EMERILS BREAKFAST CASSEROLE
emerils yummy breakfast casserole: note that this recipe needs to be refridgerated over night
Categories Beef/Pork Brunch Brunch Beef/Pork Breakfast Beef/Pork Breakfast
Yield 6
Number Of Ingredients 8
Steps:
- ) in small bowl, beat eggs, add half and half, green onions and highly season with salt and pepper
- ) butter a 12x10" pan line the pan with bread and sprinkle the bread with cooked sausage and the cheese pour the egg mixture over pan cover and refridgerate overnight
- cook at 350 degrees covered for 25-30 minutes or until egg mixture is set.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
BREAKFAST CASSEROLE
Steps:
- In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.
- Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.
EMERIL'S MEXICAN BREAKFAST CASSEROLE
Hearty, spicy, and full of flavor. Great for prepping a meal in advance. Not great for the rear, sadly. Saving here because I constantly lose the printed recipe!
Provided by annmarie
Categories Breakfast
Time 2h10m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 19
Steps:
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
- In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
- In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the grated cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 350 degrees F.
- Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
Nutrition Facts : Calories 664.9, Fat 51.1, SaturatedFat 23.7, Cholesterol 332.1, Sodium 1273.7, Carbohydrate 16.5, Fiber 2.1, Sugar 3.4, Protein 35
EMERIL'S TATER TOTS 'N CHEESE BAKE
Got this kid friendly recipe from Emeril Lagasse. It is definitely good for a whole meal, salad on the side.
Provided by TishT
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Grease a 9 by 9 by 2-inch square baking dish with the butter.
- In a mixing bowl, whisk the eggs and milk together.
- Season the mixture with salt and pepper.
- Add 1 cup of the yellow cheddar cheese, 1 cup of the white cheddar cheese, the ham and the tater tots.
- Mix the mixture thoroughly.
- Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese.
- Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.
EMERIL'S BREAKFAST-IN-BED BAKED EGGS
This Mother's Day, bake eggs in individual dishes to share with Mom when she wakes up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a medium bowl, sift together flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center of flour mixture; whisk egg yolks and 1/4 cup milk into flour mixture, then gradually add 1 cup milk to form a smooth batter. Let rest at least 30 minutes (or refrigerate in an airtight container overnight).
- Preheat oven to 425 degrees. Butter six 4-ounce ramekins. In a medium skillet, melt butter over medium. Add onion and cook until translucent, 8 minutes; let cool 10 minutes. Divide onion, ham, and Gruyere among ramekins.
- Whisk egg whites until soft peaks form. Gently fold into batter with a rubber spatula. Spoon over onion mixture and sprinkle with chives. Place ramekins on a rimmed baking sheet and bake until golden and puffed, 18 to 20 minutes. Serve warm.
Nutrition Facts : Calories 226 g, Fat 11 g, Fiber 1 g, Protein 12 g, SaturatedFat 6 g
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