I have never met an egg and bread casserole that I liked! I've eaten several and while people are oohing and aahing, I just don't like the texture of that mushy bread. Perhaps you and I might be the only ones who don't care for it, sorry I don't have another answer. (Baked Creme Brulee French Toast is an exception in my book, but that comes out very different than what you describe.)

I make brunch casseroles with potatoes, I'm happier and nobody has complained yet.

>Perhaps you and I might be the only ones who don't care for it,And me.

and then there waas three.........

and here I thought I was the only one LOL

Ok....so do you have some killer recipes that are tried and true I can serve with confidence? I need two main dishes.

Woodie,I've made the tator tot cass you have posted from a bed and breakfast. It is very good and may be one of the dishes. Have you ever made it with ham rather than bacon? I'd like to serve bacon as a side.

I wish rejoice with gladness if you can post some recipes..or address that mushiness :-)

Thanks again

This o0ne is great. You can do the shells and sauce in advance.

Crown Scramble (Marilyn)

2 Tbl butter divided
1 Tbl flour
Cup whole milk
Salt and fresh ground pepper
¾ Cup shredded Monterey Jack cheese
¼ Cup freshly grated Parmesan cheese
6 frozen puff pastry shells
6 eggs
3 Tbl cream
chopped parsley to garnish

Pre-heat the oven to 400. Make the cheese sauce: Melt 1 tablespoon butter in a small skillet over medium heat until melted. Stir in flour until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Lower heat and stir in cheeses. Cover and keep warm.

Bake frozen pastry shells on a baking sheet lined with parchment paper for about 20 minutes or until golden and flaky. Remove from oven and place on serving plate.

Prepare scrambled eggs by melting 1 tablespoon butter in a nonstick skillet over medium-low heat. Whisk eggs and cream together with salt and pepper until well combined; pour into skillet and as eggs cook, push a rubber spatula or spoon under them until they are almost dry but still moist. (Eggs continue to cook after removing from skillet.)

Remove tops from pastry shells and hollow them out. Fill each one with scrambled eggs and pour sauce over top. Sprinkle with chopped parsley. Inspired by Sandra Lee's English Crown Scramble.

Marilyn

Baked Eggs And Mushrooms In Ham Crisps

3/4 Lb mushrooms finely chopped
1/4 Cup finely chopped shallot
2 Tbl unsalted butter
1/2 Tsp salt
1/4 Tsp black pepper
2 Tbl creme fraiche or sour cream
1 Tbl finely chopped tarragon
12 Slice Black Forest or Virginia Ham w/out the holes (10 ozs)
12 large eggs
Preheat oven to 400 degrees

Prepare mushrooms and shallots in butter w/ Salt and Pepper in a large heavy skillet over moderately high heat, stirring until mushrooms are tender and the liquid that they give up is evaporated, about 10 minutes. Remove from heat and stir in Fraiche and tarragon.

Fit one slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups) Divide mushroom mix among cups and crack one egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs w/ S&P and remove (w/ ham) from muffin cups carefully, using two spoons or small spatulas.

Tortilla Cup Eggs

I made the neatest eggs for breakfast on Saturday. I got this recipe/idea from Canadian Living and would highly recommend it anytime you are trying to put a hot breakfast on for a large group. So simple.....

Spray a muffin tin (deep one works best) with cooking spray.

Warm the required number of small flour tortillas in the microwave or oven. Gently press a tortilla into each of the muffin "spots".

Crack an egg into each one. Sprinkle with chopped peppers, amd green onions and sprinkle grated cheese on top. Bake at 375 for 15-20 minutes.

Serve with salsa on the side. I made 12 of these in one tin and they were great. This is a great breakfast
dish when you have a houseful of company.

I will have to add myself to this list. Last year for Christmas my sil and I made breakfast for the family. She made a couple of these egg and bread caseroles, and I had a hard time choking them down. This year I am in charge and I am going to use potatoes in them instead. Now to come up with a recipe.

