FoodNetwork.com knows How to Make Breakfast Casserole Recipes Perfect for the Holidays. These five recipes are perfect to serve on Christmas morning, or anytime during the holiday festivities, really! Make the night before and serve in the morning so you don’t have to stress in the AM! Happy Holidays, y’all!
Pancake Breakfast Casserole – This casserole makes breakfast pancakes extra special by baking them in a rich, creamy custard. You can cook and freeze the pancakes ahead of time, but be sure to defrost them before using. Kids really love this casserole.
- 4 tablespoons unsalted butter, plus more for greasing the dish and serving
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 6 tablespoons sugar
- Kosher salt
- 1¾ cups buttermilk
- 7 large eggs
- 2 cups half-and-half
- 1 teaspoon pure vanilla extract
- Maple syrup, for serving
- Blueberries, for serving
- Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
- Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and ½ teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon ¼ cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and ¼ teaspoon salt in a large bowl.
- Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.
Breakfast Cornbread Casserole with Ham and Kale – The combination of ham and kale is traditional for a reason: it’s really great. Good news: the casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.
Panettone French Toast Casserole – Finally, a yummy use for the holiday cake that everyone loves to give but no one seems to eat. Panettone’s raisins, citron and pine nuts make this rich, custardy breakfast just right for special occasions.
Spinach, Mushroom and Cheese Breakfast Casserole: This hearty meatless breakfast casserole is a great way to use up stale or leftover bread. The cubes on top bake into a delicious crunchy crust that is a crowd pleaser! The whole thing can be assembled the night before and popped into the oven in the morning.
Corned Beef Hash Brown Casserole: Here’s a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details, which is my kind of dish. It’s kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and best of all, it’s even gluten-free.