Cook the potatoes and onion ahead, drain and save.
Shred the cheese, cut up the green onions, cook the bacon, and drain and refrigerate, Mix the eggs milk and seasonings and refrigerate..
Day of, heat a little butter in a pan, add the potatoes and bacon, heat through, add scallions and grated cheese to eggs and pour over potatoes and proceed.
But you really could make it all ahead in a pyrex casserole and re heat in the micro in the morning.
Not as good....but not too bad!
Linda C

Linda,
Thanks for suggestions to do ahead. I've never gotten the hang of reheating in the microwave. Wish I had. I remember when microwaves were fairly new and everyone was gushing, "reheated food doesn't taste reheated in a microwave." Well, mine does! I can't get it to just warm things through. I RECOOK them! YUK!

I've got the basic breakfast casserole (crescent roll base, sausage, eggs, and cheese) down pretty good for do-ahead. But I was hoping for a little something different.

If I were to make it as one dish in a casserole, what temp and length of time would you recommend? My basic breakfast casserole is 425 degrees for 15 minutes. That is considerably hotter than the 350 called for in this recipe.

bb

BB

There are a TON of great "do ahead" breakfast casseroles that are T&T on this forum. If you don't want to go through the hassle of assembling in the morning, I might suggest....

Oven-Baked Caramel French Toast
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 medium slices French or Italian-style bread
6 eggs
1-1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt

Caramel Sauce
1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup

Directions
1 In a small saucepan, combine 1 cup brown sugar, 1/2 cup
butter and 2 tablespoons corn syrup. Cook over medium heat,
stirring constantly, until thickened.
2 Pour sauce into a 9x13 inch baking dish and sprinkle
with 1/2 cup pecans. Place 6 slices of bread on top of the
sauce, sprinkle with the remaining pecans and cover with the
remaining 6 slices of bread.
3 Combine eggs, milk, vanilla, nutmeg, cinnamon and salt
in a blender. Pour egg mixture evenly over bread slices,
cover the baking dish, and refrigerate for 8 hours or overnight.
4 The next morning, preheat oven to 350 degrees F (175
degrees C). Remove the french toast from the refrigerator 30
minutes prior to baking. Bake in preheated oven for 40 to 45
minutes, until lightly brown. Drizzle sauce over the toast
right before serving.
5 To make the Caramel Sauce: In a small saucepan,
combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon
corn syrup. Cook until thickened, stirring constantly.
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CRE BRULEE FRENCH TOAST from WOODIE
(Courtesy of Arthur Schwartz, WOR Radio)
1 Stick Butter
1 Cup Brown Sugar
2 Tablespoons Corn Syrup
8-10 inch round country loaf, or
1 pound French bread or
1 Challah
5 eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier
1/4 teaspoon 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.

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Overnite Blueberry French Toast

Servings: 9

Ingredients:
12 slices day-old bread
2 (8 ounce) packages cream cheese
1 cup fresh blueberries
12 eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish and set aside.
2. Cut bread into 1 inch cubes, place half into prepared baking dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and remaining bread cubes.
3. Beat eggs in large bowl; add milk, vanilla and syrup or honey. Mix well; pour over bread cubes. Cover and refrigerate overnight. Next morning remove from the refrigerator 1/2 hour before baking.
4. Cover and bake for 30 minutes. Remove cover and bake another 25 to 30 minutes or until center is set and is golden in color.
5. Prepare the sauce in a saucepan by combining the sugar and cornstarch. Add water and bring to a boil over medium heat. Stir constantly and boil for 3 to 4 minutes. Stir in blueberries and reduce heat; cook for 10 minutes or until blueberries pop. Stir in the butter and pour over the French Toast.

*******************************************************
Simpler Times French Toast
8 cups sweet French bread in 1" cubes
5 eggs
1 cup sugar
1 teaspoon nutmeg
3 cups milk or Half & Half
3 cups fresh or frozen blueberries
1 cup chopped pecans
1/4 cup butter or margarine
1/2 cup brown sugar
Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight.
In the morning, mix 1 cup blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans.
Bake at 325 degrees for one hour or until puffed. Serve hot with syrup.
posted Lakeguy35
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Tater Tot Breakfast Casserole from Woodie
1 bag of Tater Tots
2 large tomatoes, sliced or cut up
1 lb. bacon, cooked and cut up
1 large can diced Green Chilies (optional)
1 dozen eggs, scrambled (soft)
1 bunch green onions, chopped
8-10 oz. sour cream (optional)
2-3 cups grated cheddar cheese (or American & Cheddar mixed)
Mrs. Dash seasoning (optional)
In 9 X 13 dish, place tater tots and sprinkle with Mrs. Dash. Bake in 400* oven for 15 minutes. After baking, smash tater tots with potato masher so they are level and make a "shell" or crust. Layer (in this order) on top the bacon, scrambled eggs, spoonfuls of sour cream, tomatoes, green onions, and top with cheddar cheese.
Bake in 400* oven for 20 minutes. Let stand for 5 minutes before cutting.

I make that for breakfast a couple times a month, or atleast a variation of it. I would think that you could easily bake it until just set(center still not completely done, but "gelled"), then cool and refrigerate, then rewarm in the oven. The trick would be to really grease the pan so you could get the whole thing out, if you did it in a skillet as the directions say.

But definately take those ingredients and follow your "favorite" breakfast casserole's instructions. Don't see why it wouldn't work.
I do send wedges with my hubby in his lunch box and he nukes it..but he doesn't mind nuked food. LOL

On the other hand I'll nuke for 30 seconds and then eat it basically chill removed but cold still. Because I don't like nuked food.