BRUNCH EGG CASSEROLE
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
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
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
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
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
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
Time 35m
Yield 6 servings.
Number Of Ingredients 6
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:
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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BRUNCH EGGS RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Servings 8-10
- 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.
- Bake at 425° for 10 minutes. Sprinkle with Parmesan cheese and paprika. Bake 8 to 10 more minutes or until set. Remove from oven; sprinkle with parsley. Let stand 10 minutes before serving.
DELICIOUS BRUNCH EGG CUPS FROM COOKINGNOOK.COM.
From cookingnook.com
Cuisine AmericanTotal Time 40 minsCategory Breakfast, Main or SideCalories 196 per serving
- Brush muffin pans or custard cups with butter. Line each cup with a cooked crepe. Place several mushroom slices in each crepe. Break 1 egg into each cup. Sprinkle with salt and pepper. Spoon 1 tablespoon of cream over each egg. Sprinkle with the grated cheese. Bake at 325°F for 20-30 minutes or until the eggs are set.
BRUNCH EGGS RECIPE - FOOD.COM
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5/5 (10)Category BreakfastServings 6Calories 383 per serving
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- Spinach Frittata With Bacon and Cheddar. Use a cast iron skillet to make this savory egg frittata with bacon and cheddar cheese for easy transferring of the dish from stovetop to oven.
- Basic French Toast. Learn to make classic, delicious French toast and you'll always have a go-to recipe when guests descend for breakfast or brunch. Serve it with maple syrup, and see the tips and variations in the recipe for more ingredient ideas and topping suggestions.
- Breakfast Grilled Cheese With Scrambled Eggs and Arugula Pesto. Mornings are tastier with this explosively delicious breakfast grilled cheese. It's made with creamy scrambled eggs, tangy goat cheese, and a homemade arugula-walnut pesto, all sandwiched between two slices of crispy buttered whole wheat bread.
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- Sausage, Egg, and Cheese Savory Breakfast Muffins. Want your kids to eat breakfast, but can't make them sit still? Sausage, egg, and cheese breakfast muffins with spinach deliver the perfect all-in-one, easy-to-eat package.
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BRUNCH EGGS RECIPE | MYRECIPES
From myrecipes.com
Servings 8-10
- 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.
- Bake at 425° for 10 minutes. Sprinkle with Parmesan cheese and paprika. Bake 8 to 10 more minutes or until set. Remove from oven; sprinkle with parsley. Let stand 10 minutes before serving.
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- Yogurt Parfait. Yogurt parfaits are simple to make and gorgeous to serve, especially in lovely glassware. Get our recipe for a Yogurt Parfait.
- Moscato Fruit Salad. Moscato fruit salad goes great with, well, Moscato, but you are also welcome to omit the alcohol and serve a nutrient-packed fruit salad as a fresh option among the more indulgent meals that are often served at brunch.
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- Vegan Churro Scones. Part churro, part scone, and entirely vegan and delicious, these pastries will go well with coffee or a latte. They also make a great snack while the main entree finishes cooking.
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- Homemade Pop-Tarts. You are never too old for Pop-Tarts! These are not the preservative-heavy, artificially flavored toaster pastries of our youth, though.
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