FOUR-CHEESE BAKED EGGS
When I created this dish I was thrilled that my husband enjoyed it so much. He normally prefers omelets for brunch, but devoured his first helping of these eggs, then asked for more. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Beat ricotta and cream cheese until smooth. Add eggs, butter, salt and pepper; beat until blended. In another bowl, whisk flour with baking powder; add to egg mixture. Stir in Gruyere and chives. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan., Bake, uncovered, until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 279 calories, Fat 23g fat (13g saturated fat), Cholesterol 172mg cholesterol, Sodium 483mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
SOURDOUGH BREAKFAST CASSEROLE
I needed to use up some sourdough bread that was going stale, so I came up with this winner. I served this with a side of fresh blackberries.
Provided by Hippie2MARS
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the eggs, sour cream, milk, salt and pepper.
- Add the bread cubes, stir to coat and set aside.
- Defrost the sausage links and chop into pieces or small slices.
- To the bread and egg mixture, add the vegetables, sausage and 1/2 cup of the cheese; mix until everything is combined.
- Pour into greased 2 qt covered casserole dish.
- Bake at 350 for 30 minutes.
- Remove lid and sprinkle the remaining 1/4 cheese over the top; return to oven without the lid and bake an additional 15 minutes.
SOURDOUGH BREAD EGG AND SAUSAGE CASSEROLE (CATHIE'S CASSEROLE)
For years my mom (Cathie) made this for breakfast every Christmas. Mom stopped making it when I moved to another state because my sister didn't like the sausage in it. Now I continue the tradition and make it at home every Christmas morning. This is a satisfying whole meal in one that you can prepare the night before and bake in the morning. Of course, the ingredients can be changed around to suit your taste. Bacon for sausage, sour dough bread for french bread or croissants, thyme for parsley or sage, etc. No meat, extra meat and so on. It is easy and so delicious and great for a crowd for breakfast.
Provided by GreyhoundX3
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Butter a large deep casserole dish.
- Cube or shred by hand a loaf of sour dough bread.
- Fry sausage until cooked crumbled into chunks drain and cool.
- Wisk eggs, spice, milk, salt, pepper together.
- Place a single layer of bread cubes in pan bottom.
- Sprinkle 1/2 of each cheese on top of bread.
- Sprinkle 1/2 of sausage on top of cheese and bread.
- Layer rest of bread and cheese and sausage as before.
- Pour egg mixture over bread layers.
- Dot top of casserole with butter cubes.
- Refrigerate overnight or 4 hours minimum covered in foil.
- Preheat oven 350 degrees and bake uncovered 35-45 minutes.
- Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 684.1, Fat 52.1, SaturatedFat 23.3, Cholesterol 496.7, Sodium 1479.7, Carbohydrate 12.7, Fiber 1, Sugar 1, Protein 39.7
FOUR-CHEESE SOURDOUGH EGG BAKE
Need a wake-me-up in the morning? We have a feeling the sourdough bread and four cheeses in this tasty egg bake will make you jump right out of bed.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until crisp-tender, stirring occasionally. Whisk eggs, milk and seasonings in large bowl until blended; stir in cheese and vegetables.
- Spread bread onto bottom of 2-qt. casserole sprayed with cooking spray; top with egg mixture.
- Bake 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 395 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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