I have done this often. Overnight french toasts, quiches, fritatas (sp?) heat very well. If you need recipes let me know. Gina

I would love breakfast recipes that you can make Sunday night for a weeks worth of breakfasts, that can be reheated and are delicious!

Also, does anyone have a really good breakfast casserole that has sliced potatoes, sausage, etc. in it?

I made an oven omelet a few weekends back..the leftover wedge was quite tasty reheated in the micro 2 days later...
I'll have to remember what the directions were, or where I saw/got the recipe.
I also made Woodies Creme Brulee French Toast, and but serving sizes in ziploc containers and froze, to add to hubbies lunch box for breakfast. Worked well. I pack his lunch the night before, so overnight thaw in fridge and then a quick nuke, he had "fresh" homemade breakfast.

I've got to head out on my walk with the speckled beast, but when I return I'll find the oven omelet and post Woodie's recipe...

A fritatta ( made with potatoes and sausage and other veggies) reheats very well...but I sure would not be eating leftover egg casserole from Sunday on Thursday or Friday.....and Wednesday would be iffy for me.
But...you could cut it into portions and freeze them and nuke from frozen.

Fritatta....8 1/2 by 11 pyrex dish....buttered
3 medium sized cooked potatoes ( you can use leftover, or you can cut and fry them, or microwave them) sliced and placed in the bottom of the dish,
Into a frypan put a cut up small onion
and veggies of your choice...chopped green pepper, cut up celery, carrot buttons, broccoli florets, slices of zuchinni or yellow crookneck squash, mushrooms, corn, green beans whatever sounds good and your family likes.No more then a total ( including the potatoes)of 4 cups it will be less when cooked.
Cook until crisp tender, season with salt and pepper and soread over the potatoes in the dish, leaving the moisture behind. This is a good time to add cooked sausage of you want. Use either those precooked links or buy sausage and cook it yourself, place on top of or under the veggies. about 1 1/2 pounds is good. If you cook your own, drain the grease.
Add 2 cups of shredded chedder cheese.
Beat 8 eggs add 1/4 cup milk and 1 1/2 teaspoons of worchestershire. Pour over the top of the casserole...poking with a fork so it goes all through the veggies.
Bake at 375 until browned and a knife inserted in the center comes out clean, about 40 minutes.
Cool a little and cut into squares and serve....or cut into squares and wrap and freeze.
I would freeze all but enough for Monday's breakfast. Then every evening I would take out enough for the next day and in the morning nuke it. I would make 2 or 3 different ones on a sunday evening, different veggies, use ham instead of sausage, or chicken, different cheeses, skip the broccoli and add well drained tomato and a bit of garlic and oregano.
Now....how about a very quick method?
Butter the dish, add 2 cups of frozen hashbrowns, nuke just to thaw, add 3 or 4 chopped green onions and a can of drained Rotel tomatoes and another can of drained diced tomatoes, cut up some precooked sausage links, beat the 8 eggs with the milk and the worchestershire, add a bag ( 2 cups) of shredded cheese...or a bag of Pizza blend cheese, pour on the eggs and bake.
Wish I had some in the freezer to nuke!
Linda C

I don't make casserole's exactly but I do make ahead breakfast for the week on Sunday's.

I make breakfast taco's and well, I guess it is a sort of egg caserole made in muffin cups. I keep them in the freezer so that each person just grabs what they want that day. Generally by the time I get to work it's mostly thawed and I pop it in the micro, add a bit of salsa and I'm good to go.

There's no real recipe, just whatever you'd like scrambled into the eggs (slightly undercooked for the breakfast taco's) and I add about 1/3 a brick of cream cheese to the egg cups so that they don't warm up too dry.

I really like the low carb Mission tortilla's if they are available in your area...they don't taste "healthy" but have 5 or 8 grams of fiber depending on the size and no one's the wiser ;-)

The link below holds the Omelet. I made it almost as she states, except used med cheddar, because that's what I had on hand.
But hubby thought it would be better with sausage in it instead of the bacon. So I'll try it with his favorite sausage next time.

