Fat Blasting Baked Egg Casserole Recipes

HARD-BOILED EGG CASSEROLE

Hard-Boiled Egg Casserole image

Delicious and filling egg casserole which uses an unusual main ingredient: hard-boiled eggs! This is a much requested favorite for game-day brunch during football season.

Provided by Mary Shawhan

Categories Main Dish Recipes Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

8 hard-boiled eggs, peeled and halved
¼ cup butter
¼ cup all-purpose flour
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dry mustard
1 cup shredded Gruyere cheese
½ cup freshly grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
Arrange eggs, cut-side down, in the prepared baking dish.
Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 6.5 g, Cholesterol 268.9 mg, Fat 23.9 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 13 g, Sodium 395 mg, Sugar 0.8 g

HARD-BOILED EGG CASSEROLE

Hard-Boiled Egg Casserole image

Make sure to include this easy dish on your menu-it's a great way to use up leftover hard-cooked eggs. My casserole is perfect for fixing up the night before, if you leave off the potato chips. Right before you put it in the oven, sprinkle the chips on top.-Mavis McBride, Mesa, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

10 hard-boiled large eggs, chopped
1-1/2 cups diced celery
2/3 cup mayonnaise
1/2 cup chopped pecans or walnuts
2 tablespoons chopped green pepper
1 teaspoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup crushed potato chips

Steps:

In a bowl, combine eggs, celery, mayonnaise, nuts, green pepper, onion, salt and pepper; mix well. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 375° for 25 minutes or until heated through.

Nutrition Facts : Calories 344 calories, Fat 31g fat (8g saturated fat), Cholesterol 248mg cholesterol, Sodium 447mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

FAT-BLASTING BAKED EGG CASSEROLE

Fat-Blasting Baked Egg Casserole image

Make and share this Fat-Blasting Baked Egg Casserole recipe from Food.com.

Provided by tannermom

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable broth or 2 tablespoons water
6 ounces sliced cremini mushrooms (baby bella)
1/2 cup chopped red bell pepper
2 teaspoons simply organic all-purpose seasoning (or another seasoning blend you like)
2 teaspoons minced fresh jalapenos (optional)
2 1/2 cups packed fresh spinach, roughly chopped
4 ounces turkey bacon, cooked and chopped
sea salt
fresh ground black pepper
9 egg whites
3 green onions, thinly sliced

Steps:

Preheat the oven to 375 degrees. Line a 7-by-11-inch baking dish with parchment.
Heat a large skillet over medium heat. Add 2 tablespoons of vegetable broth or water, the mushrooms, red bell pepper, Simply Organic seasoning, and optional jalapeños. Cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes.
Add the spinach. Cook until the spinach is cooked down and bright green, about 1 minute. Remove the pan from the heat. Stir in the turkey bacon, and season to taste with salt and pepper.
Spread the spinach mixture evenly on the bottom of the prepared baking dish. Whisk the egg whites, then pour them over the spinach mixture. Scatter the green onions on top.
Bake until the egg whites are set, about 25 minutes. Test by poking a small sharp knife into the middle of the casserole and taking a peek - it should be moist inside, but not liquidy.
Let the casserole sit for about 5 minutes, and then cut into pieces and serve. (The leftovers reheat well in the microwave - just cover and refrigerate.).

EASY BAKED EGG CASSEROLE

Easy Baked Egg Casserole image

My old neighbor catered and made this for brunches......it is so simple and is essentially just 'eggs'....not all that filler that most egg bakes contain. Remember never to bake eggs in an aluminum pan--they will turn GREEN!!

Provided by Chef53Kathy

Categories Breakfast

Time 50m

Yield 12 , 12 serving(s)

Number Of Ingredients 4

Ingredients

1 dozen egg, whisked
1/4 cup milk
2 tablespoons melted butter
1 teaspoon salt

Steps:

Whisk all ingredients together and place in a buttered 13x9x2 glass baking dish. Bake at 350* for 40-45 minutes till knife inserted in the middle comes out clean.

Nutrition Facts : Calories 84.9, Fat 6.5, SaturatedFat 2.7, Cholesterol 191.9, Sodium 271.5, Carbohydrate 0.6, Sugar 0.3, Protein 5.7

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