OVERNIGHT BREAKFAST CASSEROLE WITH BACON
Delicious Overnight Breakfast Casserole with bacon, green onions, bell peppers, and cheese.
Provided by Holly Nilsson
Categories Breakfast
Time 1h15m
Number Of Ingredients 8
Steps:
- Cube bread and leave out overnight or place in the oven at 300°F for about 10 minutes to dry slightly. (Do not brown or toast it).
- Combine eggs, milk, & seasonings.
- Layer ½ of the cubes in a greased 9×13 pan. Top with ½ of the bacon, green onions, red peppers and cheese. Repeat layers one more time.
- Pour egg mixture over top. Cover and refrigerate overnight (or at least 3 hours).
- Remove from fridge and let sit on the counter while preheating the oven to 350°F. Bake covered with foil 45-55 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans increase cooking time to 60-80 minutes).
Nutrition Facts : Calories 377 kcal, Carbohydrate 18 g, Protein 19 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 138 mg, Sodium 582 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CROCK POT SOUTHWEST BREAKFAST CASSEROLE
This is a great breakfast casserole for breakfast or dinner!
Provided by Aunt Lou
Categories Breakfast
Time 2h40m
Number Of Ingredients 6
Steps:
- Slice your smoky links in half and brown on both sides in a skillet
- Cut your smoky links into bite sized pieces
- Spray your crock pot with cooking spray
- Place your thawed tots in your crock pot
- Put your sausage pieces, salsa and half of your cheese on top of your tots
- Pour your eggs over everything
- Sprinkle with salt and pepper
- Top with the rest of your cheese
- Cover and cook on high for 2 1/2 hours
OVERNIGHT BREAKFAST CASSEROLE
I love this recipe because it is really easy to fix the night before when you are having company the next morning or maybe taking it to work or something. This recipe came from the Telephone Pioneers Cookbook "Calling all Cooks."
Provided by Rhonda Toothaker
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle bread cubes into greased 7X12 inch baking dish.
- Cook sausage and sprinkle along with cheese over the bread cubes.
- Beat eggs in mixer bowl.
- Add milk, dry mustard, salt and pepper; mix well.
- Pour over layers.
- Chill, covered overnight.
- Bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown.
- Yield: 8 servings.
Nutrition Facts : Calories 410.8, Fat 29.8, SaturatedFat 12.7, Cholesterol 203.2, Sodium 827.5, Carbohydrate 14.3, Fiber 0.5, Sugar 1.1, Protein 20.3
SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE
There's nothing better than waking up to a full breakfast made and ready to eat, especially around the holidays or when you have people staying the night. This crowd-pleaser layers hash brown potatoes, bacon, sausage, tomatoes, chiles and spices for a Southwest spin.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
- Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
- Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.
GREEN CHILI EGG CASSEROLE
Green Chili Egg Casserole is our family's favorite breakfast casserole recipe with a southwest flavor. It's super easy, mild in flavor and can be made the night before to make your morning a breeze.
Provided by Joanie Simon
Categories breakfast
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F
- Pour half of the melted butter into a 9 x 13 baking dish and reserve the other half
- Add the 10 large eggs, 1 7oz can diced green chilis, 24oz small curd cottage cheese, 1/2 cup all purpose flour, 1 tsp baking powder and 1/2 tsp salt into a large mixing bowl and mix by hand or with a hand mixer until fully incorporated
- Add the 16 oz shredded colby jack cheese (or cheddar cheese) into the bowl and fold in until fully combined with the egg mixture.
- Pour the egg mixture into the 9 x 13 baking dish and smooth out to the edges so it fills the entire baking dish.
- Drizzle the remaining half of the melted butter evenly over the top of the egg mixture
- Place the casserole on the center rack in the preheated oven and bake for 45 minutes at 350F
- You'll know it's done when the top is slightly golden and the eggs are fully set. You should be able to shake the pan lightly and see that the eggs 'jiggle' but don't 'slosh' (yes, technical terms...)
Nutrition Facts : ServingSize 1 slice, Calories 506 calories, Sugar 1.4 g, Sodium 1420.8 mg, Fat 35.9 g, SaturatedFat 20.7 g, TransFat 0.4 g, Carbohydrate 8.9 g, Fiber 0.7 g, Protein 35.9 g, Cholesterol 243.4 mg
SOUTHWESTERN BREAKFAST CASSEROLE
Delicious breakfast casserole that can be made a day in advance and that serves a crowd! This Southwestern Breakfast Casserole is made with eggs, hash brown potatoes, sausage, black beans, bell pepper, chili peppers and Southwestern spices. Gluten free.
