Nextdaybrunchcasserolebake Recipes

SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
• Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.

SUNDAY BRUNCH CASSEROLE

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.

EASY BRUNCH BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut each biscuit into 9 pieces. Set aside.
• In a bowl, mix eggs, milk, pepper, salt, and chives.
• In a 9x13 inch (23x33 cm) glass baking dish, evenly spread out the biscuit pieces and the ham.
• Pour the egg mixture over everything.
• Bake for 35 minutes.
• To make the Hollandaise combine the egg yolks, lemon juice, salt, and cayenne in a blender. Gradually add the hot butter until fully mixed.
• Slice and pour Hollandaise sauce over the bake. Top with chives
• Enjoy!

SUNDAY BRUNCH CASSEROLE

Steps:

• In a skillet, cook bacon until crisp. Remove with a slotted spoon and drain on paper towel. Crumble and set aside.
• In the drippings, saute onion and green pepper until tender; remove with a slotted spoon.
• Beat eggs and milk in a large bowl.
• Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon.
• Transfer to a greased 13x9 baking dish.
• Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean.

OVERNIGHT BRUNCH CASSEROLE

Steps:

• Butter a 13 x 9-inch baking pan. Place bread cubes in baking pan. Add bacon and spinach. Top with cheese.
• Whisk together eggs, half-and-half, salt and dried mustard.
• Pour over bread mixture, covering thoroughly.
• Cover baking pan with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees. Remove plastic wrap and bake for 35-45 minutes or until set and brown on top.
• Garnish with scallions and parsley.

LAZY DAY BRUNCH CASSEROLE (CRUSTLESS QUICHE)

Steps:

• Preheat oven to 350°F.
• Mix milk, flour and eggs well.
• Add the remaining ingredients and pour into 8 X 8 greased baking dish.
• Bake for 40-45 minutes.
• Let sit 10 minutes before serving.

DO-AHEAD BRUNCH BAKE

Steps:

• Place potato patties in a 13x9-in. baking dish coated with cooking spray. Top with ham and 1 cup cheese. Combine milk, soup, egg substitute, mustard and pepper; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 1 hour. Uncover and sprinkle with remaining cheese. Bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

NEXT-DAY BRUNCH CASSEROLE BAKE

Steps:

• Butter bread with about 3 tablespoons soft butter (can use more).
• In a 10-12-inch skillet, melt 1/2 cup butter and brown mushrooms and onions, add salt and pepper to taste; set aside.
• In the same skillet, cook the sausage, cut into small bite-size pieces.
• Grease an 11 x 17" casserole dish.
• Layer one half of the bread slices in the bottom, then top with the mushroom mixture, sausage, then half of the cheese.
• Cover the sausage mixture with the remaining bread slices.
• Pour the egg/cream mixture over the bread slices.
• Top with remaining grated cheddar cheese (or you may sprinkle on the last 3 minutes of baking time if desired).
• Cover and chill in the refrigerator, overnight.
• The following morning/day, set oven to 350 degrees F.
• Bake for 1 hour or until bubbly.
• Serve immediately.

OVERNIGHT BRUNCH CASSEROLE

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat., In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce., Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

SUNDAY BRUNCH CASSEROLE

Steps:

• Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. , In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

LAZY WEEKEND BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees. Coat an 8-inch square baking pan with cooking spray.
• Combine eggs, Cheddar cheese, cottage cheese, flour, butter, baking powder, and salt in a large bowl. Stir to mix well. Pour into the prepared baking dish.
• Bake in the preheated oven until golden brown and a knife inserted into the center comes out clean, about 25 minutes. Let cool for 5 minutes. Top with hot sauce before serving.