Sunday Morning Baked Eggs Recipes
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.
GOOD MORNING EGG BAKE
This quick and easy egg and sausage bake has just a hint of zest with the addition of fiesta nacho cheese soup.
Provided by Paige
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat and stir in the sausage and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage mixture to the prepared baking dish.
- Whisk together the eggs and milk. Stir in the nacho cheese soup and 1 1/2 cup Cheddar cheese. Pour egg mixture over the sausage, and top with the remaining 1/2 cup Cheddar cheese.
- Bake in the preheated oven until the eggs are set, about 30 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 5.5 g, Cholesterol 276.2 mg, Fat 29.7 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 1008.1 mg, Sugar 1.7 g
BAKED EGGS
Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favorite toppings like crispy bacon, sautéed mushrooms, leftover cooked vegetables, or crumbled feta before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper.
- Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast.
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HERB AND GRUYèRE-TOPPED BAKED (SHIRRED) EGG
From alexandracooks.com
- Preheat oven to 400ºF. Bring a tea pot filled with water to a boil. Combine herbs in a small bowl. Butter eight 4-oz ramekins. Crack one egg into each ramekin.
- Season eggs with salt and pepper to taste. Pour 2 teaspoons cream, 1 teaspoon (about) herbs and a few dashes of Tabasco over each egg. Sprinkle with about one tablespoon of cheese.
- Place ramekins in a baking dish large enough to ensure they do not touch each other. Pour boiling water into dish so that it reaches one-third of the way up the sides of the ramekins. Bake 9 to 14 minutes depending on variables noted above for medium cooked eggs.
SUNDAY MORNING EGGS BENEDICT - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- I prefer to begin with the butter used to make the hollandaise sauce. Melt the butter in a small dish over the stove or in the microwave. Set aside to allow it to cool down. You do NOT want scorching hot melted butter – this will cook the egg yolks. So, I always melt it before poaching the eggs and finish the hollandaise right before serving.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Place the tomatoes and Canadian bacon to the skillet, sprinkle the tomatoes with a pinch of salt and pepper. Cook the tomatoes and Canadian bacon on both sides for 2 minutes each. Even though the Canadian bacon is pre-cooked, I like it warm and slightly crisp. Feel free to cook it in the skillet a little longer. The tomatoes only need 2 minutes on each side. Turn off the heat and set the skillet aside.
- Poach the eggs using your preferred method. I poach my eggs using Kevin’s method explained (in great!) detail below this recipe. Feel free to use any poached egg tutorial you like. The below method works best for me. Read it through before beginning. In the last step you’ll read at the very bottom of this post, I give my tips for cooking 8 poached eggs and having them all be warm for serving.
- Toast the English muffins to your liking. Add two toasted English muffin halves onto 4 plates. Set aside.
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