BRUNCH CASSEROLE
A good friend shared the recipe for this egg casserole with me. Hash browns and ham chunks make it flavorful and hearty. Squares of this dish are wonderful for a Sunday brunch.-Pat Clark, Richmond, Indiana
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 241mg cholesterol, Sodium 484mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 14g protein.
OVERNIGHT BRUNCH CASSEROLE
I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. -Candace Hesch, Mosinee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat., In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce., Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
ELEGANT BRUNCH CASSEROLE
This is a lovely choice for a Christmas or New Year's brunch or to serve special houseguests. I found the recipe years ago in an old church cookbook, and it's proven to be wonderfully adaptable. You can substitute Canadian bacon or ham for the regular bacon if you prefer and vary the cheeses according to your family's preferences. (Gruyere is great!) If you don't cook with wine, just add more milk mixed with a little water to thin. You can also replace the meat with sauteed mushrooms for a vegetarian version. Please note that it must be refrigerated overnight. Enjoy!
Provided by highcotton
Categories Breakfast
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Grease bottom and sides of 9" x 13" glass casserole dish with butter.
- Tear bread into bite-sized pieces and place in dish, arranging so that they form a fairly solid layer but do not overlap (you may not need the whole loaf).
- Melt 3 tablespoons butter in a small saucepan; drizzle evenly over bread.
- Sprinkle grated Swiss and Monterrey Jack cheeses evenly over bread.
- Top cheese layer evenly with cooked bacon bits.
- Break eggs into large mixing bowl and beat lightly by hand; add milk, wine, chopped green onion, mustard, black pepper and cayenne, beating again until foamy.
- Pour egg mixture evenly over casserole; cover tightly with foil, and refrigerate overnight.
- The following day, remove dish from refrigerator and let stand at room temperature for 30 minutes.
- Preheat oven to 325 degrees.
- Bake, covered with foil, for approximately 45-50 minutes, until eggs are'set' in the center.
- Remove from oven and spread sour cream evenly over the top of the casserole; sprinkle with grated Parmesan.
- Return to oven uncovered; bake an additional 10 minutes or so until lightly-browned.
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