Makeover Sunday Brunch Casserole Recipes

SUNDAY BRUNCH EGG CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat., In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the center comes out clean, 30-35 minutes.

SUNDAY BRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
• Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.
• Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.
• Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

SUNDAY BRUNCH CASSEROLE

Steps:

• Preheat oven to 400°F. In a mixing bowl, combine the hash brown potatoes, butter, salt, and pepper. Toss to combine. Transfer to a 3-quart baking dish and bake for 25 minutes until crispy. Reserve. Reduce oven to 350°F. Sprinkle the Cheddar cheese and chopped bacon evenly over the baked hash browns. In a medium bowl, combine eggs and heavy cream. Whisk to combine. Pour egg mixture over the hash browns. Bake for 20 minutes until set. Serve immediately.

SUNDAY BRUNCH CASSEROLE

Steps:

• Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. , In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

BRUNCH CASSEROLE

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.

SUNDAY BRUNCH CASSEROLE

Steps:

• In a skillet, cook bacon until crisp. Remove with a slotted spoon and drain on paper towel. Crumble and set aside.
• In the drippings, saute onion and green pepper until tender; remove with a slotted spoon.
• Beat eggs and milk in a large bowl.
• Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon.
• Transfer to a greased 13x9 baking dish.
• Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean.

MAKEOVER SUNDAY BRUNCH CASSEROLE

Steps:

• 1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel and drain. Crumble bacon and set aside. In the same skillet, saute onion and green pepper in oil until tender; remove with slotted spoon.
• 2. In a large bowl, whisk the egg substitute, eggs and milk. Stir in the hash browns, cheese, salt and pepper, dill, onion mixture and reserved bacon.
• 3. Transfer to a 9x13 inch pan coated with cooking spray. Bake, covered at 350 for 30-35 minutes or until a knife inserted in the center comes out clean.

OVERNIGHT BRUNCH CASSEROLE

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.