Sweet and savory breakfast casseroles

[Morticia]

For anyone who makes breakfast casseroles, quiches, bread pudding, these look yummy. I'm going to do a couple of these in individual ramekins. (Gomez will be after my head, he hates cleaning these pans! But the individual ones look so good on the plate.)

 

[Momma Smurf]

Yum. Thanks! Christmas all year round...

 

[gillumhouse]

Now I am sorry I gave away my Christmas tree cake pan. Could have made the egg bake in it and flipped it onto a platter. I am making the Christmas tree for the fruit for morning.

 

[ChrisandShelley]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher.

 

[Morticia]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher..

How do you present those on the plate? In the ramekin? With what else on the plate? We've got big dinner plates and the ramekins can look lost.

 

[EmptyNest]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher..

How do you present those on the plate? In the ramekin? With what else on the plate? We've got big dinner plates and the ramekins can look lost.
.

We served in ramekins on a serving plate with fruit garnish on it. You could put your whole meal on the plate if yours are large.

 

[Morticia]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher..

How do you present those on the plate? In the ramekin? With what else on the plate? We've got big dinner plates and the ramekins can look lost.
.

We served in ramekins on a serving plate with fruit garnish on it. You could put your whole meal on the plate if yours are large.
.

We did that last weekend. Usually, if I scoop out a serving of spreads out a bit on the plate. We still have the meat and bread portion so it's not too empty! Just if the guest only wants the entrée, then I can pull out the smaller plates.

 

[JBloggs]

I want to say, that for some reason guests are not in favor of casseroles. I know I will be going against the grain from many innmates here, but there is something about a casserole that does not seem as B&B friendly. I love them, but hate to have them pared down to meet all the dietary restrictions we have, whereas the casserole ends up being too basic.
It is a comfort food, and therefore a Cracker Barrel favorite I think for many guests. I think they are great, for my own purposes. We also like quiche, in our family and I get in trouble when they say to me "Why don't you make quiche anymore!"
Just like potatoes, everyone loves potatoes and eats them at every diner in the world, but serving it here they are not always #1 for their breakfast choice, which boggles my mind. And I mean all sorts of potato varieties from hashbrowns, homefries, sweet potatoes, fried potatoes, hashes, etc etc
All that to say, do what you want to do, and now I am hungry. For potatoes and a savory casserole (with Frank's redhot on sauce!)

 

[Morticia]

I want to say, that for some reason guests are not in favor of casseroles. I know I will be going against the grain from many innmates here, but there is something about a casserole that does not seem as B&B friendly. I love them, but hate to have them pared down to meet all the dietary restrictions we have, whereas the casserole ends up being too basic.
It is a comfort food, and therefore a Cracker Barrel favorite I think for many guests. I think they are great, for my own purposes. We also like quiche, in our family and I get in trouble when they say to me "Why don't you make quiche anymore!"
Just like potatoes, everyone loves potatoes and eats them at every diner in the world, but serving it here they are not always #1 for their breakfast choice, which boggles my mind. And I mean all sorts of potato varieties from hashbrowns, homefries, sweet potatoes, fried potatoes, hashes, etc etc
All that to say, do what you want to do, and now I am hungry. For potatoes and a savory casserole (with Frank's redhot on sauce!).

We stopped doing casseroles for all the reasons you mention. Especially having to dumb them down for all the restrictions. Every once in awhile, when we have a big group, we do it for Sanity's sake.
Now I'm thinking of doing more of them in the winter in the ramekins. Muirford had color-coded ramekins to know which to give to the allergic guest. Brilliant!
I'm bored with the same old stuff. Repeats do ask for the same old stuff because they never eat these breakfasts at home. But it gets old.
I'd probably make more of the bread pudding casseroles for starters on egg days. They look so dang cute in the ramekins! (Which I still have to buy.) Plus, it would give me something else to make when we have fewer guests. I avoid casseroles with fewer rooms because there's so much leftover.

 

[MtnKeeper]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher..

How do you present those on the plate? In the ramekin? With what else on the plate? We've got big dinner plates and the ramekins can look lost.
.

I make an egg soufflé and I take it out of the ramekin before serving. It is plated with a fruit or english muffin in one corner and bacon sausage in the other so it fills the plate nicely. I can make a version with out dairy for those who are lactose intolerant and it has no gluten. For those with gluten allergies, I use Udi's GF bread instead of the english muffin.
If it was a sticky sweet dish like french toast, I would certainly leave it in the ramekin or it would be a mess. I would also do fruit and bacon or sausage on the sides to fill in the rest of the plate.
I just started growing edible flowers in my AeroGarden to use to make the plates look even better, we'll see how that goes.

