Ham & Cheese Breakfast Casserole

 My newest creation for our Spring Sturgeon trip since it was too windy to cook outside.

Ham & Cheese Breakfast Casserole

2 c. milk

8 eggs

1 t. salt 

1/2 t. pepper

1 t. dry mustard

8 c. cubed bread (8 slices) 

2 c. diced ham

1 c. diced peppers

1/2 c. diced onion

1 1/2 c. grated cheese

Whisk together: milk, eggs, salt, pepper & mustard.  Set aside.

Spray a 9x13 pan or dutch oven.

Layer in the bread, peppers, onion, ham and  1 c. cheese.

Pour over the egg mixture.

Sprinkle remaining cheese over the top.

Bake at 375 for 40 minutes, until golden brown.  

Dutch oven: 11 briquettes on bottom & 18 to 20 briquettes on top.  

Overnight Breakfast Casserole

 Overnight Breakfast Casserole

1 lb. sausage

1/2 t. salt

6 eggs, beaten

1 1/2 c. half and half

6 slices white bread, toasted and cut into cubes

2 c. cheddar cheese, grated

Grease a 9x13 baking dish, set aside.

Cook sausage until browned.

In a bowl mix together the salt, eggs and half and half.  Add the sausage, bread cubes and cheese.  Stir to coat well.  Pour mixture into the baking dish.  Cover with foil and chill for at least 2 hours or overnight. 

Bake covered with foil at 350 for 50 to 60 minutes.  Uncover and bake for 15 minutes more or until set.   

Overnight Creme Brulee French Toast

Overnight Creme Brulee French Toast 
1/2 c. butter
1 c. brown sugar
2 T. corn syrup
12 slices of thick day old bread (Jimmy Johns wheat bread is great or Texas Toast)
6 eggs
1 1/2  to 2 c. cream or milk (but cream is best for creme brulee)
1/4 t. salt
1 t. vanilla
cinnamon

Combine butter, brown sugar and corn syrup in saucepan over medium heat.  Stir occasionally, until sugar is dissolved.  Remove from heat and pour into a sprayed cookie sheet, covering entire pan.  

Place the bread on top of the caramel filling the entire pan.  

Mix together the eggs, cream, salt, vanilla and a few shakes of cinnamon.  Pour over the bread and sprinkle with more cinnamon, cover, and refrigerate about 8 hours.  

Bake uncovered at 350 for 30 minutes.  Remove from oven and dump onto a platter or pan.  Serve with whipped cream.  
 

I make this when we go camping....I only have a little camper oven so this is how I do it.

Spray a 9 x 13 pan.

Pour in the caramel mixture.

Place 6 pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Place 6 more pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Pour over the egg mixture.  

Sprinkle with more cinnamon.

Bake at 350 for 35 to 40 minutes

Sometimes I make more caramel topping to pour over the top.  Especially if I add a 3rd layer of bread.  

Breakfast Bundt Cake in the Air Fryer or oven

 Breakfast Bundt Cake in the Air Fryer
2 c. cubed bread
1 c. frozen hash browns or cubed potatoes (Optional)
1/2 c. diced ham

1 c. grated cheese
1/4 c. diced onion
1/4 c. diced bell peppers
1/2 t. granulated garlic
3/4 t. salt
1/4 t. pepper
6 eggs
1/2 c. milk 

Spray a 6 cup Bundt pan.  

Layer cubed bread in the bundt pan.  

Layer the hash browns.

Layer the ham.

Layer the cheese.

Mix together in a bowl:  onion, peppers, garlic, salt, pepper, eggs and milk.  

Pour over the layered ingredients in the bundt pan.

Bake in air fryer at 370 degrees for 10 to 12 minutes.  Let set for 5 minutes.  Loosen edges from the bundt pan and carefully turn out onto a serving plate.  (5 servings) 

For a full size (10 cup) bundt pan baked in the oven.   (10 servings)

4 1/2 c. cubed bread

2 1/2 c. frozen hash browns or cubed potatoes

1 c. diced ham

2 c. grated cheese

1/2 c. diced onion

1/2 c. diced bell peppers

1 t. granulated garlic

1 1/2 t. salt

1/2 t. pepper

12 eggs

1 c. milk

Follow directions above and bake at 400 for 45 to 50 minutes.  

Dutch Oven French Toast Casserole

 This French toast casserole is a crowd-pleaser.  Best to assemble the recipe before lighting your coals. Allowing extra time for the dough to soak up the egg mixture..

Dutch Oven French Toast Casserole
1/2 stick butter, melted
2-17.2 oz cans refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy cream or milk
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans, opt. 
1/2 cup maple syrup

Icing......see below**

Pour the melted butter into the dutch oven covering the bottom.

Cut each cinnamon roll into eight pieces, and place cut rolls in a single layer on the bottom of the Dutch oven.

In a medium bowl, beat eggs with the cream, cinnamon and vanilla until well blended.

Gently pour egg mixture over roll pieces.

Sprinkle with the chopped pecans, and drizzle the maple syrup over top.

Heat up your coals, and place the lid onto the Dutch oven and add 9 hot coals underneath and 18 on top.

Bake at 375 degrees for 25-28 minutes or until golden brown.

Remove from the coals and let it cool for 15 minutes.

**Mix Icing tubs with 1/2 c. powdered sugar, 2 T. soft cream cheese & 1 T. milk...
Drizzle icing over the top.