Someone just posted this on Facebook; I have no idea who the source is. I am posting here so I don’t lose the recipe. 🙂 Would like to try it later. One of my friends also made the comment, “Whoa you could mess with this and make all kinds of yummies – then cut them – freeze them individually and boom ! Lunches!” Great idea, Natalie!
- 8 oz package refrigerated crescent rolls
- 1 lb. package smoked turkey lunch meat
- 8 slices cooked bacon
- 8 slices Swiss cheese
- 3 Roma tomatoes, sliced thin
- 4 eggs, beaten
Unroll the crescent dough and separate into 2 squares. Place one square in bottom of 8″ pan that is greased or lined with parchment paper. Press dough to fit pan. Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top.
Repeat the layers. Top with remaining dough square. Pour remaining eggs over top.
Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.
Another breakfast casserole! Although this one we make a lot to eat for dinner. This one comes from my mom, not sure of the source on it. This quiche does not have a crust, making it easy to put together and very tasty.
It calls for green chiles, if you want to make it hotter, use jalapenos instead for some or all of the chiles.
- ½ cup butter
- 10 eggs [my mom uses 11 eggs]
- ½ cup flour
- 1 teaspoon baking powder
- Dash of salt
- Two 8-oz cans green chiles, drained
- 2 cups cottage cheese (16 oz)
- 4 cups monterey jack cheese (1 pound)
Melt butter in 9″ x 13″ pan. Set aside.
In large mixing bowl, beat eggs and add flour, baking powder, and salt. Mix well. Add melted butter, leaving pan buttered. Add chiles and cheese. Mix together and pour into pan.
Bake uncovered at 350° for 45 – 60 minutes. (Test for done-ness with a knife. Be sure quiche is set and knife comes out clean.) Cut into squares while hot, but allow to cool slightly before removing from pan.
Note: This may be baked and frozen, reheat covered with foil.
This recipe comes from a family friend. You assemble it the night before and then just pop it in the oven the next morning. We love to put this together Christmas Eve and have it Christmas morning.
- 1½ pounds sausage, cooked & crumbled
- 8 slices white bread
- ½ pound mild cheddar cheese, shredded [I probably use more, you can never have enough cheese!]
- 2 green onions, diced [I use four]
- 6 – 8 mushrooms, sliced [We don’t like mushrooms; I substitute one red pepper, diced.]
Blend together the following:
- 6 eggs
- 2 cups milk
- 1½ tsp dry mustard
Spray 9″x13″ pan with Pam.
Cover bottom of the pan with bread. Layer cheese-meat-onions-mushrooms [red pepper], then more cheese. Pour egg mixture over the layers. Cover and refrigerate overnight.
Bake uncovered in 300° oven for 1½ hours (make sure eggs are set). Let stand 10 minutes before cutting to serve.