Freezer Breakfast Casserole

 breakfast casserole

 

Have you ever craved a quiche, but thought it would be too much work to make? I have the perfect, easy quiche recipe you’ll ever make and it it created  in a blender. I always double this recipe and freeze an extra or give one away.

Blender Ingredients

  • 1/2 stick melted butter
  • 1 cup unbleached all-purpose flour (I use King Arthur white whole wheat)
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 3 cups milk
  • 6 eggs

Blend for 30 seconds until well incorporated. The flour settles to the bottom for a crust while baking, just like a quiche.

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Pour into a 9×13 casserole or aluminum pans if you are giving away. I’ve made the blender ingredients twice for each pan below.

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Add your favorite ingredients:

  • Fresh or frozen broccoli
  • Fresh or frozen well drained chopped spinach
  • Fresh or well drained can tomatoes
  • Finely chopped onion (1/4 cup)
  • Cooked sausage, chopped ham, bacon or salami. Try creative dinner meats like leftover chicken, turkey, ground beef or pork.
  • Fresh or well drained can mushrooms

I add whatever I have on hand in my freezer or produce drawer. It is very rare that I purchase items for this casserole. Today, I’m adding in frozen peppers and onions, chopped leaf spinach and cooked turkey bacon.

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Kitchen shears work great to cut up my cooked, cooled bacon.

Top with 2 cups of your favorite shredded cheese.

  • Sharp cheddar (I use most often)
  • Swiss
  • Monterey Jack
  • Gruyere

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Bake at 350 degrees uncovered for 45 to 50 minutes until top is golden brown and sides are bubbly. Tent with foil if the top is browning too quickly. I actually got this one a tad too brown on top because it was cooking in a convection oven which bakes faster.

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This can be made ahead the night before and covered until ready to bake. This makes a great brunch casserole to take to church, potluck, women’s event or meeting. I bake mine right before I leave and slip it into a insulated sack when I’m taking it to church. Sometimes I’ll divide a 9×13 into two 8×8 casseroles.

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It can also be baked, cooled and frozen covered with heavy duty aluminum foil. Reheat covered at 350 for thirty minutes. Or how about baking and diving into small portions for your freezer an easy breakfast? As always, thaw 24 hours in the refrigerator before reheating. Enjoy building your own casserole. It’s a great way to use up those leftover vegetables and meats in your fridge.

I always serve or deliver my casseroles with fresh fruit.

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What are your favorite quiche or omelet ingredients? Go ahead and make this casserole with the same ones.

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Comments

  1. Julene says:

    I cannot wait to try this. I just found blog a few weeks ago…I think you are going to help domesticate me :) I am not a great cook, but can follow a simple recipe and we are busy on the go people and you help show how quick it can be done. Thanks! I am so looking forward to all the new things you post!

  2. love that such a great breakfast can be made ahead of time and frozen!!! Thanks for telling the world! :-) One quick question – it looks like the pic of the blender with ingredients has cheese on top? Did you put everything in the blender and then just pour it in the 9×13? Or what is that?! TIA for the answer! :-)

  3. Sue Laurito says:

    I made this tonight for our family of 7 and am bring one to a family that has recently
    experienced a great loss. My husband is not a quiche kind of guy but he had seconds. I added 2 cups of ham and used 2 cups of Mexican cheese mix. Thanks for the recipe and encouragement to serve others.

  4. Hi Jackie ~ Thank you so much for this delicious recipe! Today we served this to 200 guests and volunteers at a free dental day at my church. They all loved how homey and hearty it was. Thank you for sharing your passion for caring for others on this blog. From one mom on a mission to another – THANK YOU!!

  5. I’ve made this a couple of times now and love it. so quick & easy. Since its just my hubby and I, I pour it into two square pans, bake em and then freeze one for later.

  6. Hey there…do you think I could pour the mixture into a freezer bag before freezing? I just don’t think I have room in my freezer for a pan. Thanks so much! :)

    • Yes, Emily, this is the exact way I give it away, frozen in a gallon size bag with the directions to fully thaw before pouring into a pan. Enjoy, it’s on our menu this week.

  7. Jackie, you mentioned in the comment section that you have made this in the crock pot and that when it is made as a ministry meal for someone you give it in a gallon freezer bag. Could you tell me a little bit about each of those options? I’m just beginning to freeze and make ministry meals and could use more details until I’m more experienced! Thank you so much!

  8. Jackie, I’m so thrilled I found your blog. This is exactly what I’ve been looking for. Good recipes, easy directions, simple ideas. Thank you so much for putting all the time and effort into your blog to share with others. Bless you.

  9. JoAnn Gauldin says:

    Jackie how long will it keep in the freezer – cooked, or frozen and in a zip lock bag?

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