Cheesy O'brien Egg Scramble

2003-04

Swim team recipes

Boys Team

RECIPE BOOK

Boys Team

Acknowledgement

Table of contents

Breakfast Ideas

Cheesy O'Brien Egg Scramble

Breakfast Casserole –

Cheese Strata

Egg and Bacon Casserole

Egg Sausage Casserole

Fancy Egg Casserole

Breakfast / Brunch Casserole

Breakfast Casserole

Oven-Baked Monte Cristo

Breakfast Casserole

Baked Three Cheese Egg Casserole

Easy Cheesy Bacon Eggs and Potatoes

Super Breakfast Casserole

Egg and Sausage Casserole

Breakfast Strata

Wake Up Casserole

Hearty Brunch Casserole

Celtic Breakfast Casserole

Breakfast Casserole

Hash Brown Bake

Bacon and Egg Breakfast Tarts

Breakfast Pie

Breakfast Pizza

Banana Nut Pancakes

German Puffed Pancake with Spiced Apples

Baked French Toast with Berries

Apple Toast Recipe

Apple Crisp

Blueberry Buttermilk Pancakes

Apple Cinnamon French Toast

Overnight Baked French Toast

Strawberries and Cream Toast

Baked Breakfast Apples

Baked French Toast

Rich 'n Creamy Baked Oatmeal

Lunch and Dinner

Crockpot Lasagna

Fettuccini Alfredo (quick and easy)

Baked Ziti

Lasagna

Tortellini with Ham

Turkey Taco Rotini

Crockpot Spaghetti

Macaroni and Cheese

Chicken Tetrazzini

Chicken Lasagna

Simple Mac and Cheese

Cooking Light magazine's Lazy Lasagna

Easy Four Cheese Lasagna

Lasagna Alfredo

Lazy Lasagna

Super Cheesy Pasta

Country Pasta

Chicken and Mac

Beef and Spaghetti Macaroni

breakfast

Breakfast Ideas

breakfast

Cheesy O'Brien Egg Scramble

Donna Rinkle

breakfast

1 package (28oz) frozen O'Brien hash brown potatoes

1/2 tsp. garlic salt

1/4 tsp. pepper

1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted (sometimes I use Nacho cheese soup)

1 pound slice bacon, cooked and crumbled

(or sausage)

12 eggs, lightly beaten

2 tablespoons butter or margarine

2 cups (8oz) shredded cheddar cheese

breakfast

In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2 qt. baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup.

In another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserve bacon. Bake uncovered, at 350 for 20-25 minutes or until cheese is melted (Yield: 10-12 servings)

I usually assemble the night before and bake in the morning increasing the baking time slightly.

Breakfast Casserole –

This recipe was given to me by Marilyn Parrish-submitted by Anne Alexander

breakfast

Ingredients: 1 stick butter

1 box seasoned croutons

1 lb. bacon – fried and crumbled (could use sausage instead)

8 oz. grated cheddar

1 can mushrooms (drained)

Egg Mixture:

7 eggs

2 ½ cup milk

1 tsp. seasoned salt

1 tsp. Worcestershire sauce

1 tsp. dry mustard

breakfast

Melt butter and pour into 13 x 9 dish. Layer croutons, egg mixture, cheese and mushrooms. Sprinkle crumbled bacon on top. Cover and refrigerate overnight. Bake at 300 degrees for 1 hour. Let sit for a while before serving.

Cheese Strata

Cyndi Connelley

breakfast

12 slices day-old French bread, cubed

2 cups cheddar cheese, shredded

1 cup breakfast meat (ham, sausage, or bacon), optional

24 eggs, beaten

4 cups milk

2 teaspoons dry mustard

1 Tablespoon salt

2 teaspoons pepper

breakfast

Prepare 12 to 24 hours before baking, then refrigerate. Grease a 3-quart casserole dish. Arrange bread cubes, meat, and cheese in dish. Beat eggs and remaining ingredients. Pour egg mixture over bread mixture. Cover and refrigerate.

Bake at 350 degrees for about 1 hour. Serves: 12.

Egg and Bacon Casserole

Cyndi Connelley

breakfast

1/4 cup butter or margarine

4 cups seasoned croutons

2 cups (8 ounces) shredded Cheddar cheese

2 cups milk

8 eggs, beaten

1/2 teaspoon dry mustard

1 package (12 ounces) bacon, cooked and crumbled

breakfast

Place butter in an 11 x 7 x 2 inch baking dish. Place dish in microwave oven to melt, tilting to coat dish. Pour croutons over butter; sprinkle cheese over croutons and set aside.

