Sundaybrunchcasserole 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.

SUNDAY BRUNCH CASSEROLE

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.

BRUNCH CASSEROLE

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.

BRUNCH CASSEROLE

Steps:

• Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.
• In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.
• In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
• Heat oven to 375°F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

SUNDAY EGG BRUNCH BAKE

Steps:

• Heat oven to 400°F.
• Whisk eggs and sour cream until blended; pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
• Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
• Bake 30 min. or until knife inserted in center comes out clean.

SOUTHERN BRUNCH CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 minutes or just until tender. Drain; cool. In 2-quart heavy saucepan, melt 1/4 cup butter over medium-low heat; stir in flour until smooth. Cook 1 minute, stirring constantly. Increase heat to medium. Gradually add milk and half-and-half; cook and stir until thickened. Add cheese, Italian seasoning and pepper; cook and stir until cheese is melted. Remove from heat. In baking dish, layer half each of the egg slices, bacon and cheese sauce. Top with potatoes. Layer with remaining egg slices, bacon and cheese sauce. In small bowl, mix bread crumbs and melted butter; sprinkle over casserole. Bake uncovered 30 minutes or until thoroughly heated. Garnish with onions.

SUNDAY BRUNCH EGG CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat., In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the center comes out clean, 30-35 minutes.

SUNDAY BRUNCH CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
• In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.

COUNTRY SUNDAY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish.
• Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage; top with Cheddar cheese.
• Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.

SUNDAY BRUNCH CASSEROLE

Steps:

• In a skillet, cook bacon until crisp. Remove with a slotted spoon and drain on paper towel. Crumble and set aside.
• In the drippings, saute onion and green pepper until tender; remove with a slotted spoon.
• Beat eggs and milk in a large bowl.
• Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon.
• Transfer to a greased 13x9 baking dish.
• Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean.

BRUNCH CASSEROLE

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.

WEEKEND BRUNCH CASSEROLE

Steps:

• Preheat oven to 425. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
• Line bottom of greased 13x9" baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
• Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

SUNDAY MORNING CASSEROLE

Steps:

• Grease a 2 1/2 to 3 quart baking dish with butter, oil, or cooking spray.
• Cube the bread and place in the dish in a single even layer.
• In a large skillet, cook the sausage, breaking it up with a spoon, until it is almost cooked through, about 5 minutes.
• Drain off the fat.
• Layer the sausage over the bread, and top with the potatoes; sprinkle the cheese on top.
• In a medium bowl, whisk together the eggs, milk, mustard powder, salt, and black pepper to taste.
• Pour the egg mixture over the sausage and potatoes in the casserole.
• Cover with plastic wrap and refrigerate overnight.
• When ready to cook the casserole, preheat the oven to 350°.
• Bake the casserole until set and golden, about 30 minutes.
• Serve hot.