OVERNIGHT BRUNCH EGG BAKE
Our easy, cheesy overnight egg bake means can you sleep in even when you're hosting brunch the next morning. Spend 30 minutes assembling the ingredients the night before including Colby-Monterey Jack cheese blend, green onion, ham, mushrooms, red pepper and parsley. Store this overnight ham and egg breakfast casserole in the fridge and pop it into the oven the next morning.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 9h35m
Yield 12
Number Of Ingredients 12
Steps:
- Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
- Melt butter in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
- Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
- To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.
Nutrition Facts : Calories 350, Carbohydrate 7 g, Cholesterol 195 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 14 g, ServingSize 1/12 of Recipe, Sodium 700 mg, Sugar 3 g, TransFat 1/2 g
BLACK HILLS GOLDEN EGG BAKE
Steps:
- In a small skillet, saute mushrooms and green pepper in butter until tender. In a large bowl, combine the eggs, flour, baking powder and salt if desired. Add mushroom mixture. Stir in remaining ingredients., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 25-35 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 354 calories, Fat 26g fat (14g saturated fat), Cholesterol 241mg cholesterol, Sodium 639mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
GOLDEN EGG BREAD
Make and share this Golden Egg Bread recipe from Food.com.
Provided by CJAY8248
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 7
Steps:
- In bread machine pan; place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 Tblsp. of water or flour if needed).
Nutrition Facts : Calories 145.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 23.2, Sodium 228.7, Carbohydrate 24, Fiber 1.2, Sugar 2.5, Protein 4.3
GOLDEN EGGS
Provided by Gesine Bullock-Prado
Categories Cake Mixer Egg Side Bake Easter Kid-Friendly Vanilla Spring Cinnamon Nutmeg Butter Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 eggs or about 12 muffin-sized cakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds. You can use a muffin pan or any other small baking molds.)
- Sift together the flour, baking powder, salt, and nutmeg. Set aside.
- In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy.
- This can take up to 10 minutes, depending on the temperature of your butter.
- As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar.
- You can't make magic without a lot of patience. So keep whipping and keep scraping.
- Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter.
- Scrape down the bowl every now and again as well.
- Add the vanilla.
- Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly.
- After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth.
- Distribute the batter into your molds, filling each cavity a little less than halfway.
- Bake for about 15 minutes. Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it.
- Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar.
- One warning: people are going to call you a stinking liar. They will not believe that these precious morsels aren't fried like a donut. But that's the cost of making magic.
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