Breakfast Recipes

Take 6 of the 10 White Castle Sliders and chip them into bite sized pieces. You should get 4 pieces to each of the six Sliders. Reserve 4 burgers aside until needed. Using a wire whisk beat 1 dozen eggs until frothy. Slowly add bit sized Slider pieces into the mixture. Chop 5 of the White Castle onion rings into small pieces. Add to mixture. Pour mixture into liberally buttered baking dish. Add 4 remaining Sliders in the middle of mixture in baking dish, pushing down gently until immersed in mixture. Then arrange 5 onion rings surrounding Sliders. Bake in 350 degree oven until eggs have settled and cooked about 25 to 30 minutes. Remove from oven when done and let stand 5 minutes, then cut and serve with side salad.

In buttered 9 × 13-inch pan, layer the bottom with burgers without the tops of the buns. Cube the English muffin toasting bread, the ham, and the sharp cheddar cheese. Mix milk and eggs. Pour mixture over the cubed items, which have been put on top of the hamburgers. Melt one stick of butter and pour over all. Bake for 1 hour at 350°F.

Butter 13×9 glass dish. Cut White Castles into four pieces. Combine White Castles with all other ingredients. Bake uncovered at 350º for 45 minutes. 6-8 servings.

Thaw White Castle burgers in microwave (approx. 1/2 recommended cook time); separate and reserve 1) top buns, 2) burgers, 3) bottom buns. Heat 2 tbsp. liquid oil plus 1 tbsp. butter in large nonstick skillet over med/high heat. Add 2 cups frozen southern-style hash browns, toss in oil. Cover pan for approx. 5 minutes. Remove cover, reduce heat slightly. Stir occasionally until well browned and dry (approx. 10-15 minutes). Meanwhile, coarsely chop burgers and place in large bowl. Coarsely chop bottom buns, add to bowl. Thaw 1 10 oz. pkg. frozen chopped spinach (in microwave at 60% heat). Squeeze dry. Add to burger/bottom bun mix. Add cooked potatoes. In same pan, heat 1 ½ tbsp. oil. Add 1 med. onion, chopped (or ½ large, approx. 1 ½ cups chopped). Saute until softened (5-8 minutes). Add to burger mixture. Season mix with approx. 1 tsp. salt and 1 tsp. freshly ground pepper. Add 1 cup freshly grated cheddar to burger mix. Stir to blend. Reserve. In food processor, pulse bun tops until finely crumbled. Add 1 cup French-fried onions, pulse quickly once or twice (just to break them up a little). In same pan, melt 3 tbsp. butter. Add crumb onion mix. Cook over medium heat, stirring until toasted and lightly browned. Toss in bowl with 1 cup grated cheddar cheese. Reserve. In medium bowl, quickly whisk (just to blend): 1 pt. whipping cream, 1/3 cup low or no-fat milk, 3 tbsp. yellow mustard, 5 tbsp. Dijon mustard. Mix gently into burger mix. Grease a 9×13 or 10×13 baking dish (glass or ceramic). Spoon in burger mix, level with spoon. Using your hands, sprinkle breadcrumb mixture evenly over burger base. Bake at 375º for approx. 30 minutes until heated through and a little bubbly around edges.

Preheat oven to 350 degrees. Place the bottom buns of the burgers in a 13″×9″ casserole. Layer the sauerkraut on top of the bottom buns. Top with the hamburger portion placed over the sauerkraut-topped bottom buns. Pour the dressing evenly over the beef. Sprinkle on the cheese to cover. Place the top buns over the cheese layer. Spread the melted butter over the top of the buns. Bake uncovered for 30 minutes. Let cool slightly and then cut into portions. Makes about 5 servings.

Break up burgers into very small pieces, about the size of peas. Melt butter in a medium-sized frying pan. Remove from heat and stir in flour until a paste forms. Slowly add milk, stirring well, making sure there are no lumps. Return to low heat and simmer, stirring constantly until slightly thickened. Add burgers and seasonings. Mix well and simmer one more minute or until heated thoroughly. Serve over biscuits. Makes 2 cups.

Line bottom of greased 9” x 13” casserole dish with White Castles. Sprinkle cheese over sandwiches. Beat eggs, add milk and all ingredients except bacon or sausage. Pour egg mixture over cheese and sprinkle bacon or sausage on top. Cover with foil and refrigerate overnight. Bake uncovered at 325 degrees for one hour. Let sit before serving.

Butter muffin pan. Place top bun in each muffin cup and sprinkle with cheese. Mix eggs with milk, sour cream, garlic powder, and mushrooms. Pour mixture over each bun in muffin pan. Top with the burger and bottom half of the bun. Brush with melted butter, cover with foil and bake at 350° for 30 minutes.

