Sunday Brunch Egg Bake Recipes

SUNDAY BRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
• Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.
• Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.
• Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

BEST BRUNCH EGG BAKE!

Steps:

• Prepare a 9 X 13 pan (greased).
• Spread cubed bread evenly; cover with cheese.
• Beat eggs until light and fluffy.
• Add remaining ingredients.
• pour over bread and refrigerate overnight.
• Bake for 50 minutes at 350 degrees or until set.

HASH BROWN EGG BAKE

Steps:

• In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

EASY BRUNCH BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut each biscuit into 9 pieces. Set aside.
• In a bowl, mix eggs, milk, pepper, salt, and chives.
• In a 9x13 inch (23x33 cm) glass baking dish, evenly spread out the biscuit pieces and the ham.
• Pour the egg mixture over everything.
• Bake for 35 minutes.
• To make the Hollandaise combine the egg yolks, lemon juice, salt, and cayenne in a blender. Gradually add the hot butter until fully mixed.
• Slice and pour Hollandaise sauce over the bake. Top with chives
• Enjoy!

THE BEST BREAKFAST EGG BAKE

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.