Bruncheggs Food

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BRUNCH EGG CASSEROLE



Brunch Egg Casserole image

There aren't many foods that do a better job of combining two meals - in this case, breakfast and lunch - than cheese and eggs. This dish satisfies a mouthful of taste buds and both hearty and light eaters. -Lelia Brown, Annandale, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

2 cups unseasoned stuffing cubes or croutons
1 cup shredded cheddar cheese
4 large eggs, lightly beaten
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon onion powder
Dash pepper
4 bacon strips, chopped and partly cooked

Steps:

  • Preheat oven to 325°. Place croutons in a greased 11x7-in. baking dish; sprinkle with cheese. Combine eggs, milk and seasonings; pour into baking dish. Top with partly cooked bacon. Bake until bacon is crisp and a knife inserted in center comes out clean, 45-55 minutes.

Nutrition Facts : Calories 254 calories, Fat 14g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 597mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.

OVERNIGHT BRUNCH EGG BAKE



Overnight Brunch Egg Bake image

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

6 cups shredded Colby-Monterey Jack cheese blend (24 oz)
2 tablespoons butter
1/3 cup sliced green onions
1/2 medium red bell pepper, chopped
1 jar (4.5 oz) sliced mushrooms, drained
8 oz cooked ham, cut into thin bite-sized strips
8 eggs
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 3/4 cups milk
Chopped red bell pepper, if desired
Chopped fresh parsley, if desired

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

SUNDAY BRUNCH EGGS



Sunday Brunch Eggs image

This recipe is special enough to consider when company comes, and it's a convenient way to serve eggs to a group. Nestled on top of Canadian bacon and Swiss cheese, the eggs are drizzled with rich cream. For a pretty presentation, cut around each egg and serve on toast. -Judy Wells Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 6

12 slices Canadian bacon
12 slices Swiss cheese
12 eggs
1 cup heavy whipping cream
1/3 cup grated Parmesan cheese
12 slices toast, optional

Steps:

  • Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.

Nutrition Facts :

EGGS AND BACON SUR LE PLAT RECIPE:



Eggs and Bacon Sur Le Plat Recipe: image

Provided by What's Cooking America

Categories     Breakfast

Number Of Ingredients 4

8 slices bacon, (room temperatuer*)
8 eggs, (room temperature)
4 teaspoons butter
Salt (and pepper)

Steps:

  • Preheat oven to 375 degrees F. Generously grease custard cups, muffin cups, or small ramekins.
  • Arrange bacon slices on a non-stick baking sheet. Bake for 10 to 15 minutes (depending on thickness of bacon) or until the bacon browns very slightly without becoming crisp or burned. Remove from oven and pat off excess grease with a paper towel. While the bacon is still hot (if the cooked bacon is allowed to cool, it will harden and become unmanageable), wrap the inside of each greased cup with bacon slices.
  • Learn how to make Baked (Shirred) Eggs. Reduce oven temperature to 350 degrees F. Into a small dish, break one egg at a time; pour into prepared bacon-lined cup. Repeat with all eggs. Dot each cup with 1/2 teaspoon butter.
  • Bake 12 to 15 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove from oven and very gently unmold eggs onto individual serving plates. Season with salt and pepper and serve hot.
  • Makes 8 servings.

Nutrition Facts : Calories 148 kcal, Fat 12 g, ServingSize 1 serving

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  • Place bacon in a single layer in a lightly greased 13- x 9-inch baking dish; sprinkle with Swiss cheese. Cover and chill, if desired. Break eggs over cheese, spacing evenly. Pour whipping cream over eggs, and sprinkle with salt and pepper.
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