In a large bowl, combine the White Castle® pieces, potatoes, 1 1/2 cups of the cheese, beaten eggs, margarine, salt and pepper. Once this is thoroughly combined, pour into a casserole dish and top with the remaining 1/2 cup of the cheese. Bake at 375° for about an hour until the center is set.

Preheat oven to 425°. In a small fry pan, heat the oil and sauté the onion with the herbs until it just starts to take on color. Salt and generously pepper to taste. Remove from heat and cool.
Place shredded cheese in a medium bowl and mix with cool onions and set aside. In a large bowl, beat together the eggs, milk, nutmeg, salt and pepper and set aside. Unwrap both piecrusts. Take the entire first and 3/4 of the second and form into a large ball. Discard the remaining dough. On a generously floured surface, roll the ball out into a large round approximately 16 inches in diameter. Fold in half, then lift into spring form pan fitting the crust into the bottom, edges, and sides. Fold under the upper edges and flute them.
Place 1 cup of the cheese in the bottom of the pan and distribute evenly. Place the hamburgers on edge around the pan, using the outside wall of the pan and the adjacent burger to prop them in position, like spokes on a wheel. Sprinkle the remaining cheese into the pan, filling in the gaps between the burgers as well as the center of the pan. Save a handful to sprinkle on the top. Remix the egg mixture briefly then pour into the pan, evenly over all the burgers and the middle as well. Sprinkle the remaining cheese on the upper edge of the burgers.
Bake at 425° on the bottom rack of the oven. After 15 minutes, lower the heat to 375° and continue to bake for about 45 minutes. The protruding hamburgers should be deep brown and crispy and the middle cheese should be light brown and firm. Remove from oven, cool 15 minutes. Pop out of springform and serve. Serves 10.

Sauté onion and mushrooms in butter. Beat eggs, milk, salt and pepper. Add shredded cheese to egg mixture. Butter 13 × 9 casserole dish. Place burgers in casserole dish. Cover with mushrooms and onions. Pour Egg mixture over top of casserole. Bake at 350 degrees for 30 minutes. Serve with golden potatoes or home fries and a fresh fruit salad.

Combine the first seven ingredients (burgers through peppers) in a large bowl and mix well. Put mixture in a large ungreased 9 × 9-inch baking pan. Bake in a preheated 350° oven for 25 minutes. Remove from oven and add cheese. Layer tomatoes over the cheese and set aside. Combine the sour cream, flour, yolk, salt, and pepper, and beat at medium speed with an electric mixer until smooth. Beat egg whites at high speed until stiff. Fold egg whites into sour cream mixture. Spread over soufflé and bake at 350° or until browned. Cool for five minutes before serving. Serves 6 to 8.

Mix filling ingredients together. Place in a 9 × 9 × 1 3/4-inch baking pan. Combine batter ingredients until smooth. Drop batter on top of filling. Bake 35 to 45 minutes at 375°F.

Steam spinach; set aside to cool. Remove burgers from buns and chop. Mix burgers, green peppers, onions, ham and bacon. In a separate bowl, mix eggs, a splash of milk or water, salt, pepper, parsley and Tabasco® with mixer until frothy. Spoon meat and cheese mix into pie crusts. Smooth until even. Pour egg mix into pie crusts until meat is covered and egg blend reaches the edge of the crust. Bake for 40 to 45 minutes at 350° to 400° until mixture is solid/light brown. Cool and serve.

Pour oil in a 10-inch frying pan. Saute the onions and peppers until tender. Remove from heat and mix in the hamburgers. Place 1/3 cup of this mixture down the middle of each tortilla. Top with 3 tbsp. cheese. Roll up and place seam-side down in a sprayed 13 × 9 × 2-inch baking dish. In a bowl, beat together the remaining ingredients and pour over the tortillas. Cover and refrigerate overnight. Bake uncovered at 350°F for 30 minutes or until a knife inserted in center comes out clean. Remove from oven. Sprinkle with remaining cheese. Serve topped with dollops of sour cream and salsa.

Line a greased 13 × 9-inch baking pan with burgers; remove tops of buns. Layer cheese, onion and zucchini over burgers. Replace tops on burgers. Mix eggs, milk, margarine and salt in a bowl. Pour over burgers, cover and chill overnight. Bake at 400° for about 30 minutes.

Sauté the carrots, onions, garlic, green and red peppers in oil. Add the potatoes and cook until potatoes are tender. Line the bottom of a 9 × 13-inch baking pan with burgers. Put the bun tops and pickles aside. Spread the sauteed vegetables over the burgers. Crumble the bun tops and cheese over the mixture. Pour water over everything. Bake at 300° for 30 to 45 minutes. Garnish with the pickles and diced tomatoes.