Make-Ahead Breakfast Casseroles

As I said in my last post, I will be sharing some of my go-to recipes for parties or when relatives are staying at your house over the holidays. Both of these recipes in this post can be made ahead of time and pulled out in the morning to be heated up. I am a big fan of breakfast casseroles. I usually like to do one sweet and one savory to fit the needs of every one.

Tennessee Pride Hashbrown Casserole

-2 pounds sausage (I normally do hot)

-2 cups shredded cheddar cheese (can sub low fat)

-1 can cream of chicken soup

-1 cup of sour cream (can sub low fat)

-8oz container french onion dip (I usually do Helluva Good)

-1 cup onion, chopped

-1/4 cup green pepper

-1/4 cup red bell pepper

-30oz bag hashbrowns, thawed

-Salt and pepper to taste

Directions

-Brown sausage and drain

-In a large mixing bowl, combine cheddar cheese, chicken soup, sour cream, onion, peppers, and salt/pepper

-Fold in thawed hashbrowns and mix well

-Layer half of the hashbrown mixture on the bottom of a greased 9x13 baking dish

-Add half of the sausage

-Repeat layers

-Bake at 350 degrees for an hour or until golden brown 

Blueberry Cream Cheese French Toast Casserole

-1 loaf french toast bread, cut in cubes

-1 package cream cheese, softened

-1/3 cup granulated sugar

-1 1/2 cups blueberries (fresh or frozen- thawed/drained) tossed lightly with flour

-8 large eggs

-1 1/2 cups milk

-3/4 cup maple syrup

-1 t vanilla extract 

-Cinnamon 

-6 T butter, melted

Directions

-Grease a 9x13 baking dish 

-Layer half of the bread cubes in dish

-Mix together sugar and cream cheese

-Drop mixture by spoonfuls over the bread

-Layer blueberries over cream cheese

-Top with remaining bread cubes

-Sprinkle a generous amount of cinnamon

-Mix milk, syrup, eggs, vanilla extract, and butter

-Pour mixture over bread

-Press with a spatula so that bread soaks up the mixture

-Cover and refrigerate overnight

-Bake at 350 degrees for 45 minutes 

xo,