Impossibly Easy Eggs Florentine Bake Recipes

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EGGS FLORENTINE CASSEROLE



Eggs Florentine Casserole image

For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. -Karen Weekley, Washington, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
2 tablespoons butter
1 large onion, chopped
1 cup sliced fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
12 large eggs
2 cups 2% milk
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish., In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage., In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

Nutrition Facts : Calories 271 calories, Fat 20g fat (9g saturated fat), Cholesterol 226mg cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

EGGS FLORENTINE



Eggs Florentine image

This is a basic and elegant recipe for eggs Florentine. Make sure not to overcook it!

Provided by Kel Kel

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 3

Number Of Ingredients 7

2 tablespoons butter
½ cup mushrooms, sliced
2 cloves garlic, minced
½ (10 ounce) package fresh spinach
6 large eggs, slightly beaten
salt and ground black pepper to taste
3 tablespoons cream cheese, cut into small pieces

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
  • Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 4.1 g, Cholesterol 408.3 mg, Fat 22.9 g, Fiber 1.2 g, Protein 15.7 g, SaturatedFat 11.2 g, Sodium 276 mg, Sugar 1.3 g

IMPOSSIBLY EASY EGGS FLORENTINE BAKE



Impossibly Easy Eggs Florentine Bake image

If you've ever made eggs Florentine for a crowd-toasting the muffins, buttering the muffins, poaching the eggs, wilting the spinach, making the Hollandaise, prepping the garnish and getting it all assembled and plated and served, while it's still hot-you'll appreciate this Impossibly Easy casserole version. Loaded with the flavorful combination of silky spinach, roasted red peppers, melty mozzarella and nutty Parmesan, and topped with perfectly cooked eggs, chopped fresh tomatoes and rich drizzle of Hollandaise-this easy egg bake delivers on all the luxurious flavor of eggs Florentine, just without the fuss. So, keep the recipe handy for your next brunch, because entertaining should be fun for the entertainer, too!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 8

Number Of Ingredients 11

1 1/4 cups Original Bisquick™ mix
2 cups milk
12 eggs
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
4 cups lightly packed fresh baby spinach
1 cup diced jarred roasted red bell peppers, patted dry (12-oz jar)
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Parmesan cheese (4 oz)
1 package (1.25 oz) hollandaise sauce mix
1/3 cup diced tomato

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.
  • Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes.
  • Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of casserole. Top with tomato. Serve with remaining sauce.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 310 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 7 g, TransFat 0 g

EGGS FLORENTINE



Eggs Florentine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil cooking spray
4 thin slices prosciutto
3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
1/4 teaspoon ground nutmeg
3/4 cup heavy cream
2/3 cup grated Pecorino Romano
1 tablespoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
  • Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
  • In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
  • Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
  • To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
  • Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.

FLORENTINE EGG BAKE



Florentine Egg Bake image

This flavorful breakfast bake comes together quickly using handy convenience foods, including refrigerated hash browns, biscuit mix and store-bought pesto. For a seafood variation, replace the ham with crabmeat.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

1 package (20 ounces) refrigerated shredded hash brown potatoes
1 tablespoon olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces Swiss cheese, cubed
4 ounces thinly sliced deli ham, coarsely chopped
8 eggs, lightly beaten
1/2 cup buttermilk
1 tablespoon prepared pesto
1 cup biscuit/baking mix
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups shredded Asiago cheese
2 tablespoons minced fresh basil

Steps:

  • In a large bowl, combine the hash browns and oil. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are golden brown. , Combine the spinach and Swiss cheese; sprinkle over crust. Top with ham. In a large bowl, whisk the eggs, buttermilk and pesto. Combine the biscuit mix, salt and pepper; add to egg mixture. Stir in the Asiago cheese. Pour over ham. , Bake, uncovered, for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10-15 minutes before cutting. Sprinkle with basil.

