BREAKFAST SOUFFLE
This is a wonderful breakfast souffle that you can easily switch out the bacon for sausage or ham. It is nice because it can be made the night before so your not rushing around in the morning. Great for breakfast buffets!
Provided by JackieMarie
Categories Breakfast
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 350 degrees.
- Mix eggs and milk.
- Put slices of bread on the bottom of greased 9 X 13 pan.
- Put cheese over bread.
- Put bacon on next and then onion.
- Pour egg mix over and refridgerate overnight.
- Bake 45 minutes - 1 hour.
- You can serve this with bagels, fresh fruit, etc.
Nutrition Facts : Calories 1007.4, Fat 73.9, SaturatedFat 30.1, Cholesterol 468.4, Sodium 3059.9, Carbohydrate 13.7, Fiber 0.4, Sugar 1.8, Protein 68
EASY BREAKFAST SOUFFLE
Make and share this Easy Breakfast Souffle recipe from Food.com.
Provided by Janae
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Layer bread cubes in a greased 9X13 pan, followed by a mixture of cheese, beaten eggs, milk, sausage, and seasonings.
- Set overnight in refrigerator.
- Start in a cool oven.
- Bake at 350* for 45 minutes.
- Serve Immediately.
Nutrition Facts : Calories 543.4, Fat 36.5, SaturatedFat 16.8, Cholesterol 250.1, Sodium 1461.3, Carbohydrate 22.4, Fiber 2, Sugar 1.9, Protein 31.5
BREAKFAST SOUFFLE (CASSEROLE)
Really easy to put together and serves 12. Given to me by my MIL who always made it for brunch and holiday gettogethers!
Provided by Sauce Lover
Categories Breakfast
Time 45m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs until frothy. Add all other ingredients to eggs, stir well. Turn into well greased 9x13x2 baking dish. Do not line with foil, it will stick. Bake at 350 for 35 minutes or until set in center. Can be served hot or at room temperature.
Nutrition Facts : Calories 343.2, Fat 26.1, SaturatedFat 15.2, Cholesterol 241.9, Sodium 850.1, Carbohydrate 6.8, Fiber 0.4, Sugar 1.2, Protein 20.1
BREAKFAST SAUSAGE CASSEROLE
Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.
Provided by Trisha Yearwood
Categories main-dish
Time 9h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
- In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
BREAKFAST SOUFFLE
Make and share this Breakfast Souffle recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 1h
Yield 1 souffle, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put hash browns (slightly thawed), flour and green pepper in greased 9-x13-inch pan.
- Brown meat and add rest of ingredients.
- Pour in pan.
- refrigerate overnight. Bake at 350 for 1 hour.
Nutrition Facts : Calories 1067.7, Fat 70.7, SaturatedFat 22.7, Cholesterol 418.2, Sodium 2378.1, Carbohydrate 68.5, Fiber 5.3, Sugar 3.2, Protein 37.9
MOST EXCELLENT BREAKFAST CASSEROLE
We make this recipe every year for our Christmas open house.
Provided by EDANCE98
Categories Breakfast and Brunch Eggs
Time 14h50m
Yield 9
Number Of Ingredients 8
Steps:
- Place sausage and bacon in two large, deep skillets. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Butter one side of six slices of the bread. Placed slices butter side up in the bottom of a 9x13 inch baking pan.
- In a large bowl, stir together cooked sausage and bacon with onion and cheese. Place half of his mixture on top of buttered bread. Then add another six slices of bread (no butter). Add remaining meat/cheese mixture. Beat together milk and eggs; pour over top of casserole. Cover with foil and refrigerate overnight.
- The next morning: preheat oven to 425 degrees F (220 degrees C).
- Bake, covered, in preheated oven for 45 to 60 minutes.
Nutrition Facts : Calories 751.1 calories, Carbohydrate 25.7 g, Cholesterol 267.2 mg, Fat 59.2 g, Fiber 1.1 g, Protein 28 g, SaturatedFat 23.2 g, Sodium 1445.7 mg, Sugar 8.1 g
SAUSAGE BREAKFAST SOUFFLE
Make and share this Sausage Breakfast Souffle recipe from Food.com.
Provided by Chef53Kathy
Categories Breakfast
Time 1h5m
Yield 1 13x9 casserole, 12 serving(s)
Number Of Ingredients 8
Steps:
- Fry and drain the sausage well. Beat the eggs, combine with all ingredients and pour into a buttered 13x9 glass baking dish. Sprinkle with nutmeg. Bake for 45 minutes at 350*.
Nutrition Facts : Calories 361.8, Fat 26.6, SaturatedFat 10.1, Cholesterol 177.8, Sodium 642.9, Carbohydrate 8.9, Fiber 0.3, Sugar 0.9, Protein 20.5
CINDY'S BREAKFAST CASSEROLE
The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!
Provided by Cindy in Pensacola
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
- Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
- Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
- Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
- Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
- Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
- Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 24.4 g, Cholesterol 378.4 mg, Fat 31.7 g, Fiber 2.1 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 1258.2 mg, Sugar 5.9 g
EGG SOUFFLE
This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.
Provided by CARRIE5171
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 14h20m
Yield 8
Number Of Ingredients 9
Steps:
- Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
- Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
- Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.
Nutrition Facts : Calories 521.3 calories, Carbohydrate 40.8 g, Cholesterol 218.5 mg, Fat 28.5 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 13.4 g, Sodium 803.7 mg, Sugar 8.4 g
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