MINI BREAKFAST CASSEROLE RECIPES

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray. Sprinkle 2 cups of the cheese evenly in bottom of baking dish.
• In 12-inch nonstick skillet, melt butter. Add broccoli, mushrooms and garlic; cook over medium heat 3 to 4 minutes or until broccoli is crisp-tender. Cool 5 minutes. Stir in spinach, bell pepper and green onions until well mixed. Spoon evenly onto cheese. Sprinkle with remaining 1 cup cheese. Set aside.
• In large bowl, beat eggs, half-and-half, flour, Italian seasoning, salt and pepper until well blended. Pour egg mixture evenly over cheese and vegetable mixture in baking dish. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; bake 33 to 38 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cover and refrigerate leftovers.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Unroll dough, and press into bottom of dish; set aside.
• In 10-inch nonstick skillet, heat butter over medium-high heat until melted. Add onion and bell pepper. Cook 2 to 4 minutes, stirring occasionally, until tender and starting to brown. Stir in spinach; cook until starting to wilt. Top dough evenly with cooked vegetable mixture and sausage.
• In medium bowl, beat eggs and salt with whisk until well beaten. Stir in 1 cup of the cheese. Pour egg mixture into baking dish, carefully spreading with spoon or spatula to distribute mixture evenly.
• Bake 20 to 25 minutes or until eggs are set and crescent bottom is golden brown. Sprinkle with remaining 1/2 cup cheese; return to oven 1 to 2 minutes or until cheese is melted. Let stand 5 minutes before serving.