Baja Breakfast Casserole Recipes

BAGEL BREAKFAST CASSEROLE

Bagel Breakfast Casserole image

This dish has everything you love about a traditional bagel breakfast sandwich, but it's all baked into a creamy, cheesy casserole that can be made the night before.

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Unsalted butter or nonstick cooking spray, for greasing the baking dish
1 tablespoon olive oil
8 ounces breakfast sausage, casing removed (8 sausages) (see Cook's Note)
2 cups whole milk
3/4 cup half-and-half
Pinch of cayenne
8 large eggs
Kosher salt and freshly ground black pepper
1 1/3 cups packed baby spinach
2 large plain bagels, split and cut into 1-inch pieces
1 1/3 cups shredded provolone
8 ounces cream cheese, cut into 1/2-inch cubes
2 tablespoons everything bagel seasoning

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon.
Whisk together the milk, half-and-half, cayenne, eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining provolone (see Cook's Note).
Cover with foil and bake for 45 minutes. Uncover and bake until the casserole is puffed, golden brown at the edges and set in the center, about 45 minutes more. Let cool 15 minutes before serving.

BAJA BREAKFAST CASSEROLE

Baja Breakfast Casserole image

Provided by My Food and Family

Categories Recipes

Time 9h20m

Number Of Ingredients 15

Ingredients

6 slices sourdough bread
Butter
Garlic powder
2 cups milk
2 cups Kraft Shredded Monterey Jack Cheese
2 cups shredded Kraft Sharp Cheddar Cheese
1 can diced green chiles
1/2 cup chopped onion
8 slices cooked crumbled bacon
Salt & pepper
2 tsp paprika
1 tsp oregano
1/2 tsp dry mustard
1/2 tsp garlic powder
8 beaten eggs

Steps:

Butter both sides of sourdough bread. Sprinkle on a little garlic powder. Brown on both sides and arrange in a 13x9 pan coated with cooking spray.
Pour the milk over bread slices. Mix remaining ingredients, except eggs, all togther in a bowl. Spread out over bread slices. Pour the beaten eggs over the mixture. Refrigerate overnight.
Bake 325 degrees F for 50 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BACON BREAKFAST CASSEROLE

Bacon Breakfast Casserole image

This easy breakfast dish allows me to make a comforting family favorite that doesn't take a lot of prep. It's also great for big brunch gatherings. -Paula Lawson, Springfield, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 4h30m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 pound bacon strips, chopped
1 package (28 ounces) frozen O'Brien potatoes, thawed
3 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley, optional

Steps:

In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain., In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 306 calories, Fat 19g fat (8g saturated fat), Cholesterol 226mg cholesterol, Sodium 606mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

BREAKFAST CASSEROLE WITH BACON

Breakfast Casserole with Bacon image

Easy breakfast casserole dish with bacon to serve a crowd. May be covered and refrigerated overnight and baked in the morning.

Provided by Arnold

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h15m

Yield 10

Number Of Ingredients 13

Ingredients

nonstick cooking spray
1 pound bacon
1 (16 ounce) package shredded Cheddar cheese
1 tablespoon all-purpose flour
12 large eggs
1 cup milk
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¾ teaspoon seasoned salt
¼ teaspoon dry mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.

Nutrition Facts : Calories 364 calories, Carbohydrate 3.3 g, Cholesterol 288.6 mg, Fat 27.6 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 13.7 g, Sodium 929.4 mg, Sugar 1.9 g

MEXICAN FIESTA BREAKFAST CASSEROLE

Mexican Fiesta Breakfast Casserole image

We ate this Mexican-inspired breakfast casserole once at a buffet brunch when we were on an organizing group for the church fiestas, and we both liked it so much that I came home and worked on recreating the recipe for our family.

Provided by rlt11_NMC

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

nonstick cooking spray
¼ pound chorizo sausage
1 cup warm water
¾ cup instant dry milk
3 (6 inch) corn tortillas, cut into bite-size pieces
2 cups beaten eggs
1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 cup frozen whole kernel corn
½ cup chopped green chile pepper
½ cup shredded pepper Jack cheese
½ green bell pepper, chopped
4 green onions, chopped
2 tablespoons light sour cream, or to taste
½ cup grated Mexican cheese blend

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

Nutrition Facts : Calories 352 calories, Carbohydrate 23.4 g, Cholesterol 265.9 mg, Fat 20.2 g, Fiber 3.6 g, Protein 20.9 g, SaturatedFat 9.3 g, Sodium 642.6 mg, Sugar 6.8 g

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