| Yield | |
|---|---|
| Prep time | 5 minutes |
| Recipe Types | eggs |
This has been the recipe that we have made the most over ten years. It is very basic and takes less than 5 minutes to make. It has a great taste and comes out perfect every time. The B&B's that I have shared this with have all thanked me because it is one of those that is a time saver on the days you need it.
| 2 1⁄3 | c | milk |
| 18 | eggs or on carton of liquid eggs | |
| 3 | T | melted butter |
| 1 | c | grated cheddar cheese |
| 1 | pk | 2.8 oz pre-cooked real bacon pieces |
Mix milk, eggs, melted butter. Pour in sprayed 9 x 13 casserole dish. Add cheese and bacon. I put some pepper season-all on top. Can add red or green peppers and mushrooms if you have some but they are not necessary. Bake at 350 for about 45 minutes. Bake immediately or refrigerate overnight.
We never had casseroles much either growing up, so when we had them it was a real treat. I think they call them "bakes" now?
I had surgery when we lived in the PacNw and people brought food over...now this is cute...the entire week DH and I had chicken and stuffing casserole (not sure if you all were in on that fad? Apparently the NW was into it!) Chicken with campbells soup over stuffing or in stuffing or w/veg, every variety imaginable. Like this one here.
Casseroles are King here! Bring them to a covered dish event or to someone who has been sick or suffered a loss. Chicken with some kind of starch. Rice, stuffing, noodles (all pasta is called noodles here to natives btw), maybe potatoes. Hold any real spices, please. 
They have no color to them and are really bland.
I was discussing the "casserole" thing with my Mother the other day. It used to be casseroles were everything you could find to make it stretch, it was more regional as well - midwest are known for casseroles!
But I will be the first to say a casserole costs much more <now> than a simple meal, with basic fresh foods. You can buy a steak, potato or any veg and make a small salad for the cost of a high-in-fat casserole loaded with other add ins.
Gee I wonder what would happen if we offered steak and eggs? Remember those? Now that's when diners were good!! Steak, eggs, a sliced tomato and toast. Coffee and oj.
Maybe THAT could be a package - Hunters Getaway Package, or Red Meat Lovers or Iron Deficient Getaway. 
BD question for you: Do you find more who won't eat red meat or pork, or more who won't eat any meat?This could be wildy geographical as well, I am sure. Or I wonder if those who avoid red meat or pork for whatever reason just say Vegetarian to make it easy? As long as they eat eggs we are in business.
Most will say no pork. When I get the "no red meat", I try to ask them if that means pork and they almost always say yes. I don't think they paid attention to the ad campaign "pork, the other white meat"!
We get a lot of vegetarians. I'm not sure if it's because we're in the west or not.
I also get a lot of "no seafood". I guess there's a lot of places along the coast here that do seafood for breakfast. I love seafood, but not for breakfast. Besides, it's really expensive.
Just a note to my last response, when I use the chicken sausage in a 8x13 casserole, I only use 1 (these are big sausages) cut in small pieces. I can feed 8 people on 1 sausage! That's a huge cost savings right there and it by no means seems cheap to the guest. I find that a lot of innkeepers spend a lot of money on their breakfast meats.
We do, for sure. We get our bacon and sausage locally, so it's not the cheapest you can buy, and we serve it as a side for everyone except the vegetarians. I keep chicken sausage, turkey bacon and veggie sausage in the freezer as needed. We also serve 3 slices of bacon and two sausage links per guest - the PO did one sausage link or 2 slices of bacon. That (and other organic and/or local foodstuffs) and fresh flowers are the two areas that I probably spend more than the average B&B. I don't cook fancy gourmet breakfasts, so for me the ingredients are doubly important.
It's probably a regional thing, but if I served 3 slices of bacon and 2 sausages no matter the quality, I can guarantee you that at least half of it would be wasted here.
Not both at the same time! Sorry, that wasn't clear - it's either bacon or sausage. Most mornings the plates are clean, especially with the bacon.
I always served the expensive thick sliced bacons. It was never left on the plate. Definitely favored over sausage of any variety, including the gourmet chicken sausages.
