CALIFORNIA SEAFOOD MAKE AHEAD BRUNCH BAKE
This is a different twist on the overnight breakfast strata concept. Crabmeat, shrimp, artichokes, and pesto bread cubes give this a unique taste. Plan ahead - once prepared, this needs to sit in the fridge overnight before baking.
Provided by HeatherFeather
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 9x13" casserole and set aside.
- melt butter and saute mushrooms and onions until tender, stirring frequently.
- Add shrimp and cook until pink, stirring often.
- SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
- Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
- Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
- Top with remaining bread cubes, then sprinkle the rest of the cheese on top.
- Beat eggs, add milk, salt, and cayene pepper; beat well.
- Pour wet mixture over the bread mixture, covering evenly.
- You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.
- Cover and chill overnight (or at least 8 hours).
- Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.
- Let rest 5 miutes before slicing to firm up and cool slightly.
- Cut into 12 squares.
Nutrition Facts : Calories 219.7, Fat 10.5, SaturatedFat 5.5, Cholesterol 163.9, Sodium 530.6, Carbohydrate 13.6, Fiber 2.3, Sugar 1.6, Protein 18.1
MAKE-AHEAD SHRIMP AND CHEESE BRUNCH CASSEROLE
Easy make-ahead brunch casserole dish. Great for Christmas morning.
Provided by Bev
Categories Breakfast and Brunch Eggs
Time 8h55m
Yield 6
Number Of Ingredients 11
Steps:
- Butter an 8x8-inch casserole dish.
- Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
- Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 19.3 g, Cholesterol 237.3 mg, Fat 26.3 g, Fiber 0.8 g, Protein 26.7 g, SaturatedFat 15.4 g, Sodium 661.6 mg, Sugar 4.8 g
CHEESE & CRAB BRUNCH BAKE
Who doesn't love a cheesy seafood casserole that can be pulled together in thirty minutes, popped in the fridge overnight, and ready for its baked up debut the next day? -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.
Nutrition Facts : Calories 428 calories, Fat 28g fat (13g saturated fat), Cholesterol 286mg cholesterol, Sodium 844mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
MAKE-AHEAD SPRING BRUNCH BAKE
Prepared in 25 minutes the night before, this tasty egg casserole serves 12 with ease.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h45m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Melt margarine in 12-inch skillet over medium-high heat. Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp-tender.
- Add potatoes, roasted pepper strips, salt and dill; mix lightly. Spoon evenly into sprayed baking dish.
- Beat eggs in medium bowl. Add half-and-half; beat well. Add half of the cheese; mix well. Pour over vegetable mixture in baking dish. Sprinkle with remaining half of cheese. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake, covered, 45 minutes. Uncover; bake an additional 20 to 25 minutes or until center is set. Let stand 10 minutes. Cut into squares. If desired, garnish with red bell pepper strips.
Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 1 g
SEAFOOD AND CHEESE BRUNCH BAKE
Enjoy this cheesy seafood casserole baked using vegetables and bread - perfect for a hearty brunch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h10m
Yield 12
Number Of Ingredients 14
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large skillet, melt butter over medium heat. Cook mushrooms and onions in butter 5 to 7 minutes or until tender, stirring frequently. Add shrimp; cook until shrimp turn pink, stirring occasionally.
- Spread 3 slices bread with pesto. Top each with 1 plain bread slice, pressing firmly together. Cut sandwiches into 1/2-inch cubes. Layer half of bread cubes in baking dish. Sprinkle with half of the cheese. Top with all of the mushroom mixture, crabmeat and artichoke hearts. Top with remaining half of bread cubes and cheese.
- In large bowl, beat eggs. Beat in milk, salt and ground red pepper. Pour over bread, pushing bread into milk mixture to moisten completely. Cover; refrigerate 8 hours or overnight.
- Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. To serve, cut into squares. Garnish with thyme.
Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 170 mg, Fat 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g
CALEDONIAN BRUNCH CASSEROLE (MAKE-AHEAD)
Make and share this Caledonian Brunch Casserole (Make-Ahead) recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 9" x 13" buttered glass baking dish, put 8 pieces of bread, and add pieces to cover dish entirely.
- Cover bread with slices of back bacon or ham- it's best if your meat is about the size of the bread slice, for ease of cutting after it's cooked.
- Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
- In a bowl, beat eggs, salt and pepper.
- To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco, and then pour over the sandwiches.
- Cover and let stand in fridge overnight.
- In the morning, melt ¼ lb.
- butter, and pour over the top.
- Cover with crushed Special K or corn flakes and bake, UNCOVERED for 1 hour at 350 degrees.
- Let sit for at least 10 minutes before serving.
- It's very nice served with fresh, chopped fruit.
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