 

[Momma Smurf]

I want to say, that for some reason guests are not in favor of casseroles. I know I will be going against the grain from many innmates here, but there is something about a casserole that does not seem as B&B friendly. I love them, but hate to have them pared down to meet all the dietary restrictions we have, whereas the casserole ends up being too basic.
It is a comfort food, and therefore a Cracker Barrel favorite I think for many guests. I think they are great, for my own purposes. We also like quiche, in our family and I get in trouble when they say to me "Why don't you make quiche anymore!"
Just like potatoes, everyone loves potatoes and eats them at every diner in the world, but serving it here they are not always #1 for their breakfast choice, which boggles my mind. And I mean all sorts of potato varieties from hashbrowns, homefries, sweet potatoes, fried potatoes, hashes, etc etc
All that to say, do what you want to do, and now I am hungry. For potatoes and a savory casserole (with Frank's redhot on sauce!).

We stopped doing casseroles for all the reasons you mention. Especially having to dumb them down for all the restrictions. Every once in awhile, when we have a big group, we do it for Sanity's sake.
Now I'm thinking of doing more of them in the winter in the ramekins. Muirford had color-coded ramekins to know which to give to the allergic guest. Brilliant!
I'm bored with the same old stuff. Repeats do ask for the same old stuff because they never eat these breakfasts at home. But it gets old.
I'd probably make more of the bread pudding casseroles for starters on egg days. They look so dang cute in the ramekins! (Which I still have to buy.) Plus, it would give me something else to make when we have fewer guests. I avoid casseroles with fewer rooms because there's so much leftover.
.

We do all sorts of individual "casserole" breakies, very easy to eliminate the offending food group or substitute. Try using the Texas-size muffin tins, then serve with drizzles of various sauces, extending onto the plate.

 

[Morticia]

I want to say, that for some reason guests are not in favor of casseroles. I know I will be going against the grain from many innmates here, but there is something about a casserole that does not seem as B&B friendly. I love them, but hate to have them pared down to meet all the dietary restrictions we have, whereas the casserole ends up being too basic.
It is a comfort food, and therefore a Cracker Barrel favorite I think for many guests. I think they are great, for my own purposes. We also like quiche, in our family and I get in trouble when they say to me "Why don't you make quiche anymore!"
Just like potatoes, everyone loves potatoes and eats them at every diner in the world, but serving it here they are not always #1 for their breakfast choice, which boggles my mind. And I mean all sorts of potato varieties from hashbrowns, homefries, sweet potatoes, fried potatoes, hashes, etc etc
All that to say, do what you want to do, and now I am hungry. For potatoes and a savory casserole (with Frank's redhot on sauce!).

We stopped doing casseroles for all the reasons you mention. Especially having to dumb them down for all the restrictions. Every once in awhile, when we have a big group, we do it for Sanity's sake.
Now I'm thinking of doing more of them in the winter in the ramekins. Muirford had color-coded ramekins to know which to give to the allergic guest. Brilliant!
I'm bored with the same old stuff. Repeats do ask for the same old stuff because they never eat these breakfasts at home. But it gets old.
I'd probably make more of the bread pudding casseroles for starters on egg days. They look so dang cute in the ramekins! (Which I still have to buy.) Plus, it would give me something else to make when we have fewer guests. I avoid casseroles with fewer rooms because there's so much leftover.
.

We do all sorts of individual "casserole" breakies, very easy to eliminate the offending food group or substitute. Try using the Texas-size muffin tins, then serve with drizzles of various sauces, extending onto the plate.
.

That would work, too. Thanks!

 

[Momma Smurf]

I want to say, that for some reason guests are not in favor of casseroles. I know I will be going against the grain from many innmates here, but there is something about a casserole that does not seem as B&B friendly. I love them, but hate to have them pared down to meet all the dietary restrictions we have, whereas the casserole ends up being too basic.
It is a comfort food, and therefore a Cracker Barrel favorite I think for many guests. I think they are great, for my own purposes. We also like quiche, in our family and I get in trouble when they say to me "Why don't you make quiche anymore!"
Just like potatoes, everyone loves potatoes and eats them at every diner in the world, but serving it here they are not always #1 for their breakfast choice, which boggles my mind. And I mean all sorts of potato varieties from hashbrowns, homefries, sweet potatoes, fried potatoes, hashes, etc etc
All that to say, do what you want to do, and now I am hungry. For potatoes and a savory casserole (with Frank's redhot on sauce!).

