California Seafood Make Ahead Brunch Bake Recipes

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SEAFOOD BRUNCH BAKE



Seafood brunch bake image

I was looking for a delicious and different brunch dish using shrimp. This dish will wow your guests for sure. You make it the day before and just bake in the morning. Incredible and elegant this is a super tasty dish for brunch, lunch or dinner.

Provided by Robin Lieneke

Categories     Breakfast Casseroles

Time 1h15m

Number Of Ingredients 21

3 croissants, cut into 1 inch cubes
12 oz small shrimp, cooked peeled and deveined
1 can(s) canned crabmeat, flaked
1/2 small onion, diced
1 tsp garlic powder
8 eggs
4 slice bacon, cooked and crumbled
4 oz grated sharp cheddar cheese, divided
1 lemon, zest and juice
1 c half and half
1/2 c milk
1/3 c mayonnaise
1\3 c sour cream
1 tsp ground mustard
1/2 tsp old bay seasoning
1 tsp freshly grated nutmeg
2 oz italian cheese, grated
1/2 bag(s) hash brown potatoes, frozen
1/2 c tri-colored peppers, diced
salt and pepper to taste
2 tsp cilantro, fresh chopped

Steps:

  • 1. Preheat oven to 350 degrees. Place diced croissants into a greased 9x13 pan. Spread shrimp and crab on top of bread. Sprinkle with lemon zest and juice, onion, 1/2 garlic powder, bacon and 2 oz. cheddar cheese. Top with hash browns, remaining cheeses, half of the cilantro and peppers.
  • 2. In a medium bowl mix eggs, half and half, milk, mayo, sour cream, mustard, nutmeg, remaining garlic powder and cilantro, old bay and salt/pepper until well blended.
  • 3. Pour egg mixture over all in pan. Press to cover all with egg mix. Cover with foil and refrigerate over night.
  • 4. Remove from refrigerator 30 minutes prior to baking. Bake covered for 30 minutes. Remove foil and bake 20 more minutes till cheese is melted. Let sit 10-15 mins. Before serving.

MAKE-AHEAD SHRIMP AND CHEESE BRUNCH CASSEROLE



Make-Ahead Shrimp and Cheese Brunch Casserole image

Easy make-ahead brunch casserole dish. Great for Christmas morning.

Provided by Bev

Categories     Breakfast and Brunch     Eggs

Time 8h55m

Yield 6

Number Of Ingredients 11

4 tablespoons salted butter, softened, divided
6 slices white sandwich bread, crusts removed
1 cup grated Swiss cheese
2 green onions, chopped
2 tablespoons chopped fresh parsley
½ pound cooked small shrimp
1 ½ cups 2% milk
½ cup low-fat sour cream
3 large eggs
½ teaspoon Dijon mustard
½ teaspoon salt

Steps:

  • Butter an 8x8-inch casserole dish.
  • Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
  • Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 19.3 g, Cholesterol 237.3 mg, Fat 26.3 g, Fiber 0.8 g, Protein 26.7 g, SaturatedFat 15.4 g, Sodium 661.6 mg, Sugar 4.8 g

CALIFORNIA SEAFOOD MAKE AHEAD BRUNCH BAKE



California Seafood Make Ahead Brunch Bake image

This is a different twist on the overnight breakfast strata concept. Crabmeat, shrimp, artichokes, and pesto bread cubes give this a unique taste. Plan ahead - once prepared, this needs to sit in the fridge overnight before baking.

Provided by HeatherFeather

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon butter
3 cups fresh sliced mushrooms
1/3 cup green onion, sliced
1/2 lb raw shrimp, shelled,deveined
6 slices white bread
3 tablespoons pesto sauce (store bought)
2 cups swiss cheese, shredded
1 (6 ounce) can crabmeat, drained well
1 (14 ounce) can artichoke hearts, drained,quartered
6 large eggs
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Grease a 9x13" casserole and set aside.
  • melt butter and saute mushrooms and onions until tender, stirring frequently.
  • Add shrimp and cook until pink, stirring often.
  • SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
  • Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
  • Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
  • Top with remaining bread cubes, then sprinkle the rest of the cheese on top.
  • Beat eggs, add milk, salt, and cayene pepper; beat well.
  • Pour wet mixture over the bread mixture, covering evenly.
  • You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.
  • Cover and chill overnight (or at least 8 hours).
  • Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.
  • Let rest 5 miutes before slicing to firm up and cool slightly.
  • Cut into 12 squares.

Nutrition Facts : Calories 219.7, Fat 10.5, SaturatedFat 5.5, Cholesterol 163.9, Sodium 530.6, Carbohydrate 13.6, Fiber 2.3, Sugar 1.6, Protein 18.1

SAUSAGE BREAKFAST CASSEROLE



Sausage Breakfast Casserole image

Everyone should have an easy make-ahead breakfast casserole in their back pocket. This sausage and egg bake is a no-fuss crowd-pleaser.

Categories     brunch     breakfast     brunch     comfort food     main dish

Time 1h15m

Yield 10-12 servings

Number Of Ingredients 12

Butter or nonstick spray
1 lb. breakfast sausage, such as Jimmy Dean
4 scallions, chopped, white and green parts divided
1 red bell pepper, chopped
10 eggs
1 1/4 c. heavy cream
1 tbsp. Dijon mustard
2 tsp. hot sauce, optional
1 1/2 tsp. salt
1 tsp. black pepper
2 c. shredded sharp cheddar cheese, divided (8oz package)
1 30 oz package of frozen, shredded hash browns, thawed

Steps:

  • Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees.
  • Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly.
  • Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer.
  • Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.

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