Hearty Egg And Bread Bake Food

HEARTY EGG AND BREAD BAKE

Steps:

• Grease a 9 x 13 (3 L) baking dish.
• In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
• Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
• Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
• Cover and refrigerate overnight.
• When ready to serve, preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

SAVORY EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Sprinkle cheese in 9x9 inch square baking dish.
• Dot with butter.
• Mix cream, mustard, salt, and pepper, and pour half of the mixture over the cheese.
• Pour eggs on top.
• Pour remaining cream mixture over the eggs.
• Bake 25 minutes.
• Serve immediately.

HEARTY BREAKFAST EGG BAKE

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

HEARTY EGG CASSEROLE

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in 1 cup cheese, spinach and mushrooms. Transfer to a greased 13x9-in. baking dish. , In a bowl, beat eggs. Add cream and nutmeg; mix well. Pour over sausage mixture. Bake, uncovered, at 350° or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before cutting.

HEARTY EGG AND BREAD BAKE

Steps:

• Grease a 9 x 13 (3 L) baking dish.
• In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
• Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
• Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
• Cover and refrigerate overnight.
• When ready to serve, preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

GERMAN/SWISS EGG CASSEROLE

Steps:

• Preheat oven to 350.
• Cook onion in butter just until tender.
• Transfer to 12x8 baking dish.
• Divide the egg slices evenly over the onion/butter mixture.
• Sprinkle with the cheese.
• Beat remaining ingredients except the bread together in a large bowl well mixed.
• Pour this over the cheese.
• At this point you can refrigerate overnite but this is not necessary.
• To finish, add the bread slices by overlapping them on top of the casserole.
• Bake 30-35 minutes until heated through.
• If refrigerated overnite add the bread slices just before baking and bake an additional 10 minutes.