CHEESY EGG CASSEROLE
I make this for family brunches. Make it the night before and just bake it in the morning. Serve with coffeecake and fresh fruit. I've always received compliments when I serve this.
Provided by Margo59
Categories Breakfast
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
- Top with Cheddar cheese.
- Place chopped Canadian Bacon evenly over cheeses.
- Beat eggs and milk in bowl and pour over the bacon.
- Cover and chill overnight in refrigerator.
- Remove from frig for 30 minutes before baking.
- Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
- Let stand for 5 minutes before cutting.
- (Time does not reflect refrigeration time).
Nutrition Facts : Calories 326.7, Fat 24.2, SaturatedFat 13.6, Cholesterol 249.5, Sodium 601.1, Carbohydrate 2.5, Sugar 0.5, Protein 23.9
CHEESY BACON AND EGG BRUNCH CASSEROLE
This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
Provided by Food Network
Time 1h15m
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
- Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
- Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
- Bake 40 to 50 minutes or until center is set and top is golden brown.
CHEESY VEGETARIAN EGG BAKE
This dish is super easy to make, and even easier to adapt to your own tastes. Serve with a side of salsa for a little extra flavor.
Provided by LucyFitz46
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.
- Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
- Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk melted butter, eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
- Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 9.8 g, Cholesterol 216.8 mg, Fat 15.5 g, Fiber 3.3 g, Protein 14.2 g, SaturatedFat 8.1 g, Sodium 744.5 mg, Sugar 2.2 g
CHEESY EGG AND BACON CASSEROLE
Bake our Cheesy Bacon and Egg Casserole for a twist on the cheese, eggs and bacon on toast classic. One bite and egg casseroles will be your new favorite!
Provided by My Food and Family
Categories Dairy
Time 13h15m
Yield 8 servings, one piece each
Number Of Ingredients 7
Steps:
- Beat eggs, milk and seasonings in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
- Pour into greased 13x9-inch baking pan; cover. Refrigerate overnight.
- Preheat oven to 350ºF. Bake, uncovered, 1 hour or until center is set.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 255 mg, Sodium 500 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 4 g, Protein 18 g
CHEESY POLENTA & EGG CASSEROLE
Make and share this Cheesy Polenta & Egg Casserole recipe from Food.com.
Provided by Messiejessie625
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring, until softened, but not browned, 2 to 3 minutes. Add 4 cups water and bring to a boil. Gradually whisk cornmeal into the boiling water. Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 to 2 minutes. Reduce heat to low and cook, whisking frequently, until very thick, 10 to 15 minutes. (Alternatively, once the polenta comes to a boil, transfer it to the top of a double boiler, cover, and place over barely simmering water for 25 minutes. This is convenient, because you don't need to stir it as it cooks.).
- Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. Drain if necessary and transfer to a cutting board; let cool. Finely chop when cool enough to handle.
- Position rack in upper third of oven; preheat to 350°F Coat a 9-by-13-inch baking pan with cooking spray.
- When the polenta is done, stir in fontina (or mozzarella) and 1/4 cup Parmigiano-Reggiano. If the polenta seems too stiff, add small amounts of water to thin it to a thick but not stiff consistency. Spread the polenta in the prepared pan.
- Make six 2-inch-wide indentations in the polenta with the back of a tablespoon. Break eggs, one at a time, into a custard cup and slip one into each indentation. Scatter the sausage on the polenta and sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of the eggs.
- Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 299.2, Fat 17.2, SaturatedFat 6.4, Cholesterol 244.1, Sodium 738.6, Carbohydrate 18.6, Fiber 1.9, Sugar 2, Protein 17.6
CHEESY SPINACH-POTATO EGG CASSEROLE
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
- Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
- Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.
CHEESY BACON & EGGS BRUNCH CASSEROLE
This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
Provided by McCormick Spice
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and and stir 3 minutes or until softened.
- Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
- Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
- Bake 40 to 50 minutes or until center is set and top is golden brown.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 13.3 g, Cholesterol 115.2 mg, Fat 14.7 g, Fiber 0.8 g, Protein 17.1 g, SaturatedFat 7.5 g, Sodium 544.3 mg, Sugar 2.4 g
CHEESY EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE
This makes a wonderful weekend brunch, I have made it many time in the past, it's very easy to make too! You can make this using cold cooked finely diced potatoes in place of hash browns, I have made this using leftover potatoes with great success! Feel free to add in green bell pepper, jalapeno peppers, skiced mushrooms, or whatever you wish! The skillet cooking time will take slightly longer.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 375 degrees (set oven rack to second-lowest position).
