Best Orange Breakfast Bake Recipes

ORANGE MARMALADE BREAKFAST BAKE

Steps:

• Spread butter over 1 side of each bread slice. Arrange half of the bread slices overlapping in a greased 3-qt. or 13x9-in. baking dish, buttered side down. Spread marmalade over bread slices; top with remaining bread slices, buttered side up., In a large bowl, whisk eggs, milk, sugar, vanilla and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Sprinkle with walnuts. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 40-50 minutes., Let stand 5-10 minutes before serving. In a small saucepan, combine maple syrup, orange juice and zest; heat through. Serve with casserole.

ORANGE BREAKFAST BAKE

Steps:

• 1. Fry bacon or cook in microwave to the crispness that you want.
• 2. Saute onions in butter until translucent.
• 3. Cube leftover sweet rolls with frosting and put in a 5x9" pan sprayed with butter flavored spray.
• 4. Sprinkle 1/2 of the cheese over rolls.
• 5. Combine milk, eggs, and onions. Pour egg mixture over cheese and rolls.
• 6. Sprinkle with remaining cheese.
• 7. Top with chopped bacon.
• 8. Bake at 325 for 40 min. Let rest 10 minutes. Can be served with syrup.

ORANGE MARMALADE BREAKFAST BAKE

Steps:

• Spread butter over one side of each bread slice. Arrange half of the bread slices overlapping in a greased 13x9-in. baking dish, buttered side down. Spread marmalade over bread slices; top with remaining bread slices, buttered side up., In a large bowl, whisk eggs, milk, sugar, vanilla and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Sprinkle with walnuts. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean., Let stand 5-10 minutes before serving. In a small saucepan, combine maple syrup, orange juice and zest; heat through. Serve with casserole.

ORANGE MARMALADE BREAKFAST BAKE

Steps:

• Spread butter over 1 side of each bread slice. Arrange half of the bread slices overlapping in a greased 3-qt. or 13x9-in. baking dish, buttered side down. Spread marmalade over bread slices; top with remaining bread slices, buttered side up.
• In a large bowl, whisk eggs, milk, sugar, vanilla and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.
• Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Sprinkle with walnuts. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 40-50 minutes. Let stand 5-10 minutes before serving.
• While the bake is resting, combine maple syrup, orange juice and zest in a small saucepan. Heat through. Serve in a small pitcher alongside the casserole.

CRANBERRY ORANGE CROISSANT BREAKFAST BAKE

Steps:

• Heat oven to 400°F. Spray glass baking dish with no-stick cooking spray; set aside.
• Place croissant pieces onto two ungreased baking sheets. Bake, rotating baking sheets halfway through bake time, 4-6 minutes or until dry and just beginning to turn light golden brown. Cool completely.
• Combine all bread mixture ingredients except toasted bread cubes and cranberries in bowl. Beat with whisk until well mixed. Add croissant pieces to egg mixture; toss until well coated. Add cranberries; gently stir into bread mixture until evenly distributed. Spread mixture into prepared baking dish. Cover securely with plastic food wrap. Refrigerate at least 8 hours or up to 24 hours.
• Heat oven to 350°F.
• Remove breakfast bake from refrigerator; dot top with butter cubes. Bake 40-45 minutes or until puffed and deep golden brown. (Do not overbake.) Let stand 5 minutes. Dust with powdered sugar before serving.

ORANGE-ALMOND BREAKFAST BAKE

Steps:

• Heat oven to 400°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
• In small bowl, beat egg with fork or wire whisk; stir in yogurt until smooth.
• Unroll dough on cutting board. Set icing aside. Cut each strip in half crosswise. Dip each strip completely in egg mixture, then twist 2 or 3 times; place in baking dish. Bake 10 to 15 minutes or until golden brown.
• Meanwhile, in 1-quart saucepan, heat icing, butter, orange juice, almond extract and marmalade to boiling over medium heat. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until slightly thickened and shiny. Remove from heat; stir in almonds.
• Loosen rolls from baking dish with spatula. Drizzle with sauce; serve immediately.