Best 3 Pumpkin Breakfast Casserole Recipes
Craving a comforting and festive breakfast dish? Look no further than this delectable Pumpkin Breakfast Casserole, a culinary masterpiece that combines the warmth of pumpkin with a medley of seasonal flavors. This casserole is not only a delightful treat for special occasions like Thanksgiving or Christmas morning but also a convenient make-ahead option for busy weekday mornings. With its creamy custard filling, tender pumpkin, and a crispy pecan streusel topping, this casserole promises an explosion of flavors in every bite.
In addition to the classic Pumpkin Breakfast Casserole, this article offers a collection of equally enticing recipes that cater to diverse dietary preferences and tastes. From a gluten-free version to a vegan delight, these variations ensure that everyone can indulge in this delightful breakfast treat. Whether you prefer a traditional casserole, a lighter option, or a plant-based alternative, this article has it all. Get ready to tantalize your taste buds and start your day with a hearty, satisfying, and unforgettable breakfast experience.
PUMPKIN BREAKFAST CASSEROLE
This bread pudding-style casserole is great for a holiday breakfast for overnight guests or any weekend you want a treat. It's assembled the night before and baked in the morning.
Provided by cooks4forty
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 8
Number Of Ingredients 12
Steps:
- Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
- The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 41.8 g, Cholesterol 147 mg, Fat 12.3 g, Fiber 3.2 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 461.2 mg, Sugar 23.7 g
PUMPKIN PIE BREAKFAST CASSEROLE
Number Of Ingredients 5
Steps:
- Preheat oven to 350*F Open both packages of cinnamon rolls and lay out individual cinnamon rolls on a cutting board. Set icing containers aside for later. Quarter slice each cinnamon roll. Spray a 9x13 casserole dish with cooking spray. Place quartered cinnamon rolls into casserole dish. In a bowl beat eggs, heavy whipping cream, pumpkin puree and pumpkin pie spice. Pour mixture over cinnamon rolls. Bake for 35 minutes or until cooked through. Remove from oven and let sit for 5 minutes. Remove lids from each icing container and warm in microwave for 15 seconds. Drizzle icing over casserole and serve.
EGGS BENEDICT CASSEROLE
Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. -Sandie Heindel, Liberty, Missouri
Provided by Taste of Home
Time 1h10m
Yield 12 servings (1-2/3 cups sauce).
Number Of Ingredients 12
Steps:
- Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
Tips:
- Use fresh pumpkin purée. This will give your casserole the best flavor. If you don't have fresh pumpkin purée, you can use canned pumpkin purée, but be sure to drain it well before using.
- Don't overmix the batter. Overmixing will make the casserole tough. Mix just until the ingredients are combined.
- Bake the casserole until a toothpick inserted into the center comes out clean. This will ensure that the casserole is cooked through.
- Let the casserole cool slightly before serving. This will help it to set and make it easier to slice.
- Top the casserole with your favorite toppings. Some popular toppings include whipped cream, maple syrup, and chopped nuts.
Conclusion:
Pumpkin breakfast casserole is a delicious and easy-to-make dish that is perfect for a fall morning. It is also a great way to use up leftover pumpkin purée. With its warm spices and creamy texture, this casserole is sure to be a hit with your family and friends.
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