Glenda, the shrimp and grits sounds good to me. Do you mind posting your recipe? Is it a make-ahead casserole? It sounds like something my daughter would really enjoy.

Thanks!

Sue

Glenda, I've made this Tahoe Brunch for about 35 years. It's fail-safe & needs to be made ahead, which is great for Christmas morning. I also do a vegetarian version without the sausage and with more cheese. It's terrific. Note: I use a 9x13 dish & it's plenty.

Tahoe Brunch Casserole
Serves 8
This recipe should be prepared 24 hrs in advance.

3 Tablespoons butter, softened
12 slices white bread, crusts removed
1/2 cup (1 stick) butter or margarine
1/2 pound fresh mushrooms, trimmed, sliced
2 cups thinly sliced yellow onions
salt, pepper
1.5 pounds mild Italian sausage
1 pound Cheddar cheese, grated
5 large eggs
2.5 cups milk
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
2 Tablespoons finely chopped fresh parsley

1. Butter the bread with the 3 tablespoons softened butter
and set aside. In 10-inch skillet, melt the 1/2 cup butter;
brown the mushrooms and onions over medium heat for 5 to 8
minutes or until tender. Season to taste with salt and
pepper. Set aside.

2. Cook the sausage, drain well and crumble into bite-sized pieces.
Grease an 11x7 inch baking dish; add and layer half of the bread, mushroom mixture, sausage, and cheese. Repeat the layers, ending with the cheese.

3. Mix the eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium-sized mixing bowl. Pour over the sausage and cheese casserole. Cover the casserole and refrigerate overnight.

4. Heat oven to 350 degrees. When ready to bake, sprinkle the parsley evenly over the top of the casserole; bake uncovered for 1 hour or until bubbly. Serve immediately.

This is one that has been around for years, out of a wildly popular series of cookbooks, The Best of Bridge. It gets made the night before.

Christmas morning Wife Saver

16 sl Bread; crusts removed
16 sl Back bacon or ham;cooked
16 sl Cheddar cheese;sharp
6 Eggs
1/2 tsp Salt
1/2 tsp Pepper
1/2 to 1 tsp dry mustard
1/4 c onion;minced
1/4 c green pepper;finely chopped
1 to 2 tsp Worcestershire sauce
3 c Milk whole or 2%
1 dash tabasco
1/4 lb Butter
Cornflakes, crushed -OR--Special K

In 9 X 13" buttered baking dish (use a BIG dish), put 8 pieces of bread, add pieces to cover dish entirely. Cover bread with cooked back bacon slices or ham slices. Lay slices of cheddar cheese on top, then cover with slices of bread (to make it like a sandwich).

In a bowl, beat, eggs, salt and pepper.To egg mixture, add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the casserole.

Cover and let it stand in the fridge overnight.
In the morning, preheat oven to 350F. Melt 1/4 lb butter and pour over top.
Cover with crushed corn flakes or Special K cereal.

Bake , uncovered, 1 hour in 350F oven. Let stand for 10 minutes before serving.
Serve with fresh fruit and cinnamon rolls.

This is a favorite of my family, but they would like a shrimp and grits one too....please post yours.

OVERNIGHT BREAKFAST CASSEROLE

2 LB BAG FROZEN HASH BROWNS THAWED SHREDDED IS BEST BUT DICED WILL WORK. IF YOU CAN FIND THE POTATOES WITH ONIONS AND PEPPERS YOU CAN USE THEM JUST OMIT ONIONS BELOW OR NOT WHICHEVER YOU LIKE

1/2 TO 1 CUP CHOPPED ONION OR SPRINKLE ONION POWDER OVER POTATOES AND MIX ALSO ADD SALT AND PEPPER TO THIS LAYER

1 LB SAUSAGE COOKED DRAINED AND CRUMBLED
OR CHOPPED HAM OR COOKED AND CRUMBLED BACON

4 CUPS SHREDDED SHARP CHEDDAR CHEESE

10 EGGS (I usually use the full dozen of x large eggs)

3 CUPS MILK

SALT AND PEPPER TO TASTE LESS SALT IF USING HAM OR BACON

1 TEASPOON DRY MUSTARD

MIX POTATOES AND ONIONS AND PLACE IN GREASED 9X13 CASSEROLE DISH
SPRINKLE 2 CUPS SHREDDED CHEESE ON TOP OF POTATOES AND ONIONS

