Holiday Brunch Casserole Food

HOLIDAY BRUNCH CASSEROLE

Holiday Brunch Casserole image

If you'll be having overnight company during the holidays, you may want to consider this hearty casserole. Guests will be impressed with its bountiful filling and scrumptious flavor. It's the perfect Easter breakfast or Christmas casserole. -Nelda Cronbaugh, Belle Plaine, Iowa

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 cups frozen shredded hash brown potatoes, thawed
1 pound bulk pork sausage, cooked and drained
1/2 pound bacon strips, cooked and crumbled
1 medium green pepper, chopped
1 green onion, chopped
2 cups shredded cheddar cheese, divided
4 large eggs
3 cups 2% milk
1 cup reduced-fat biscuit/baking mix
1/2 teaspoon salt

Steps:

In a large bowl, combine the first 5 ingredients; stir in 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 366 calories, Fat 25g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 971mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

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.

KITTENCAL'S HOLIDAY BRUNCH SAUSAGE CASSEROLE

Kittencal's Holiday Brunch Sausage Casserole image

This is easy and so delicious, and best thing about this casserole it will be already prepared and ready to bake when your company arrives! --- you may increase the bread and eggs slightly, for each slice of bread increase 1 egg, example 8 eggs, 8 slices bread

Provided by Kittencalrecipezazz

Categories Breakfast

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb bulk italian sausage meat (mild or spicy)
1 medium onion, chopped
6 large eggs, beaten
2 cups half-and-half cream (or use milk)
1 teaspoon mustard powder (can use 1 teaspoon prepared Dijon mustard)
6 slices day-old bread (toasted in the toaster then cut into cubes)
8 ounces shredded cheddar cheese (more to sprinkle on top after baking if desired)
fresh ground black pepper (to taste)
salt (optional and to taste)

Steps:

Grease a 13 x 9-inch baking pan.
Cook the sausage meat with onion in a skillet until browned; drain fat.
In a bowl whisk together the eggs with cream or milk and mustard; add in the cooked sausage meat, toasted bread cubes and shredded cheese, toss until combined.
Season the mixture with fresh ground black pepper and salt to taste.
Transfer to prepared baking pan.
Cover with plastic wrap and refrigerate for 8 hours or overnight.
Set oven to 350 degrees F (oven rack set to lowest position).
Remove plastic wrap and cover the dish with foil.
Bake (350 degrees F) for 1 hour.
Reduce to 325 degrees F uncover and continue to bake for another 30 minutes or until set.
If desired sprinkle a small amount of shredded cheese over the top after baking (this is only optional).

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