Cre Brulee French Toast (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)
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

Here is a link that might be useful: Omelet for Two~Ina

Here are some of our favorites:
Ham and Tomato Pie
Ingredients
1 (8-oz.) package diced cooked ham
1/2 cup sliced green onions (about 4 onions)
1 (9-inch) frozen unbaked pie shell
1 tablespoon Dijon mustard
1 cup (4 oz.) shredded mozzarella cheese, divided
2 medium plum tomatoes, thinly sliced
1 large egg
1/3 cup half-and-half
1 tablespoon chopped fresh basil
1/8 teaspoon pepper
Garnishes: fresh basil sprigs, tomato slices
Preparation
1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.
Yield
Makes 4 to 6 servings

Emerils Breakfast Casserole
Ingredients:
8 ounces breakfast sausage or bulk sausage, casing removed
2 large shallots, minced (about 1/3 cup)
1 tablespoon butter
12 to 16 ½-inch-thick slices of day-old French bread (toast lightly if fresh)
6 ounces shredded cheese, such as Monterey Jack, Cheddar or Swiss (1½ cups)
10 large eggs
2½ cups half-and-half
½ teaspoon salt
¼ teaspoon ground white pepper
Directions:
Heat the skillet over medium heat and, when hot, add the sausage. Cook until sausage begins to brown, breaking it into small pieces with a wooden spoon, about 4 minutes. Add the shallots to the skillet and continue to cook until meat is golden brown and the shallots are soft, about two minutes longer. Remove the skillet from the heat and set aside. Butter a 9-inch square baking dish and line the bottom with half of the bread slices. Top the bread slices with half of the sausage-shallot mixture and half of the grated cheese. Make another layer with the remaining bread, sausage, and cheese.
In a mixing bowl, combine the eggs, half-and-half, salt and pepper, and whisk to combine. Pour the egg mixture evenly over the layered bread mixture. Cover with plastic wrap and refrigerate for at least one hour and up to overnight.
Remove the casserole from the refrigerator and allow to come to room temperature for about 20 minutes. Position rack in center of oven and preheat the oven to 325ºF.
Remove the plastic wrap and bake the casserole, uncovered, until puffed and golden brown, about one hour. Using oven mitts or pot holders, remove the casserole from the oven and let rest for five minutes before serving.
I have a couple more recipes that I'll have to find for you.
Also, pancakes and waffles can be made a head of time and just reheated. Hope this helps. Gina

I love breakfast casseroles and make many. Two days tops would be all that I would want to keep in the frig (eat on the day I cook and then two more days). After that, not to my liking.

From above - they freeze well?

I can't vouch for these lasting all week - not sure, but here are some recipes.

Christmas Mornin Strata
Serves 6-8

1 loaf French bread - cubed (either by hand or
with a knife)
2 packages frozen chopped spinach -- thawed and
squeezed dry
3/4 pound Provolone, chopped
14 large eggs
2 1/2 cups milk
Salt and pepper -- to taste
2 teaspoons dry mustard (optional, but adds a nice
little bite)
3/4 pound cheddar, shredded

Grease a 9 x 13 inch baking dish.

Make a single layer of bread cubes in the bottom of
the baking dish.
Cover the bread evenly with the spinach. Then add the
chopped
Provolone cheese. Top with another layer of bread
cubes.

In a medium sized mixing bowl, whisk together the
eggs, milk and
seasonings. Pour over the layers evenly making sure
that all of the
top layer of bread is moistened. At this point, you
have two options:
refrigerate it overnight or bake for 1 hour (350
degree preheated
oven)

When you bake it, watch it starting at about 50
minutes It shouldn't
be ready to pull until its puffed up a bit and just
starting to get
golden brown (you don't want it too brown).

If you want to test it, a knife inserted in the center
should come
out clean. While it is cooling, top with the cheddar
cheese and allow
it to melt by itself. You might need to return it for
just a minute
to the oven to finish melting.

Makes 6-8 servings

FIESTA OLE -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.

Sausage egg breakfast casserole - Marilyn
1 1/2 # ground sausage
1 onion; chopped
1 red or green pepper (or both); chopped
1 teaspoon dry mustard
1 dozen eggs; beaten
8 large slices bread; cut into cubes
2/3 pound cheddar cheese cut into small cubes
2 cups milk
Brown sausage in a medium skillet; remove and add onion, mushrooms and peppers. Cook until vegetables are tender. Gently combine sausage with vegetables, dry mustard, eggs, bread and cheese; pour into greased 9X13X2-inch baking dish. Pour milk over all. Cover and refrigerate overnight. Bake at 350° 30 to 40 minutes until puffed and golden. Do not over bake.
This casserole is very versatile. Replace the bread with baked mini Tater Tots as pictured left. Or use fried bacon in place of sausage. Spice it up with chopped Jalapeno pepper and use Mexican cheese in place of cheddar. Add mushrooms and fresh herbs. *I like Velveeta in this.

