FRENCH HAM CHEESE AND EGG FONDUE CASSEROLE
This delicate dish loaded with ham, cheese and bread cubes in an egg mixture is perfect for brunch or supper. Light and fluffy casserole that is sure to please your guests. Goes great with some fresh fruit and blueberry muffins! Another plus is you make it day ahead, so you have more time out of the kitchen!
Provided by SheasLounge
Categories Breakfast and Brunch Eggs
Time 10h
Yield 12
Number Of Ingredients 11
Steps:
- Generously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce.
- Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
- The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 19.8 g, Cholesterol 121.3 mg, Fat 21.9 g, Fiber 0.7 g, Protein 19.9 g, SaturatedFat 11.3 g, Sodium 857 mg, Sugar 3.8 g
BREAKFAST SAUSAGE CASSEROLE
Delicious breakfast casserole with gravy. The perfect start to any morning.
Provided by Heather Franks
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10h
Yield 10
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
- Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
- Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
- Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 16.2 g, Cholesterol 189.9 mg, Fat 31.5 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 15.2 g, Sodium 1201.9 mg, Sugar 4.6 g
NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
- Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
- Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
- About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.
GERMAN MEAT FONDUE WITH BROTH (FLEISCHFONDUE)
Steps:
- Gather the ingredients.
- In a large saucepan, brown the cut surface of the onion without oil.
- Add the leeks, carrots, celeriac, bay leaf , peppercorns, and broth.
- Bring everything to a simmer and cook for at least 15 minutes.
- When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source for your fondue.
- Gather the ingredients.
- While the broth is simmering, cut the pork into bite-sized pieces.
- Mix the ground meat with the egg and breadcrumbs, salt, pepper, and paprika.
- Form the meat mixture into bite-sized meatballs and place in the refrigerator until serving time.
- Cut the cocktail sausages into 1-inch lengths and place in a serving dish.
- Clean and separate the cauliflower into bite-sized chunks.
- Cut the zucchini into quarters, lengthwise, then into 1-inch pieces.
- Place in separate serving dishes. Keep everything covered and cool until ready to eat.
- Gather the ingredients.
- Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream.
- Add salt, pepper, paprika, and optional lemon juice to taste.
- Gather the ingredients.
- In a small bowl, mix together schmand or crème fraîche, chopped parsley, mustard, and salt and pepper to taste.
- Place the fondue pot filled with broth on the warmer ( rechaud ) in the middle of the table. Each person should have their own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.
- Each person places 1 or 2 pieces of food on a fondue fork and dips it in the simmering broth. After 2 or more minutes, the tidbits are done. They are removed from the fork to the plate, and new tidbits are placed on the fondue fork. Serve with the 2 dipping sauces, as desired.
Nutrition Facts : Calories 1074 kcal, Carbohydrate 29 g, Cholesterol 364 mg, Fiber 5 g, Protein 97 g, SaturatedFat 28 g, Sodium 1640 mg, Sugar 12 g, Fat 62 g, ServingSize 6 servings, UnsaturatedFat 0 g
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
OVERNIGHT CHEESE AND EGG CASSEROLE
This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.
Provided by LilPinkieJ
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
- In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
- In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
- Cover, and refrigerate overnight.
- The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
- Let sit for 20 minutes before serving.
Nutrition Facts : Calories 846, Fat 62.9, SaturatedFat 30, Cholesterol 405.7, Sodium 1233.4, Carbohydrate 25.1, Fiber 1.4, Sugar 2.1, Protein 43.6
EGG SAUSAGE FONDUE
A favorite casserole for breakfast or brunch. I made it for my daughter's second birthday family brunch. It was a big hit.
Provided by Shawn H
Categories Breakfast
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease 9x13-inch pan.
- Cube bread and layer in pan.
- Brown and drain sausage.
- Layer sausage over bread.
- Sprinkle cheese over sausage.
- Beat together eggs, 2 1/4 cups milk, and salt.
- Pour over all layered ingredients.
- Mix 1/2 cup milk and soup.
- Pour over all.
- Cover and refrigerate overnight.
- Bake, uncovered at 300°F for 1.5 hours.
- Let stand for a few minutes until firm.
Nutrition Facts : Calories 483.9, Fat 34.2, SaturatedFat 14.9, Cholesterol 180, Sodium 1251.2, Carbohydrate 21, Fiber 0.6, Sugar 2, Protein 22.2
OVERNIGHT EGG FONDUE
Categories Egg Breakfast Brunch Bake Kid-Friendly Low/No Sugar
Yield 6-8 people
Number Of Ingredients 7
Steps:
- Butter both sides of bread and places six slices in bottom of a 9"x13" pan. Top each slice of bread with cheese, then crumbled bacon or ham. Place remaining six slices of buttered bread on top. Beat eggs and milk together, and pour over bread. Cover tightly and refrigerate overnight (can also freeze). Bake uncovered at 325 degrees for one hour or until golden brown. Serves six to eight people.
FAVORITE CHRISTMAS BREAKFAST CASSEROLE
After church on Christmas morning, our family enjoys this easy, make-head casserole. I'd also recommend this Christmas morning breakfast casserole for a special brunch any time of the year. -Maryellen Hays, Wolcottville, Indiana
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a greased 11x7-in. baking dish, combine the bread and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Sprinkle with bacon. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 291 calories, Fat 17g fat (9g saturated fat), Cholesterol 202mg cholesterol, Sodium 677mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
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