"KITCHEN SINK" EGG BAKE
I call this "Kitchen Sink" because it really will absorb just about anything you have on hand -- be creative! Just about any cooked meat or sausage works, and you can add extra vegies or leftover potatoes (cut bite-size). Any choice of cheese works, too -- just use your imagination to choose seasoning accordingly. Depending on what cheese and meat is used, this can also be very low calorie. And so EASY. Sometimes I combine the meat with everything else, then serve at room temperature in small squares as finger food at a party or picnic.
Provided by Meredith K.
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Thaw spinach, and squeeze out as MUCH moisture as possible.
- Beat the eggs in medium bowl.
- Stir in the cottage cheese, grated cheese, spinach and seasonings; stir until mixed thoroughly.
- (Note: Seasoning depends on choice of cheese& meat. E. g. for Swiss w ham or chicken, use 1/4 tsp. nutmeg; for cheddar or jack w/ anything, use cumin, oregano and chili powder, or Italian seasoning.) Lightly spray glass 13x9 pan w/ olive oil or PAM.
- Distribute meat/chicken/ham (whatever1) evenly over bottom of pan.
- Pour cottage cheese mixture over meat; push w/ spatula to distribute evenly.
- Top with extra grated cheese if desired.
- Sprinkle top w/ toasted wheat germ.
- Bake 45-50 minutes, until set and slightly brown at edges.
- Let sit a few minutes out of oven before serving.
- Serve hot or at room temperature.
Nutrition Facts : Calories 794.2, Fat 70.9, SaturatedFat 30.8, Cholesterol 296.5, Sodium 742.5, Carbohydrate 9.1, Fiber 1.7, Sugar 2.4, Protein 29.9
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
KITCHEN SINK EGG BAKE
This is a great way to clean out the fridge and repurpose ingredients you have on hand for a delicious breakfast, lunch or dinner. I like to use old bagels or croissants, leftover cheese cubes from appetizer trays, deli meats and extra veggies from dinner-but just about anything will work. This casserole can be assembled the night before and stored in the fridge (but note: the cook time will increase if you bake directly from the fridge).
Provided by Elena Besser
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch baking dish with cooking spray.
- Whisk the eggs, milk and salt and pepper to taste together in a large bowl. Switch to a rubber spatula and fold in all of the remaining ingredients (bread, bell pepper, scallions, kale, Cheddar and ham) one at a time. Pour the egg mixture into the prepared baking dish. Bake, uncovered, until the center is firm and the top is golden, about 50 minutes.
- Cool the casserole for 10 minutes before serving. Enjoy!
EVERYTHING BUT THE KITCHEN SINK BREAKFAST CASSEROLE
The name says it all... everything you love about breakfast in one glorious dish. Great for breakfast, brunch and the occasional hangover.
Provided by Meghan
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Cook breakfast sausage in skillet over medium-high heat until browned.
- While sausage is cooking, grease a 8-by-10-inch baking dish and evenly distribute the bread cubes along the bottom.
- Remove sausage from skillet with spatula and evenly layer sausage over bread in the baking dish. Do not drain the fat from the skillet.
- Add sliced potatoes to the remaining fat in the skillet and turn occasionally until lightly browned. Add browned potatoes to the baking dish, evenly layering over sausage.
- Evenly pour/smear cheese wiz over top of potatoes.
- Whisk together eggs, milk and ground mustard, adding salt and pepper to taste. Pour over top of casserole dish.
- Bake at 350 for 50 minutes, until center is set and puffy.
- Allow to cool slightly before attempting to cut. Serve drizzled with maple syrup.
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