All The Glory Layered Egg Bake Recipes

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HEARTY EGG AND BREAD BAKE



Hearty Egg and Bread Bake image

This hearty casserole is great for brunch or a main meal. Serve with a fruit or green salad for a simple yet delicious meal.

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¼ cups diced pancetta
1 medium onion, diced
1 red pepper, seeded and diced
8 eggs
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon ground mustard
¼ teaspoon black pepper
2 ½ cups milk
8 cups day old Italian bread cubes (3/4-inch/2cm)
2 cups shredded Italian blend cheeses
1 cup low-fat or regular ricotta cheese

Steps:

  • Grease a 9 x 13 (3 L) baking dish.
  • In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
  • Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
  • Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
  • Cover and refrigerate overnight.
  • When ready to serve, preheat oven to 350 degrees F (175 degrees C).
  • Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 26.8 g, Cholesterol 234 mg, Fat 21.9 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 10.6 g, Sodium 948.8 mg, Sugar 5.5 g

HEARTY BREAKFAST EGG BAKE



Hearty Breakfast Egg Bake image

I always fix this casserole ahead of time when overnight guests are visiting so I have more time to spend with them. Then I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. This dish also reheats well. -Pamela Norris, Fenton, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 pounds bulk pork sausage
3 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
8 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup evaporated milk

Steps:

  • Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 427 calories, Fat 32g fat (15g saturated fat), Cholesterol 281mg cholesterol, Sodium 887mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

THE BEST BREAKFAST EGG BAKE



The Best Breakfast Egg Bake image

Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
1 pound bulk breakfast sausage
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon ground mustard seed
1 teaspoon garlic salt
1/2 teaspoon kosher salt
12 large eggs
1/2 teaspoon freshly cracked black pepper
2 cups frozen shredded hash browns, thawed
4 ounces mild Cheddar, grated (about 1 cup)
4 ounces Colby Jack, grated (about 1 cup)
1/2 medium red bell pepper, finely diced (about 1/2 cup)
4 scallions, thinly sliced (about 1/2 cup)
One 8-ounce tube crescent rolls

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
  • Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
  • Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
  • Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

BAKED EGGS, GRANDMA-STYLE



Baked Eggs, Grandma-Style image

Fluffy baked eggs that are great for a family brunch. Original recipe was from Grandma, but Kathy made a few modifications.

Provided by K Raines

Categories     Breakfast and Brunch     Eggs

Time 1h

Yield 12

Number Of Ingredients 14

cooking spray (such as Pam®)
1 cup shredded Cheddar-Monterey Jack cheese blend
1 cup shredded mozzarella cheese
¼ cup butter, divided
½ pound fresh mushrooms, sliced
6 green onions, sliced
2 cups fresh spinach
½ cup chopped tomatoes
12 eggs
1 cup half-and-half
1 teaspoon prepared yellow mustard
1 teaspoon dried marjoram
1 teaspoon dried tarragon
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
  • Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
  • Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
  • Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 3.7 g, Cholesterol 218 mg, Fat 15.5 g, Fiber 0.6 g, Protein 12.2 g, SaturatedFat 8.4 g, Sodium 232 mg, Sugar 1.2 g

HOLLY'S EGG AND CHEESE BAKE



Holly's Egg and Cheese Bake image

Turn ordinary hard boiled eggs into a delicious meal. Chopped cooked eggs and bacon are baked in a casserole with cheese sauce.

Provided by Jill Sedio

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 6

Number Of Ingredients 7

1 pound bacon
12 eggs
4 tablespoons butter
1 cup chopped onion
4 tablespoons all-purpose flour
2 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Lightly grease a 2 quart casserole dish. Sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
  • Melt butter in a medium saucepan over medium heat. Add onion and cook until softened and transparent. Stir in flour. Slowly add milk and shredded cheese. Stir until cheese is melted and sauce is smooth and creamy. Pour over layered eggs and bacon.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 790.8 calories, Carbohydrate 13.2 g, Cholesterol 491.5 mg, Fat 66.3 g, Fiber 0.5 g, Protein 35.1 g, SaturatedFat 28.5 g, Sodium 1101.3 mg, Sugar 7 g

FLAKY EGG BAKE



Flaky Egg Bake image

Phyllo dough adds a touch of elegance and layers of super flaky, buttery crispness to this company-special breakfast bake.-Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

3/4 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
6 large eggs, divided use
1-1/2 cups shredded Havarti cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 cup butter, melted
30 sheets phyllo dough (14x9 inches)

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage, mushrooms, onion and peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Return sausage mixture to skillet. Whisk five eggs; add to skillet. Cook and stir over medium-high heat until set; stir in Havarti cheese. Set aside., In a small bowl, combine the spinach, ricotta cheese, Parmesan cheese, basil and remaining egg. Brush a 13x9-in. baking pan with butter. Unroll phyllo dough; trim to fit into pan., Layer 10 sheets in prepared pan, brushing each sheet with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Top with half of the sausage mixture., Layer with 10 additional phyllo sheets, brushing each with butter; spread with ricotta mixture. Layer with five phyllo sheets, brushing again with butter; top with remaining sausage mixture. Layer with remaining phyllo and butter. Using a sharp knife, cut into 12 rectangles. Bake, uncovered, 30-40 minutes or until golden brown., Freeze option: Cover and freeze unbaked casserole for up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until golden brown and heated through.

