Crowd Pleasing Breakfast Casseroles

In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about breakfast casseroles.  They are sharing ideas on breakfast or brunch dishes that can feed a group. Take notes for an easy and delicious solution. In this episode, we talk about:A green chili and cheese egg casserole How each of us prepared the meal (and where we improvised!)A bonus recipe: French Toast BakeOur honest thoughts on flavor, texture, and whether it’s worth making againResources & LinksThis isn’t exactly Mary Dombey’s recipe, but it is close!https://houseofnasheats.com/green-chili-egg-casserole/French Toast BakeBake at 375* for 45-60 minutesIngredients:½ cup melted butter (1 stick)1 cup brown sugar1 loaf thickly sliced bread (brioche, challah, Texas toast)4 eggs1 ½ cups milk1 teaspoon vanillaDirections:Mix all ingredients in a bowl, pour into baking dish. Cover with foil and bake 30 min. Remove foil and bake another 15-30 min for crusty top. Or cover with foil and chill overnight in fridge. Morning, bake 30 min covered, remove foil, continue to bake 30 additional minutes.SERVE with maple syrup, fruit compote, fresh fruit, whip cream.Optional Add In’s:Protein powderChocolate or butterscotch chipsFruit jam spoonful’sCream cheese chunksPecansOptional Topping:Powdered sugar on top after bakingFor the overnight oats, use rolled oats, not quick oats or steel cut. https://www.loveandlemons.com/overnight-oats-recipe/If there are recipes you want us to try or questions you want to ask, email us at [email protected] the ShowIf you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month!  Thank you for your support!DisclaimerEveryday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.CreditOriginal Music by Matthew J. SmithRecipe Testers are Matt, Ryan, Matt and Cameron