Brunchcasserole Recipes

BRUNCH CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

BRUNCH CASSEROLE

Steps:

• Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.
• In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.
• In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
• Heat oven to 375°F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

HOLIDAY BRUNCH CASSEROLE

Steps:

• In a large bowl, combine the first 5 ingredients; stir in 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

SUNDAY BRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• 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; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
• Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.
• Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.
• Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

ELEGANT BRUNCH CASSEROLE

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.

BRUNCH CASSEROLE

Steps:

• Cube bread and toss with melted butter.
• In a greased 9 X 13 casserole dish add half the bread cubes, half of the cheese, half of the broccoli, all of the ham.
• Next add the rest of the broccoli, cheese, and bread cubes.
• Beat eggs and milk together with salt and pepper then pour over casserole.
• Refrigerate for 2 hours or over night.
• Bake at 350°F for 1 hour.

BRUNCH CASSEROLE

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
• In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
• Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
• Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.