Tag: Casserole

Smaller French Toast Casserole | 101 Cooking For Two by Gordon Ramsay


French Toast Casserole is a classic breakfast/brunch dish for family gatherings or holidays. Now you can easily make an amount that fits smaller households. Make it ahead or bake right away with these quick and easy instructions.
French Toast Casserole on orange plate

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Introduction and My Rating

Time to make your life easier. This overnight recipe bakes in the morning, so the cook (you) can participate in the family activities. French toast casserole is becoming the “green bean casserole” of Christmas for this reason.

But if you’re not feeding an army for breakfast, you had to choose other options. Let’s make a smaller version that will serve a smaller household or every day for a family.

After reading many recipes and reading hundreds of comments on the recipe sites, I have concluded, “just do what you want.”

I started with a Taste of Home recipe as the model recipe, but like every other recipe I looked at, it required a small army to consume it all. So my first act, cut in half. Then a little change here and there, and we have a smaller version that is quick and easy but still tastes great.

My Rating

My rating system. Great 5 out of 5


My rating is a nice 4+. My wife is at 5. She loved it, as did I. Her argument is for the given situations (Christmas morning, etc.), it is a solid home run. I’ll yield to her.

🥖The Bread

While the most common bread recommended was a crusty French, almost any bread should be fine. If you are buying bread, get a small baguette of French but otherwise, use what you want.

I suggest the best choice will be a mild stale crusty bread in cubes. A softer bread will tend to get mushy. If you had a soft bread you want to use, toss it on a tray in a 200 oven for about 10 minutes first to dry it some.

✔️Tips

Baking without the overnight soak is ok, but it missed the point of having a dish to toss into the oven with little fuss in the morning while you enjoy the fun. But still, it is OK to mix and bake.

This recipe is easily doubled. Use a 9 by 13 pan. The baking time will be perhaps 10 minutes longer. The topping might get browner than you want, so tenting with foil near the end will prevent that.

For food safety, please bake until an internal temperature of 165°.

The original recipe baked entirely covered. I wanted some crispiness and baked entirely uncovered. Again, a matter of taste.

❄️Storage and Reheating

Storage before cooking is limited to 24 hours for me due to the eggs. Others will suggest longer. Of course, covered and refrigerated.

After cooking, this can be stored covered and refrigerated for 2-3 days. Best if reheated in the oven at 350° for 10 to 15 minutes. This will help crisp the crust some again where reheating with a microwave will be soft.

📖Breakfast Recipes

How to Cook Bacon in the Oven

How to Cook Sausage in the Oven

Cinnamon Roll Cake

Healthier Sausage Gravy and Biscuits
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🖼️Instructions

bread with eggs and other ingredients for French toast casserole

Coat a 6 by 9 baking dish with butter.

cubes of bread in a small casserole dish

Cut 8 oz of crusty French bread into 1-inch cubes and add to the pan.

whisking batter in metal bowl

Combine 4 eggs, 1 ½ cups milk, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Mix lightly.

pouring batter over bread cubes

Pour milk mixture over the bread, cover with foil and refrigerate overnight or you can proceed to the next step and cook now.

brushing the batter on the bread

In the morning, remove from refrigerator and uncover—preheat oven to 350°. Melt 1 tablespoon butter in microwave and brush top.

sprinkle topping of sugar with cinnamon

Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top.

browned French bread casserole

Bake until golden brown and an internal temperature of 165°—about 40-45 minutes. Helpful hint, the bread will puff up some near the end. When the center is puffed, that is about the minimum time, but it will be soggy still. Go a little longer to get a dryer casserole.

French toast casserole on a spatula

Allow to cool for 5 – 10 minutes before serving.

French toast casserole on orange plate with syrup

Top with maple syrup if you want or a dusting of powder sugar.

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📖 Recipe

Image of French Toast Casserole on orange plate

Smaller French Toast Casserole

From Dan Mikesell AKA DrDan

French Toast Casserole is a classic breakfast/brunch dish for family gatherings or holidays. Now you can easily make an amount that fits smaller households. Make it ahead or bake right away with these quick and easy instructions.

