Which cassarole for the 4th of July breakfast

I have signed up to bring a breakfast casserole for the fourth of July celebration at our church next Tuesday morning. I have had a hard time deciding which one to make so I thought I would put up a few recipes and let you vote: Soooo.....which one will it be.

Crockpot Western Omelet Casserole Recipe By : Real Food for Real People

32 ounces Hash Browns - frozen
1 pound Ham, extra lean -- cooked & cubed
1 medium Onion -- diced
1 medium Green Bell Pepper -- diced
1 1/2 cups Monterey Jack cheese -- shredded
12 Eggs
1 cup Milk, skim
1 teaspoon Salt
1 teaspoon Black Pepper -- or to taste

Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt & pepper together. Pour over the mixture inside the crockpot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day.
Per serving: 244 Calories (kcal); 11g Total Fat; (41% calories from fat);19g Protein; 17g Carbohydrate; 218mg Cholesterol; 877mg Sodium; 1g Fiber

HAM AND CHEESE BRUNCH BAKE Serves 10 to 12 Ingredients:

24-oz. package frozen Hash Brown Potatoes
2 cups cooked Ham, cubed
2 cups Cheddar Cheese, shredded and divided
1 small Onion, chopped
16 oz. Low-fat Sour Cream
10-oz. can condensed Cheddar Cheese Soup, undiluted
10-oz. can Cream of Potato Soup, undiluted
Freshly ground Black Pepper to taste

Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half-cup of the shredded cheddar cheese, and the chopped onion. In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper. Add the sour-cream-and-soup mixture to the potatoes and ham, making sure all ingredients are thoroughly combined. Pour the mixture into a lightly greased 3-quart oven-proof baking dish. Top with more cheese, and bake in a pre-heated 350-F degree oven for an hour. Let stand a few minutes before serving.

Baked French Toast Recipe By : Real Food for Real People Serving Size : 8

2 tablespoons Corn Syrup
5 tablespoons Butter or Margarine
1 cup Brown Sugar
1 whole French Bread -- sliced
5 Eggs
1 1/2 cups Milk
1 teaspoon Vanilla
Chopped Pecans
Cool Whip Lite
Fruit -- (Strawberries, Raspberries, etc.)

In a saucepan cook the corn syrup, butter and brown sugar until bubbly. Pour into a 13 x 9 baking dish. Sprinkle generously with pecans. Arrange 2 inch thick slices of French bread over the mixture. Beat together the eggs, milkand vanilla. Pour over the bread, cover and refrigerate overnight. Bake, uncovered, in a 350 degree F oven for 45 minutes. To serve, invert and serve with fresh fruit and whipped topping.
Per serving: 372 Calories (kcal); 13g Total Fat; (31% calories from fat);10g Protein; 54g Carbohydrate; 142mg Cholesterol; 489mg Sodium; 2g FiberFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 1 1/2 Other Carbohydrates

Cheesy O'Brien Egg Scramble

1 pkg. (28 oz) frozen hash brown potatoes
1/2 t. garlic salt-or to suit taste
1/4 t. pepper-or to suit taste
1 can cheddar cheese soup, undiluted
1 lb. bacon, cooked and crumbled
12 eggs, lightly beaten
2 T. butter
2 c. shredded cheddar cheese (8 oz)

In large skillet, prepare hash browns according to pkg. directions.Sprinkle with salt and pepper. Transfer to greased 2 1/2 qt. baking dish. Top with soup. Set aside 1/2 c. bacon, sprinkle remaining bacon over soup. In another skillet, scramble eggs in butter until nearly set. spoon overbacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 degrees for 20-25 min.

Breakfast Pancake Casserole

2 large eggs, lightly beaten
1 1/2 cups Bisquick
1 tbsp. sugar
3/4 c. milk
1/4 c. maple syrup
1 1/2 c. (6oz) shredded cheddar cheese, divided
12 slices bacon, cooked and crumbled

Combine first 5 ingredients in a large bowl; beat at medium speed with electric mixer until smooth. Stir in 1/2 c. cheese. Pour into greased and floured 13x9 baking dish. Bake at 425 for 12 minutes. Sprinkle pancake with remaining 1 c. cheese and bacon. Bake 3-5 minutes or until a wooden toothpick inserted in center comes out clean. Cut into squares and serve with maple syrup.

English Muffin Breakfast Casserole ( I am leaning towards this recipe.)

1 pkg. Sourdough English muffins, cut in half
3/4 tsp. mustard
1 lb. sausage, cooked and drained - mild or regular
10 eggs
2 1/4 c. milk
2 1/2 c. grated cheddar cheese
1 can cream of mushroom soup

Use a 9x13 pan. Layer in order - muffins, cheese, and sausage. In a mixing bowl mix eggs, milk, and mustard. Pour over top. Let set overnight in refrigerator. Spread soup on top in the morning and bake at 350 for 1 hour.

Breakfast Casserole (no other name but this)

4 1/2 cups frozen hash browns
2 cups shredded cheddar cheese
1 1/2 cups chopped meat of your choice (Ham, fried Sausage or Fried Bacons)
1/4 cup chopped onion (I have also added green peppersand Mushrooms)
6 eggs beaten
1 can evaporated milk
salt and pepper to taste

Spray a 13 x 9 pan with Pam Add hash browns sprinkle meat, onions and cheese. Combine eggs and milk salt and pepper. Pour over ingredients in pan. Can be covered with foil and refrigerated at this point over night or baked. Bake in a oven at 320*-350* for 40 min until brown and eggs and set.

Quiche

4-5 cups seasoned croutons
3 cups shredded cheese (I use cheddar)
one can mushroom soup
2 cups milk ( I generally use about 2 1/4 to 2 1/2)
10-11 eggs
Diced ham 1/2 lb (one cup rounded)

Toss croutons, cheese and ham together and put in a greased 9 x l3 pan. Mix eggs which have been lightly beaten with soup and milk. Pour over crouton mix. Cover tightly and refrigerate over night. Bake uncovered 350 degree oven for one hour.