Easter Brunch Casserole Recipes Recipes Recipe For Stuffed

EASTER BRUNCH CASSEROLE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place sausage into the bacon grease, and cook until crumbly and brown, about 10 minutes. Place the sausage on the plate with the bacon, and pour off all but 1/4 cup of the bacon drippings.
• Reduce heat to medium, and stir in the onion, garlic, and one can of green chiles. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Meanwhile, beat the eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble the bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
• Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake the covered dish in the preheated oven for 1 hour.
• Remove the casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.

EASTER BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
• Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
• In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
• Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
• Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
• Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
• Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
• Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
• Garnish with fresh parsley and enjoy!