Sunday Brunch Ham And Eggs Comfort Food Casserole Recipes

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BRUNCH CASSEROLE



Brunch Casserole image

A good friend shared the recipe for this egg casserole with me. Hash browns and ham chunks make it flavorful and hearty. Squares of this dish are wonderful for a Sunday brunch.-Pat Clark, Richmond, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 7

8 large eggs
1 cup whole milk
1/2 teaspoon seasoned salt
2 cups frozen shredded hash brown potatoes
1 cup diced fully cooked ham
1 cup shredded cheddar cheese
1 tablespoon dried minced onion

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.

Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 241mg cholesterol, Sodium 484mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 14g protein.

EASY EGG & HAM CASSEROLE



Easy Egg & Ham Casserole image

Make and share this Easy Egg & Ham Casserole recipe from Food.com.

Provided by Chef Nana 4

Categories     Breakfast

Time 35m

Yield 1 9x13 pan, 8-10 serving(s)

Number Of Ingredients 9

6 eggs, beaten
1 cup milk
1 cup ham, chopped
1 cup cheese, shredded
1 cup chopped tomato
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons butter, melted
1/2 cup Bisquick

Steps:

  • Mix everything together and put in a 9x13 pan.
  • Bake at 350 degrees for 35 to 45 minutes or until knife inserted in center comes out clean.
  • Let set for 5 minutes before cutting.

SUNDAY BRUNCH CASSEROLE



Sunday Brunch Casserole image

A hearty bacon, egg, and hash brown casserole for the bacon lover in all of us. Feel free to use turkey bacon rather than pork!

Provided by T1INA

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h5m

Yield 6

Number Of Ingredients 10

1 ½ pounds thick sliced bacon
½ cup chopped sweet onion
½ cup chopped red bell pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried dill

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.

Nutrition Facts : Calories 511 calories, Carbohydrate 18.9 g, Cholesterol 436.1 mg, Fat 37.3 g, Fiber 1.6 g, Protein 34.2 g, SaturatedFat 14.5 g, Sodium 1548.5 mg, Sugar 3.9 g

CHEDDAR, HAM AND EGG CASSEROLE



Cheddar, Ham and Egg Casserole image

Provided by Food Network Kitchen

Time 6h20m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray
6 ounces thinly-sliced deli ham, torn into quarters
4 whole-wheat English muffins, split, toasted and halved
1/2 cup sundried tomatoes not in oil (about 14), sliced
4 scallions, trimmed and cut into 2-inch pieces
2/3 cup shredded extra-sharp Cheddar, divided
4 large eggs
3 large egg whites
3 cups reduced-fat milk (2 percent)
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 1/3 cup cheddar over the casserole.
  • In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.
  • Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.

Nutrition Facts : Calories 227, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 131 milligrams, Sodium 835 milligrams, Carbohydrate 22.5 grams, Fiber 3 grams, Protein 17 grams

HAM AND EGG CASSEROLE



Ham and Egg Casserole image

Quick and easy casserole that can be served for breakfast or dinner. Recipe from PocketChangeGourmet.com

Time 45m

Yield 6-8 servings

Number Of Ingredients 10

1 cup fully cooked ham, cut into small pieces
2 cups shredded cheese {whatever you like best}
¼ cup Parmesan Cheese
1 tablespoon flour
¼ teaspoon Greek Seasoning
¼ teaspoon pepper, divided in half
¼ cup butter, melted
12 eggs
1 cup milk, half-and-half or whipping cream
½ tablespoon Dijon mustard

Steps:

  • Preheat oven to 350 degrees and lightly spray a 13x9 baking dish with cooking spray
  • Cut ham and add to large bowl
  • Add shredded cheese, Parmesan cheese, flour, Greek seasoning and ⅛ teaspoon pepper, combine and pour into baking dish evenly
  • Melt butter and pour over ham mixture
  • In a large measuring cup, add 1 cup milk or cream, break eggs into measuring cup, add Dijon mustard and ⅛ teaspoon pepper, whisk well
  • Pour over ham mixture
  • Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the middle comes out clean.
  • Optional: sprinkle casserole with more cheese and return to oven for a couple minutes until cheese is melted and bubbly

