Bob Evans Weekend Brunch Casserole Recipe 415 Recipes

BOB EVAN'S WEEKEND BRUNCH CASSEROLE RECIPE - (4.1/5)

Steps:

• Preheat oven to 425F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain off any drippings. Line bottom of greased 13" x 9" 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.

EASY WEEKEND BREAKFAST CASSEROLE

Steps:

• Preheat oven 425 F.
• Crumble and cook sausage* in skillet. Cook over medium heat til browned, stirring occasionally. (this can be done a day ahead and stored in a zip lock bag to make assembly faster the next day)
• Drain off sausage fat and drippings.
• Line bottom of greased 13 x 9 inch baking pan/dish with crescent roll dough, pinching together the perforated seams and pushing the dough so you get a nice seamless bottom that goes from edge to edge of the pan.
• Crumble sausage over dough, then sprinkle cheese over the sausage.
• Combine eggs, milk and salt and pepper and pour over sausage and cheese making sure the egg mixture gets even distributed.
• Bake 15 minutes or until set. Let stand 5 min before cutting into squares. Best served hot.
• *Experiment with precooked veggies or even ham whatever goes into an omelette will work in this recipe.

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.

BOB EVANS MAKE-AHEAD BREAKFAST CASSEROLE

Steps:

• Spread croutons on bottom of greased 13" x 9" baking dish.
• Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons.
• Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard.
• Pour egg mixture over sausage and croutons.
• Refrigerate overnight.
• Preheat oven to 325°F Bake egg mixture 50-55 minutes or until set and lightly browned on top.
• Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired.
• Refrigerate leftovers.