Combine milk, eggs, and mustard; mix well. Pour egg mixture over cheese, and sprinkle with bacon. Bake at 325 degrees for 40 to 50 minutes or until set. Let casserole stand at room temperature for 5 to 10 minutes before serving. Serves: 6 to 8

Egg Sausage Casserole

Diana Eberling

breakfast

1 lb. sausage (mild)

2 c. milk

2 c. shredded cheddar cheese

10 eggs

1 1/2 tsp. dry mustard

1/2 tsp. salt

14 slices Pepperidge Farm white bread

~ 1/2-3/4 stick of butter

breakfast

Brown sausage and drain. In blender beat eggs, milk, mustard, and salt Cut up bread into chunks Put bread cubes into 9x13 greased pan and sprinkle with sausage. Pour egg mixture on. Sprinkle cheese on top and dot with butter. Bake at 350 degrees for 45 min. This is a family favorite for brunch. I usually make the night before and bake in the morning.

Fancy Egg Casserole

Cyndi Connelley

breakfast

1 Tablespoon butter

1 Tablespoon flour

1 cup milk

1/2 teaspoon thyme

1/4 teaspoon marjoram

1/4 teaspoon basil

1/4 cup finely chopped parsley

1/4 pound bacon or sausage - sautéed, drained, and crumbled

1/3 cup dried bread crumbs

breakfast

Make a roux with butter and flour; add milk, herbs, and cheese. Then in a casserole dish put a layer of eggs, bacon, parsley, and sauce. Repeat. Sprinkle bread crumbs on top. Cook uncovered in 350-degree oven for 30 minutes. Serves: 6.

Breakfast / Brunch Casserole

Cyndi Connelley

breakfast

1 pound sausage

6 eggs, beaten

2 cups milk

1 teaspoon dry Mustard

4 to 5 slices bread, cubed

1-1/2 cups sharp cheddar cheese, grated

salt

pepper

dash of worchestershire sauce

breakfast

Cook sausage, drain. Place cubed bread in a greased 9 by 12 inch casserole dish. Add sausage. Mix eggs, milk, mustard, salt, pepper and worchestershire sauce. Pour mixture over sausage and bread crumbs. Sprinkle grated cheese on top. Cover and refrigerate overnight.

Bake at 350 degrees for approximately 1 hour.

Breakfast Casserole

breakfast

6 to 8 eggs

2 cups milk

6 slices of bread, torn in chunks

8 ounces grated cheddar cheese

1 pound link sausage, cut up and cooked (or ham or bacon)

Salt and pepper

breakfast

Place bread in a 9 x 13-inch pan. Sprinkle the cheese and sausage on top. Beat eggs and milk well. Pour the eggs and milk over top. Let set overnight in refrigerator. Bake at 350 degrees until bubbly and brown, about 1 hour.

Oven-Baked Monte Cristo

breakfast

1 to 2 loaves firm bread

One 8-ounce package of cream cheese

10 large eggs

1/2 cup real maple syrup

1-1/2 cups half and half

1/2 cup any flavor seedless jam

6 slices Canadian bacon, cooked

1 teaspoon vanilla extract

Butter or margarine

breakfast

The night before: Grease a 9 x 12-inch baking dish with butter or margarine. Remove crusts from bread and cube it. Place in a closely-fitting single layer in the baking dish. Pinch off marble-sized lumps of cream cheese with your fingers, evenly distributing them over the bread layer. Dice the Canadian bacon and distribute it over the bread as well. Melt the jam in the microwave or in a double boiler until it is warm and fairly liquid. Do not boil it. Drizzle it over the cream cheese/Canadian bacon. Place a second layer of bread, cubed and closely fitted in the same way, over the cream cheese, etc., layer.

Beat the eggs until lemon-yellow and slightly frothy. Add the half and half, maple syrup and vanilla and stir until well blended. Pour this mixture over the bread layers. "Squish" it into bread with your hands. Cover tightly with plastic wrap and refrigerate overnight.

In the morning: Pre-heat oven to 375 degrees. Remove plastic wrap and bake for 50 to 60 minutes until nicely browned on top. Slice in the kitchen and serve warm with more maple syrup, powered sugar, butter and/ or finely-chopped pecans.

