I am not a breakfast eater at all so when they are 7-9 hungry morning people milling about I find it painful.
I am looking for a couple of slow cooker or just prepare ahead and leave in the fridge overnight
and then bake type recipes. I have spent some time hunting through the ones line such as pin interest menus . So far not impressed.
Help!
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http://www.food.com/recipe/maple-cream-cheese-french-toast-casserole-160390
I make a baked French toast every year for Christmas morning…this isn’t exactly my recipe, but it’s the closest one I could find. It needs to be assembled the day before so the bread can soak up all the deliciousness. Cheers!
I like this one: http://thepioneerwoman.com/cooking/sleepin-in-omlette/
My children also LOVE sister shuberts rolls with the little sausages in them -so we get those for holidays
http://www.sisterschuberts.com/rolls/product/466/sausage-rolls
Two different types of quiches - buy ore made, bake and serve.
This one is terrific!
http://www.justataste.com/overnight-egg-breakfast-sausage-strata-casserole-recipe/
You might need some insulin, but I bake this family favorite once a year on Christmas morning and it’s a hit. I just use french bread and keep it out the day before so it’s kind of hard. It is soooooo good. A little crusty, a little soft.
H is the king of making bacon so we have that and fresh fruit as a side.
@veruca I second the Sister Schubert rolls with sausage. Also, delicious are the Sister Schubert cinnamon sugar rolls that I serve alongside Breakfast Before casserole, which is the classic 1970’s breakfast casserole of sausage, eggs, cheddar cheese, and bread & is my husband’s favorite & brings backs childhood memories for him. Its the recipe @thumpert posted but without veggies ( but that sounds delicious!) We are South Carolinians so also serve a pot of grits with cream and cheddar added:) Plus a big bowl of fruit.
But now I want to add @carachel2 's recipe. Sounds delicious.
This is a delicious meatless recipe that I found a couple of hears ago. It always gets rave reviews. I just serve bacon and sausage on the side to satisfy my meat lovers.
http://www.backtothebooknutrition.com/christmas-breakfast-strata/
I usually do a prepare it the night before casserole. And you can tailor it in terms of what type of bread, cheese, meat you might use.
Take a 9 x 13 casserole dish. Spray or butter it. Choose a bread type (sourdough, white, french bread sliced thin, rye, etc.) Lightly butter both sides of the bread and lay in dish (probably 6-8 slices depending on the size of the slices). Top with a meat if you like : diced ham or cooked bacon or sausage crumbles. Top with any veggies you might like: onion, mushrooms, diced pepper. Top with 1-2 cups of shredded cheese - cheddar is good, or a blend of any cheeses you like. In a separate bowl, mix together 8-10 eggs, a few T of milk or cream and salt/pepper/red pepper flakes if you like a little spice. Pour mixture over ingredients in dish. Cover with foil and refrigerate overnight. Bake in the morning at 400 degrees for 30-45 minutes when it looks set and lightly browned.
I’m not a fan of soggy bread dishes (which the majority of make ahead breakfast casseroles seem to be baed on) so I always go the quiche route. Easy to make (or buy) ahead and reheat.
We keep it simple since I cook a lot for Christmas day – we make scrambled eggs and bacon – and everyone seems very happy.
@doschicos–agreed. Which is why the french toast recipe I posted is such a favorite. It is NOT soggy. It bakes up with crisp edges and just the right amount of soft for french toast.
My egg casserole is also NOT soggy - because I don’t use as many eggs as they often call for - some of my recipes call for a dozen - I use more like 8 or 9 - more absorbs so the casserole is more “firm”
It’s a “me” thing. I just don’t care for the bread aspect soaked in egg, etc. To me, that’s soggy. I can’t do bread puddings either.
@doschicos --hey I totally get it. Trust me, I’ve had my share of them and never made them again. The trick is finding the recipe with the right ratio of bread to egg and using the right bread also. Starting out with hard crusty 2 day old french bread really seems to help.
I like eggs with vegetables made in muffin tins. The mix can be made the night before and baking them in the oven only takes 15 minutes.
https://www.youtube.com/watch?v=qN1NrsrGbNY
We host 30 - 35 for brunch every Xmas. I always may a French toast casserole. I switch it up every year. This year I am making a Swirl Baked French Toast using Pepperidge Farm Swirl Bread. Almost all the recipes recommend soaking overnight. Easy peasey.
Ok–gosh! Many good ideas. Thanks!
I’ve made this spinach and cheese strata for New Years morning, and it was really good: https://smittenkitchen.com/2009/12/spinach-and-cheese-strata/
The strata casseroles I’ve had were not bready or soggy at all. In fact, for years I ate them without even realizing there was bread in them (I guess Mom made them on Christmas eve after we went to bed while stepdad was putting together our presents 
).
I love the strata casseroles.