Spring Ahead Brunch Bake Recipes
MAKE-AHEAD SPRING BRUNCH BAKE
Prepared in 25 minutes the night before, this tasty egg casserole serves 12 with ease.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h45m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Melt margarine in 12-inch skillet over medium-high heat. Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp-tender.
- Add potatoes, roasted pepper strips, salt and dill; mix lightly. Spoon evenly into sprayed baking dish.
- Beat eggs in medium bowl. Add half-and-half; beat well. Add half of the cheese; mix well. Pour over vegetable mixture in baking dish. Sprinkle with remaining half of cheese. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake, covered, 45 minutes. Uncover; bake an additional 20 to 25 minutes or until center is set. Let stand 10 minutes. Cut into squares. If desired, garnish with red bell pepper strips.
Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 1 g
SPRING-AHEAD BRUNCH BAKE
Steps:
- In a large skillet, saute the mushrooms, onions and green pepper in butter until tender; set aside. Place one slice of ham on each tortilla. Top each with about 1/4 cup mushroom mixture. Combine cheeses; set aside 1/4 cup. Sprinkle remaining cheese over tortillas., Roll up tortillas. Place seam side down in a greased 11x7-in. baking dish. In a large bowl, beat the flour, eggs, milk, garlic powder, salt and hot pepper sauce until blended. , Pour over tortillas. Sprinkle with reserved cheese. Cover and refrigerate for at least 30 minutes. , Bake, uncovered, at 350° for 35-45 minutes or until set.
Nutrition Facts : Calories 329 calories, Fat 19g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 686mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
MAKE AHEAD SPRING BRUNCH BAKE
I got this from a Pillsbury "Brunches" cookbook. It is really delicious. I love the asparagus and leeks in this, it truely does taste like spring! This make a fantastic Easter breakfast or brunch. Don't forget to allow to set in refrigerate overnight.
Provided by mommyoffour
Categories Brunch
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray 9x13 pan with cooking spray.
- Melt butter in skillet over medium heat.
- Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp.
- Add potatoes, roasted red peppers, salt and dill; mix lightly.
- Spoon evenly into sprayed dish.
- Beat eggs in medium bowl.
- Add half and half; beat well.
- Add half of the cheese; mix well.
- Pour over vegetable mixture in baking dish.
- Sprinkle with remaining half of cheese.
- Cover with foil, refrigerate at least 8 hours or overnight.
- Heat oven to 350.
- Bake, covered, 45 minutes.
- Uncover, bake and additional 20 to 25 minutes or until center is set.
- Let stand 10 minutes.
- Cut into squares.
Nutrition Facts : Calories 240.5, Fat 12.9, SaturatedFat 6.7, Cholesterol 168.3, Sodium 502.9, Carbohydrate 21, Fiber 1.9, Sugar 1.2, Protein 11.2
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