Elegant Brunch Casserole Recipes

ELEGANT BRUNCH CASSEROLE

Elegant Brunch Casserole image

This is a lovely choice for a Christmas or New Year's brunch or to serve special houseguests. I found the recipe years ago in an old church cookbook, and it's proven to be wonderfully adaptable. You can substitute Canadian bacon or ham for the regular bacon if you prefer and vary the cheeses according to your family's preferences. (Gruyere is great!) If you don't cook with wine, just add more milk mixed with a little water to thin. You can also replace the meat with sauteed mushrooms for a vegetarian version. Please note that it must be refrigerated overnight. Enjoy!

Provided by highcotton

Categories Breakfast

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 loaf French bread, sliced
3 tablespoons butter, plus
more butter, for buttering dish
4 ounces swiss cheese, grated
4 ounces monterey jack cheese, grated
12 slices bacon, diced and fried until crisp
8 large eggs
1 1/3 cups milk
1/3 cup white wine
3 green onions
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 cup sour cream
1/2 cup freshly-grated parmesan cheese

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.

EGGS BENEDICT CASSEROLE

Eggs Benedict Casserole image

Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. -Sandie Heindel, Liberty, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings (1-2/3 cups sauce).

Number Of Ingredients 12

Ingredients

12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
HOLLANDAISE SAUCE:
4 large egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Steps:

Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

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