Stacie

I'm glad you liked that tater tot casserole! I've never made it with ham, but I don't see why not. I think Marilyn has made it with sausage or ham, so I'm sure you could substitute to your own taste.

I have also made the recipes that Chase has posted - the crown scramble and her tortilla cup eggs - both are really good.

Here's another one I like.

OVERNIGHT BREAKFAST CASSEROLE

2 lbs. package frozen Hash Brown potatoes, thawed
1/4-1/2 cup chopped onions
1 lb. cooked, crumbled sausage (breakfast or Italian style - I use Italian) or cooked bacon or ham
2 cups shredded Cheddar cheese
8 -10 eggs
3 cups milk
S & P to taste

Spray 9 X 13 dish with cooking spray. Mix potatoes and onions, salt and pepper together and place in pan. Then spread sausage on top, then cheese. Beat eggs and milk (S & P) together and pour over other ingredients in pan, cover and set in refrigerator overnight.

Bake, uncovered, for 1 hour at 350*.

I"m singing your praises...thanks a million! Now I have to make some decisions, they all sound wonderful.

I love egg strata....but not the "mucky" ones....and that ahs largely to do with the bread. Use good firm home made, artesanal type bread and you won't have that mucky center....
If you keep the ratio of eggs to milk at 1 egg to 1/3 cup milk it will also be firmer....and cook it until it is puffed high and very brown it will firm up.
But the main reason for the muck is the quality of the bread.
Linda C

Linda, I just got a bread machine, but don't have much experience with it or making bread. Do you have a good recipe for what you are describing that I could do in the machine?

I'd be willing to give it a try and see what I think. I'll report back with my findings :-)

By the way Linda, does the type of milk make any difference?
lu

I don't think bread made in a bread machine will get baked enough inside to give a good firm crumb.
A good French bread will do it...it has to be bread that is firm enough not to turn to mush. Try softening it in milk and the stir and see if the bread completely disintigrates...or holds it's shape just a little.
Skim milk works as far as consistancy, but whole milk tastes better.
Linda C

It's definately the bread quality that brings on the mush factor. It is so hard to find good bread in the US. Certain areas you can find it, but it is quite rare. Even places that carry it often do so sporadically. It just doesn't sell I guess. Americans don't have much of a palette when it comes to bread is my conclusion, based on spending a little time in Germany, bread heavan. I'd look for a crusy, firm sourdough if I was doing a bread casserole.

My family likes them but not when the interior is mushy. I use 6 eggs and 1 1/2 cups of milk, cover the pans loosely with foil for the first 15 minutes of baking, and let sit for about 10 minutes before serving. Without the foil, the cheese and toppings look done but the interior isn't.

We had sausage ones and wild mushroom-spinach ones for Christmas brunch. Sometimes I make quiche, with or without a crust.

We also like this dish served in toast cups. I usually make the onion-mushroom sauce, cook the asparagus and have all the other ingredients ready in containers the day before. Then I just reheat the sauce in the morning and go from there.

EGG AND ASPARAGUS BRUNCH DISH

1 pound fresh asparagus, trimmed
1/2 lb. sliced mushrooms
3/4 cup butter or margarine
1/4 cup finely minced onion
3/4 cup flour
1 tsp. dry mustard
4 cups milk
1 can (14 ½ oz.) chicken broth
1 pound cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
8 hard-cooked eggs, quartered
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. crumbled dried tarragon (optional)
10-12 biscuits, warmed

Cut asparagus into 1/2 inch pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in saucepan over medium-low heat and add onion and mushrooms. Cook, stirring occasionally, until onion is soft but not brown. Stir in flour and mustard until smooth. Add milk and broth; bring to a boil. Cook and stir for two minutes. Add ham and cheese; stir until the cheese melts. Add eggs, salt, cayenne, tarragon and asparagus; heat through. Serve over biscuits. Serves 10-12 Note: can also be served in toast cups or over rice or noodles.