Here are some T&T recipes I've gotten from here over the years. Sorry I can't remember who originally posted each one.

BREAKFAST CASSEROLES

Caramel French Toast

1 loaf French bread (thick sliced ~ can use egg bread too)
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup
6 eggs
1 1/2 cups milk
1 tablespoon vanilla
cinnamon
fresh fruit

Melt butter and brown sugar and Karo syrup over medium heat stirring. Bring to boil and then pour into 9 x13 casserole pan. Lay slices of bread over caramel mixture. Mix eggs and milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate over night. Uncover and bake in 350 degree oven 45 minutes. Serve with fresh fruit and syrup (optional)

Breakfast Casserole

Spray 9x13 pan with cooking spray.
Line with biscuits (the pre-made refrigerated ones that you pop open)
Sprinkle with shredded Monterey Jack & Colby cheeses
On top of this, add whatever meat (cooked and drained) you prefer: Bacon, ham, sausage or sliced (thin) Kielbasa
Whip up 8-10 eggs and 1/4 cup milk in a bowl. Add a dash of salt, pepper, dry mustard and tabasco. Pour this over everything and bake in a 350 oven for about 20-25 minutes

Breakfast Casserole

(Prepare this one the night before and refrigerate until ready to bake)

Preheat oven to 350 degrees
Frozen hash brown patties
1 lb. good breakfast sausage (fried, crumbled and drained well)
1/2 med. onion grated
8 eggs
2/3 c. milk
1 c. grated cheddar cheese
Line a buttered 8 x 8-inch glass baking dish with frozen hash browns. Add sausage and onion. Beat eggs and milk together, pour over the sausage. Top with grated cheddar cheese. Cook for 40 - 45 min.
Cook's note: Sometimes I beat a couple of teaspoons of prepared mustard into the egg/milk mix. Or add chopped pepper (or a small can of drained green chilies) and/or green onions

Farmer's Casserole (for 12)-Better Homes & Gardens

This eye-opening casserole features all the breakfast favorites--hash browns, cheese, ham, and scrambled eggs.

6 cups frozen shredded hash brown potatoes
1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (6 ounces)
2 cups diced cooked ham or Canadian-style bacon
1/2 cup sliced green onions
8 beaten eggs or 2 cups fresh or frozen egg product, thawed
2 12-ounce cans (1-1/2 cups each) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper

Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or till center appears set. Let stand 5 minutes before serving. Makes 12 servings.

Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.
Nutrition facts per serving: 299 calories, 14 g total fat, 7 g saturated fat, 183 mg cholesterol, 526 mg sodium, 25 g carbohydrate, 2 g fiber, 19 g protein, 15% vitamin A, 25% vitamin C, 23% calcium, 14% iron.

Blueberry-Stuffed French Toast: Source Better Homes & Gardens

NOTE: When I have made this to take to a work brunch or such, I have not made the blueberry syrup but used store bought or maple syrup.

Nonstick cooking spray
12 slices Texas toast, crusts removed (if desired) and cut in 1-inch cubes, or 12 cups cubed, trimmed challah or other egg bread
1 8-oz. package cream cheese, cut into small cubes
2 cups fresh or frozen blueberries
9 eggs, beaten
2 cups milk
1/2 cup maple syrup
Blueberry Syrup or maple syrup (optional)

Coat a 3-quart rectangular baking dish with cooking spray; set aside. Place bread cubes in prepared dish. Top with cream cheese and the blueberries. (At this point, you can cover and chill up to 24 hours.)

Preheat oven to 350 degrees F. In a large bowl combine eggs, milk, and the 1/2 cup maple syrup. Whisk until combined. Slowly pour the egg mixture over blueberry-and-bread mixture to evenly moisten the bread.

Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.

Blueberry Syrup

3 pints ripe blueberries
6 cups sugar
3 cups water
2/3 cup strained fresh lemon juice

Sort and stem, then rinse and drain the blueberries. Place blueberries in a food processor bowl or blender container. Cover; process or blend until berries form a puree. Place the puree in a glass bowl, cover with a towel, and let stand for 36 hours. Stir the puree occasionally. This step allows the berry liquid to separate from the pulp. (Don't worry if the puree forms a crust or gets foamy.)

Line a large bowl with 2 layers of 100 percent cotton cheesecloth. Pour blueberry puree into the cheesecloth-lined bowl. Lift pulp-filled cheesecloth over the bowl and let drain. When the flow dwindles, twist the cheesecloth and pulp to extract as much juice as possible. Discard the pulp and retain the juice (should measure about 2-2/3 cups).

Combine the sugar and water in a 4- to 5-quart Dutch oven or kettle. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate steady rate, stirring occasionally until thermometer registers 230 degrees F. This will take about 50 minutes. (If you don't have a candy thermometer, you can use the cold water test. Spoon a few drops of the hot mixture into a cup of very cold water. Using your fingers, form the drops into a ball. When the ball is removed from cold water, the mixture should flatten and run between your fingers.)

Add the blueberry juice and lemon juice. Cook, uncovered, for 5 minutes. Do not boil. (If it does boil, the syrup mixture will become foamy and boil over.) Remove from heat; cool completely. Cover and store in the refrigerator for up to 1 month. Makes about 7 cups syrup.

Wow, some really good sounding recipes here. Cutting and pasting...

Here's one I've served to house guests and we like it a lot. I found it in the Atlanta Journal-Constitution, but it originally came from "The Good Egg" by Marie Simmons.