LAYER SAUSAGE ON TOP

SPRINKLE ANOTHR 2 CUPS SHREDDED CHEESE ON TOP OF SAUSAGE LAYER

BEAT EGGS, ADD MILK ALONG WITH SALT, PEPPER, AND DRY MUSTARD. MIX WELL

GENTLY POUR OVER ALL LAYERS. COVER AND SET IN FRIDGE OVERNIGHT

BAKE UNCOVERED 350 FOR 1 HOUR CHECK FOR DONENESS USING KNIFE IN MIDDLE METHOD.

I have been making this since (gasp!) 1996! Holy cow I didn't realize it has been that long.... I usually make scrambled eggs with it so it is quick.

Alexa

***************************************************

HASH BROWN BRUNCH CASSEROLE
1 2-pound package frozen hash brown potatoes, unthawed
1 10 3/4-ounce can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1 cup sour cream
1 cup finely chopped onion
1 6-ounce can french fried onions
Preheat oven to 350ðF. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.
Serves 12.

Bon Appétit
November 1995
Idelle Levey

Is quiche a "casserole"? I make the crust ahead and blind bake. I mix up the eggs and milk and leave in the blenders container in the refrig, fry the bacon and crumble and bag, and grate the cheese, chop the green onions and cut and blanch the broccoli if using.
Then in the morning, as I stagger into the kitchen I turn on the oven and get stuff out of the refrig., fill the shells ( I don't measure things like bacon or broccoli or cheese, just fill the crust to the top, pour over the milk egg mixture and pop into the oven

Thanks for the casserole suggestions!

Here's the shrimp and grits I use. I added my changes. And YES used cooked shrimp and they were not rubbery. Sure you can use uncooked if you prefer.

I put it together the nite before.

Shrimp & Grits Casserole

inspired by Suzanne Butler

4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)

1 (10 oz) can Rotel, drained Used mild

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter.

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

Here is one that our kids love. It's a special treat on Christmas morning.

Thanks goes to Woodie!

Cr�me Brulee French Toast (Woodie)

1 stick Butter
1 cup Brown Sugar
2 tablespoon Corn Syrup
8 -10 inch round country loaf -- or
1 pound French bread or 1 Challah
5 eggs
1 1/2 cup half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier (optional)
1/4 teaspoon salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown

I wasn't sure if you wanted to stick with a savory casserole but if you are open to sweet--here is our standard Christmas brunch offering:

German Stuffed Toast:
1 1/2 loaves cinnamon raisin bread
16 ounces cream cheese (2 pkgs)
1 tsp vanilla
1 cup raisins or pecans
1 can apple pie filling or make your own apples
2 cups half & half
8 eggs (large)
1 cup maple syrup (1/2 cup + 1/2 cup)
1/2 cup butter

Grease 9X13 baking dish or larger. Pre-heat oven to 350 degrees.

Cube bread (approximately 1 inch x 1 inch)
Mix cream cheese with vanilla and pecans
Layer: bread, cream cheese, apples, bread

Mix in bowl: milk, eggs, 1/2-cup maple syrup
Pour over casserole, making sure that bread is saturated
Cover and refrigerate overnight.
Christmas morning: Sprinkle casserole with cinnamon. Bake for 1 hour.

Before serving, mix melted butter and 1/2 cup maple syrup in small saucepan. Pour mixture over baked casserole, punching holes in casserole to allow sauce to penetrate.

Serves: 10.

*I hope there aren't any funky characters-I previewed and corrected them.

Thanks again!

I think I'll use this one again. Haven't made it in several years.

Sausage egg casserole
1 pound bulk pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese
Directions
1.In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.

I make a couple of Woodies Creme Brulee French Toast. I also make the Italian Egg Bake that I got here. I have no idea whose recipe it is but it is yummy.

I tried Glenda's Breakfast Cookies the other day. Glenda Al is this your cookie rceipe? I baked a few for work this morning. People got a kick out of a cookie with bacon.

