EASY STUFFING-EGG BAKE
Look no further for an easy brunchtime stuffing and egg bake recipe. With tomatoes, mushrooms and more, our Easy Stuffing-Egg Bake recipe is delicious!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat eggs, milk and mayo in large bowl with whisk until blended. Stir in stuffing mix.
- Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
- Bake 35 min. Sprinkle with cheese; bake 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 200 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
SO - EASY STUFFING - EGG BAKE
from Kraft Food & Family Magazine. To cook later: Cover uncooked casserole (uncooked eggs can be frozen and baked later with no troubles) tightly with plastic wrap; freeze until solid - cover with foil. Freeze for up to 3 months. Same baking directions except cook for 1 hr covered vs 35 minutes uncovered - then uncover and add cheese and bake for 15 minutes
Provided by Michelle_My_Belle
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in medium skillet on medium-high heat.
- add mushrooms - cook for four minutes or until tender ; stirring occasionally ; set adise.
- beat eggs, milk and mayo in large bowl - stir in stuffing mix.
- spoon stuffing mixture into greased 9 inch square baking dish - top with mushrooms, tomatoes and onions.
- bake at 350 f uncovered for 35 minutes.
- sprinkle on cheese and bake for another 15 minutes.
- let stand 10 minutes before serving.
Nutrition Facts : Calories 299.9, Fat 14.9, SaturatedFat 5.3, Cholesterol 230.8, Sodium 655, Carbohydrate 27.2, Fiber 1.2, Sugar 4.9, Protein 14.6
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
MOMMA'S SEAFOOD STUFFING AS MADE BY DAVID OSEI RECIPE BY TASTY
David Osei celebrates Black History Month with this delicious side dish! Perfect for a casual family gathering or special occasion. Get creative with your favorite seafood and dig in!
Provided by Chris Rosa
Categories Dinner
Time 1h55m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
- Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
- Bake the cornbread for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
- Remove the cornbread from the baking dish and crumble by hand into a large bowl.
- Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
- Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
- Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
- Bake until the stuffing is set and firm to the touch, 40-50 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 528 calories, Carbohydrate 49 grams, Fat 26 grams, Fiber 1 gram, Protein 20 grams, Sugar 14 grams
KITCHEN SINK EGG BAKE
This is a great way to clean out the fridge and repurpose ingredients you have on hand for a delicious breakfast, lunch or dinner. I like to use old bagels or croissants, leftover cheese cubes from appetizer trays, deli meats and extra veggies from dinner-but just about anything will work. This casserole can be assembled the night before and stored in the fridge (but note: the cook time will increase if you bake directly from the fridge).
Provided by Elena Besser
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch baking dish with cooking spray.
- Whisk the eggs, milk and salt and pepper to taste together in a large bowl. Switch to a rubber spatula and fold in all of the remaining ingredients (bread, bell pepper, scallions, kale, Cheddar and ham) one at a time. Pour the egg mixture into the prepared baking dish. Bake, uncovered, until the center is firm and the top is golden, about 50 minutes.
- Cool the casserole for 10 minutes before serving. Enjoy!
EGGY VEGGIE BAKE
Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado.
Provided by VenturaMama77
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
- Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
- Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
Nutrition Facts : Calories 175.2 calories, Carbohydrate 8.1 g, Cholesterol 10 mg, Fat 9.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 268.4 mg, Sugar 3.3 g
HEALTHY LIVING SO-EASY STUFFING-EGG BAKE
Cholesterol-free egg product and reduced fat mayo are just two of the smart ingredient swaps in this HEALTHY LIVING So-Easy Stuffing-Egg Bake.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat egg product, milk and mayo in large bowl with whisk until blended. Stir in stuffing mix.
- Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
- Bake 50 min. or until knife inserted in center comes out clean, sprinkling with cheese after 35 min. Let stand 10 min. before serving.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
SPINACH EGG BAKE
This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.
Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY
This easy sausage and egg breakfast bake recipe is perfect to throw something together for a crowd. After quickly cooking the sausage and spinach, add the rest of the ingredients to a baking pan, put it in the oven, and you're done! This recipe is also great for meal prep; bake on a Sunday night, cut it into pieces, wrap in foil, and keep it the fridge for a few days.
Provided by Katie Aubin
Categories Breakfast
Time 2h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
- Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
- In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
- Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
- Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
- Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 375˚F (190˚C).
- In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
- Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
- Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
- Garnish with the dark green scallions, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams, Fat 28 grams, Fiber 2 grams, Protein 22 grams, Sugar 7 grams
CHEESY EGG & SAUSAGE STUFFING BAKE
Mix five simple ingredients pork sausage, shredded cheese and cracked eggs with stuffing mix for this morning stuffing bake. Cheesy Egg & Sausage Stuffing Bake is easy to make and easy to enjoy!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Brown sausage in skillet; drain.
- Whisk eggs and milk in large bowl until blended. Add sausage and remaining ingredients; mix well.
- Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 45 to 50 min. or until center is set.
Nutrition Facts : Calories 460, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 245 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
STOVE TOP EGG BAKE
This one just sort of snuck up on me after class one morning. It's pretty quick and really easy and perfect for two or three people with some leftovers! And of course it is just as versatile as traditional egg bake.
Provided by RaeMay
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry sausage links and cut into small pieces.
- Cut potato into small bite size pieces and fry in leftover grease.
- While potatoes are frying combine eggs, salsa, sausage and 1/2 cup cheese.
- Once potatoes are done turn heat down to low and allow pan to cool slightly.
- Pour the egg mixture over the potatoes but DO NOT MIX!
- Allow this to cook uncovered for 20 minutes.
- After 20 minutes cover the eggs for another 15 to 20, or until the middle is cooked through.
- Add the remaining cheese to the top and cut into 8 pieces.
- ENJOY!
Nutrition Facts : Calories 545, Fat 41.4, SaturatedFat 16.1, Cholesterol 356.1, Sodium 1297.2, Carbohydrate 14.4, Fiber 1.7, Sugar 1.8, Protein 27.6
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