CHEESY EGG CASSEROLE
This Cheesy Egg Casserole is an easy recipe to put together the night before and adding your favorite breakfast meat and vegetables can make it even better.
Provided by Barbara
Categories Breakfast
Time 1h15m
Number Of Ingredients 7
Steps:
- Butter bread slices and cut into cubes.
- In a 1 ½ quart buttered baking dish, alternate layers of bread cubes and grated cheese.
- Mix beaten eggs, milk, mustard, salt and pepper.
- Pour over bread and cheese mixture.
- Store in refrigerator overnight.
- Starting in a cold oven, bake at 350 degrees F for 1 hour. If not golden after an hour, bake a few minutes longer.
Nutrition Facts : Carbohydrate 16 g, Protein 16 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 147 mg, Sodium 378 mg, Fiber 1 g, Sugar 6 g, Calories 272 kcal, ServingSize 1 serving
CHEESY HASH BROWN EGG CASSEROLE WITH BACON
"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.
SUPER EASY EGG CASSEROLE
Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.
Provided by 5MOM
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 9.3 g, Cholesterol 324.7 mg, Fat 23.2 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 10.4 g, Sodium 728.3 mg, Sugar 2.4 g
CHEESY EGG CASSEROLE
This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg and cheese casserole. -Dawn Reeve, Salt Lake City, Utah
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 382 calories, Fat 30g fat (17g saturated fat), Cholesterol 235mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
CHEESY EGG CASSEROLE
I make this for family brunches. Make it the night before and just bake it in the morning. Serve with coffeecake and fresh fruit. I've always received compliments when I serve this.
Provided by Margo59
Categories Breakfast
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
- Top with Cheddar cheese.
- Place chopped Canadian Bacon evenly over cheeses.
- Beat eggs and milk in bowl and pour over the bacon.
- Cover and chill overnight in refrigerator.
- Remove from frig for 30 minutes before baking.
- Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
- Let stand for 5 minutes before cutting.
- (Time does not reflect refrigeration time).
Nutrition Facts : Calories 326.7, Fat 24.2, SaturatedFat 13.6, Cholesterol 249.5, Sodium 601.1, Carbohydrate 2.5, Sugar 0.5, Protein 23.9
CHEESY VEGETABLE EGG DISH
I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. -Elsie Campbell, Dulzura, California
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended. , In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 407 calories, Fat 30g fat (17g saturated fat), Cholesterol 287mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
CHEESY BREAKFAST EGG AND POLENTA CASSEROLE
If you've had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham - or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that's loaded with flavor.
Provided by Sarah Copeland
Categories breakfast, brunch, casseroles, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
- Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
- Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
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