Nutrition Facts : Calories 391 calories, Fat 21g fat (9g saturated fat), Cholesterol 253mg cholesterol, Sodium 714mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

IMPOSSIBLY EASY BACON, EGG AND TOT BAKE (WITH MAKE-AHEAD DIRECTIONS)



Impossibly Easy Bacon, Egg and Tot Bake (With Make-Ahead Directions) image

Crispy tots, bacon and eggs come together in one amazing and easy breakfast bake!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients 9

1 cup Original Bisquick™ mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1 lb bacon, crisply cooked and chopped
6 cups Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon sliced green onion (1 medium)
Ketchup, if desired

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large bowl, stir Bisquick mix, milk, pepper and eggs until blended; pour into baking dish, and top with half of the bacon.
  • Place frozen potato nuggets in single layer on ungreased large cookie sheet with sides. Place both the baking dish and cookie sheet in oven. Bake 20 minutes.
  • Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Top with green onion. Serve with ketchup.
  • Make-Ahead Directions: Make Bisquick bake as directed through step 2. Cover and refrigerate up to 12 hours. Uncover, and continue as directed in step 3.

Nutrition Facts : Calories 460, Carbohydrate 40 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 5 g, TransFat 4 g

BETTY CROCKER IMPOSSIBLY EASY BREAKFAST BAKE



Betty Crocker Impossibly Easy Breakfast Bake image

Make and share this Betty Crocker Impossibly Easy Breakfast Bake recipe from Food.com.

Provided by SquishyFishy

Categories     < 4 Hours

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

2 (12 ounce) packages bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded cheddar cheese (8 oz)
1 cup original Bisquick baking mix
2 cups milk
1/4 teaspoon pepper
4 eggs

Steps:

  • Heat oven to 400°F Grease rectangular baking dish, 13x9x2 inches.
  • Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink. Drain.
  • stir together sausage mixture, pototoes and 1/1/2 cups of cheese in baking dish.
  • stir bisquick mix, milk, pepper and eggs until blended. pour into baking dish.
  • bake uncovered 40-45 minutes or until knife inserted in center comes out clean. sprinkle with remaining cheese.
  • bake 1-2 minutes longer or until cheese is melted.
  • cool 5 minutes.

Nutrition Facts : Calories 448.8, Fat 27.6, SaturatedFat 11, Cholesterol 140.9, Sodium 443.9, Carbohydrate 24, Fiber 1.8, Sugar 2.6, Protein 24.9

IMPOSSIBLY EASY BREAKFAST BAKE (CROWD SIZE)



Impossibly Easy Breakfast Bake (Crowd Size) image

Ringing the breakfast bell has never been easier! Enjoy all the traditional tastes of breakfast in one easy bake.

Provided by Bisquick

Categories     Trusted Brands: Recipes and Tips     Bisquick®

Time 1h10m

Yield 12

Number Of Ingredients 9

2 (12 ounce) packages bulk pork sausage
1 medium bell pepper, chopped
1 medium onion, chopped
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 cup Original Bisquick® mix
2 cups milk
¼ teaspoon pepper
4 eggs

Steps:

  • Heat oven to 400 degrees F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
  • Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
  • Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 17.1 g, Cholesterol 117.1 mg, Fat 24.7 g, Fiber 1.1 g, Protein 17.4 g, SaturatedFat 10.5 g, Sodium 795.3 mg, Sugar 2.9 g

IMPOSSIBLY EASY BREAKFAST BAKE



Impossibly Easy Breakfast Bake image

Make and share this Impossibly Easy Breakfast Bake recipe from Food.com.

Provided by Carmen B.

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

3 ounces bulk pork sausage, cut up
1/2 cup diced cooked ham
1/2 medium bell pepper, chopped
1/2 medium onion, chopped
1 1/2 cups frozen hash brown potatoes
1 cup shredded cheddar cheese
1/2 cup original Bisquick baking mix
1 cup milk
1 dash pepper
2 eggs

Steps:

  • Heat oven to 400ºF.
  • Grease rectangular baking dish, 13x9x2 inches.
  • Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir together sausage mixture, ham, potatoes and 3/4 cup of the cheese in baking dish.
  • Stir Bisquick mix, milk, pepper and eggs until blended.
  • Pour into baking dish.
  • Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.
  • Sprinkle with remaining cheese.
  • Bake 1 to 2 minutes longer or just until cheese is melted.
  • Cool 5 minutes.

Nutrition Facts : Calories 290.9, Fat 16.2, SaturatedFat 7.7, Cholesterol 120.1, Sodium 317, Carbohydrate 19.3, Fiber 1.2, Sugar 2, Protein 16.8

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