Prep Time 10 mins

Cook Time 40 mins

Total Time 8 hrs 50 mins

Servings #/Adjust if desired 6 servings

Ingredients

Instructions 

  • Coat a 6 by 9 baking dish with butter.

  • Cut 8 oz of crusty French bread into 1-inch cubes and add to the pan.

  • Combine 4 eggs, 1 ½ cups milk, 2 teaspoons sugar, ½ teaspoon salt, ½ teaspoon vanilla, and ½ teaspoon cinnamon. Mix lightly.

  • Pour milk mixture over the bread, cover with foil and refrigerate overnight or you can proceed to the next step and cook now.

  • In the morning, remove from refrigerator and uncover—preheat oven to 350°. Melt 1 tablespoon butter in microwave and brush top.

  • Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top.

  • Bake until golden brown and an internal temperature of 165°—about 40-45 minutes. Helpful hint, the bread will puff up some near the end. When the center is puffed, that is about the minimum time, but it will be soggy still. Go a little longer to get a dryer casserole.

  • Allow to cool for 5 – 10 minutes before serving.

  • Top with maple syrup if you want or a dusting of powder sugar.

Recipe Notes

Pro Tips

  1. I suggest a crusty bread and if it is a little stale, that is good. If you opt for a softer bread, you might want to dry it out a bit in a 200° oven for about 10 minutes.
  2. This uses a 6 by 9 casserole dish but an 8 by 8 pan will work fine also.
  3. Double in a 9 by 13 casserole or cake pan. A double recipe may take a few minutes longer to cook.
  4. Some recipes suggest cooking covered but I think the crunchy top is important and suggests uncovered.
  5. The endpoint of cooking is nicely browned and an internal temperature of 165° due to the eggs.
  6. Storage before cooking is limited to 24 hours for me due to the eggs but others will suggest longer. Of course, covered and refrigerated.
  7. After cooking, this can be stored covered and refrigerated for 2-3 days.
  8. Best if reheated in the oven at 350° for 10 to 15 minutes. This will help crisp the crust some again where reheating with a microwave will be soft.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 191 kcalCarbohydrates : 27 gProtein : 8 gFat : 5 gSaturated Fat : 2 gCholesterol : 114 mgSodium : 446 mgPotassium : 89 mgFiber : 1 gSugar : 6 gVitamin A : 217 IUCalcium : 36 mgIron : 2 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Breakfast

Cuisine :American

Editor’s Note: Originally Published December 22, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

dogs playing in the snow

The BEST Fresh Green Bean Casserole by Gordon Ramsay

The BEST Fresh Green Bean Casserole


This is the BEST fresh green bean casserole recipe! Fresh beans, mushrooms, and caramelized onions give it that classic flavor you and your family will love, but this easy recipe is made entirely from scratch. I’ll also show you how to make this healthy side dish low carb/keto! 

overhead view of a casserole dish of homemade green bean casserole with a spoon in it
Homemade Green Bean Casserole made from scratch

Thanksgiving dinner isn’t complete without a dish of green bean casserole (and Brussels sprouts and sweet potato casserole). But honestly canned soup and those tins of fried onions kind of weird me out. And don’t even get me started on the texture of canned green beans. 

I knew there had to be a better way to make it. And there is! 

This healthy green bean casserole recipe is made from-scratch with all fresh ingredients, from the green beans and mushrooms, to heavy cream, to caramelized onions and toasty bread crumbs that give it it’s classic crunchy, golden brown top. 

Shawn’s a huge fan of the traditional recipe, but he loved my fresh take on it — he even said it tasted better than usual! 

You can even use pork panko to make it low carb and keto friendly. 

wood cutting board ion a white tile background with ingredients for low car and gluten-free green bean casserole: green beans, onions, and pork panko
Ingredients for low carb/gluten-free green bean casserole

How do you make homemade green bean casserole from scratch?

Traditionally, green bean casserole is made with canned or frozen green beans, condensed cream of mushroom soup, and French fried onions. 