I always served the expensive thick sliced bacons. It was never left on the plate. Definitely favored over sausage of any variety, including the gourmet chicken sausages.
We serve local meats. Both bacon and sausage. Both get eaten. Twice we've been asked for seconds on our local sausage. But we only cook a portion per person since it's expensive. No seconds on meats!
RIki
I am scared to can tomatoes, I am a botulism scared-ee cat.
I haven't made this specific recipe, but in general I use chicken sausage or turkey ham when putting meats in a casserole. This has fixed all problems with folks who won't eat pork or "red meat". The vegetarians are on their own if they didn't inform me ahead of time. They can eat the sides...it's their responsibility to inform us.
When choosing chicken sausage, they now come in a huge variety and I especially like using the ones with garlic to spice up a "bland" egg dish.
Oh and PS and I will then shut up and get back to work...they make a High Fructose Corn Syrup FREE ketchup now... YEAH FINALLY!
Yeah that is something you could do for the individ sizes quite well, make them meat free as needed. JUST GIMMEE SAUSAGE, BACON, HAM! I just can't hunt wild tofu or grill it, I can't!!
(I say this as I have three veg rooms coming up in the next week...yeah my head is hanging low...actually another that doesn't eat 'much' meat.) 
I shy away from putting meat in any of my casserole or frittata type dishes - too many undeclared vegetarians, or people who eat meat but don't eat sausage (probably because they know what's in it!).
Baby portabello mushrooms, sauteed in advance, add flavor and can stand in for meat. Pepper jack cheese and/or a small can of roasted green chiles could help. I make the Cheesy Potato Pie recipe on this site with southwest-style hash browns and grated sharp cheddar - that gives it more flavor. But I don't go too spicy due to tastes - we have mild fresh salsa and spicier tabasco-type sauce on the tables for those who want it. And offer ketchup - which must be a central/western PA thing that so many people eat ketchup on egg dishes.
We made this one this morning. A decent, easy way to get food on the plates, but we found it fairly tasteless, even with green peppers added. I'm thinking we might use Chorizo sausage next time rather than bacon. That would give some more flavor.
Also, we broke the bacon into pieces about 1-1/2 inches long. It became a little rubbery as it cooked so when I tried to cut it into squares to serve, the bacon ripped out of neighboring pieces, tearing them up a little. So I'd say diced ham might be a good idea rather than bacon, but I think the Chorizo may be best.
We also talked about adding frozen shredded hashbrown potatoes to the mix. That wouldn't add any taste but could make servings a little bigger.
Finally, I wonder about baking it in a large muffin pan to give individual servings that might look a little better on the plate than serving squares of a cut-up casserole.
We made this one this morning. A decent, easy way to get food on the plates, but we found it fairly tasteless, even with green peppers added. I'm thinking we might use Chorizo sausage next time rather than bacon. That would give some more flavor.
Also, we broke the bacon into pieces about 1-1/2 inches long. It became a little rubbery as it cooked so when I tried to cut it into squares to serve, the bacon ripped out of neighboring pieces, tearing them up a little. So I'd say diced ham might be a good idea rather than bacon, but I think the Chorizo may be best.
We also talked about adding frozen shredded hashbrown potatoes to the mix. That wouldn't add any taste but could make servings a little bigger.
Finally, I wonder about baking it in a large muffin pan to give individual servings that might look a little better on the plate than serving squares of a cut-up casserole.
I did it, I replied and 5 clicks later...
Anywho...I am with you on this 100%, I cannot stand bland food. The last thing I want is a bland breakfast, I could eat cornflakes or toast for that.
So at least serve it with a side of salsa...but, I will say we are the prilosec nation and unfortunately 95% of our guests do not want a spicy breakfast, at all. In fact, on the bookings they mention that. d'oh!
There are literally thousands of breakfast casseroles, using potatoes, bread, etc fritattas, and casserole style or individual (which gives you more clean up). Toss in some pepper jack cheese to give it a boost. I am 100% on board for the chorizo (just don't mention what it is made from). LOL
Served this this morning. I used ham in place of the bacon. Very good. Great for when there is a house full.
If you do the veggie variation, do you have to sautee the veggies first?
