NEW YEAR'S DAY BREAKFAST CASSEROLE
Start New Year's Day with this cheesy sausage casserole - perfect for breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10h15m
Yield 8
Number Of Ingredients 9
Steps:
- On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
- In large bowl, mix milk, eggs and 1 tablespoon oregano. Add bread to egg mixture, stirring to coat. Cover; refrigerate 1 hour.
- Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage, onion and bell pepper 8 minutes, stirring frequently, until sausage is no longer pink. Drain.
- Add sausage mixture and 1 cup of the cheese to bread mixture, stirring well. Pour into baking dish; sprinkle with remaining 1 cup cheese.
- Bake 40 to 45 minutes or until center is set and cheese is bubbly. Let stand 10 minutes. Sprinkle with additional oregano.
Nutrition Facts : Calories 436, Carbohydrate 23 g, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 907 mg
NEW YEAR'S DAY CASSEROLE WITH CORNBREAD TOPPING
I got this recipe from our hometown newspaper several years ago. It's a very small, southern town, and this is recipe embodies that spirit. And I renamed it because it contains all the key foods we MUST have on New Year's Day! I've made it quite a few times, and done something slightly different with it each time, so it's easy...
Provided by Leslie Tobin
Categories Casseroles
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. First, please note that under the section where I had to pick a cooking method, I chose "bake" because that's the final step, however this recipe involves mulitple steps and stove top cooking as well. Now, on to the recipe . . . Saute ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour and cook, stirring, 1 minute. Gradually add chicken broth and cook, stirring constantly, 3 minutes or until broth begins to thicken.
- 2. Bring mixture to a boil and add chopped onion, green peppers, and collard greens; return to boil and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper. Spoon hot mixture into a lightly greased 13 x 9 baking dish. Note: I'd use a bigger one because I've NEVER gotten this recipe to fit in a 13 x 9 dish. I always end up using a very large, oval-shaped baking pan that belonged to my grandmother (which probably explains why it always tastes so good).
- 3. Preheat oven to 425 degrees F, and combine the corn meal mix, all-purpose flour, and sugar in medium bowl. Make a well in the center of the mixture. Add eggs and buttermilk. Stir just unitl moistened. Pour batter evenly over greens and blac-eyed peas mixture. Bake at 425 for 25 minutes or until cornbread is golden brown and set. It is so delicious that I have to warn to let it cool off at least a little bit before you try a bite. I have burned my tongue on this one more than once. :) Enjoy!
PROSCIUTTO, EGG AND SPINACH STRATA
This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.
BUTTERY BREAKFAST CASSEROLE
The word "buttery" in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 5h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
- In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
- In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
- Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
- When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 37 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 20 grams, Sodium 694 milligrams, Sugar 10 grams, TransFat 0 grams
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