Powerhouse Egg Casserole Recipes
EGG CASSEROLE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
- Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
POWERHOUSE EGG CASSEROLE
I love using leftovers and hate throwing away veggies. So when my father-in-law gave us more farm-fresh eggs than we could eat, I decided to make a breakfast casserole. This was everything I had on hand in my fridge, but feel free to make it your own.
Provided by Jackie Applegate
Categories Breakfast Potatoes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
- Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
- Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.
- Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.
- Bake in the preheated oven until center is solid, about 25 minutes.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 10.6 g, Cholesterol 379.6 mg, Fat 14.7 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 4.8 g, Sodium 629.3 mg, Sugar 3 g
OVERNIGHT EGG CASSEROLE
This is my go-to breakfast dish when hosting overnight guests for the holidays. Because you prepare it the night before, all you have to do is pop it in the oven in the morning. -LaVonne Propst, Sweet Home, Oregon
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 526 calories, Fat 38g fat (18g saturated fat), Cholesterol 194mg cholesterol, Sodium 1134mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 25g protein.
POWERHOUSE EGG CASSEROLE
I love using leftovers and hate throwing away veggies. So when my father-in-law gave us more farm-fresh eggs than we could eat, I decided to make a breakfast casserole. This was everything I had on hand in my fridge, but feel free to make it your own.
Provided by Jackie Applegate
Categories Breakfast Potatoes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
- Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
- Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.
- Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.
- Bake in the preheated oven until center is solid, about 25 minutes.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 10.6 g, Cholesterol 379.6 mg, Fat 14.7 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 4.8 g, Sodium 629.3 mg, Sugar 3 g
POWERHOUSE SANDWICHES
This is one of my favorite sandwich recipes. It has tomato and onion and a dash of pepper. You can use white bread insted of wheat bread but I recommend wheat bread. Can be refrigerated up to 2 days. You can also add more meat and cheese than it says. Plese note this recipe is 3 servings.
Provided by Chef Nic236
Categories Lunch/Snacks
Time 25m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Get ingredients ready.
- Cut slices of bread.
- Put tomato on slices of bread.
- Put on the 1 dash of salt to each sandwich Add 1 dash of pepper to each sandwich.
- Finally put 1 dash parsley on each sandwich.
- Then put on the Italian Spice Mix.
- Add the onion.
- Add the meat and cheese.
- ENJOY!
Nutrition Facts : Calories 440.6, Fat 20.9, SaturatedFat 9.7, Cholesterol 58.9, Sodium 1077.7, Carbohydrate 44.9, Fiber 8.1, Sugar 13.7, Protein 22.7
POWERHOUSE EGG CASSEROLE
I love using leftovers and hate throwing away veggies. So when my father-in-law gave us more farm-fresh eggs than we could eat, I decided to make a breakfast casserole. This was everything I had on hand in my fridge, but feel free to make it your own.
Provided by Jackie Applegate
Categories Breakfast Potatoes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
- Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
- Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.
- Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.
- Bake in the preheated oven until center is solid, about 25 minutes.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 10.6 g, Cholesterol 379.6 mg, Fat 14.7 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 4.8 g, Sodium 629.3 mg, Sugar 3 g
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POWERHOUSE EGG CASSEROLE
Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan. Pour into the prepared baking pan.
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