For a comforting (and easy) start to the day, try a breakfast casserole! From strata to egg bakes, these egg casserole recipes will star at family breakfasts and guest-worthy brunches.
I like to prep this breakfast in the afternoon, let it chill, then put into the slow cooker before I go to bed. When we wake up in the morning, it's done just right. —Angela Lively, Conroe, Texas
This slimmed-down version of a favorite brunch recipe was requested by Carla Weeks in Independence, Iowa. It's hearty, wholesome and boasts all the gourmet flavor of the original!
In DePere, Wisconsin, Anne Michalski whips up this colorful brunch dish when her college friends visit for the weekend. "The fluffy eggs pick up wonderful flavor from spicy chunks or leftover sausage," she notes. "And the hash browns and tasty vegetable mixture make it filling enough to serve for dinner."
You can easily prepare this the night before for a luncheon or during the morning for a dinner. I serve it year-round, for large groups like my card club or garden club, at picnics and at other occasions. When I do, just about always someone requests the recipe! —Ethel Pressel, New Oxford, Pennsylvania
I always look forward to making strata after Thanksgiving. We invite our neighbors, and they think it’s neat that I prepare another whole meal. — Bonnie Hawkins, Elkhorn, Wisconsin
When we were kids, our mom tucked homegrown Swiss chard inside this comfy casserole. Now I grow the chard, make the dish and savor the memories. —Cathy Banks, Encinitas, California
Entertaining is easy with this homespun strata that features broccoli, ham and cheese. You assemble it the night before you need it, so there's no last-minute fuss.
I keep frozen Tater Tots on hand for meals like this yummy casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada
Feel free to be creative with this versatile egg tart. Try Canadian bacon or ham as the meat ingredient, and add toppings such as thyme, chopped spinach or goat cheese.—Diana Neves, Lafayette, California
A friend called and asked me for a special recipe that could be served at his daughter's wedding brunch. I created this recipe for the special day. – Kristin Arnett, Elkhorn, Wisconsin
When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York
We think you'll feel good about serving this fabulous brunch dish, now that it's lower in saturated fat by 8 g and in cholesterol by 115 mg. —Cathy Tang, Redmond,
Washington