HAM AND EGG BRUNCH CASSEROLE



Ham and Egg Brunch Casserole image

Plan ahead this needs to be refrigerated for 6-8 hours before baking, I have left the green onions and cayenne pepper as optional you may add them in or omit, I like to add in for extra flavor, 1 pound cooked Italian sausages meat may be used in place of the ham --- this makes a wonderful weekend brunch!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 6h50m

Yield 8 serving(s)

Number Of Ingredients 11

12 slices bread (cubed into about 1-inch cubes, can use white or whole wheat or both)
3 cups cubed cooked ham
2 cups shredded cheddar cheese (can use a little more)
7 large eggs
1/4 teaspoon baking powder
1 1/2 cups half-and-half cream or 1 1/2 cups milk
1 teaspoon seasoning salt (can use white salt)
1 teaspoon mustard powder
1/2 teaspoon Worcestershire sauce
1 pinch cayenne pepper (optional)
2 green onions, chopped (optional)

Steps:

  • Butter a 13 x 9-inch baking dish.
  • Spread the bread cubes into the bottom of the baking dish.
  • Sprinkle with ham and shredded cheddar cheese.
  • In a bowl whisk the eggs with baking powder, half and half cream, seasoned salt, dry mustard powder, Worcestershire sauce and cayenne (if using).
  • Mix in green onions.
  • Pour over the bread cubes in the pan.
  • Cover and chill for at least 6-8 hours.
  • Set oven to 350 degrees F.
  • Bake uncovered for 50-50 minutes. (This cannot be correct.).
  • Allow to stand for about 5-7 minutes before slicing.

SUNDAY BRUNCH HAM AND EGGS: COMFORT FOOD CASSEROLE



Sunday Brunch Ham and Eggs: Comfort Food Casserole image

Pamper yourself during the coronavirus outbreak with easy,comfort food casseroles.Easy ham and egg recipe perfect for Easter brunch or dinner.A filling and nutritious casserole to please the whole family.

Provided by admin

Number Of Ingredients 6

1 1/2 cups frozen hash brown potato shreds
2 cups chopped, cooked ham or veggie ham
5 large eggs
1 teaspoon instant minced onion
1 cup milk
1 cup shredded smoked gouda or other smoked cheese

Steps:

  • Preheat oven to 350 degrees.Spray baking dish with non-stick spray.
  • Layer hash brown potatoes and ham in baking dish.
  • In a bowl, combine eggs, milk, onion, and cheese. Gently pour over potatoes and ham.
  • Bake for 60-75 minutes, or until knife inserted in center comes out clean.
  • Remove from oven and let sit for 5 minutes before serving.

BRUNCH CASSEROLE



Brunch Casserole image

Dig into our Brunch Casserole and enjoy piping-hot eggs, two kinds of cheese and smoked ham all baked into a flaky, rich crescent roll crust.

Provided by My Food and Family

Categories     Milk

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 can (8 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350ºF.
  • Unroll dough onto bottom of 13x9-inch baking dish; press to evenly cover bottom of dish, firmly pressing perforations and seams together to seal. Top with ham.
  • Whisk eggs, milk and pepper until blended; pour over ham. Top with cheeses.
  • Bake 25 min. or until center is set.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 175 mg, Sodium 670 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 4 g, Protein 19 g

SUNDAY BRUNCH CASSEROLE



Sunday Brunch Casserole image

My father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter. -Roy Lyon, Coupeville, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 12

6 slices sourdough bread
3 to 4 tablespoons butter, softened
2 cups shredded cheddar cheese
1 pound bulk pork sausage, cooked and drained
1/2 medium sweet red pepper, cut into thin strips
1/4 cup sliced green onion tops
3 large eggs
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cups whole milk
1/4 cup white wine or chicken broth
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

  • Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. , In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 331 calories, Fat 23g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

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