I don't have all the sources on these, so if one of these recipes were posted by you, please let me know.
I especially like Deb's croissant casserole because it is so versatile.


* Exported from MasterCook *

Croissant Breakfast Casserole" ~ by MarieAlice

Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
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4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.

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* Exported from MasterCook *

Breakfast Seafood Strata

Recipe By :Julie R
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
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2 cubed leftover bread (any of your sweet -- like Challah, or a g
breads
1 1/2 cups cheese (Joan used Havarti -- but Swiss or
gruyere will be great)
1/2 cup purple onion slivered
2 celery stalks diced
1/2 cup peppers chopped (green -- red, yellow)
1/2 lb mixed seafood: shrimp -- crab, fake crab,
whatever is in the market
5 large eggs
1 1/4 cups milk
1/4 tsp dried mustard
salt and pepper

Preheat oven to 350 degrees F. Cube the bread, place in a couple of small high sided quiche pans, sprayed or wiped with oil. Add sliced vegetables and then spread the seafood over top, pressing gently into the mixture. Spread cheese on top. Pour mixed eggs, milk and mustard on top. Bake at 350 for about 45 minutes till brown and bubbly.
Serves 4-6 depending on what else you serve with it.
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* Exported from MasterCook *

BRIE MUSHROOM STRATA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
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1 Pound Mushrooms -- sliced
2 Tablespoons Butter
12 Ounces Loaf French Bread -- sliced 1-inch thick
2 Tablespoons Dijon Mustard
9 Eggs -- slightly beaten
3 Cups Milk
2 1/2 Cups Brie cheese, rind removed -- chopped
or
10 Ounces Goat Cheese -- chopped
1 Teaspoon Tarragon
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black
Pepper

Preheat oven to 350 degrees. In a large skillet cook mushrooms in hot butter until just tender. Spread mushrooms evenly in a very lightly greased 3-quart rectangular baking dish. Set aside. Trim crusts from bread slices. Spread one side of each bread slice with mustard. Cut bread into 1-inch cubes and place ontop of mushrooms. In a large mixing bowl, whisk together the eggs, milk, cheese, tarragon, salt and pepper. Pour over bread; press lightly to insure that it is completely moistened. Cover and refrigerate overnight. Bake uncovered for 40-50 minutes or until knife inserted off-center comes out clean. Let stand 10 minutes before serving.

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* Exported from MasterCook *

SPINACH AND SAUSAGE STRATA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Stratas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter
1/2 Pound Fresh Mushrooms -- sliced
1 Cup Yellow Onion -- diced
1 Pound Mild Italian Sausage
1 Pound Fresh Spinach -- stemmed, washed and
chopped
12 Slices Sandwich Bread -- crusts Removed (12
to 14)
2 Cups Cheddar Cheese --grated
5 Eggs
2 1/2 Cups Milk
1 Tablespoon Dijon Mustard
1 Teaspoon Dry Mustard
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Fresh parsley --minced

Butter a 13 x 9 -inch casserole dish. In a large saucepan, over medium heat, melt 2 tablespoons of butter. Saute mushrooms and onions until tender, about 8 minutes. Remove pan from heat and set aside. If using sausage, crumble sausage into a frying pan and cook until no longer pink. Drain well and set aside. If using spinach, place in frying pan over medium heat. Cover and steam until cooked, about 4 minutes. Drain well to release excess moisture. Coarsely chop and set aside. Cover bottom of prepared baking dish with half the slices of bread. Add layers half the mushroom mixture, half the sausage, half the spinach, and half of the cheese. Repeat layering with remaining ingredients, ending with cheese. In a large bowl beat eggs, milk, mustards, nutmeg, salt, and pepper. Pour over casserole. Cover and refrigerate overnight. Preheat oven to 350 degrees. Sprinkle parsley over top of casserole and bake for 55 to 65 minutes uncovered, or until golden. Serve warm.

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* Exported from MasterCook *

Ham & Apple Strata

Recipe By :I.B. Munson House Bed & Breakfast Inn Wallingford, Vermont
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices whole wheat bread (cut off the crust)
2 tablespoons butter or margarine -- softened
1 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 1/4 half & half (you can use part non-fat)
1 1/2 cups cut up ham
3 large Granny apples -- sliced and skinned
(sugar + cinnamon to cover apple slices)
8 eggs -- (8 to 10)
1 tablespoon mustard powder
1 tablespoon Worcestershire

1.Spread bread with butter. Arrange buttered slices in single layer in greased baking dish.
2.Layer 1/2 cheese, ham, apples (with sugar and cinnamon).
3.Top off with 1/2 of the cheese that is left.
4.Pour mixture of eggs.
5.Cover, refrigerate at least 6 hours or overnight.
6.Bake, uncovered at 350° for 50-60 minutes.
This is a perfect make-ahead meal because it must be refrigerated for at least 6 hours. So make it up the day before and refrigerate overnight. Just pop it in the oven about an hour before brunch.

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* Exported from MasterCook *

Lox and Cheese Terrine

Recipe By :Sunset Annual 1989
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces cream cheese -- at
room temperature
2 tablespoons fresh dill -- chopped
2 tablespoons fresh lemon juice
6 ounces lox -- thinly sliced
1 medium red onion
2/3 cup vinegar
2 cups water
2 cups ice cubes
fresh dill sprigs
12 bagels

Beat together until blended, cream cheese, chopped dill, and lemon juice. Line a 3-by 6-inch loaf pan with plastic wrap. Line the bottom of the pan with 1/3 of the lox. Spread 1/4 of the cream cheese mixture in an even layer over the lox. Cover with 1/3 of the lox, and repeat layers, ending with lox. Gently press to even out layers. Cover and chill until firm, at least 3 hours or up to 2 days. Lift terrine out of pan and remove plastic wrap. With a thin, sharp knife, cut terrine into 1/2-inch thick slices and place on salad plates alongside crisp red onions
and bagels. Garnish with dill sprigs. To eat, spread terrine on bagels and add onions.
Crisp Red Onions: Thinly slice 1 medium red onion. Immerse in a mixture of water, vinegar, and ice cubes. Let stand until crisp, about 20 minutes. Drain and lift out onions.
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