TEXAS BRUNCH
Once you try this, it will become your favorite brunch item. You may substitute cooked sausage for the bacon if you wish.
Provided by LYNN WILLIAMS
Categories Breakfast and Brunch Eggs
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
- As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
- Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 34 g, Cholesterol 328.4 mg, Fat 59.1 g, Fiber 2.6 g, Protein 33 g, SaturatedFat 29.1 g, Sodium 1580.3 mg, Sugar 8.3 g
TEXAS BRUNCH
Use a store-bought cornbread, or make your own favorite recipe. I use my recipe for "Skillet Cornbread" (Recipe#158027). A very hearty breakfast, served with fresh fruit and coffee or tea.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool, peel and chop.
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
- In a medium-sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all the lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
- As the gravy begins to thicken, add the chopped eggs and 2 cups of cheddar cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over very low heat until ready to serve (do NOT let boil).
- Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread. Top with the remaining 1 cup of cheddar cheese, crumbled bacon, and green onions.
Nutrition Facts : Calories 659.9, Fat 55.5, SaturatedFat 28.4, Cholesterol 336.7, Sodium 1230.5, Carbohydrate 11.2, Fiber 0.6, Sugar 1.1, Protein 28.9
TEXAS BREAKFAST CASSEROLE
This breakfast casserole is good for any Sunday morning. Prepare it the night before and just throw it in the oven the next morning. It also has endless possibilities. You could add onions, crumbled cooked bacon, ham, and green and red peppers to this dish to make it even more tastier. I hope you enjoy. I found this recipe on Recipesource.com.
Provided by gertc96
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Unroll crescents and line a 13x9-inch Pyrex dish.
- Cover with sausage, mushrooms and half the cheese. (This is where I'd add any extra ingredients you decide on).
- Mix eggs with soup and pour over casserole.
- Sprinkle remaining cheese on top.
- Chill overnight. Bake at 350° for 1 hour.
Nutrition Facts : Calories 570.7, Fat 37.3, SaturatedFat 16, Cholesterol 236.2, Sodium 1234.9, Carbohydrate 29.8, Fiber 2.3, Sugar 4.7, Protein 28.6
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