Another Great Brunch Casserole Recipes

BEST BREAKFAST CASSEROLE

Best Breakfast Casserole image

This is my family's favorite breakfast recipe, always served on holiday mornings. It's great when complemented with fruit and resurrection cinnamon rolls. You can assemble this casserole, cover it with plastic wrap, and refrigerate it overnight before baking, if desired.

Provided by floyd8090

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 (1 pound) ground sausage roll
⅓ cup water
cooking spray
1 (8 ounce) package refrigerated crescent roll dough
12 eggs, beaten
¾ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 cups shredded Cheddar cheese

Steps:

Heat a large skillet over medium-high heat. Cook and stir sausage and water in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spread crescent roll dough out into prepared baking dish to cover the inside of the dish completely. Prick dough all over with a fork.
Bake in the preheated oven until slightly set, about 5 minutes.
Beat eggs, milk, salt, and black pepper together in a bowl.
Spray a large skillet with cooking spray and place skillet over medium heat. Cook and stir egg mixture in hot skillet until eggs are set, 3 to 5 minutes. Break up eggs into small pieces using a wooden spoon. Spread eggs evenly over crescent roll dough, spread sausage over eggs, and top with Cheddar cheese.
Bake in the preheated oven until crust is browned and casserole is hot, about 25 minutes.

Nutrition Facts : Calories 487.6 calories, Carbohydrate 13.4 g, Cholesterol 343 mg, Fat 35.5 g, Protein 26.9 g, SaturatedFat 14.3 g, Sodium 1089.1 mg, Sugar 3.8 g

ELEGANT BRUNCH CASSEROLE

Elegant Brunch Casserole image

This is a lovely choice for a Christmas or New Year's brunch or to serve special houseguests. I found the recipe years ago in an old church cookbook, and it's proven to be wonderfully adaptable. You can substitute Canadian bacon or ham for the regular bacon if you prefer and vary the cheeses according to your family's preferences. (Gruyere is great!) If you don't cook with wine, just add more milk mixed with a little water to thin. You can also replace the meat with sauteed mushrooms for a vegetarian version. Please note that it must be refrigerated overnight. Enjoy!

Provided by highcotton

Categories Breakfast

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 loaf French bread, sliced
3 tablespoons butter, plus
more butter, for buttering dish
4 ounces swiss cheese, grated
4 ounces monterey jack cheese, grated
12 slices bacon, diced and fried until crisp
8 large eggs
1 1/3 cups milk
1/3 cup white wine
3 green onions
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 cup sour cream
1/2 cup freshly-grated parmesan cheese

Steps:

Grease bottom and sides of 9" x 13" glass casserole dish with butter.
Tear bread into bite-sized pieces and place in dish, arranging so that they form a fairly solid layer but do not overlap (you may not need the whole loaf).
Melt 3 tablespoons butter in a small saucepan; drizzle evenly over bread.
Sprinkle grated Swiss and Monterrey Jack cheeses evenly over bread.
Top cheese layer evenly with cooked bacon bits.
Break eggs into large mixing bowl and beat lightly by hand; add milk, wine, chopped green onion, mustard, black pepper and cayenne, beating again until foamy.
Pour egg mixture evenly over casserole; cover tightly with foil, and refrigerate overnight.
The following day, remove dish from refrigerator and let stand at room temperature for 30 minutes.
Preheat oven to 325 degrees.
Bake, covered with foil, for approximately 45-50 minutes, until eggs are'set' in the center.
Remove from oven and spread sour cream evenly over the top of the casserole; sprinkle with grated Parmesan.
Return to oven uncovered; bake an additional 10 minutes or so until lightly-browned.

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