Breakfast Casserole

Cyndi Connelley

breakfast

7 ounces plain croutons

2 cups shredded cheddar cheese

1 pound sausage (browned and drained)

6 eggs

2-1/2 cup dairy milk

3/4 teaspoons dry mustard

1 can cream of mushroom soup

1/2 cup milk

breakfast

Brown and drain sausage; grease a casserole dish with butter. Layer croutons, cheese and sausage (double layers). Beat eggs, mustard and milk in a blender. Pour over layers. Cover with plastic wrap and refrigerate overnight. Mix soup and 1/2 cup milk. Pour over in the morning. Bake 350 degrees for 1 hour.

Baked Three Cheese Egg Casserole

7 large eggs
1 cup milk
2 teaspoons sugar
4 cups shredded Monterey Jack (1 pound)
4 ounces cream cheese, cubed
1 (16-ounce) container small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder

Preheat oven to 350*F (175*C). Grease a 3-quart casserole dish; set aside.
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.

Easy Cheesy Bacon Eggs and Potatoes

2 (11.5-ounce) packages frozen potatoes au gratin, defrosted according to package directions
6 strips bacon, cooked, drained and crumbled
5 large eggs, lightly beaten
2/3 cup shredded cheddar cheese
1/4 cup chopped green onions

PREHEAT oven to 350°F (175°C).
COMBINE potatoes au gratin, bacon, eggs, cheese and green onions in a large bowl; transfer to 8-inch-square baking pan.
BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Season with ground black pepper.

Super Breakfast Casserole

Ingredients:

breakfast

6 eggs

1 cup milk

6 ounces grated cheddar cheese

1 pound market sausage or bacon

Frozen hash brown patties

breakfast

Line an 8 x 8-inch glass baking dish with frozen hash browns. Sprinkle hash browns with fried, drained, and crumbled sausage or bacon. Mix together eggs and milk; pour over meat and hash browns. Top with grated cheddar cheese. Best if prepared the night before and refrigerated. Cook at 350 degrees for 45 minutes to 1 hour. Serves: 4 to 6.

Egg and Sausage Casserole

breakfast

1/2 pound Bob Evans bulk sausage

6 eggs

3/4 cup milk

1/2 teaspoon salt

1 cup sharp cheddar cheese, grated

1 cup onion and garlic flavored croutons

breakfast

Heat oven to 350 degrees. Cook and stir sausage until brown and drain. Put in bottom of greased 8-inch square or 9 x 13-inch baking dish. Beat eggs, milk, and salt and stir in cheese; pour over sausage. Cover with croutons. Bake uncovered for 50 minutes or until knife inserted comes out clean. Let stand 5 to 10 minutes before cutting.Serves: 6. To serve 18, triple all amounts, except use 2 cups milk.

Breakfast Strata

breakfast

4 cups cubed firm white bread

2 cups shredded sharp cheddar cheese

8 to 12 ounces diced ham, sauteed sausage, or cooked, crumbled bacon

10 eggs, lightly beaten

4 cups milk

1 teaspoon dry mustard

1 teaspoon onion powder

fresh ground pepper

salt to taste

breakfast

Assemble casserole 12 to 24 hours before baking and refrigerate. Generously butter a 9 x 13-inch glass baking dish. Arrange bread cubes on bottom. Sprinkle with meat, then with cheese. Beat together milk, eggs, mustard, onion powder, salt, and pepper. Before baking, sprinkle with paprika. Bake at 300 degrees for 1 hour. Makes 12 servings. Note: Bob Hope's favorite breakfast. This recipe appeared in the Manchester Union Leader "Cook of the Week" column.

Wake Up Casserole

Cyndi Connelley

breakfast

2 cups seasoned croutons

1 cup shredded cheddar cheese

One 4-ounce can mushroom pieces, drained

1-1/2 pounds country-fresh sausage, browned and crumbled

1/2 cup chopped onions

1/2 cup milk

6 eggs

2 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

One 10-3/4-ounce can cream of mushroom soup

breakfast

Place croutons in grease 9 x 13 x 2-inch pan. Top with cheese and mushrooms. Brown sausage and onions; drain and spread over cheese. Beat eggs with 2 cups of milk and seasonings; pour over sausage. Mix soup with 1/2 cup milk and spread on top. Bake at 325 degrees for 1 hour. serves: 8

Hearty Brunch Casserole

breakfast

4 to 6 slices sourdough bread

2 cups cheddar cheese, shredded

1 pound breakfast sausage

8 eggs

1 teaspoon dry mustard

2-1/4 cups milk

2 Tablespoons dried onion flakes

One 15-ounce can cream of mushroom soup

1/3 cup milk

breakfast

Grease bottom of 9 x 13-inch baking pan. Cover the bottom of the pan with sourdough bread slices. Use just enough to cover the entire bottom. Sprinkle cheddar cheese over the bread. Brown the sausage, drain, and let cool slightly. Sausage should be well crumbled. Sprinkle sausage crumbles over cheese. In a large bowl, mix eggs, dry mustard, 2-1/4 cups milk, and dried onion flakes. Pour this mixture over bread, cheese, and sausage. Cover and refrigerate overnight.