Vegetable Quiche Cups To Go
Ingredients
1 package (10 ounces) frozen chopped spinach
1/4 cup diced green bell peppers
3/4 cup liquid egg substitute
1/4 cup diced onions
3/4 cup shredded reduced-fat cheese
3 drops hot-pepper sauce (optional)
Instructions
Line a baking tray with 12 foil baking cups, spray with cooking spray. Fry the spinach until well cooked, or for 21/2 minutes on high, and drain it.
Mix the spinach, peppers, onions, egg substitute, and cheese in a bowl. Split between the 12 baking cups. Bake for 20 minutes at 350°F , check if the cups are cooked by inserting a knife in the center, if it comes out clean, they should be cooked.
Any combination of appropriate vegetables and reduced-fat cheeses may be used.

________________________________________________________
Maybe you could make these up ahead of time, freeze them, take out to thaw the night before and then just bake em in the AM?

Breakfast Burritos
8 eggs
1 TBL butter or oleo
8 sliced mushrooms
1 clove garlic, minced
1/4 cup sour cream
3 TBL Taco Sauce
3/4 cup shredded cheese, divided
10 soft tortilla shells
10 slices pre cooked bacon
In skillet saute' mushrooms, onion and garlic in butter til tender.
In a bowl, mix eggs, sour cream, taco sauce and 1/4 cup cheese. Pour over vegetables in pan and cook til set.
Place one slice of pre cooked bacon on each tortilla. Spoon egg mixture into tortillas; roll up. Place seam side down in 9x13 pan. Sprinkle with remaining cheese.
Bake at 350 for 5 minutes. Serve with sour cream and taco sauce.
I make mine the night before and bake them in the morning til heated thru!

Here is one with potatoes and sausage.

Overnight Breakfast Casserole

2 Lb package frozen Hash Brown potatoes thawed
1 I/4-1/2 cup chopped onions
1 Lb cooked crumbled sausage (breakfast or Italian s
2 Cup shredded Cheddar cheese
8-10 eggs
3 Cup milk
Salt & Pepper to taste

Spray 9 X 13 dish with cooking spray. Mix potatoes and onions, salt and pepper together and place in pan. Then spread sausage on top, then cheese. Beat eggs and milk (S & P) together and pour over other ingredients in pan, cover and set in refrigerator overnight. Bake, uncovered, for 1 hour at 350*.

Who is woodie? I see he/she has 2 yummy sounding recipes here.

I have already copied and pasted the creme brulee french toast, now I am anxious for company to make it. Or maybe I will just have to half it for DH and I.

Woodie is one of our regular posters..well she's often a regular that takes breaks. :)
Yes do try the Creme Brulee..mmmm and halving it will work, but like I said up above..I made a large pan, then froze serving portions and sent them to work with hubby for breakfast. He just nuked a bit and ate..

Welcome to the forum...

Many of the above are similar to the Stratas I make, with reg white or wheat bread. I cut the left over in squares and freeze. Excellent reheated in the micro!

Hey - you talkin to me? (In the voice of Robert De Niro in Taxi Driver :)

Hi atd/oc - welcome to the cooking forum! I'm Woodie and I'm a she and I'm happy that you like the sound of some of my favorite recipes - I really do like breakfast casseroles!

I've recently been very busy with some company and before that I was on a trip and well, I do get out and about a lot (retirement does that to a person) and so I find myself lurking more than posting lately.

Just thought I would chime in here.

I make a breakfast casserole very weekend and it keeps well in the refrigerator for the whole week. I want/need something quick/nutritious for breakfast and I don't have time in the morning to make something. This keeps me full until lunchtime. I tried freezing due to the comments above about it not lasting long/tasting good after being in the frig and I have to say, I didn't like it. It was harder to thaw and the taste was a little off. Maybe I'm not that picky but I don't have time in the morning for more than a quick nuke and I like cooking in big batches.

I usually fry some hash browns and put them in the bottom of a casserole dish, add frozen spinach about 6-8 oz. I saute onions in a little bit of oil, add red or green peppers and celery. I usually add 5-6 slices of bacon. I like it spicy and sorta mexican so I can half a can of refried beans and some salsa, 3-4 oz of cheese. I take a container of egg whites and add spices (Usually s&p, garlic, oregano, and whatever else I feel like) bake it in the oven at 350 for about 45-50 minutes. I check after about 40 and sometimes cover the top with foil. I let it cool, and put in the fridge and viola! breakfast for the week.