For this healthy, from-scratch version, we’ll need to make a few swaps:

  • Use fresh green beans instead of frozen or canned. You can use frozen if you really want, but fresh taste so much better!
  • Two kinds of sauteed mushrooms, garlic, and heavy cream instead of the cream of mushroom soup. This gives your casserole base so much flavor! (You can also use homemade condensed cream of mushroom soup if you prefer.) 
  • Lightly caramelized onions to give the recipe that classic oniony flavor.
  • Panko bread crumbs to mimic that crispy topping that normally comes from French fried onions. With all the flavor and texture that’s happening here, I promise you won’t miss those friend onions one bit. 

Gluten-Free/Keto green bean casserole

To make this casserole low carb and gluten-free, you’ll need to make two adjustments. 

First, use coconut flour instead of wheat flour in your mushroom soup mixture. You can, of course, use your favorite low carb thicker such as xanthan gum or almond flour, but I like the texture that coconut flour lends to this recipe – it’s smooth and silky without being gummy or gritty. 

Second, you’ll need another option for those breadcrumbs on top. I LOVE how this recipe comes out with pork panko, which is essentially just crushed up pork rinds. It has a very subtle pork flavor that goes nicely with the green beans, and has that crunchy, crumbly texture that you’d expect atop a casserole. 

If you don’t want to use pork panko, you can also use almond meal on the top of your green beans. This will change the flavor of the recipe, so it won’t feel as true to the original we all know and love, but it will still be tasty. 

overhead view of chicken dinner with roast chicken, cranberry sauce, and fresh green bean casserole
Green bean casserole is a delicious part of a roast chicken dinner and a must for Thanksgiving!

FAQs:

How do you thicken green bean casserole?

To keep your casserole from being too watery, you’ll need to make sure your mushroom mixture is thick and a little gloopy. It should coat the back of a spoon. 

If you need to thicken it up, transfer ¼ cup of the liquid to a measuring cup. Whisk in a tablespoon or two of flour to form a paste. Wisk that mixture into the pot until it dissolves. 

If you’re following the instructions for making this recipe low carb, whisk in a few tablespoons of pork panko instead of adding more starch. 

How much fresh green beans equals a can?

One 15 ounce can of green beans is roughly equal to ½ pound of fresh beans. So if your favorite recipe calls for 2 cans of green beans, you’ll want to use one pound of fresh. 

Conversely, if you really love the flavor of canned green beans and can’t imagine making your casserole any other way, you can use two cans (drained) in place of the fresh beans this recipe calls for.

Can I make this green bean casserole ahead?

Absolutely!

Once you add the green beans to the casserole dish and top it with onions, cover it with foil and refrigerate it for up to 3 days. You can also freeze the casserole at this point, just be sure to let it thaw completely before baking it. For maximum crispiness, I wait until just before I bake the casserole before adding the bread crumb topping.

Be sure take it out of the refrigerator while the oven heats up to allow the chill to come off. Putting something straight from the fridge to the oven is never a good idea, since the dramatic change in temperature can cause your dish to shatter.

plated chicken dinner with stuffing, healthy green bean casserole, and cranberries
overhead view of homemade green bean casserole in a dish

Fresh Green Bean Casserole

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

Ingredients

  • 1/4 ounce dried porcini mushrooms
  • 2 Tablespoons butter, divided
  • 1 Tablespoon olive oil
  • 1 pint sliced crimini mushrooms
  • 2 garlic cloves, minced
  • ¼ cup flour (or coconut flour, for low carb/gluten-free)
  • 1 cup vegetable broth
  • ¼ cup heavy cream
  • 1 yellow onion, sliced
  • 1 pound fresh green beans, trimmed
  • ¼ cup panko bread crumbs (or pork panko, for low carb/gluten-free)

Instructions

  1. Heat your oven to 400F.
  2. Bring 1/2 cup of water to a boil. Add the porcini mushrooms and let sit for 20 minutes, until plump. Remove the mushrooms and finely chop them. 
  3. Melt 1 Tablespoon of butter and oil in a saucepan over medium heat. Add the porcini and cremini mushrooms and the garlic. Cook for 6-8 minutes, until softened. 
  4. Sprinkle the flour over the mushrooms, stirring to coat them. 
  5. Slowly whisk in the broth and heavy cream. Simmer for 10 minutes, until thick enough to coat the back of a spoon. 
  6. Add the green beans and simmer 4-5 minutes more. 
  7. Meanwhile, heat the remaining tablespoon of butter in a skillet over medium-high heat. Add the onion. Cover and cook 3-4 minutes, until the onion begins to soften. Remove the cover and continue to cook, stirring frequently, for 5-6 minutes or until a rich golden brown. If the onions start to stick to the pan, stir in a tablespoon or two of water. 
  8. Stir half of the onions into the green beans mixture, then transfer to a medium (roughly 8×6) baking dish. Scatter the remaining onions over the top, then cover with an even layer of panko. 
  9. Bake for 15-20 minutes, or until golden brown and bubbling. 
  10. Let stand 10 minutes before serving.

