Breadless Egg Casserole Recipes

HEALTHY KETO LOW CARB BREAKFAST CASSEROLE RECIPE WITH SAUSAGE AND CHEESE - GLUTEN FREE

Steps:

• In a greased skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
• Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned.
• Meanwhile, preheat the oven to 375 degrees F.
• If using broccoli (or other veggies), blanch them in boiling water for about 5-7 minutes, until crisp tender. Then plunge into an ice bath to stop cooking, drain and pat dry.
• In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper.
• Grease the bottom of a glass or ceramic 8x8 in (20x20 cm) or 9x9 in (23x23 cm) casserole dish (I use this one). Arrange the crumbled sausage evenly at the bottom of the casserole dish. (If you want to add any pre-cooked vegetables to your casserole, mix them with the sausage at this step.)
• Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
• Bake for approximately 30 minutes, until the eggs are set and cheese is melted.

SUPER EASY EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
• Bake in the preheated oven until eggs are set, 20 to 25 minutes.

EGG CASSEROLE

Steps:

• Preheat oven to 350˚ F.
• Drain all excess water from the spinach.
• In a large saucepan, saute your vegetables and meat in 1-2 T. of butter. Cook on medium high heat until the vegetables are tender and the meat is browned.
• While the vegetables cool down, get out a large bowl and add your eggs, cheese, spinach, cream, dried dill, salt and pepper. Mix it all together.
• Add your saucepan ingredients and stir it all together.
• Pour the casserole batter into a greased or non-stick mini loaf pan or muffin tin, filling them ¾ full.
• Bake the loaves at 350˚ F for 18-20 minutes or until you see the sides of them pull away from the pan.

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
• Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
• Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
• Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

BREADLESS EGG CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk, mustard, salt and pepper together.
• Stir in cheese, ham, mushrooms, peppers and onion.
• Pour into a lightly greased 9x13" pan, and bake uncovered at 325 degrees for about 45 minutes.
• Cool slightly before cutting into squares.
• You may refrigerate this overnight before baking.

EASY EGG CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 11/2 cups cheese.
• 3. Pour into lightly greased 13x9-inch baking dish; sprinkle with remaining cheese.
• 4. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

EGG CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
• Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

SOFT & CHEESY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place cheese in a large bowl and toss to combine.
• Place half of the cheese blend in the bottom of a 13x9 casserole and spread evenly.
• In a medium skillet, melt butter, add mushrooms, green onions, and peppers cooking until onion and pepper are tender.
• Arrange vegetables over cheese evenly.
• Arrange ham or sausage over vegetables evenly.
• Add remaining cheese evenly over meat.
• Lightly spoon flour into measuring cup; level off.
• in a large bowl using wire whisk, blend flour, milk, parsley, and eggs; pour over layers in dish.
• Bake at 350°F for 45 minutes or until set and lightly brown.
• Let stand for 10 minutes (to let egg and cheese set).
• Cut into squares.
• NOTE: To make ahead, complete recipe upto adding Custard mixture.
• Stop after topping with last half of cheese.
• Cover and place in refrigerator over night.
• Next morning prepare custard and bake accordingly.