Sorry Ms. Muffin. I just got here. I'll go hunt them up.

Here is the Bruch Casserole. The French Toast one is in a format that won't let me c & p. I'll look for it elsewhere and post it.

BRUNCH CASSEROLE (serves 8)
5 Sourdough English muffins, split
1 c. shredded Cheddar cheese
1 c. shredded Swiss cheese
1 lb. breakfast sausage, cooked, drained and crumbled (May substitute crisp bacon or chopped ham)
12 eggs lightly beaten
2 c. milk
1/3 c. chopped fresh parsley
1/3 c. chopped green onion with tops
1 c. sliced fresh mushrooms, optional
Arrange the muffin halves in a buttered 9x13 baking dish. Sprinkle with cheeses and sausage. Beat eggs,
milk, parsley and green onions in a bowl until mixed. Pour over the prepared layers. Chill covered for 8 to 10
hours (over night). Sprinkle with mushrooms. Bake in a preheated 350 degree oven for 50 minutes or until set.
Let stand for 10 minutes before serving.

Now what about the overnite french toast, please?
And what else do you serve with the casserole and french toast?

Summer, I have your French Toast Casserole in jpg format that I can post if you want me to.

Please do Mary Ann. I'd appreciate it. I got distracted, sorry. I was going to have to retype it so this will really help.

Glenda, I usually serve syrup with the french toast one although it's almost sweet enough you don't need it. I also like to serve a dish of fruit with both casseroles. Grapes, banana and stawberries. You can put some salsa on for the brunch casserole if you wish. I think it stands alone just fine if you don't have any. It has a diffent flavor than most breakfast casseroles because of the green onion and swiss cheese.

Here it is.....and it's delicious!!

There is one with hash brown potatoes that you put in the bottom of the dish, brown, then add the sauasage, eggs, cheese, etc.

Anyone have that one?

Glenda, here is another rendition of the French Toast one by Paula Dean, your buddy. It's got a praline topping. It serves more folks actually. My SIL taught me to stand the bread up on it's end and lean them against one another then after it had soaked up a while, turn them around and put the other end in the liquid to finish soaking. They both had pretty much the same ingredients, just a little different in prep.

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Thank you Mary Ann, that was very kind of you.

I have the one you are talking about too Glenda. Actually I have two recipes that call for the sausage/bacon/or ham and hashbrowns but neither are saved where I can c & p them. I'll have to type them tomorrow. Or, someone else might have them. That type casserole is pretty common. It's probably on Allrecipes.com. I'm headed to beddy bye now though. Can't believe you are still up either.

Glenda I found this on allrecipes.com It got 105 rave reviews so it must be good. I do suggest you read the reviews to see what changes some of them made. I do that all the time.

Here is a link that might be useful: Country Breakfast Casserole

Oh, these all sound so good. I will pass on this one that uses hash browns and is a little healthier for any one that might like a lighter fare.
Potato Bacon Casserole
4 cups frozen hashbrowns
1/2 cup finely chopped onion
8 oz turkey bacon or bacon cooked and chopped
( I use a package of oscar mayer cooked bacon found in the salad fixins section in my store)
1 cup (4oz) shredded cheddar cheese
1 can (12oz)Carnation evaporated lowfat milk
1/4 cup egg substitute
1 1/2 tsp seasoned salt
Preheat oven to 350. Grease an 8 inch square baking dish
Layer 1/2 the potatoes, 1/2 the bacon, and 1/2 the cheese in dish. Repeat layers. Combine milk and seasoned salt and pour over potato mixture. Cover
Bake 55 to 60 minutes. Uncover and bake 5 minutes longer. Let stand 15 minutes before serving

I made the hash brown one and it was delicious...

This is the Breakfast Casserole that I served Mary Ann & Jammer when they stopped by a couple of years ago along witht the French Toast one she posted.

Breakfast Casserole

1 doz. eggs
1 C milk
1/4 C. chopped onion
1 lrg. C chopped ham (I used cooked, crumbled sausage I'm sure you could also use crumbled crisp bacon as well)
1 C. shredded cheddar cheese
3 hash brown squares thawed or 3 lrg. handfuls of hash browns. (I like to use the O'Brien's with the pepper and onion included). Or you could use just the plain hash browns and put in some chopped green chilis if you like a little punch.

