BOB EVAN'S WEEKEND BRUNCH CASSEROLE RECIPE - (4.1/5)
Provided by ginasheppard
Number Of Ingredients 7
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.
SUNDAY BRUNCH CASSEROLE
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
Time 1h
Yield 10 servings.
Number Of Ingredients 12
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.
BOB EVANS MAKE-AHEAD BREAKFAST CASSEROLE
Taken from Bob Evans website Mushrooms and spinach combine with eggs, sausage and cheese for an elegant and easy start to the holidays.
Provided by VctrnRse
Categories Breakfast
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 373.7, Fat 27.1, SaturatedFat 11.4, Cholesterol 147.6, Sodium 811.9, Carbohydrate 12.9, Fiber 1.5, Sugar 1.6, Protein 19.8
WEEKEND BRUNCH CASSEROLE
I made this for my family's Sunday Big Breakfast. When I made it I used a off brand of pork sausage. I also did not use all 2 cups of mozzarella. My family really liked this casserole. It was very easy to make. Mine took a extra 5 minutes to bake as the eggs weren't set all the way. I got it from Tops courtesy of Bob Evans Farms.
Provided by internetnut
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 526.6, Fat 35.3, SaturatedFat 13.9, Cholesterol 248.1, Sodium 982.9, Carbohydrate 22.1, Fiber 1.4, Sugar 2.3, Protein 28.5
EASY WEEKEND BREAKFAST CASSEROLE
This came from a Bob Evans little grocery store cookbook - its quick to make unlike some casseroles takes minutes to cook up!
Provided by Chef Klanch
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 572.2, Fat 39.9, SaturatedFat 17, Cholesterol 292, Sodium 1086.4, Carbohydrate 21.4, Fiber 1.4, Sugar 2.1, Protein 30.3
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