Elegant Brunch Casserole Food

ELEGANT BRUNCH CASSEROLE

Elegant Brunch Casserole image

This is a lovely choice for a Christmas or New Year's brunch or to serve special houseguests. I found the recipe years ago in an old church cookbook, and it's proven to be wonderfully adaptable. You can substitute Canadian bacon or ham for the regular bacon if you prefer and vary the cheeses according to your family's preferences. (Gruyere is great!) If you don't cook with wine, just add more milk mixed with a little water to thin. You can also replace the meat with sauteed mushrooms for a vegetarian version. Please note that it must be refrigerated overnight. Enjoy!

Provided by highcotton

Categories Breakfast

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 loaf French bread, sliced
3 tablespoons butter, plus
more butter, for buttering dish
4 ounces swiss cheese, grated
4 ounces monterey jack cheese, grated
12 slices bacon, diced and fried until crisp
8 large eggs
1 1/3 cups milk
1/3 cup white wine
3 green onions
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 cup sour cream
1/2 cup freshly-grated parmesan cheese

Steps:

Grease bottom and sides of 9" x 13" glass casserole dish with butter.
Tear bread into bite-sized pieces and place in dish, arranging so that they form a fairly solid layer but do not overlap (you may not need the whole loaf).
Melt 3 tablespoons butter in a small saucepan; drizzle evenly over bread.
Sprinkle grated Swiss and Monterrey Jack cheeses evenly over bread.
Top cheese layer evenly with cooked bacon bits.
Break eggs into large mixing bowl and beat lightly by hand; add milk, wine, chopped green onion, mustard, black pepper and cayenne, beating again until foamy.
Pour egg mixture evenly over casserole; cover tightly with foil, and refrigerate overnight.
The following day, remove dish from refrigerator and let stand at room temperature for 30 minutes.
Preheat oven to 325 degrees.
Bake, covered with foil, for approximately 45-50 minutes, until eggs are'set' in the center.
Remove from oven and spread sour cream evenly over the top of the casserole; sprinkle with grated Parmesan.
Return to oven uncovered; bake an additional 10 minutes or so until lightly-browned.

ELEGANT VEGETABLE CASSEROLE

Elegant Vegetable Casserole image

From Taste of Home's Healthy Cooking Magazine. This casserole looks so great! A nice presentation for the holiday table.

Provided by Shelby Jo

Categories Spinach

Time 1h50m

Yield 14 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs potatoes, peeled and cubed (about 4 medium)
4 medium parsnips, peeled and cubed
1 (8 ounce) carton reduced-fat sour cream
3 tablespoons nonfat milk
1 teaspoon salt
1 medium butternut squash, peeled and cubed (about 3 pounds)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 tablespoon nonfat milk
1/4 teaspoon salt
2 (10 ounce) packages frozen chopped spinach, thawed and sqeezed dry
1 1/2 cups shredded low-fat swiss cheese
3/4 cup soft breadcrumbs
1 small onion, grated

Steps:

Place potatoes and parsnips in a large saucepan. Cover with water and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Mash with sour cream, milk and salt. Set aside.
Place squash in another large saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until tender. Drain, mash with salt and nutmeg and set aside.
In a small bowl, whisk the eggs, millk, and salt. Stir in the spinach, cheese, bread crumbs, and onion.
Place half of the parsnip potatoes at one end of a 13 x 9 inch baking dish coated with cooking spray. Add squash to the dish forming a stripe next to the parsnip potatoes. Repeat with spinach. Place remaining parsnip otatoes at the opposite end of the dish. (Dish will be full).
Cover and bake at 350 for 45-55 minutes or until a meat thermometer inserted in the middle reads 160 degrees.

Nutrition Facts : Calories 164.8, Fat 3.8, SaturatedFat 2, Cholesterol 37.9, Sodium 395.7, Carbohydrate 25.7, Fiber 4.4, Sugar 3.3, Protein 9.4

BRUNCH CASSEROLE

Brunch Casserole image

Make and share this Brunch Casserole recipe from Food.com.

Provided by anme7039

Categories Breakfast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 slices whole wheat bread
3/4 cup melted butter
2 cups chopped cooked ham
2 cups chopped cooked broccoli
2 cups cheddar cheese
4 eggs, beaten
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Cube bread and toss with melted butter.
In a greased 9 X 13 casserole dish add half the bread cubes, half of the cheese, half of the broccoli, all of the ham.
Next add the rest of the broccoli, cheese, and bread cubes.
Beat eggs and milk together with salt and pepper then pour over casserole.
Refrigerate for 2 hours or over night.
Bake at 350°F for 1 hour.

Nutrition Facts : Calories 688.7, Fat 51, SaturatedFat 28.6, Cholesterol 278.2, Sodium 1135.8, Carbohydrate 23.8, Fiber 4.3, Sugar 3.1, Protein 34.6

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