteading Family
www.homesteadingfamily.com