ITALIAN EGG BAKE
(serves 10)

1 lb sweet Italian sausage
1 tsp butter
1/2 medium red onion, chopped
8 oz mushrooms, sliced
12 eggs, beaten
1 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp seasoned salt
8 oz mozzarella
2 medium tomatoes, peeled & chopped
Preheat oven to 400ð. Peel casing from sausage & cut into bite-sized pieces. In a medium skillet, saute sausage over medium-high heat until crumbly. Drain & set aside.
Wipe skillet clean, then melt butter over medium-high heat. Add onion & mushrooms & cook until tender.

In a large bowl, whisk together eggs, milk, salt, pepper & seasoned salt. Stir in mozzarella & tomatoes. Add sausage, onions & mushrooms. Pour egg mixture into a greased 13x9" baking pan.

Bake 30-40 minutes.~~NOTE: May be prepared the night before, refrigerated & baked before serving.

Glenda, just want to make sure I use the right grits. The recipe calls for corn grits, similar to coarsely ground cornmeal or polenta -- NOT hominy grits. Is that correct?

When you refrigerate it overnight, do you still bake it at 350? Do you ever need to add a bit more liquid?

This sounds so different, and I think my family would really like it. My husband is on a low sodium diet, so I will need to make substitutions here and there, but I'll follow the recipe as closely as possible. With the green onions, bell peppers, and hotter peppers in both the cheese and tomatoes, I'm sure the dish will be plenty flavorful even if I tone down the sodium content.

joanm, yep, those ar the breakfast cookies I make. Glad they were liked. And thanks for sharing your recipe.

shambo, I use Jim Dandy Enriched Quick Grits, NOT instant. They are white corn grits.

Refrigerate overnite, and before putting in the oven, let it sit out on counter for a while to lose the chill. You don't need to add more liquid. And I did cook at 350.

Enjoy!!!

A couple of more to add to the mix here. Thanks for the shrimp and grits recipe...we also love the sausage egg casserole. We mix up with various stuff...ham, bacon, or a combo of all of it. Always a hit with my group.

SIMPLER TIMES FRENCH TOAST
Chef & Innkeeper Cindy Belford
Simpler Times Inn

8 c. sweet French bread in 1" cubes

5 eggs

1 c. sugar

1 tsp. nutmeg

3 c. milk or Half & Half

3 c. fresh or frozen blueberries

1 c. chopped pecans

1/4 c. butter or margarine

1/2 c. brown sugar

Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight.

In the morning, mix 1 c. blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans.

Bake at 325 degrees for one hour or until puffed. Serve hot with syrup.

Simpler Times Inn
Grand Lake O'the Cherokees

I love this crust and use it for other recipes too.

This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with this quiche.
SALMON QUICHE WITH WALNUT CRUMB CRUST (Sharoncb)
***********************************************
Preheat oven to 375 degrees F
Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.
1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped
Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven.
Meanwhile mix the following ingredients in a bowl:

Filling:
3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise
Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe.
SharonCb

David

Glenda, thanks for the Shrimp and Grits Casserole recipe. That looks so good that I think I will make before Christmas and not for breakfast....dinner is a good time for grits too!
You have a breakfast cookie recipe using bacon????? I missed that one... could you please re-post?

Murphy (from the south where grits are a basic food group :))

murphy, this is a tried and true breakfast cookie

Breakfast cookie

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins
Directions
.In a mixing bowl, cream butter and sugar until light. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Blend thoroughly. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2-in. apart on ungreased baking sheets. Bake at 350 degrees F for 15-18 minutes or until golden brown. Store in the refrigerator.

Reheat to serve

And don't forget about Dutch baby or German pancake or whatever you call it.

Here is a link that might be useful: German pancake

Thanks for this thread!

It was a hard choice, but I'm going to serve Lox & Bagels, Woodie's Creme Brule French Toast, and Glenda's Breakfast Cookies. :-)

Can't wait to try these new recipes!

Jeri

Loving this thread. The shrimp and grits have always been a family favorite of mine.

Glenda, Thank you so much. Sounds good and I have all the ingredients in house today. Gonna bake and store in freezer until the end of week. I think that will work, don't you?
Merry Christmas to all.

Here's a site from inns and bread and breakfasts across North America. Who better than a B&B to have great breakfast ideas??

Here is a link that might be useful: Innkeeper and B&B Recipes

Enjoy Murphy and seasons greetings to all!