Notes

I bake this casserole at 400 because that’s the same temperature I roast chicken at and I usually make them together. If you’re making something that bakes at a lower temperature, that’s ok — just leave the casserole in for an extra 5-10 minutes until the top is golden. If you’re not using the oven for anything, you can also broil the casserole for 3-5 minutes to toast the top. 

To make vegetarian: Use traditional panko breadcrumbs

To make keto/gluten free: Use pork panko and coconut flour. 8 net carbs.

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Nutrition Information

Yield 6

Serving Size 1/6 recipe

Amount Per Serving

Calories 175Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 21mgSodium 226mgCarbohydrates 18gFiber 3gSugar 6gProtein 4g



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CROCKPOT BREAKFAST CASSEROLE – Butter with a Side of Bread by Gordon Ramsay

CROCKPOT BREAKFAST CASSEROLE - Butter with a Side of Bread


Crockpot Breakfast Casserole cooks overnight to be ready when you wake up in the morning!  Slow Cooker Breakfast casserole recipe is a high protein breakfast made with hash browns, sausage, cheese, eggs and veggies.

Crockpot Breakfast Casserole cooks overnight to be ready when you wake up in the morning!  Slow Cooker Breakfast casserole recipe is a high protein breakfast made with hash browns, sausage, cheese, eggs and veggies.

Haven’t you ever dreamed about waking up in the morning to a hot breakfast that is completely ready to eat? Crockpot Breakfast Casserole makes that dream possible! Throw everything in the crockpot before you go to bed, and wake up to a delicious, filling breakfast full of protein.

Slow Cooker Sausage Breakfast Casserole

When to serve Crockpot Breakfast Casserole

Crockpot Breakfast Casserole is perfect for special occasions (like Christmas morning!), but it is simple enough to make for just a regular weekday morning too. I love being able to serve my kids a filling breakfast before they rush off to school and they absolutely love this recipe.

I don’t know about all of you, but getting kids up and ready in the mornings can be a little chaotic and sometimes everyone is just grabbing whatever they can find to eat. I just feel so much better when my kids get a really good breakfast before they head off for the day.

This casserole is also hearty enough to eat for dinner! We love eating breakfast for dinner and with a little prep in the morning, you can have breakfast-for-dinner ready to eat right at dinner time.

Breakfast casserole recipe made in a crockpot

Simple Ingredient swaps for Breakfast Casserole

One of the things I love most about this recipe is how versatile it is. The hash browns and eggs are kind of a must, but beyond that, you can easily swap things out based on your family’s preferences (and what you have in the fridge)!

Swap out the meat: The recipe calls for sausage, but you could easily swap that out with ham or bacon or even leave out all the meat if you prefer. Or maybe even try a combination of meats – ham, bacon and sausage all taste great together!

Swap the cheese: The original recipe calls for mozzarella and Parmesan, but you can use any cheese you want! We really like a combination of cheddar and mozzarella, but you can use all cheddar. Or swiss. Or Monterey Jack. Or pretty much any combination of cheese you like better.

Swap the veggies: I love the sun-dried tomatoes and green onions in this recipe, but you can leave them out and go veggie-free if you prefer. Or add as many veggies as you want. Add peppers, onions, mushrooms… all great in this recipe!

Ingredients in breakfast casserole recipes

Ingredients in Slow Cooker Breakfast Casserole

Frozen shredded hash brown potatoes – You’ll need a bag of hash browns that is between 26 and 32 ounces. No need to thaw the hash browns before adding to the casserole.

Pork sausage – I usually use plain pork sausage, but you can use Italian sausage or maple sausage. Or leave the sausage out altogether. Or swap in bacon or ham…or a combination of all 3!

