Smokey Egg Casserole Recipes

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SOUTHWESTERN EGG CASSEROLE



Southwestern Egg Casserole image

This breakfast bake adds traditional and familiar southwestern flavors to your morning, which can be suited to your individual heat-level preferences.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h30m

Yield 8

Number Of Ingredients 12

1 lb bulk breakfast sausage
1 cup chopped red bell pepper
6 cups cubed (1-inch) French bread
2 cups shredded Mexican cheese blend (8 oz)
1/2 cup thinly sliced green onions
1/2 cup chopped seeded plum (Roma) tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
10 eggs
2 cups milk
2 teaspoons chili powder
1 teaspoon ground cumin
Salsa, sour cream and chopped fresh cilantro, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
  • In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
  • Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 23 g, Cholesterol 290 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

SMOKED EGGS



Smoked Eggs image

This smoked egg recipe is incredibly easy. I learned it from a neighbor and it is a fun way to use up the extra space in your smoker grill. The eggs turn a lovely brown color and have a consistency similar to boiled eggs. The insides have a tinted brown color, too. Reduce cook time if you prefer a softer boiled egg.

Provided by Jackie B

Categories     Appetizers and Snacks

Time 2h5m

Yield 6

Number Of Ingredients 2

6 fresh raw eggs in the shell
salt and ground black pepper to taste

Steps:

  • Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
  • Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
  • Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 87.4 mg, Sugar 0.3 g

SAUSAGE AND EGG CASSEROLE



Sausage and Egg Casserole image

For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 7

1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

Steps:

  • In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 271 calories, Fat 18g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 736mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

SLOW-COOKER BACON, SMOKED CHEDDAR AND EGG CASSEROLE



Slow-Cooker Bacon, Smoked Cheddar and Egg Casserole image

The classic breakfast trinity of bacon, egg and cheese gets a grown-up twist in this easy slow-cooker bake, thanks to smoked cheddar, fresh mushrooms and crushed red pepper.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 4h35m

Yield 8

Number Of Ingredients 10

10 cups cubed French or ciabatta bread (about 12 oz)
2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
9 eggs
2 cups (1 pint) half-and-half
1/2 teaspoon crushed red pepper flakes
2 cups shredded smoked Cheddar cheese (8 oz)
1 lb thick-sliced bacon, cooked, drained and coarsely chopped
1 green bell pepper, coarsely chopped
1/4 cup chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
  • Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
  • In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
  • In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
  • Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 285 mg, Fat 2, Fiber 1 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1/2 g

SMOKEY EGG CASSEROLE



Smokey Egg Casserole image

This is what my family's requests for a make ahead egg casserole. Because the bacon is on top, I can reserve a section of the casserole w/o the bacon to accommodate my wonderful DIL who is a vegetarian. This recipe is over 30 years old.

Provided by WiGal

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons flour
1 1/4 cups skim milk
6 ounces smoke flavored cheese spread
6 slices bacon
3 slices bread, cut in 1/4-inch cubes
12 eggs, slightly beaten
1 (6 ounce) can sliced mushrooms, drained
1/2 cup chopped pimiento (optional)
1 tablespoon vegetable oil

Steps:

  • In a medium saucepan, melt butter. Blend in flour. Add milk. Stir constantly over medium high heat until sauce mixture thickens and bubbles. Reduce heat to low. Stir in cheese spread until melted; set aside.
  • In a large skillet, cook bacon over medium high heat until crisp. Drain on paper toweling. Reserve drippings in skillet. Crumble bacon and refrigerate.
  • To make the croutons, saute bread cubes in bacon drippings until crisp, stirring occasionally. Remove croutons and refrigerate.
  • In a medium bowl, mix eggs, mushrooms, and pimento.
  • In the same skillet you already used, add vegetable oil and heat the oil over medium high heat. Add egg mixture, gently lifting edges of egg mixture so uncooked portion flows underneath.
  • When eggs are set, fold in cheese sauce. Turn mixture into a 12" X 7" baking dish that you have sprayed with cooking spray.
  • Cover and refrigerate overnight.
  • Remove from refrigerator about 30 minutes before baking. (I usually wipe out the humidity on the cover.)
  • Remove cover from pan and bake at 350 degrees and bake for 20 minutes or until eggs are hot.
  • Top with croutons and bacon,
  • Return to oven and bake an additional 10 minutes.

Nutrition Facts : Calories 457, Fat 32.9, SaturatedFat 13.2, Cholesterol 465.2, Sodium 933.6, Carbohydrate 15.5, Fiber 0.7, Sugar 1.8, Protein 24

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