Provided by Julia
Categories Breakfast
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 375 F.
- In a large skillet, cook pork sausage together with finely chopped onions on medium heat until the sausage is cooked through and is no longer pink. Add chopped red bell pepper, black beans, and diced green chili peppers. Add half the spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin) and mix everything up.
- Add shredded cheddar cheese, shredded mozzarella cheese, and hash browns to the sausage mixture and mix them in.
- In a small bowl, whisk eggs, heavy cream, and the remaining half of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).
- Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Brush the bottom and the sides of the baking pan with 1 tablespoon of melted butter.
- Add half the sausage mixture to the baking pan, and pour half of the egg mixture over the sausage mixture, carefully and evenly. Add the remaining half of the sausage mixture on top, and pour the remaining half of the egg mixture evenly over the sausage mixture.
- Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for about 30 minutes before slicing it.
Nutrition Facts : Calories 431 kcal, Carbohydrate 24 g, Protein 21 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 172 mg, Sodium 544 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER SOUTHWEST BREAKFAST CASSEROLE RECIPE
Tasty and delicious, this southwest breakfast casserole is hearty, satisfying and packed with fiber. I adapted the recipe from a Best of Bridge Slow Cooker to make it more Weight Watchers friendly.
Provided by Martha McKinnon | Simple Nourished Living
Categories Breakfast Brunch Lunch Main Course
Time 5h30m
Number Of Ingredients 11
Steps:
- Ideal slow cooker size: 5- to 6-Quart.
- Grease the inside of your slow cooker insert.
- In a large bowl, combine the black beans, bell pepper, onion, potatoes, corn, cheese and cilantro. Stir well and then dump in the slow cooker.
- In the same bowl beat together the eggs, milk, salt and cayenne pepper. Pour mixture over the potato mixture in the slow cooker.
- Cover and refrigerate for at least 4 hours or overnight.
- When you're ready to cook the casserole, transfer the insert to the slow cooker base.
- Cover and cook on LOW for 3 to 5 hours, or until eggs are set and the edges are browned.
- Uncover, being careful not to let the condensation in the lid drip back into the slow cooker. Turn off the slow cooker and let the casserole sit, uncovered, for 15 minutes before serving.
- Cut into wedges.
Nutrition Facts : ServingSize 1 /8th recipe, Calories 268 kcal, Carbohydrate 31.3 g, Protein 17.6 g, Fat 8.3 g, Fiber 6.2 g
SOUTHWEST BREAKFAST CASSEROLE
A great way to feed a hungry crowd for breakfast, this can be made ahead and put in the oven right before your guests arrive. Also great for potlucks!
Provided by Little Bee
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly butter both side of bread slices and place in 9x13-inch baking dish.
- In nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels. Sprinkle sausage over bread slices.
- Sprinkle cheese over sausage. Follow with a layer of chopped green chilies.
- In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half. Mix thoroughly. Pour over casserole.
- Cover with foil and refrigerate overnight.
- To bake, preheat oven to 350°F and bake casserole 45 minutes, or until bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into squares and serve with picante sauce on the side.
SOUTHWESTERN SAUSAGE BREAKFAST CASSEROLE
This easy sausage breakfast casserole is not only delicious, it is the perfect recipe to feed a crowd. Make this egg casserole the night before and then slip it in the oven in time for brunch.
Provided by Lisa Longley
Categories Breakfast
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees. Spray a 9 by 13 inch casserole dish with cooking spray.
- In a large skillet, cook the breakfast sausage, breaking it up. Cook just until it is begins to brown.
- Add the onion, bell pepper, and garlic to the meat. Cook, stirring occasionally, until the onions are translucent, about five to seven minutes.
- While the vegetalbes are cooking, whisk the eggs. To the eggs, add milk, heavy cream, green chiles, salsa and salt. Then stir in 1 1/2 cup cheese, and the bread. Mix to combine.
- When the vegetable and meat mixture is ready, drain the excess grease from the pan, and add it to the egg mixture. Pour everything into the prepared pan and top with 1 cup cheese.
- If you used dry bread, you can bake it right away, if you used fresh, let the casserole soak overnight. Read more about this here.