Nutrition Facts : Calories 484 calories, Fat 30g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 671mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

BLACK HILLS GOLDEN EGG BAKE



Black Hills Golden Egg Bake image

I developed this recipe when I was cooking for large groups of people. It's easy to make and gives you plenty of time to do other things while it's baking.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10-12 servings.

Number Of Ingredients 13

1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
10 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, optional
2 cups 4% cottage cheese
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1/2 pound bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a small skillet, saute mushrooms and green pepper in butter until tender. In a large bowl, combine the eggs, flour, baking powder and salt if desired. Add mushroom mixture. Stir in remaining ingredients., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 25-35 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 354 calories, Fat 26g fat (14g saturated fat), Cholesterol 241mg cholesterol, Sodium 639mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.

EGG-IN-HOLE LAYERED BREAKFAST BAKE RECIPE BY TASTY



Egg-In-Hole Layered Breakfast Bake Recipe by Tasty image

Here's what you need: bread, butter, swiss cheese, ham, spinach, eggs, chive, butter, flour, milk, salt, pepper, ground nutmeg, gruyère cheese, grated parmesan cheese

Provided by Pierce Abernathy

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 15

18 slices bread, white sandwich bread
3 tablespoons butter, softened
18 slices swiss cheese
12 slices ham
4 cups spinach
6 eggs
chive, chopped, to serve
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon salt
½ teaspoon pepper
1 pinch ground nutmeg
2 cups gruyère cheese, grated
2 cups grated parmesan cheese

Steps:

  • Preheat the oven broiler to high. Line a baking sheet with parchment paper.
  • On a cutting board, butter all the sandwich bread and transfer to the prepared baking sheet.
  • Using a glass, cut out the centers of 6 slices of bread.
  • Toast the bread under the broiler for 5 minutes, or until toasted. Keep a close eye on it so it doesn't burn.
  • Reduce the oven temperature to 350˚F (180˚C).
  • Make the Béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until it darkens slightly.
  • Add the milk and whisk to combine. Reduce the heat to low and simmer until reduced by half.
  • Remove the pot from the heat and add the salt, pepper, nutmeg, Gruyère, and Parmesan and stir until fully incorporated.
  • Line a 9 x 13-inch baking dish with parchment paper.
  • Lay 6 pieces of toast in the bottom of the dish. Top with 9 slices of Swiss cheese, 6 slices of ham, and 2 cups of spinach. Repeat to make another layer and top with the hollow-centered toast.
  • Crack an egg into each hole. Carefully ladle the Béchamel sauce over the bake, leaving the yolks exposed.
  • Cover and bake for 35 minutes, then uncover and bake for 10 minutes more, until the eggs are cooked to your liking and the Béchamel is starting to brown in spots.
  • Slice and serve garnished with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 648 calories, Carbohydrate 15 grams, Fat 45 grams, Fiber 0 grams, Protein 42 grams, Sugar 5 grams

LAYERED EGG NOODLE BAKE



Layered Egg Noodle Bake image

An easy to assemble dinner idea. Serves a large family well, or use at your next potluck function.

Provided by Donna

Categories     Italian Recipes

Yield 9

Number Of Ingredients 21

1 (12 ounce) package egg noodles
2 tablespoons olive oil
2 cups fresh sliced mushrooms
½ cup chopped green bell pepper
1 onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
¼ teaspoon chopped fresh parsley
2 teaspoons Italian seasoning
1 tablespoon dried oregano
¼ teaspoon cayenne pepper
1 teaspoon salt
ground black pepper to taste
1 teaspoon white sugar
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
½ cup chopped green onions
½ cup grated Parmesan cheese
1 pinch paprika

Steps:

  • In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  • In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.
  • In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
  • To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
  • Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.

Nutrition Facts : Calories 524 calories, Carbohydrate 42.2 g, Cholesterol 111.6 mg, Fat 30.9 g, Fiber 4.7 g, Protein 21.8 g, SaturatedFat 14.7 g, Sodium 723 mg, Sugar 4.8 g

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