Brunch Egg Bake Food

BRUNCH EGG BAKE

Steps:

• Preheat oven to 350°. Combine cheeses; place 3 cups in an ungreased 13x9-in. baking dish and set aside. , In a large skillet, saute mushrooms, red pepper and onions in butter until tender; drain. Spoon into baking dish. Sprinkle with ham and remaining cheeses. , In a large bowl, whisk flour and milk until smooth; stir in eggs, parsley, salt, basil and pepper until blended. Slowly pour over cheeses. , Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

BEST BRUNCH EGG BAKE!

Steps:

• Prepare a 9 X 13 pan (greased).
• Spread cubed bread evenly; cover with cheese.
• Beat eggs until light and fluffy.
• Add remaining ingredients.
• pour over bread and refrigerate overnight.
• Bake for 50 minutes at 350 degrees or until set.

EGG CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
• Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

BRUNCH EGG BAKE

Steps:

• In large bowl, lightly toss cheeses together.
• Sprinkle half the cheese mixture in an ungreased 13x9 baking dish.
• In a medium skillet, cook mushrooms, green onions and red pepper in butter/margarine until onions and pepper are tender.
• Arrange vegetable mixture over cheese. Arrange ham strips over vegetables. Sprinkle remaining cheese over ham.*.
• Heat oven to 350.
• Lightly spoon flour into measuring cup; level off.
• In large bowl, using a wire whisk (or can use electric mixer), blend flour, milk, parsley and eggs.
• Pour over layers in baking dish.
• Bake at 350 for 35 to 45 minutes or until mixture is set and top is lightly browned (I find I have to bake mine at least 45 minutes).
• Let stand about 10 minutes before cutting into squares.
• *To make ahead, prepare to this point, cover and refrigerate.

BREAKFAST CASSEROLE

Steps:

• Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
• Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute the ingredients evenly.
• Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
• Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.

THE BEST BREAKFAST EGG BAKE

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.

HEARTY BREAKFAST EGG BAKE

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

BAKED EGGS BRUNCH

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
• Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
• Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.

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.

EASY BREAKFAST EGG CASSEROLE

Steps:

• Heat oven to 350°F.
• Grease a 13x9-inch baking pan; place bread in the bottom and sprinkle with sausage and cheese.
• Beat eggs, milk, salt and pepper with a whisk; pour over the bread mixture.
• Bake 40-45 minutes or until eggs are set in the center and lightly browned.

SAUSAGE AND EGG BRUNCH BAKE

Steps:

• Spray 13X9 inch glass baking dish with nonstick cooking spray.
• Cook sausage in large skillet until no longer pink.
• Drain.
• In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
• Add cooked sausage; mix lightly.
• Spoon evenly into prepared baking dish.
• Sprinkle with remaining cheese.
• Beat eggs in large bowl.
• Add milk and 1/2 tsp salt; beat well.
• Pour over potato mixture in baking dish.
• Spray a sheet of foil with nonstick cooking spray.
• Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
• To serve, heat oven to 350F.
• Bake, covered, for 45 minutes.
• Uncover; bake an additional 20-25 minutes or until center is set.
• Let stand 10 minutes before serving.
• While casserole is baking, make topping by heating oil over medium heat.
• Add garlic; cook and stir 1 minute.
• Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
• Stir in 2 Tbls basil.
• Spoon warm topping over individual servings of casserole.

SUNDAY EGG BRUNCH BAKE

Steps:

• Heat oven to 400°F.
• Whisk eggs and sour cream until blended; pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
• Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
• Bake 30 min. or until knife inserted in center comes out clean.