Brunchsausageenchiladacasserole Recipes

BRUNCH ENCHILADAS

Steps:

• Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
• In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

SAUSAGE BRUNCH CASSEROLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
• Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
• Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

BRUNCH CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
• Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
• Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
• Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
• Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

SAUSAGE BRUNCH CASSEROLE

Steps:

• In a greased 3-qt. baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. , In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper; pour over cheese., Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving.

ITALIAN SAUSAGE CASSEROLE

Steps:

• In a large skillet, cook sausage, green pepper, mushrooms and onion until meat is browned and vegetables are tender; drain. Place croutons in a greased 13x9-in. baking dish; top with sausage mixture. Beat eggs and milk; pour over sausage. , Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45 min. , Sprinkle with the mozzarella and cheddar cheeses. Place tomato slices over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
• Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
• Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
• Roll up each tortilla and place seam-side down into the casserole dish.
• In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
• In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
• Add in the green bell pepper, then pour over the top of the tortillas.
• Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
• Remove from the refrigerator 45 minutes before baking.
• When ready to bake set oven to 350 degrees F.
• Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
• Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
• Let stand 15 minutes before serving.
• Serve with sour cream and salsa.

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SAUSAGE BRUNCH CASSEROLE

Steps:

• Brown the sausage in a skillet, breaking it up into crumbles. At the end of the cooking cycle, add the green onions and cook until tender. Drain the grease from the sausage and green onions.
• Tear the bread into bite-size pieces.
• Combine the sausage/onion mixture, bread, eggs, milk, dry mustard, salt, black pepper, garlic powder, and cheese in a bowl; mix well.
• Pour into a 2 1/2 quart nonstick casserole. Chill, covered for 8 to 10 hours.
• Bring casserole out of the refrigerator and allow it to sit while the oven is preheating to 325 degrees.
• Bake at 325 for 50 minutes.

BRUNCH HAM ENCHILADA CASSEROLE (MAKE AHEAD)

Steps:

• Preheat oven to 350ºF.
• Spread each tortilla with 2-3 tablespoons of the soft cheese to within 1/2 inch of edges. Combine ham and onions, place about 1/3 cup down the center of each tortilla and add about 2-3 tablespoons cooked hash browns.
• Roll up and place seam side down in greased 9x13-inch pan.
• In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate overnight.
• Remove from fridge 30 minutes before baking.
• Cover and bake 25 minutes.
• Uncover, bake for 10 minutes.
• Sprinkle with shredded Cheddar cheese, bake 3 minutes longer or until cheese melts.
• Let stand 5-10 minutes before serving.

BRUNCH ENCHILADAS

Steps:

• Combine ham and onion; place 1/3 cup down the center of each tortilla.
• Top with 2 Tablespoons cheese.
• Roll up and place seam side down in a greased 13x9x2 baking dish.
• In a bowl, combine flour, cream, eggs and salt until smooth.
• Pour over tortillas.
• Cover and refrigerate for 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking.
• Cover and bake at 350 degrees for 25 minutes.
• Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted.
• Let stand 10 minutes before serving.

SAUSAGE AND CHEDDAR BREAKFAST CASSEROLE

Steps:

• Remove crusts from bread; cut bread into 1-in. cubes. Place in a greased 8-in. square baking dish. , In a small skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes., In a small bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350° for 30 minutes or until puffed and golden.