- Bake for 60 minutes and 15 minutes uncovered, or until the eggs are set - when the casserole starts to pull away from the side of the casserole dish and you can stick a knife in the middle of the dish and not see excess moisture. (Please note that if you started with dry bread and didn't need to refrigerate the casserole overnight, you will only need to bake it for 50 minutes before uncovering it and baking it for the final 15 minutes.)
- Let the casserole sit for 10 minutes before cutting into it.
Nutrition Facts : Calories 370 kcal, Carbohydrate 17 g, Protein 29 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 270 mg, Sodium 1181 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
SOUTHWESTERN EGG CASSEROLE
Steps:
- In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter and chiles. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 330 calories, Fat 25g fat (14g saturated fat), Cholesterol 239mg cholesterol, Sodium 560mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
OVERNIGHT BREAKFAST CASSEROLE - SOUTHWEST STYLE
This is a great breakfast casserole with a distinct Southwest flair. It's makes a great choice for those busy mornings such as holidays or when you have a house full of guests and you don't have a lot of time to spend in the kitchen. All the preparation is done the night before, making it much easier for you. And you'll wake...
Provided by Vickie Parks
Categories Breakfast Casseroles
Time 8h20m
Number Of Ingredients 15
Steps:
- 1. Spray a 6-quart crock pot with nonstick spray (or add crock pot liner to slow cooker crockery).
- 2. Heat water into a large skillet over medium-high heat. Add sausages and cook 6 to 7 minutes or until water has evaporated. Reduce heat to medium-low, and cook another 6 to 7 minutes or until pork juice runs clear, turning frequently for even cooking. When sausage is fully cooked, cut into bite-size pieces; set aside.
- 3. In a large bowl, thoroughly mix together the green onions, bell peppers, chilies and cilantro; set aside.
- 4. Layer 1/3 of the hash browns, sausage bits, green onion mixture and cheese. Repeat layers two more times.
- 5. In a separate bowl, beat eggs with the milk, salt and pepper. Pour egg mixture over the top of the casserole.
- 6. Cover crock pot, set heat level to Low, and cook for 7 to 8 hours (internal temperature should reach 160°F). Garnish each serving with a generous spoonful of salsa and a slice of avocado on the side, if desired.
BREAKFAST CASSEROLE WITH BACON
This easy delicious breakfast casserole recipe is loaded with crispy bacon and shredded cheddar cheese is what we all need in the morning! The perfect way to start the day with an all-in-one breakfast that tastes delicious and great for midweek meal prep on busy mornings!
Provided by Ben Rayl
Categories Breakfast Casserole Main Dish
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (177°C)
- Get a large bowl, whisk the eggs, and milk salt mustard together
- Cook the bacon over medium heat in a skillet and stir it intermittently
- Proceed to chop the bread and bacon into cubes
- Spread the bread cubes in the bottom of the dish
- Sprinkle over the bacon
- Add cheddar cheese on top
- Pour the egg mixture over the top
- Cover with plastic wrap and refrigerate overnight
- Bake it for 45 - 60 mins and serve
Nutrition Facts : Calories 329 kcal, Sugar 7 g, Sodium 832 mg, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 25 g, Fiber 2 g, Protein 18 g, Cholesterol 216 mg, ServingSize 1 serving
SOUTHWEST CROCK POT BREAKFAST CASSEROLE
Steps:
- Grease inside of 5-quart crock pot with butter or spray it with nonstick cooking spray.
- Starting with sausage, layer the cooked and drained meat, onions, peppers, chiles, and cheese into the slow cooker, repeating the layering process until all of the ingredients are used.
- In a large mixer bowl, beat the eggs with a wire whisk or eggbeater until combined, then pour over mixture in the crockpot.
- Cover the slow cooker and cook on low 7 to 8 hours or until the temperature reaches at least 165 F. Serve this recipe immediately with sour cream or fresh salsa.
- If you have a newer, hotter cooking crockpot, check at 5 1/2 hours.
- To serve, scoop up portions and serve on warmed plates.
Nutrition Facts : Calories 418 kcal, Carbohydrate 5 g, Cholesterol 405 mg, Fiber 1 g, Protein 27 g, SaturatedFat 14 g, Sodium 882 mg, Sugar 2 g, Fat 32 g, ServingSize 1 pot (10 servings), UnsaturatedFat 0 g
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