Bob Evans Weekend Brunch Casserole Recipe 415

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BOB EVAN'S WEEKEND BRUNCH CASSEROLE RECIPE - (4.1/5)



Bob Evan's Weekend Brunch Casserole Recipe - (4.1/5) image

Provided by ginasheppard

Number Of Ingredients 7

1 pound Bob Evans Original Recipe Roll Sausage Roll
2 cups shredded mozzarella cheese
1 can (8-ounces) refrigerated crescent dinner rolls
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Preheat oven to 425F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain off any drippings. Line bottom of greased 13" x 9" baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

BOB EVANS MAKE-AHEAD BREAKFAST CASSEROLE



Bob Evans Make-Ahead Breakfast Casserole image

Taken from Bob Evans website Mushrooms and spinach combine with eggs, sausage and cheese for an elegant and easy start to the holidays.

Provided by VctrnRse

Categories     Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 lb pork sausage (Bob Evans Original Recipe Roll)
2 1/2 cups seasoned croutons
4 eggs
2 1/4 cups milk
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (4 ounce) can mushrooms, drained and chopped
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
1/4 teaspoon dry mustard
fresh herb (optional)
carrot, strips (optional)
picante sauce (optional)

Steps:

  • Spread croutons on bottom of greased 13" x 9" baking dish.
  • Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons.
  • Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard.
  • Pour egg mixture over sausage and croutons.
  • Refrigerate overnight.
  • Preheat oven to 325°F Bake egg mixture 50-55 minutes or until set and lightly browned on top.
  • Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired.
  • Refrigerate leftovers.

Nutrition Facts : Calories 373.7, Fat 27.1, SaturatedFat 11.4, Cholesterol 147.6, Sodium 811.9, Carbohydrate 12.9, Fiber 1.5, Sugar 1.6, Protein 19.8

EASY WEEKEND BREAKFAST CASSEROLE



Easy Weekend Breakfast Casserole image

This came from a Bob Evans little grocery store cookbook - its quick to make unlike some casseroles takes minutes to cook up!

Provided by Chef Klanch

Categories     Breakfast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb Bob Evans sausage (original brand)
1 (8 ounce) can refrigerated crescent dinner rolls (can use low fat version also)
2 cups shredded sharp cheddar cheese (can use other cheeses)
5 eggs (beaten)
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Preheat oven 425 F.
  • Crumble and cook sausage* in skillet. Cook over medium heat til browned, stirring occasionally. (this can be done a day ahead and stored in a zip lock bag to make assembly faster the next day)
  • Drain off sausage fat and drippings.
  • Line bottom of greased 13 x 9 inch baking pan/dish with crescent roll dough, pinching together the perforated seams and pushing the dough so you get a nice seamless bottom that goes from edge to edge of the pan.
  • Crumble sausage over dough, then sprinkle cheese over the sausage.
  • Combine eggs, milk and salt and pepper and pour over sausage and cheese making sure the egg mixture gets even distributed.
  • Bake 15 minutes or until set. Let stand 5 min before cutting into squares. Best served hot.
  • *Experiment with precooked veggies or even ham whatever goes into an omelette will work in this recipe.

Nutrition Facts : Calories 572.2, Fat 39.9, SaturatedFat 17, Cholesterol 292, Sodium 1086.4, Carbohydrate 21.4, Fiber 1.4, Sugar 2.1, Protein 30.3

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