ZIPPY EGG CASSEROLE
This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church brunches
Provided by ANY14TNS
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h45m
Yield 12
Number Of Ingredients 11
Steps:
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
- In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
- The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 13.3 g, Cholesterol 201.1 mg, Fat 30.6 g, Fiber 0.7 g, Protein 21.5 g, SaturatedFat 14.8 g, Sodium 845.6 mg, Sugar 2.6 g
CHEESE AND EGG PUDDING CASSEROLE
Ok, I know that this recipe sounds disgusting. I will admit to being very reluctant to try it. But WOW am I glad I did. This has become a must have on our menu on holidays. My kids and grandkids just gobble it up. Just give it a try....you'll be surprised at the creamy crunchy taste. It really is good!
Provided by Laura Yoder @lkyoder34
Categories Other Side Dishes
Number Of Ingredients 8
Steps:
- In a medium sauce pan melt 3 T. butter. Stir in flour and lightly brown. Slowly stir in milk until thickened. Remove from heat.
- In a buttered casserole dish crumble 1/3 of crackers on the bottom. Put 1/3 of cheese (cubed), 1/3 of boiled eggs, 1/3 pimentos and 1/3 of white sauce. Repeat layers. Top with crackers and dot with butter. Bake at 325 degrees for 25 minutes.
CHEESY EGG CASSEROLE
This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg and cheese casserole. -Dawn Reeve, Salt Lake City, Utah
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 382 calories, Fat 30g fat (17g saturated fat), Cholesterol 235mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
SCRAMBLED EGG CASSEROLE WITH CHEESE SAUCE
This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it-you'll enjoy it.
Provided by Taste of Home
Time 50m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside. , In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce. , Spoon eggs into greased 13x9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes.
Nutrition Facts : Calories 256 calories, Fat 19g fat (10g saturated fat), Cholesterol 253mg cholesterol, Sodium 615mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
FAST-AND-FABULOUS EGG AND COTTAGE CHEESE CASSEROLE
This is the easiest and best egg casserole I have tried so far. My sweet mother-in-law shared this recipe with me. I make 3 or 4 at the time and keep them in the freezer to take to gatherings, feed guests, or surprise kids. Green chilies make it pop!
Provided by OLGA HUNT
Categories Breakfast and Brunch Eggs
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
- Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 8.7 g, Cholesterol 274.1 mg, Fat 35.8 g, Fiber 0.3 g, Protein 32.8 g, SaturatedFat 19.8 g, Sodium 1129.8 mg, Sugar 1.2 g
CHEESY EGG CASSEROLE
I make this for family brunches. Make it the night before and just bake it in the morning. Serve with coffeecake and fresh fruit. I've always received compliments when I serve this.
Provided by Margo59
Categories Breakfast
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
- Top with Cheddar cheese.
- Place chopped Canadian Bacon evenly over cheeses.
- Beat eggs and milk in bowl and pour over the bacon.
- Cover and chill overnight in refrigerator.
- Remove from frig for 30 minutes before baking.
- Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
- Let stand for 5 minutes before cutting.
- (Time does not reflect refrigeration time).
Nutrition Facts : Calories 326.7, Fat 24.2, SaturatedFat 13.6, Cholesterol 249.5, Sodium 601.1, Carbohydrate 2.5, Sugar 0.5, Protein 23.9
CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY
Here's what you need: russet potato, salt, pepper, garlic powder, cayenne pepper, onion powder, shredded parmesan cheese, olive oil, cheddar cheese, deli ham, large eggs, fresh chive
Provided by Matthew Johnson
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
- Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
- Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
- Transfer the potato mixture to the baking dish. Spread evenly.
- Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
- Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
- Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
- Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
- Serve and sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 3 grams
CHEESY SPINACH-POTATO EGG CASSEROLE
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
- Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
- Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.
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