SUPER EASY EGG CASSEROLE
Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.
Provided by 5MOM
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
- Bake in the preheated oven until eggs are set, 20 to 25 minutes.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 9.3 g, Cholesterol 324.7 mg, Fat 23.2 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 10.4 g, Sodium 728.3 mg, Sugar 2.4 g
BEST BRUNCH EGG BAKE!
I had a brunch at my wedding and used this recipe as the egg bake- I made one just cheese and one with peppers and mushrooms added- this is WONDERFUL with Chorizo too... make night before and cook next day to make it really easy.... :) Hope you enjoy- it sure got rave reviews at my wedding!
Provided by Megan Krape
Categories Breakfast
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
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.
BAKED EGGS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
- Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
- Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
- Carefully remove the ramekins from the water bath. Let cool slightly before serving.
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
HASH BROWN EGG BAKE
A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
EASY BAKED EGGS
Eggs for breakfast has never been easier. Add your favourite additional ingredients.
Categories Breakfast
Time 8m
Yield Serves: 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (175°C).
- Using a 6-cup muffin pan*, butter the muffin cups.
- Crack one egg into each muffin cup. Add your choice of additional ingredients.
- Bake 8 to 10 minutes. Serve immediately.
Nutrition Facts :
VEGGIE HAM AND CHEESE EGG BAKE
Steps:
- Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
- Place 1 cup of cheese into the baking dish.
- Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 - 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
- In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
- Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.
Nutrition Facts : ServingSize 1 square, Calories 152 kcal, Carbohydrate 5 g, Protein 14 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 385 mg, Fiber 1 g, Sugar 1 g
EASY VEGETABLE EGG BAKE
This Easy Vegetable Egg Bake is a simple breakfast casserole that can be made ahead of time to make mornings a little less stressful! Filled with fresh vegetables and topped with a sprinkling of cheese, this egg bake is an easy, healthy option to add to your menu!
Provided by A Kitchen Addiction
Categories Breakfast
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. Lightly spray a 9 x 13 inch baking dish with non-stick cooking spray. Whisk together eggs, garlic powder, salt, and pepper in a large bowl. Mix in spinach, bell pepper, cherry tomatoes, onion, and ¾ C mozzarella. Pour mixture into prepared baking dish. Bake for 20 minutes. Carefully remove from oven and sprinkle with remaining mozzarella and cheddar cheeses. Bake for an additional 20 minutes. Serve warm with cilantro, if desired. Store leftovers in the refrigerator.
Nutrition Facts : Calories 117 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 192 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 224 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EASY CHEDDAR EGG BAKE
Make and share this Easy Cheddar Egg Bake recipe from Food.com.
Provided by BeccaB3c
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees.
- Mix all ingredients.
- Pour into ungreased baking pan, 8 x 8 x 2 inches.
- Bake 25 to 30 minutes or until eggs are set.
BAKED EGGS
Baked Eggs that are breakfast made with simple ingredients. Eggs, cottage cheese, and Pepperjack cheese which gives them a little kick. Everyone asks for this casserole recipe when I make these baked eggs
Provided by Christy Denney
Categories Breakfast
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and brush a 9x13 baking pan with the melted butter.
- Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are completely set about 50-60 minutes. Start checking it around 45 minutes. Cut into squares and serve with salsa, sour cream, guacamole, tomatoes, or onions if desired.
MAKE-AHEAD EGG BAKE
Discover the magic of combining spinach, cheese and bacon for this Make-Ahead Egg Bake. This Make-Ahead Egg Bake recipe is great for the week or a family weekend brunch! Serve it with your favorite fruit and other sides for the perfect meal.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 13h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.
- Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL
Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
- Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.
Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
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Servings 2Total Time 15 minsCategory BreakfastCalories 233 per serving
- Preheat the oven to full whack. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.
- Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.
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4.5/5 (34)Total Time 50 minsCategory BreakfastCalories 389 per serving
- Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.Place the shredded cheese in the dish and sprinkle with 1 tablespoon of flour.
- Toss together with your fingers to distribute evenly.Sprinkle bacon evenly over the 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.
- Bake uncovered for about 45 minutes, or until the center is set and the top has browned.Let stand for 5 minutes before cutting and serving.
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- Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
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Author Anna StockwellPublished 2018-09-22Estimated Reading Time 5 mins
- Preheat Your Oven and Butter Some Ramekins. Set a rack in the middle of your oven—this will help ensure that the eggs bake evenly—and turn it up to 375°F.
- Start by Adding Your Mix-Ins, If Using. Before you crack your eggs into the buttered ramekins, add any mix-ins you'd like to use to each dish. Each ramekin can hold about 1/4 cup of mix-ins, not more.
- Crack an Egg Into Each Ramekin. Make sure to get that heavy cream over the top of the yolk—it helps protect it while it bakes. Photo by Chelsea Kyle, Food Styling by Anna Stockwell.
- Pour 1 Tablespoon of Cream Over Every Egg. This is the only ratio you need to memorize: 1 Tbsp. of heavy cream for every egg. That heavy cream is what makes a baked egg special: It's sort of like you're poaching the egg in cream, and that heavy cream help protects the egg and ensures that it gently and evenly cooks, and also provides a built-in creamy sauce for the egg.
- Bake the Eggs for 8–10 Minutes. If you're making more than one baked egg, line your ramekins up on a rimmed baking sheet and put the baking sheet on the center rack of your oven.
- Learn How to Know When It's Done. To test if your baked egg is fully cooked but still runny enough to dip toast into, you really need to look at AND touch the egg—using your eyes alone may be deceiving.
- Serve With Toast for Dipping. When you pull the baked eggs out of the oven, wait until the cream stops bubbling (about 2 minutes) before you dig in, so nobody burns their tongue.
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