Sausage, Gruyere and Onion Strata

6 to 8 servings

If you prefer, you may use chopped, fully cooked smoked sausage instead of fresh sausage. Since that kind of sausage needs no cooking, saute it with the onion to blend the flavors. I usually make 1 1/2 times this recipe, which works well, to make sure there's enough for eight.

8 ounces breakfast, sweet Italian or other sausage, casings removed

1 tablespoon extra-virgin olive oil, plus additional for the casserole
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt, plus additional to taste
Freshly ground black pepper
5 large eggs
2 1/2 cups milk
6 to 8 thick (1/2-inch) slices firm white sandwich, Italian or French bread, preferably 1 day old
1 1/2 to 2 cups grated Gruyere cheese (about 6 ounces)

In a large skillet over medium heat, heat the sausage, stirring frequently with a wooden spoon or spatula to crumble it into pieces, until lightly browned and no trace of pink remains, about 5 minutes. Transfer the sausage to a strainer set over a bowl and set aside to drain; discard any fat. Wipe out the skillet.

Return the skillet to medium heat and add the oil. Add the onion and bell pepper and cook, stirring, until golden, 8 to 10 minutes. Add the garlic and cook for 1 minute. Stir in the parsley, a pinch of salt and a grinding of pepper. Add the sausage and stir to combine. Set aside.

In a large bowl, whisk the eggs until foamy. Whisk in the milk until blended. Add 1 teaspoon salt and a grinding of pepper.

To assemble the strata, lightly coat a 2-quart shallow baking dish with oil. Use half the bread slices to make a single layer in the baking dish, cutting them, if necessary, to fit tightly. Spoon the sausage mixture evenly over the bread. Sprinkle with 1 cup of cheese. Use the remaining bread slices to make a second layer, once again cutting them to fit if necessary. Pour the egg mixture evenly over the top, using a spatula to press on the bread so the liquid is evenly absorbed. Top with the remaining cheese. Cover with plastic and refrigerate for at least 4 hours or up to overnight.

Preheat the oven to 350 degrees. Uncover the strata and bake until puffed and browned, about 45 minutes.

I am assuming you will bake it at home and your co-workers will reheat in a microwave?

Here are a couple we like:

Potato Florentine Strata
source: Byerly's, Minneapolis

INGREDIENTS
1 (26 ounce) package frozen country style hash browns, thawed
1 medium onion, minced, (1 cup), divided
1 teaspoon salt
1/4 teaspoon seasoned pepper medley
2 tablespoons melted butter
3 cups half and half
6 eggs, slightly beaten
1 teaspoon salt
3/4 teaspoon fines herbes
1/2 teaspoon seasoned pepper medley
3 cups finely shredded colby and Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed, completely drained
1/2 cup marinated sun dried tomatoes, drained, chopped

DIRECTIONS
Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, 1/2 cup onion, 1 teaspoon salt and 1/4 teaspoon pepper medley. Press into bottom of buttered 9x13 inch glass baking dish. Brush with melted butter. Bake in a preheated 425 degree oven until lightly browned around edges (20-25 minutes). In large bowl, whisk together half and half, eggs, 1 teaspoon salt, fines herbes and 1/2 teaspoon pepper medley. Stir in cheese, spinach, remaining 1/2 cup onion and tomatoes. Pour mixture over potato crust. Bake, uncovered, in a preheated 350 degree oven until center is set (35-45 minutes). Let stand, covered, 10 minutes; cut into squares.
Amount: 8-10 servings
TIP:
For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above.

This one is always a huge hit! Creme Brulee French Toast posted by Woodie 1 Stick butter 1 Cup Brown Sugar 2 Tbl Corn Syrup 1\-10 inch round country loaf or 1 Lb French bread or 1 Challah 5 eggs 1 1/2 Cup half and half 1 Tsp Vanilla 1 Tsp Grand Marnier (optional...NOT!) 1/4 Tsp salt 1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan. 2\. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit. 3\. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread. 4\. Cover and chill 8 to 24 hours. 5\. Bake at 350 degrees for approximately 40 minutes, until puffy and brown~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one is from a wiehgt watchers cookbook I have. It's really good, not too sweet. Cheese Blintz 3/4c plus 3T flour 1/4c sugar 2\-1/2tsp double\-acting baking powder 1/8tsp salt 3 large eggs 1/2c butter or margarine 1/4c skim milk (I use 2%) 2\-1/2c part skim ricotta cheese 8oz cream cheese, softened 2 large eggs 1/4c sugar 3T fresh lemon juice 1tsp grated lemon zest 1tsp grated orange zest dash salt Preheat oven to 300F, spray 9x13 baking pan with non\-stick cooking spray\-set aside. To prepare batter, in large bowl with electric mixer on medium speed, mix flour, sugar, baking powder, salt, eggs, butter and milk until just blended. (Do not overmix) To prepare filling, in separate large bowl, with electric mixer on low speed, combine remaining ingredients until blended. Pour half of batter into prepared pan. Gently pour filling on top, being careful not to mix layers.. pour remaining batter over cheese mixture. Bake 1\-1/2 hours or until golden brown and set. let stand 10 minutes before cutting, or cover and refrigerate until ready to serve. (Can be served chilled or at room temperature.) Makes 10 servings Linda

Wow! These sound good!

All these sound so yummy. Last time I made a breakfast caserole, we had it for supper instead, nice and filling and easy supper.

Stacie