Makeover Sunday Brunch Casserole Recipes

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SUNDAY BRUNCH CASSEROLE



Sunday Brunch Casserole image

A hearty bacon, egg, and hash brown casserole for the bacon lover in all of us. Feel free to use turkey bacon rather than pork!

Provided by T1INA

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h5m

Yield 6

Number Of Ingredients 10

1 ½ pounds thick sliced bacon
½ cup chopped sweet onion
½ cup chopped red bell pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried dill

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
  • Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.
  • Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 511 calories, Carbohydrate 18.9 g, Cholesterol 436.1 mg, Fat 37.3 g, Fiber 1.6 g, Protein 34.2 g, SaturatedFat 14.5 g, Sodium 1548.5 mg, Sugar 3.9 g

SUNDAY BRUNCH EGG CASSEROLE



Sunday Brunch Egg Casserole image

My favorite brunch dish got a makeover with egg substitute and lower-fat cheese. The lightened-up version still tastes delicious, but it won't weigh you down. -Alice Hofmann, Sussex, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

6 bacon strips, chopped
1 teaspoon canola oil
1 small green pepper, chopped
1 small onion, chopped
4 large eggs
2 cartons (8 ounces each) egg substitute
1 cup fat-free milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat., In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the center comes out clean, 30-35 minutes.

Nutrition Facts : Calories 181 calories, Fat 8g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 591mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

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

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.

CALEDONIAN BRUNCH CASSEROLE (MAKE-AHEAD)



Caledonian Brunch Casserole (Make-Ahead) image

Make and share this Caledonian Brunch Casserole (Make-Ahead) recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

16 slices white bread, with crusts removed
bacon or ham, sliced thinly
sharp cheddar cheese
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2-1 teaspoon mustard powder
1/4 cup minced onion
1/4 cup green pepper, finely chopped (optional)
1 -2 teaspoon Worcestershire sauce
3 cups whole milk
1 dash red pepper sauce (e.g. Tabasco)
1/4 lb butter
Special K cereal or corn flakes, crushed

Steps:

  • In a 9" x 13" buttered glass baking dish, put 8 pieces of bread, and add pieces to cover dish entirely.
  • Cover bread with slices of back bacon or ham- it's best if your meat is about the size of the bread slice, for ease of cutting after it's cooked.
  • Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
  • In a bowl, beat eggs, salt and pepper.
  • To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco, and then pour over the sandwiches.
  • Cover and let stand in fridge overnight.
  • In the morning, melt ¼ lb.
  • butter, and pour over the top.
  • Cover with crushed Special K or corn flakes and bake, UNCOVERED for 1 hour at 350 degrees.
  • Let sit for at least 10 minutes before serving.
  • It's very nice served with fresh, chopped fruit.

MAKEOVER SUNDAY BRUNCH CASSEROLE



MAKEOVER SUNDAY BRUNCH CASSEROLE image

Categories     Egg     Brunch     Bake     Healthy

Yield 8 servings

Number Of Ingredients 12

6 bacon strips
1 small onion
1 small green pepper
1 tsp canola oil
2 cartons (8 oz) egg substitute
4 eggs
1 cup skim milk
4 cups frozen shredded hash browns potatoes, thawed
1 cup shredded reduced fat cheddar cheese
3/4 tsp salt
1/2 tsp pepper
1/4 tsp dill weed

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside. In the same skillet, saute onion and green pepper in oil until tender; remove with a slotted spoon. In a large bowl, whisk the egg substitution, eggs and milk. stir in the hash browns, cheese, salt, pepper, dill,onion mixture and reserved bacon. Transfer to a 13x9 baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 30 - 35 minutes or until a knife inserted near the center comes out clean.

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