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Breakfast Casseroles Are a Gift for Busy Hosts

Blueberry Pancake Casserole

Make-ahead casseroles can make the difference between holiday stress and satisfaction. From sweet to savory, there are many choices. Here are several to try this season.

Scrambled Egg Bake

  • 4 slices bacon
  • 8 ounces dried beef
  • 2 four-ounce cans of mushrooms, drained
  • 1/2 cup butter, divided
  • 1/2 cup flour
  • 4 cups whole milk
  • 16 eggs
  • 1 cup evaporated milk

Saute the bacon until almost done. Add dried beef, mushrooms, and 1/4 cup butter. While hot, add flour and stir in whole milk. Simmer sauce until thickened and smooth, stirring constantly.

Beat eggs with evaporated milk and salt. Scramble in the remaining 1/4 cup of butter.

Grease a 9-by-13-inch baking dish. Ladle a layer of sauce into the dish followed by a layer of scrambled eggs. Repeat layers, ending with a layer of sauce. Garnish with mushrooms and bacon. Cover with foil and bake at 275 F for 1 hour.

To make ahead: Make casserole, cover, and refrigerate. Bake as directed.

Blueberry Pancake Casserole

Crumb Topping:

  • 1/2 cup flour
  • 3 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted

Pancakes:

  • 2 1/2 cups flour
  • 2 tablespoons sugar
  • 1/2 tablespoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 cups whole buttermilk
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1-2 teaspoons finely grated lemon zest
  • 2 cups blueberries Maple syrup, for serving

Crumb topping: The day before, in a medium bowl, combine flour, sugars, cinnamon and salt. Add melted butter and stir until fully incorporated. Cover and refrigerate.

Pancakes: Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish and set aside.

In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.

In a separate bowl, combine eggs, buttermilk, milk, melted butter, lemon zest and vanilla extract. Whisk wet ingredients until well combined. Add wet ingredients to the dry ingredients and stir until just combined. The batter will be lumpy. Do not overmix.

Pour the batter into the greased baking dish. Sprinkle the blueberries over the top. Remove the crumb topping from the fridge and crumble over the top of the blueberries and batter. Bake for 35-45 minutes, until puffed and light golden brown. Use a toothpick to check the center for doneness. Serve warm with maple syrup.