Country Breakfast Casseroles
When you've got hearty eaters over for breakfast or brunch, give them the energy to get through their day with a country breakfast casserole. It's easy to make and simple to serve. Offer a country breakfast casserole at your next brunch, and you'll find it's impossible to stop guests from eating.
Frozen waffles form the base of this simple egg and sausage casserole.
This classic casserole features all the breakfast favorites--hash browns, cheese, ham, and scrambled eggs.
How easy! All your breakfast favorites--hash brown potatoes, eggs, ham, and cheese--in one pan.
This make-ahead brunch casserole is flavor-packed with fresh broccoli, gooey cheese, and sweet caramelized onions.
Caramelized onions pair perfectly with sourdough bread and Muenster or Swiss cheese for this savory breakfast casserole.
Wake up early to put this quick prep sausage, vegetable and egg casserole into your slow cooker, then crawl back into bed. Set your alarm for two hours later and breakfast will be ready and waiting!
Asparagus, available year-round in many in grocery stores, is at its best during spring. When you find it fresh, and possibly locally grown, make the most of it in this main-dish quiche.
Once you learn how to cook a honey-glazed ham in your own kitchen you'll find it's just as easy to make one at home as it is to make the trip to a specialty store for a pre-sliced ham with a packet of glaze. What's more, you'll find the homemade version is considerably less expensive.
Sometimes the simple things can seem the most indulgent. Such is the case with French toast--delectably battered and lightly fried slices of bread, dripping in maple syrup, served with a side of fresh fruit and a warm mug of coffee. It's the kind of meal that could just as well come from a fancy restaurant brunch, but can seem like even more of a treat when enjoyed in your own fuzzy slippers. Lucky for you, it's easy to learn how to make French toast.
Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.
Old-time Southern grandmas sure knew how to make cornbread dressing -- a rich and tasty side dish, with a delightfully light and fluffy texture. The perfect accompaniment to roast chicken and turkey, once upon a time cornbread dressing was as crucial to the Thanksgiving feast as the turkey. Today it isn't reserved only for holidays -- it's the perfect casserole for company dinners, special roasts or buffets.
For many Southerners, learning how to make biscuits and gravy for breakfast is an essential part of growing up. While the dish is now popular all across the United States, its roots are in the American South, where biscuits and gravy are served up morning, noon, and night -- pretty much any time when one might need a "stick-to-your-ribs" meal.