We stopped doing casseroles for all the reasons you mention. Especially having to dumb them down for all the restrictions. Every once in awhile, when we have a big group, we do it for Sanity's sake.
Now I'm thinking of doing more of them in the winter in the ramekins. Muirford had color-coded ramekins to know which to give to the allergic guest. Brilliant!
I'm bored with the same old stuff. Repeats do ask for the same old stuff because they never eat these breakfasts at home. But it gets old.
I'd probably make more of the bread pudding casseroles for starters on egg days. They look so dang cute in the ramekins! (Which I still have to buy.) Plus, it would give me something else to make when we have fewer guests. I avoid casseroles with fewer rooms because there's so much leftover.
.

We do all sorts of individual "casserole" breakies, very easy to eliminate the offending food group or substitute. Try using the Texas-size muffin tins, then serve with drizzles of various sauces, extending onto the plate.
.

That would work, too. Thanks!
.

And then can usually be prepped and ready to go the night before. Less stress! Set the preheat oven timer and pop them in.

 

[Generic]

I want to say, that for some reason guests are not in favor of casseroles. I know I will be going against the grain from many innmates here, but there is something about a casserole that does not seem as B&B friendly. I love them, but hate to have them pared down to meet all the dietary restrictions we have, whereas the casserole ends up being too basic.
It is a comfort food, and therefore a Cracker Barrel favorite I think for many guests. I think they are great, for my own purposes. We also like quiche, in our family and I get in trouble when they say to me "Why don't you make quiche anymore!"
Just like potatoes, everyone loves potatoes and eats them at every diner in the world, but serving it here they are not always #1 for their breakfast choice, which boggles my mind. And I mean all sorts of potato varieties from hashbrowns, homefries, sweet potatoes, fried potatoes, hashes, etc etc
All that to say, do what you want to do, and now I am hungry. For potatoes and a savory casserole (with Frank's redhot on sauce!).

We make them, serve them casserole style and other than choosing those that have no meat in them (which frankly solves a lot of problems, including budget), I absolutely refuse to pare it down because of dietary restrictions. Either I make a different one for them or I make them separately. I decided a long time ago that all my guests don't have to suffer because of one person's dietary restrictions. So, if I'm going to make pancakes, everyone gets pancakes except those with dietary restrictions... and if it means that they get toaster waffles, they get toaster waffles. But why should my other guests suffer because they don't eat wheat?
We try to not serve in separate dishes, if we can, as it creates more for the dishwasher.

 

[ChrisandShelley]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher..

How do you present those on the plate? In the ramekin? With what else on the plate? We've got big dinner plates and the ramekins can look lost.
.

We usually put potatoes, bacon or sausage. Not sure what a big dinner plate looks like, but ours are regular size china plates. The potatoes fill it out nicely.

 

[Morticia]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher..

How do you present those on the plate? In the ramekin? With what else on the plate? We've got big dinner plates and the ramekins can look lost.
.

We usually put potatoes, bacon or sausage. Not sure what a big dinner plate looks like, but ours are regular size china plates. The potatoes fill it out nicely.
.

12" dinner plate. I also have the 10" lunch plate for those who only want toast and jam.

 

[Generic]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher..

How do you present those on the plate? In the ramekin? With what else on the plate? We've got big dinner plates and the ramekins can look lost.
.

We don't use a dinner plate, we use the bread plate instead. Even with the cut casserole, it's usually on a bread plate. But if big enough for a regular plate, we don't dress it up. It doesn't need to, it's spectacular on it's own.

 

[Momma Smurf]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher..

How do you present those on the plate? In the ramekin? With what else on the plate? We've got big dinner plates and the ramekins can look lost.
.

We don't use a dinner plate, we use the bread plate instead. Even with the cut casserole, it's usually on a bread plate. But if big enough for a regular plate, we don't dress it up. It doesn't need to, it's spectacular on it's own.
.

Ha, I thought we were the only ones who used the bread plate!

 

[TheBeachHouse]

Shelley does that when we have fewer than 8 to 10 guests. She makes an Elegant Eggs casserole in the ramekins and our guests love them. She has a couple of other recipes that she uses with ramekins. They present very well.
But I do hate washing those. The eggs stick like glue so I have to wash it before you put it in the dishwasher..

How do you present those on the plate? In the ramekin? With what else on the plate? We've got big dinner plates and the ramekins can look lost.
.

We don't use a dinner plate, we use the bread plate instead. Even with the cut casserole, it's usually on a bread plate. But if big enough for a regular plate, we don't dress it up. It doesn't need to, it's spectacular on it's own.
.

Ha, I thought we were the only ones who used the bread plate!
.

We do too.