Make Ahead Egg Casseroles on SCJohnson.com – Breakfast Week

by Erin, The $5 Dinner Mom on March 9, 2011

As we continue on with Breakfast Week here on $5 Dinners, I wanted to share with you all 2 wonderful egg casserole ideas and recipes that I’ve shared over at SCJohnson.com.

The first is a Slow Cooker Egg Casserole with Sausage and Red Pepper, and the second is a Spiced Make Ahead French Toast Casserole! Both are perfect for a leisurely weekend, or even a weekday morning when you don’t have to be anywhere quickly!

{ 6 comments… read them below or add one }

Amy March 9, 2011 at 4:02 pm

Not having ever done overnight slow cooking (a time saver I don’t know why I’ve never used),do you think you could set this egg casserole on low for 8 hours instead of high for 4? I’m afraid it could get dry if it sits on warm for too long. Love your tips and tricks.to.cooking and saving money. Thank you.

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Betsey Cline March 9, 2011 at 10:19 pm

What type of bread do you use? When it says 4 slices?

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LisaE March 10, 2011 at 9:18 am

I believe Erin uses French Bread but I have made similiar breakfast bakes using Texas Toast and it always comes out well. I suggest using any thicker, sturdier bread for overnight breakfast bakes or when I am short on time and soak the mixture in egg for only 3-4 hours I have used regular sandwich bread but double the amount.

Hope this helps.

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TheGourmetCoffeeGuy March 9, 2011 at 10:56 pm

Preparing egg casseroles, frittatas and the like ahead of time saves time and is a great idea. Really like your recipe for “spiced make ahead French toast casserole.” Seems uncomplicated and delicious, thank you for featuring it.

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LisaE March 10, 2011 at 9:20 am

I have never thought about a “pumpkin” breakfast bake but this sure sounds like a winner of an idea. My family is more of a sweeter eater when it comes to breakfast bakes rather than savory so this will fit the bill for us.

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Sarah March 10, 2011 at 12:32 pm

You can also freeze unbaked egg casseroles. Thaw and bake as directed. Works like magic!

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