Long before she became an innkeeper, Lynne Griffin was a fan of breakfast casseroles and the convenience they offer a harried home cook.

However, her niece, Mikayla, hasn't always been impressed by her creations.
When she was 3, Mikayla famously balked at the sight of an oven-baked French toast, even going so far as to call it "ugly."

Today, Griffin proudly serves Mikayla's Ugly French Toast at the Australian Walkabout Inn Bed & Breakfast in Lampeter, where it's a crowd pleaser. For busy hosts like her, casseroles are a staple because they can often be prepped the night before, with the ingredients doubled or tripled to feed a large group.

Many casseroles feature ingredients that can be modified to please picky eaters or those with special dietary needs. But the results of such seemingly simple recipes - like the one for Griffin's Apple Cinnamon Oatmeal Casserole - can be surprising.

"When I'm going to serve it, I always try to get a feel for whether people like oatmeal," said Griffin. "They'll say, ‘Yes, we eat oatmeal every morning,' but they're usually talking about instant. Then I present them with this, and they just say ‘Wow.'"

The oatmeal recipe is one of several casseroles featured in the 10th edition of "Favorite Recipes" from the Authentic Bed and Breakfasts of Lancaster County Association. Verna Fisher, innkeeper of the Ellmaker House in Gap, said the latest volume is heavy with one-pan breakfasts running the gamut from traditional egg-and-potato concoctions to the decadently modern.

By definition, casseroles are one-dish wonders. Like the comfort food casseroles of the 1950s, successful breakfast versions rely on a mix of food groups and textures for success. They require cooks to combine a protein, a liquid and a starchy binder, and bake slowly in a moderately hot oven.

But Fisher's caramelized French toast doesn't exactly harken back to "Good Housekeeping" magazine's tuna noodle casserole. Her recipe uses croissants in place of bread, and a steaming hot pan of the cream-infused pastries can accommodate a full house of 15. Fisher rounds out her guests' plates with a side of meat and a serving of fruit.

Meat and eggs are the stars of a dish popular with Susie Riehl's six children and 12 grandchildren. Following a family recipe, Riehl layers bread, cheese, crumbled sausage, eggs, milk and salt and cooks the casserole for an hour. The result is a spongy strata. It is a go-to on busy days, both because it is easy to make and she almost always has the ingredients on hand.

"If I have something particular that morning and I don't want to fuss - maybe Sister's Day - it's easy to put up under the oven and I can get myself ready," said Riehl, referring to the Amish women's gathering. "This is one of our special recipes, recipes that we use a lot and are easy to make."

Egg casseroles share an essential attribute with their brunch-staple cousin, the omelet: adaptability. Adding new or seasonal ingredients can transform a recipe, just as tweaking the amount of eggs or milk will take the texture from soft to firm.

To incorporate ethnic flavor, add a dose of browned chorizo, a smoky Spanish or Mexican pork sausage. Or use an egg substitute and add chopped vegetables, such as bell peppers or asparagus, to lighten. Other options for egg-based casseroles include adding potatoes or swapping ham or bacon for the sausage.

York County Dairy Princess Carlyn Crowl's version calls for kid-friendly tater tots. And it's easy enough that many older kids will want to help make it and eat it.

The latest version of the Authentic Bed and Breakfasts of Lancaster County Association cookbook is available this month for $13 at participating bed and breakfasts and online at authenticbandb.com.

APPLE CINNAMON OATMEAL CASSEROLE

2 cups milk
1/4 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon salt
1 cup old fashioned oats
2 teaspoons cinnamon
1 teaspoon nutmeg
2 finely chopped apples (skins on or removed)
1/2 cup raisins (golden preferred)
1/2 cup sweetened, dried berries (blueberries, cherries, cranberries, etc.)
1/2 cup sliced almonds

Preheat oven to 350 degrees. Grease a medium casserole dish. Combine milk, brown sugar, butter and salt in a saucepan over medium heat. Bring to a simmer, and cook until butter is melted. Remove from heat. Put oats in casserole. Stir in milk mixture, cinnamon, nutmeg, apple, nuts and raisins. Bake for 20-30 minutes. Serve with milk or cream.

To adapt for vegan diners, substitute soy or almond milk and margarine.

Recipe from Lynne Griffin, Australian Walkabout Inn Bed & Breakfast, 837 Village Road,Lampeter.

APPLE CINNAMON OATMEAL CASSEROLE

2 cups milk
1/4 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon salt
1 cup old fashioned oats
2 teaspoons cinnamon
1 teaspoon nutmeg
2 finely chopped apples (skins on or removed)
1/2 cup raisins (golden preferred)
1/2 cup sweetened, dried berries (blueberries, cherries, cranberries, etc.)
1/2 cup sliced almonds

Preheat oven to 350 degrees. Grease a medium casserole dish. Combine milk, brown sugar, butter and salt in a saucepan over medium heat. Bring to a simmer, and cook until butter is melted. Remove from heat. Put oats in casserole. Stir in milk mixture, cinnamon, nutmeg, apple, nuts and raisins. Bake for 20-30 minutes. Serve with milk or cream.

To adapt for vegan diners, substitute soy or almond milk and margarine.

Recipe from Lynne Griffin, Australian Walkabout Inn Bed & Breakfast, 837 Village Road,Lampeter.

DECADENT FRENCH TOAST

4 large croissants, toasted
8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup maple syrup, divided
10 large eggs
1 cup heavy cream
2 cups milk
1 cup chopped pecans (optional)
1/2 cup butter for sauce
1/2 cup maple syrup for sauce

Finely chop croissants and spread evenly in a 9-inch-by-13-inch baking dish. Combine cream cheese, butter and 1/4 cup syrup. Drop by spoonful over croissants. Smooth evenly. Beat eggs, cream, milk and remaining syrup. Pour over croissants and sprinkle with cinnamon.

Cover and refrigerate overnight. Uncover and bake at 350 degrees for 50-60 minutes.

Remove from oven and sprinkle with pecans. Heat 1/2 cup butter and 1/2 cup maple syrup.

Pour over warm French toast. Let set 15 minutes before serving.

Recipe from Verna Fisher, Ellmaker House, 5380 Lincoln Highway, Gap.

10-IN-1 MISTAKE BREAKFAST CASSEROLE

One small bag of tater tots
One small onion, chopped
Ham
Bacon bits
Sausage crumbles
9 eggs
1/2 to 1 cup milk
Salt
Pepper
Shredded cheddar or other cheeses

Spray a 9-inch-by-13-inch baking dish with non-stick cooking spray. Layer tater tots in baking dish in a single layer. Sprinkle with chopped onions and/or other vegetables. Cover with meat crumbles (use any meat of your choice or combine). Mix eggs, milk, salt and pepper together and pour over top. Cover. Bake at 375-400 degrees for 30-45 minutes. If egg mixture is done, add cheese to melt. If not, cook a few minutes longer, then add cheese. Cut into squares and serve.

Recipe from Carlyn Crowl and Pennsylvania Dairy Princess and Promotion Services.

By Kimberly Marselas, Lancaster Newspapers correspondent