Mozzarella and Parmesan – These cheeses go so well in this recipe, but you can use any kind of cheese or combination of cheeses you prefer. We love cheddar in this recipe!

Sun dried tomatoes – These come in a jar that can be found near the olives at the store. Usually on the top shelf! I love the flavor and texture of these tomatoes!

Green onions – Green onions add a perfect flavor to the breakfast casserole, but you can use a different variety of onion if you prefer. Just make sure they are finely chopped before adding to the recipe.

Eggs – Can’t forget the eggs! Holds everything together and adds so much protein to the recipe.

Milk – I use 2% because that’s what we have in the refrigerator, but pretty much any type of milk will work fine.

Salt and pepper– Adds the perfect amount of seasoning to the breakfast casserole.

How to layer a breakfast casserole in the slow cooker

How to make Crockpot Breakfast Casserole

Spray a large (6 quart) slow cooker with cooking spray. Layer half of the hash browns on the bottom of the slow cooker.

Top with half of the sausage, mozzarella, Parmesan, sun-dried tomatoes and green onion. Repeat layers.

Beat eggs, milk, salt and pepper in a large bowl with a wire whisk until well blended.

Pour evenly over potato-sausage mixture.

Cook on low for 8 hours and on high for 4 hours (or until eggs are set).

Slow Cooker Breakfast Casserole recipe made with eggs, potatoes and sausage

Slow Cooker Breakfast Casserole

Crockpot Breakfast Casserole cooks overnight to be ready when you wake up in the morning!  Slow Cooker Breakfast casserole recipe is a high protein breakfast made with hash browns, sausage, cheese, eggs and veggies.

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Course: Breakfast

Cuisine: American

Keyword: crockpot breakfast casserole

Prep Time: 14 minutes

Cook Time: 8 hours

Servings: 10

Calories: 385kcal

Ingredients

  • 1 pkg frozen shredded hash browns (26-32 oz)
  • 1 lb pork sausage browned and crumbled
  • 2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 1/2 cup sun dried tomatoes drained and diced (from jar, packed in oil)
  • 6 green onions finely chopped
  • 12 eggs
  • 1/2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

Instructions

  • Spray a large (6 quart) slow cooker with cooking spray. Layer half of the hash browns on the bottom of the slow cooker.

  • Top with half of the sausage, mozzarella, Parmesan, sun-dried tomatoes and green onion. Repeat layers.

  • Beat eggs, milk, salt and pepper in a large bowl with a wire whisk until well blended.

  • Pour evenly over potato-sausage mixture.

  • Cook on low for 8 hours and on high for 4 hours (or until eggs are set).

Nutrition

Calories: 385kcal | Carbohydrates: 18g | Protein: 23g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 251mg | Sodium: 736mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 649IU | Vitamin C: 10mg | Calcium: 238mg | Iron: 3mg

What to serve with breakfast casserole?

The thing I love about breakfast casserole is that it is a pretty well-balance meal all by itself! You’ve got the eggs, meat, cheese and veggies…all in one dish! I do love to add some fresh fruit or a smoothie to go on the side – so simple and adds the finishing touch to a perfect meal.

Breakfast Casserole made with potatoes, sausage and eggs

CAN I USE FRESH POTATOES?

Yes, you can use fresh potatoes, although I recommend soaking them after washing and grating them. Soaking in cold water will remove some of the starch and allow your hash browns to cook without going mushy or discoloring. Just make sure to drain them well and pat dry with a paper towel to get rid of the extra moisture before adding the potatoes to the recipe.

Crockpot Breakfast Casserole cooks overnight to be ready when you wake up in the morning!  Slow Cooker Breakfast casserole recipe is a high protein breakfast made with hash browns, sausage, cheese, eggs and veggies.

Crockpot Breakfast Casserole cooks overnight to be ready when you wake up in the morning!  Slow Cooker Breakfast casserole recipe is a high protein breakfast made with hash browns, sausage, cheese, eggs and veggies.

Slow Cooker Breakfast Casserole recipe ready when you are! High protein breakfast recipe made in the crockpot with eggs, cheese and sausage. Only takes a few minutes to put together and feeds a large crowd!

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