Make Ahead Bacon And Broccoli Egg Bake Recipes

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MAKE-AHEAD BACON AND BROCCOLI EGG BAKE



Make-Ahead Bacon and Broccoli Egg Bake image

Zip up your weekday breakfast or weekend brunch menu with our Make-Ahead Bacon and Broccoli Egg Bake. Because you can cook this bacon and broccoli egg bake ahead of time, there really is no wrong occasion to enjoy it.

Provided by My Food and Family

Categories     Recipes

Time 13h10m

Yield 12 servings

Number Of Ingredients 8

8 eggs
3 cups milk
7 cups French bread cubes (3/4 inch)
2 cups chopped fresh broccoli
1 red pepper, chopped
12 slices cooked OSCAR MAYER Bacon, crumbled
1 pkg. (8 oz.) KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches, divided
2 green onions, thinly sliced

Steps:

  • Whisk eggs and milk in large bowl until blended; stir in bread. Add broccoli, peppers, bacon and 1-1/2 cups cheese; mix lightly.
  • Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
  • Heat oven to 350ºF. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.
  • Sprinkle with onions.

Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 440 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 5 g, Protein 16 g

MAKE-AHEAD BACON AND EGG BREAKFAST CASSEROLE



Make-Ahead Bacon and Egg Breakfast Casserole image

Prepare this bacon and egg breakfast casserole recipe the night before and pop it in the oven in the morning. It's great for the family or guests.

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 40m

Number Of Ingredients 7

4 slices white bread , crusts removed
4 eggs, slightly beaten
1/2 cups milk
1 teaspoon dry mustard
1 to 2 tablespoons finely chopped onion or green onion
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese

Steps:

  • Gather the ingredients.
  • Place the bread in a lightly greased 8-inch-square baking dish; set aside.
  • In a bowl, whisk the eggs with the milk, dry mustard, and dried minced onion.
  • Pour the mixture over the bread.
  • Sprinkle bacon over casserole.
  • Cover the casserole and refrigerate it until ready to bake.
  • Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes. Preheat oven to 350 F.
  • Cover the casserole with foil and bake in the oven for 25 minutes.
  • Uncover, sprinkle with shredded cheddar cheese and bake an additional 5 to 10 minutes, or until the eggs are set. To test whether it is done, insert an instant-read thermometer in the center of the casserole. Eggs should be cooked to a minimum of 160 F for food safety.
  • Let the breakfast casserole stand for 5 to 10 minutes before cutting and serving.

Nutrition Facts : Calories 394 kcal, Carbohydrate 19 g, Cholesterol 238 mg, Fiber 1 g, Protein 25 g, SaturatedFat 10 g, Sodium 809 mg, Sugar 4 g, Fat 24 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

KITTENCAL'S CREAMY BROCCOLI CASSEROLE (MAKE-AHEAD)



Kittencal's Creamy Broccoli Casserole (Make-Ahead) image

This is a wonderful broccoli recipe which takes only minutes to prepare once your broccoli is steamed, and may be completely made and refrigerated for up to 48 hours in advance until ready to bake. Add in some cooked crumbled bacon also if desired --- the exact measurements do not really matter with this recipe, you can adjust all ingredients to taste, no matter how much you use the casserole will still be delicious. You will love this!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 large head of broccoli (about 8 cups, and cut into large florets)
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1/4 cup melted butter
1 -2 teaspoon garlic powder (or to taste)
2 teaspoons seasoning salt
1 teaspoon black pepper
1 1/2 cups old cheddar cheese (cut into about 1/2-inch cubes or shredded)
1 small onion, finely chopped
1/2 cup parmesan cheese (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
  • Steam or boil the broccoli florets until JUST fork tender (do not over cook) drain well then pat dry with paper towels.
  • In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
  • Add in the well drained broccoli florets and mix gently with a spatula.
  • Transfer to prepared baking dish.
  • Sprinkle with grated parmesan cheese.
  • Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!).

Nutrition Facts : Calories 389.5, Fat 32.7, SaturatedFat 19.9, Cholesterol 92.2, Sodium 480.2, Carbohydrate 10.9, Fiber 3, Sugar 4.5, Protein 15.8

MAKE-AHEAD EGG BAKE



Make-Ahead Egg Bake image

Discover the magic of combining spinach, cheese and bacon for this Make-Ahead Egg Bake. This Make-Ahead Egg Bake recipe is great for the week or a family weekend brunch! Serve it with your favorite fruit and other sides for the perfect meal.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 13h10m

Yield 12 servings

Number Of Ingredients 6

8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch)
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
12 slices cooked OSCAR MAYER Bacon, crumbled
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided

Steps:

  • Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.
  • Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
  • Heat oven to 350ºF. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

MAKE-AHEAD CANADIAN BACON AND MUSHROOM EGG BAKE



Make-Ahead Canadian Bacon and Mushroom Egg Bake image

One of our all-time favorite breakfasts during the holidays gets packed with sautéed onions, mushrooms, arugula and Hormel® Black Label® Canadian Bacon. This egg bake is not only sure to be a crowd-pleaser, it's also make-ahead, which means less time scrambling to get breakfast on the table and more time enjoying the holidays with your family.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 9h10m

Yield 8

Number Of Ingredients 13

3 tablespoons vegetable oil
1/2 cup chopped onions
1 package (8 oz) sliced baby portabella mushrooms
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups packed baby arugula, chopped
8 eggs
3/4 cup milk
1/2 cup Original Bisquick™ mix
1 package (6 oz) Hormel® Black Label® Thin Cut or Thick Cut Canadian Bacon, cut into 1/2-inch pieces
1 cup shredded Italian cheese blend (4 oz)
1/2 cup shredded Parmesan cheese

Steps:

  • Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook onions in oil about 2 minutes, stirring occasionally, until tender. Add remaining 1 tablespoon oil, the mushrooms, thyme, salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until mushrooms are tender and browned. Add arugula; cook about 1 minute or until starting to wilt.
  • In large bowl, beat eggs, milk and Bisquick mix until mixed well. Stir in onion mixture, Canadian bacon and cheeses; pour into baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Uncover, and bake 30 to 38 minutes or until edges are golden brown and knife inserted in center comes out clean. Cool 5 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g

OVERNIGHT BACON BRUNCH CASSEROLE



Overnight Bacon Brunch Casserole image

A hearty overnight bacon breakfast casserole that is sure to please everyone for breakfast or brunch. This make-ahead breakfast casserole recipe can be prepped all the night before, and contains the classic breakfast favorites--eggs, bacon, cheese, and brioche.

Provided by Bloughmag70

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h20m

Yield 10

Number Of Ingredients 10

12 slices brioche, cut into 1-inch cubes
½ pound bacon, cut into 1/2-inch pieces, or more to taste
½ medium onion, finely chopped
1 green bell pepper, diced
8 medium eggs, or more to taste
1 ¼ cups milk
1 cup grated Cheddar cheese
1 teaspoon mustard powder
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
  • Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
  • Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
  • Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 25.4 g, Cholesterol 215.9 mg, Fat 18 g, Fiber 1 g, Protein 16.5 g, SaturatedFat 6.4 g, Sodium 621.9 mg, Sugar 6.3 g

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