EASY BREAKFAST CASSEROLE
Easy breakfast casserole with bread loaded vegetables, egg, bread and topped with cheese. This Breakfast Casserole recipe can be made ahead and perfect to feed a big crowd.
Provided by Subhasmita
Categories Breakfast
Time 55m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 180 Celcius.
- Start with heating oil in a pan. Add Mushroom. Cook 5-6 minutes until the mushrooms start to soften.
- Then stir in Pepper and Tomatoes. Cook for 1-2 minutes.
- Season with salt and pepper. Add Chopped Spinach. Mix well. And cook for another 1 minutes. Keep aside and let it cool.
- In a bowl whisk eggs with milk. Season with salt and pepper.
- Stir in Chopped Spring Onion and Cooled Vegetable mix. Add the Italian Seasoning and chilli flakes. Mix well.
- Take an 8-inch baking dish. Arrange broken bread pieces at the bottom.
- Pour in the egg and vegetable mixture. Distribute it evenly.
- Sprinkle Shredded cheese on top.
- If you are doing the prep the night before, then tightly cover the pan with aluminium foil and keep in the refrigerator. OR if baking on the same day then skips to the next step.
- Bake in the preheated oven at 180 degrees Celcius for 35-40 minutes.
- Towards the end of the baking time, you would see the mixture would have set and start to leave the edges.
- Sprinkle with more spring onion while serving.
Nutrition Facts : ServingSize 200 g, Calories 370 kcal, Carbohydrate 25 g, Protein 24 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 395 mg, Sodium 456 mg, Fiber 2 g, Sugar 5 g
HEARTY EGG AND BREAD BAKE
This hearty casserole is great for brunch or a main meal. Serve with a fruit or green salad for a simple yet delicious meal.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 (3 L) baking dish.
- In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
- Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
- Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
- Cover and refrigerate overnight.
- When ready to serve, preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 26.8 g, Cholesterol 234 mg, Fat 21.9 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 10.6 g, Sodium 948.8 mg, Sugar 5.5 g
HEARTY EGG CASSEROLE
Here in the middle of cattle country, our days always seem to be busy. This dish is true to its name-it's filling and keeps us going all morning. We also like to serve it to guests to give them a taste of true country cooking.
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in 1 cup cheese, spinach and mushrooms. Transfer to a greased 13x9-in. baking dish. , In a bowl, beat eggs. Add cream and nutmeg; mix well. Pour over sausage mixture. Bake, uncovered, at 350° or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before cutting.
Nutrition Facts :
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.
HEARTY BREAKFAST EGG BAKE
I always fix this casserole ahead of time when overnight guests are visiting so I have more time to spend with them. Then I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. This dish also reheats well. -Pamela Norris, Fenton, Missouri
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 427 calories, Fat 32g fat (15g saturated fat), Cholesterol 281mg cholesterol, Sodium 887mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
SAUSAGE AND EGG CASSEROLE
The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!
Provided by Kathleen Donnelly Ernst
Categories Breakfast and Brunch Eggs
Time 9h35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
- Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g
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