Cheesyeggcasserole Recipes

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CHEESY EGG CASSEROLE



Cheesy Egg Casserole image

This Cheesy Egg Casserole is an easy recipe to put together the night before and adding your favorite breakfast meat and vegetables can make it even better.

Provided by Barbara

Categories     Breakfast

Time 1h15m

Number Of Ingredients 7

2 Tablespoons Butter
5 slices bread
1 ½ cups shredded cheddar cheese
4 eggs (beaten)
2 cups milk
1/4 teaspoon dry mustard
Salt and pepper

Steps:

  • Butter bread slices and cut into cubes.
  • In a 1 ½ quart buttered baking dish, alternate layers of bread cubes and grated cheese.
  • Mix beaten eggs, milk, mustard, salt and pepper.
  • Pour over bread and cheese mixture.
  • Store in refrigerator overnight.
  • Starting in a cold oven, bake at 350 degrees F for 1 hour. If not golden after an hour, bake a few minutes longer.

Nutrition Facts : Carbohydrate 16 g, Protein 16 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 147 mg, Sodium 378 mg, Fiber 1 g, Sugar 6 g, Calories 272 kcal, ServingSize 1 serving

CHEESY EGG CASSEROLE



Cheesy Egg Casserole image

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

Categories     Breakfast     Brunch

Time 50m

Yield 16 servings.

Number Of Ingredients 6

4 cups shredded Monterey Jack cheese
1 tablespoon all-purpose flour
2 cups shredded sharp cheddar cheese
1 pound sliced bacon, cooked and crumbled
12 large eggs
1 cup whole milk

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.

CHEESY GREENS CASSEROLE



Cheesy Greens Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1 1/2 cups heavy cream
One 8-ounce container mascarpone
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
Pinch freshly grated nutmeg
1 teaspoon smoked paprika
Zest of 1 lemon
Pinch kosher salt
Pinch freshly ground black pepper
2 bunches Tuscan kale, stemmed and torn into large pieces
2 small or 1 large bunch regular kale, stemmed and torn into large pieces
3 cups grated Gruyere
1/2 cup panko breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
  • Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
  • Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.

CHEESY BAKED EGGS



Cheesy Baked Eggs image

Provided by Kardea Brown

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

4 tablespoons unsalted butter, at room temperature
3 cups chopped mustard greens
1 clove garlic, minced
Kosher salt and freshly ground black pepper
12 large eggs, lightly beaten
1/2 cup milk
1/2 cup baking mix, preferably Bisquick
2 cups grated sharp yellow Cheddar
2 cups grated Monterey Jack cheese
2 cups frozen hash browns

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.
  • Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.
  • Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes. Cool slightly before slicing and serving warm.

CHEESE, EGG, & POTATO CASSEROLE



Cheese, Egg, & Potato Casserole image

Something I dashed off tonight for dinner. I'm still working on the details to fine-tune this recipe, especially since I don't exactly remember how I made it tonight. As time goes by, I'll edit the recipe to correct some of the errors that are almost certainly here. Feel free to post your own thoughts and concerning and personal modifications to this very basic recipe.

Provided by The Woodwindist

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup vegetable oil
7 -8 potatoes, grated and squeezed of excess liquid
12 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
16 ounces colby-monterey jack cheese (tasty possibilities) or 16 ounces mozzarella cheese (tasty possibilities)
sliced black olives (optional)
bacon (crumbled) (optional)
diced ham (optional)
sliced smoked sausage (optional)
bulk pork sausage (optional)
bell pepper (optional)
sliced mushrooms (optional)
white onions, optional (optional) or red onion (optional)

Steps:

  • Heat the vegetable oil in a large skillet at medium-high heat.
  • Add the potatoes and use your spatula to make sure the potatoes are fairly evenly coated with oil.
  • Lightly grease a 13 X 9 baking pan.
  • Let the potatoes cook about 5-7 minutes. Check the bottom. If the bottom of the potatoes is brown, turn the potatoes. Leave the potatoes to cook another 5-7 minutes, and then recheck them. Make sure you keep the turning to a minimum.
  • Beat the 12 eggs in a large bowl. Add the milk, salt, and pepper and beat together.
  • When the potatoes have been thoroughly cooked, remove them from the pan and arrange them evenly on the bottom of the 13 X 9 baking pan.
  • Pour the egg mixture over the top.
  • Add any of the optional ingredients.
  • Cover with the cheese.
  • Bake at 350 degrees F for 40 minutes or until a knife inserted in the center comes out clean.

CHEESY EGG CASSEROLE



Cheesy Egg Casserole image

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

1 lb monterey jack cheese, shredded
1 tablespoon flour
2 cups shredded sharp cheddar cheese (8 oz)
1 package Canadian bacon, chopped (about 12 slices)
12 eggs
1 cup milk

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

MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY



Make-ahead Cheesy Egg Cups Recipe by Tasty image

Here's what you need: frozen hash brown, shredded cheddar cheese, salt, pepper, oil, eggs, bacon, salt, pepper

Provided by Hannah Williams

Categories     Sides

Time 30m

Yield 12 servings

Number Of Ingredients 9

15 oz frozen hash brown, thawed
1 ½ cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper
1 tablespoon oil
8 eggs
3 slices bacon, cooked, crumbled
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 425°F/220°C.
  • In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
  • Bake for 15-20 minutes, until golden brown.
  • In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
  • Bake 15 minutes. Freeze up to 1 month.
  • Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams

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