Mix all ingredients together and put mixture in a greased 9 x 13 baking dish. Bake 1 hour at 350. May be made ahead and refrigerated overnight.

Your welcome

I've made the one w/ the hash browns and it was just to line the pan w/ the hash browns, bake a while and top w/ a regular quiche recipe. It was delicious!

Ohhhhhhhhh my decisions decisions decision!

Thanks gals!

Will someone copy maryann's recipe for the french toast, that she had at Summer's and said it was delicious!

I can't C&P it, won't let me, so can't save it in my recipes.

Also can I cut the bread into cubes?

I tried and it won't let me do it either Glenda!

You can try to copy it by right clicking and then scroll down to save picture as (because it is a jpg) left click it, then save it to your picture file. You can then print it off from your picture file. Hope this isn't confusing.

Just wondering if anyone has made these ahead of time and froze them in order for them to be popped in the oven on xmas morning>

thanks

I've only made them the night before Mooner. I do know that they freeze beautifully 'after' baking. We usually cut each piece of french toast in individual servings and freeze. The egg ones freeze well too. But again, I've only frozen them after they have baked.

Here is a recipe I have made numerous times. It is easy and good too.

Breakfast Delight
425º 10 - 15 minutes

1 ½ cup Bisquick
1 tbsp. Sugar
2 eggs
¾ cup milk
¼ cup maple syrup

Mix in a bowl with ½ cup cheddar cheese. Put into greased 9 x 13 pan and bake.

1 ½ cup cheddar cheese
Bacon or sausage, cooked and crumbled

Spread top with meat and cheese and cook 3 minutes until cheese is melted.
Serve with maple syrup.

Here is my hasbrown caserole recipe.

HASH BROWN CASSEROLE

1 large pkg frozen grated hash brown potatoes
1 can cream of chicken soup
1/2 cup milk (this may vary. Don't make it too runny)
1 chopped onion
1 tsp garlic powder
Grated cheddar cheese

Mix all ingredients in a greased casserole dish. Spread evenly over pan and sprinkle with more cheese. Bake at 350° for 20-30 minutes until hot & bubbly.

Linda

Here's my Breakfast Casserole. It's a bit healthier version by using Turkey Sausage.

1 French Bread Baguette,cubed
8 oz. (1 pkg.) grated cheddar cheese
6 eggs, beaten
2 cans Carnation Evaporated Milk
1 tsp. sea salt and a dash of pepper
1 tsp. dry mustard

Turkey Sausage:
2 pkg of Honeysuckle White 85/15 Ground Turkey
2 Tbs of olive oil
1 medium onion, chopped
2 Tbs of chopped garlic
2 Tbs Italian seasoning
1 to 2 tspn ground black pepper or to taste
1 tsp sea salt or to taste

To make Turkey Sausage:
In a deep pan, warm up olive oil. Add onion, garlic and Italian seasoning, sautee until onion sweats. Add ground turkey, salt & pepper. Stir until the turkey is cooked. Leave as is. The turkey will soak back some of its juices.

Meanwhile, preheat oven 350F degrees. In a bowl, beat together eggs, milk, salt, pepper, mustard. Place cubed bread in a 9 x 13 x 2 inch greased baking dish. Spoon turkey sausage over the bread. Sprinkle with cheese. Pour egg mixture over and let it stand for about 10-15 minutes. Bake for 45 minutes uncovered. Cheese will rise to top during baking.

If you use a glass pan, you can make this the day before, refrigerate it overnight. In the morning, reheat it in the microwave. Note: To avoid glass from breaking, take the dish out from the fridge and let it sit to reach room temperature (about 15-30 mins.) before microwave it.

If you don't have a glass pan, you may assemble it and refrigerate it overnight. Then, bake it then next morning for 50 minutes to 1 hr. at 350F degrees.

Happy Cooking!

tanks, Summer, I will bake and freeze. what else can you get done on a wintery day.