Breakfast Casserole Courtesy Of Bobby Flay Recipes

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HERBALICIOUS BREAKFAST CASSEROLE



Herbalicious Breakfast Casserole image

Provided by Ree Drummond : Food Network

Time 1h25m

Yield 12 servings

Number Of Ingredients 12

8 tablespoons salted butter, plus more for buttering the baking dish
8 store-bought onion rolls
1/4 cup sliced roasted red peppers
8 ounces cream cheese
1 cup grated mozzarella
2 cups milk
3 heaping tablespoons basil pesto
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 large eggs

Steps:

  • Generously butter a 9-by-13-inch baking dish.
  • Tear the onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle the roasted peppers on top, then tear the cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into pats and scatter over the top.
  • Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.
  • To cook from frozen: Preheat the oven to 350 degrees F.
  • Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately.
  • To cook from thawed: The evening before serving, remove the casserole from the freezer and thaw overnight in the refrigerator.
  • Preheat the oven to 325 degrees F.
  • Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately.

BREAKFAST CASSEROLE (COURTESY OF BOBBY FLAY)



Breakfast Casserole (Courtesy of Bobby Flay) image

I love to make breakfast casserole's for the week, and this is the best one I've had in a very long time. Recipe courtesy of Food Network.

Provided by AmyZoe

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

12 ounces mild bulk sausage
12 ounces spicy bulk sausage
10 eggs, lightly beaten
1 cup sour cream
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
16 ounces mushrooms, sliced
2 cups American cheese, cubed

Steps:

  • 6.
  • Preheat oven to 350.
  • Cook sausage. Drain grease and set aside to cool slightly.
  • In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color.

Nutrition Facts : Calories 183.2, Fat 13.2, SaturatedFat 5, Cholesterol 185.7, Sodium 222.6, Carbohydrate 4.8, Fiber 1.1, Sugar 3.2, Protein 11.6

BREAKFAST CASSEROLE



Breakfast Casserole image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 12 servings

Number Of Ingredients 10

12 ounces mild bulk sausage
12 ounces hot bulk sausage
10 eggs, lightly beaten
1 cup sour cream
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
16 ounces mushrooms, sliced
2 cups cubed American cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook sausage. Drain grease and set aside to cool slightly.
  • In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color.

BREAKFAST CASSEROLE



Breakfast Casserole image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

4 slices white bread
Butter, for greasing
1 pound mixed mild and medium sausage, such as Salt Lick sausage
2 cups half-and-half
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of pepper
Dash hot sauce
6 beaten eggs
8 ounces fresh mushrooms, sliced, optional
1 1/2 cups thinly sliced, cooked unpeeled red potatoes
1 cup grated Cheddar
1 cup grated Monterey Jack cheese

Steps:

  • Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
  • Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
  • Preheat the oven to 350 degrees F.
  • Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

BREAKFAST CASSEROLE



Breakfast Casserole image

This is an ideal breakfast or brunch to assemble up to a day ahead and bake off in the morning. Healthy cooking doesn't always mean using low-fat products. The full-fat Cheddar and Parmesan together are so satisfying in this easy casserole that a little goes a long way, and they're a terrific complement to lean turkey sausage and spinach.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 10

8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled
2 scallions, sliced
6 large eggs and 6 large egg whites
1 3/4 cups 1-percent milk
Kosher salt and freshly ground black pepper
One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
3/4 cup shredded Cheddar
1/2 cup grated Parmesan
1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
Cooking spray

Steps:

  • Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
  • Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute the ingredients evenly.
  • Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
  • Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.

BREAKFAST CASSEROLE



Breakfast Casserole image

For a Mexican-inspired breakfast, try this hearty Breakfast Casserole recipe from Food Network, loaded with tortilla chips, biscuits, eggs and cactus sauce.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups broken blue tortilla chips
1 1/2 cups milk
5 cups day old biscuits
18 eggs
1/2 cup chopped red bell peppers
2 1/2 cups Mexican white cheese, shredded
Cactus Sauce, recipe follows
14 ounces diced chiles
3 to 4 ripe avocados

Steps:

  • Preheat 10-inch Dutch oven on open fire. Meanwhile, soak chips in 1/2 cup of milk. This will be your bottom crust. Soak biscuits with remaining ingredients, add extra milk if needed for a wet consistency. Salt and pepper, to your taste. Remove oven from the fire, put chips in first then add the biscuit mixture. Return Dutch oven to the fire. Be careful when putting coals on top and bottom. Cook for 20 to 30 minutes or until slightly firm. Serve with cactus sauce.
  • Puree all ingredients together and refrigerate.

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