Best Judys Breakfast Casserole Recipes

Judy's Breakfast Casserole image

Provided by AmyZoe

Categories Breakfast

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

2 lbs hash brown potatoes, thawed (Ore-Ida recommended)
1/2 teaspoon salt
1/2 lb sausage (mild(I prefer spicy)
1 onion, chopped (small)
1/2 lb swiss cheese, shredded
5 eggs
13 ounces evaporated milk
1/4 teaspoon black pepper
1/2 teaspoon ground nutmeg

Steps:

Nutrition Facts : Calories 490.9, Fat 29.5, SaturatedFat 10, Cholesterol 150.5, Sodium 751.4, Carbohydrate 38.7, Fiber 3.1, Sugar 2.4, Protein 17.3

Pantry Breakfast Casserole image

Provided by Rhonda Cox @Sunshinegirl33

Number Of Ingredients 10

8 - large eggs
1 pound(s) breakfast sausage
1 - red bell pepper
1 - medium yellow onion
16 ounce(s) shredded mozzarella cheese
1/2 cup(s) cream or milk
2 1/2 cup(s) shredded potatoes (hash browns)
- salt
- black pepper
2 tablespoon(s) fresh parsley (for garnish)

Steps:

Cook sausage, onion, and red bell pepper in a skillet on the stovetop over med/med-high heat until the sausage is browned and veggies are cooked. Season with a little salt and pepper. Remove from heat.
In another skillet, cook hash brown (shredded potatoes) as listed on the package. If you are using fresh potatoes that you have shredded, add 2 Tbsp of vegetable oil to the hot skillet and add potatoes. Spread out potatoes so that they cover the bottom of the skillet. Let them cook until crispy then flip over and crisp up the other side. Remove from heat.
In a medium bowl, crack the 8 eggs into the bowl. Add the cream or milk and a little salt and pepper. Beat with a fork until light and fluffy.
Spray a 9"x13" baking pan with non-stick butter-flavored cooking spray. Spread cooked hash brown potatoes over the bottom of the baking dish.
Next, add the sausage and veggies over the top of the potatoes.
Sprinkle 1/2 of the mozzarella cheese over the sausage and veggies.
Pour the egg mixture over the top of the casserole.
Then add the remaining mozzarella cheese. Sprinkle fresh parsley over the top of the casserole.
Bake at 375 for 30-45 minutes until knife inserted comes out clean (casserole will look "set" and edges will be slightly browned and pulling away from edges of baking pan/dish).
Let casserole stand for 5-10 minutes. Then cut into 9 pieces. I served this with fresh sliced summer tomatoes.

Judy's Bisquick Biscuits image

Provided by Julia Ferguson

Categories Biscuits

Time 20m

Number Of Ingredients 7

Steps:

1. Put 2 Tbsp. lemon juice in measuring cup and add *enough milk to measure 2/3 cup. Let lemon juice and milk mixture sit for about 5 min.
2. In mixing bowl, combine bisquick, baking powder and sugar. Add egg and milk mixture to bisquick mixture. Stir until all ingredients are combined. Do not over mix.
3. Place dough on a lightly floured surface, and sprinkle the top of the dough with flour, use just enough flour to bring dough together. Knead flour into dough until dough comes together, about 12 times, do not over knead. Pat dough out with hands to about 1 1/4 inches thick. Using round biscuit cutter, rim of glass, or whatever you like to use. Cut out biscuits. Place on parchment lined sheet pan and bake at 450 degrees F. 10 minutes or until golden.
4. Notes: I usually rework the dough and get about 8-9 biscuits from this recipe. When I say rework I mean I gather up scraps after cutting buscuits and put the scraps back together and pat out and cut. Just don't over work the dough or the biscuits will be tough. Also, I have floured my surface with bisquick in the past, but I don't think the end result is the best result for me. I like using flour instead, I think it makes for a better finished product. It seems the bisquick is too heavy.