- Butter a 13 x 9-inch baking dish.
- Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
- Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
- In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
- Bake for 20-22 minutes.
- Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
- Cool for about 10 minutes before slicing.
Nutrition Facts : Calories 597.9, Fat 40.9, SaturatedFat 18.3, Cholesterol 388.6, Sodium 411.1, Carbohydrate 21.6, Fiber 1.9, Sugar 1.2, Protein 35.5
CHEESY BACON AND EGG BRUNCH CASSEROLE
This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
- Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
- Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
- Bake 40 to 50 minutes or until center is set and top is golden brown.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 31.7 g, Cholesterol 121.2 mg, Fat 21.7 g, Fiber 1.7 g, Protein 20.2 g, SaturatedFat 9.8 g, Sodium 775.8 mg, Sugar 2.7 g
CHEESY CHORIZO EGG CASSEROLE
Try our Cheesy Chorizo Egg Casserole recipe for a family night dinner. With 12 servings, there's plenty Cheesy Chorizo Egg Casserole to go around!
Provided by My Food and Family
Categories Dairy
Time 13h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 210 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 0.5488 g, Sugar 0 g, Protein 18 g
CHEESY EGGPLANT CASSEROLE
I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.
Provided by Renee' Levins
Categories Side Dish Casseroles
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
- Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Cholesterol 91.5 mg, Fat 17.3 g, Fiber 5.7 g, Protein 18.9 g, SaturatedFat 9.8 g, Sodium 1078.3 mg, Sugar 7.4 g
CHEESY OVERNIGHT BACON AND EGG BREAKFAST CASSEROLE
Yummy and simple. I skipped the overnight part and cooked immediately. Feel free to substitute cooked ham or sausage or kielbasa or half and half instead of bacon. Recipe courtesy of The Food Charlatan.
Provided by AmyZoe
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
- Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
- Sprinkle bacon evenly over cheese.
- Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
- Pour over the bacon and cheese.
- Cover and refrigerate overnight.
- Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
- Let stand for 5 minutes before cutting and serving.
Nutrition Facts : Calories 579.6, Fat 47.7, SaturatedFat 20.3, Cholesterol 358.2, Sodium 1578.7, Carbohydrate 8.1, Fiber 0.1, Sugar 0.3, Protein 28.3
CHEESY EGG CASSEROLE
This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg and cheese casserole. -Dawn Reeve, Salt Lake City, Utah
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 382 calories, Fat 30g fat (17g saturated fat), Cholesterol 235mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
CHEESY BREAKFAST EGG AND POLENTA CASSEROLE
If you've had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham - or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that's loaded with flavor.
Provided by Sarah Copeland
Categories breakfast, brunch, casseroles, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
- Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
- Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY EGG, HAM AND MUSHROOM CASSEROLE
Plan ahead this needs to chill for a minimum of 8 hours or up to 24 hours before baking which makes this the perfect brunch casserole! The cayenne is only optional--I like to add it in.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 8h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Grease a 13 x 9-inch baking dish.
- In a bowl mix together 1-1/2 cups shredded cheddar with 3/4 cup shredded mozzarella cheese then sprinkle evenly into the bottom of the baking dish.
- In a large skillet melt butter oven medium heat; add in sliced mushrooms and cook until they release there moisture (about 10 minutes).
- Add in green onions and red bell pepper; saute for 3 minutes.
- Spoon the mushroom mixture over the cheese, then sprinkle the chopped ham over the mushroom mixture.
- In a bowl whisk together flour, eggs, 1/2 and 1/2, salt, pepper and cayenne (if using) until thoroughly blended; pour evenly over the ham.
- Cover and refrigerate for 8-24 hours.
- Remove from fridge 30 minutes before baking.
- Set oven to 350°F.
- Bake for 35-40 minutes.
- Top with 1 cup cheddar cheese (or to taste) and return to oven for 2-3 minutes or until the cheese melts.
CHEESY TEX-MEX EGG CASSEROLE
Here's a cheesy egg casserole with flavor as big as Texas-and Mexico, too. Made with pork sausage and chunky salsa, it's a sure hit for the brunch crowd.
Provided by My Food and Family
Categories Home
Time 13h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut 2 bread slices in half. Layer half each of the bread slices, sausage, VELVEETA and salsa in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 215 mg, Sodium 970 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 8 g, Protein 18 g
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