Before baking, preheat oven to 350 degrees. Mix cream of mushroom soup with 1/3 cup milk and pour over casserole. Bake uncovered for 1 hour. Let stand 5 to 10 minutes before serving. Cut into squares. Serve with crusty bread and a nice fruit salad.

Serves: 8 to 10

Celtic Breakfast Casserole

breakfast

3 to 4 medium Red Bliss potatoes (scrubbed, skins on, and baked in microwave)

1/4 to 1 pound turkey ham cut into cubed or crumbled sausage or bacon (optional)

1/4 cup chopped scallions

1/2 cup red or green pepper, chopped

1/2 to 1 cup light sour cream

1 to 2 cups four shredded Mexican cheeses

10 to 12 eggs, beaten

Tomato wedges (optional)

breakfast

Grease a large Corning pan (10-1/2 x 12-1/2 inches). Allow potatoes to cool, then slice 1/4 inch thick, discarding ends. Layer in bottom of pan to form crust. Layer on meat, then scallions and bell pepper. Drop spoonfuls of sour cream and spread out with knife. Sprinkle on shredded cheese. Pour beaten eggs over all. Bake uncovered at 350 degrees for 30 to 40 minutes until knife comes out clean. Serve garnished with parsley (and tomato wedges).

Breakfast Casserole

breakfast

1 package refrigerated or frozen loose-pack hash brown potatoes

3 cup shredded Monterey Jack cheese with

3 cup diced fully cooked ham

3 cup shredded Swiss cheese (2 ounces)

8 beaten eggs

3 cups light cream or half and half

breakfast

Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture. Grease 13x9 casserole dish. Arrange potatoes evenly in the bottom of the casseroles. Bake, uncovered, in a 400 degree oven for 30 minutes. Remove casseroles from oven and let stand about 10 minutes to cool slightly. Reduce oven temperature to 350. On top of the potatoes in the casseroles, layer Monterey Jack cheese, ham, and Swiss cheese. In a small mixing bowl combine the eggs and light cream. Pour egg mixture over potato and cheese mixture in casseroles. Bake, uncovered, in the 350-degree oven about 25 minutes or until centers appear set. Let stand about 5 minutes before serving.

Hash Brown Bake

Cyndi Connelley

breakfast

3 cups frozen shredded potatoes

1/3 cup butter or margarine, melted

1 cup finely chopped cooked ham

1 cup shredded cheddar cheese (4 ounces)

1/4 cup finely chopped green bell pepper

2 large eggs, beaten

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9-inch pie plate; drizzle with butter. Bake at 425 for 25 minutes or until lightly browned; cool on a wire rack 10 minutes.

Combine ham, cheese, and bell pepper; spoon into potato shell. Combine eggs and next add milk, salt and pepper, stirring well; pour egg mixture over ham mixture. Bake at 350 for 25 to 30 minutes or until set; let stand 10 minutes before serving.

Note: Hash Brown Bake may be assembled, omitting egg mixture, and refrigerate 8 hours or overnight. Let stand at room temperature 30 minutes. Combine eggs, milk, salt, and pepper; pour over ham mixture. Bake at 350 degrees for 25 to 30 minutes.

Serve: 6 to 8.

Bacon and Egg Breakfast Tarts

1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

1. Preheat oven to 425 degrees F (220 degrees C). 2. Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet. 3. Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C). 4. Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet. 5. Bake until eggs are soft cooked, about 15 to 20 minutes.

Breakfast Pie

12 slices bacon
1 cup shredded Swiss cheese
1/3 cup chopped onion
2 cups milk
4 eggs
1 cup baking mix
1/8 teaspoon ground black pepper

1. Heat oven to 400 degrees F (205 degrees C). Grease glass pie plate, 10x1-1/2 inches. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. Sprinkle bacon, cheese, and onion in pie plate. 3. In a medium bowl, stir milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate. 4. Bake 35 to 40 minutes or until knife inserted in center comes out clean.