Spring Brunch Bake Food
SPRING BRUNCH BAKE
Steps:
- In a large bowl, combine the bread, asparagus, ham and cheese. Whisk the egg whites, eggs, milk, lemon juice and garlic powder; pour over bread mixture and stir until blended. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 350° for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 224 calories, Fat 6g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 640mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
MAKE-AHEAD SPRING BRUNCH BAKE
Prepared in 25 minutes the night before, this tasty egg casserole serves 12 with ease.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h45m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Melt margarine in 12-inch skillet over medium-high heat. Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp-tender.
- Add potatoes, roasted pepper strips, salt and dill; mix lightly. Spoon evenly into sprayed baking dish.
- Beat eggs in medium bowl. Add half-and-half; beat well. Add half of the cheese; mix well. Pour over vegetable mixture in baking dish. Sprinkle with remaining half of cheese. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake, covered, 45 minutes. Uncover; bake an additional 20 to 25 minutes or until center is set. Let stand 10 minutes. Cut into squares. If desired, garnish with red bell pepper strips.
Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 1 g
MAKE AHEAD SPRING BRUNCH BAKE
I got this from a Pillsbury "Brunches" cookbook. It is really delicious. I love the asparagus and leeks in this, it truely does taste like spring! This make a fantastic Easter breakfast or brunch. Don't forget to allow to set in refrigerate overnight.
Provided by mommyoffour
Categories Brunch
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray 9x13 pan with cooking spray.
- Melt butter in skillet over medium heat.
- Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp.
- Add potatoes, roasted red peppers, salt and dill; mix lightly.
- Spoon evenly into sprayed dish.
- Beat eggs in medium bowl.
- Add half and half; beat well.
- Add half of the cheese; mix well.
- Pour over vegetable mixture in baking dish.
- Sprinkle with remaining half of cheese.
- Cover with foil, refrigerate at least 8 hours or overnight.
- Heat oven to 350.
- Bake, covered, 45 minutes.
- Uncover, bake and additional 20 to 25 minutes or until center is set.
- Let stand 10 minutes.
- Cut into squares.
Nutrition Facts : Calories 240.5, Fat 12.9, SaturatedFat 6.7, Cholesterol 168.3, Sodium 502.9, Carbohydrate 21, Fiber 1.9, Sugar 1.2, Protein 11.2
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- Classic Eggs Benedict. Serve classic eggs Benedict when you want to impress brunch guests. Perfectly poached eggs, salty Canadian bacon or ham, and warm, creamy hollandaise sauce are layered over toasted and buttered English muffins, for the ultimate combination of breakfast ingredients.
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