DO-AHEAD BREAKFAST BAKE
This is a weekend favorite--ham, potatoes, cheese and eggs combined in a simple, yet company-good casserole.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h5m
Yield 12
Number Of Ingredients 9
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Layer ham, potatoes (from potato boxes), bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, sauce mix (from potato boxes), pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 8 hours, but no longer than 24 hours.
- Heat oven to 375°F. Bake 40 to 45 minutes or until brown on top and knife inserted in center comes out clean. Let stand 10 minutes.
Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g
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.
SUPER EASY EGG CASSEROLE
Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.
Provided by 5MOM
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
- Bake in the preheated oven until eggs are set, 20 to 25 minutes.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 9.3 g, Cholesterol 324.7 mg, Fat 23.2 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 10.4 g, Sodium 728.3 mg, Sugar 2.4 g
GOOD MORNING EGG BAKE
This quick and easy egg and sausage bake has just a hint of zest with the addition of fiesta nacho cheese soup.
Provided by Paige
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat and stir in the sausage and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage mixture to the prepared baking dish.
- Whisk together the eggs and milk. Stir in the nacho cheese soup and 1 1/2 cup Cheddar cheese. Pour egg mixture over the sausage, and top with the remaining 1/2 cup Cheddar cheese.
- Bake in the preheated oven until the eggs are set, about 30 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 5.5 g, Cholesterol 276.2 mg, Fat 29.7 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 1008.1 mg, Sugar 1.7 g
DO-AHEAD SAUSAGE BREAKFAST BAKE
Looking for a do-ahead breakfast using Bisquick® mix? Then try this delicious casserole that features sausage, potatoes and eggs.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 9h25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
- In large bowl, mix cooked sausage, uncooked potatoes, bell pepper, onion and 1 cup of the cheese. Spread in baking dish.
- In medium bowl, stir Bisquick mix, pepper, milk and eggs until blended. Pour over potato mixture. Sprinkle with remaining 1 cup cheese. Cover with foil; refrigerate at least 8 hours but no longer than 24 hours.
- Bake covered 30 minutes. Uncover; bake 18 to 22 minutes longer or until light golden brown around edges. Let stand 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 30 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 1/2 g
MAKE-AHEAD EGG BAKE
Discover the magic of combining spinach, cheese and bacon for this Make-Ahead Egg Bake. This Make-Ahead Egg Bake recipe is great for the week or a family weekend brunch! Serve it with your favorite fruit and other sides for the perfect meal.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 13h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Whisk eggs and milk in large bowl until blended; stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.
- Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole, uncovered, 48 to 50 min. or until top is puffed and golden brown, and knife inserted in center comes out clean.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
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Reviews 29Calories 212 per servingCategory Breakfast
- Set a large skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. Place sausage in the skillet and begin to break it up with a spatula or fork. Stir in the rosemary and brown the sausage, about 6-7 minutes.
- Meanwhile, set a 2nd skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. (If you have a skillet large enough to fit both the sausage and veggies, you can just add the veggies to the sausage that is browning in step 1.) Add the peppers, mushrooms, spinach, onion, garlic, and a sprinkle each of salt and pepper. Begin stirring and cooking the veggies down until tender, about 6-8 minutes.
- Generously grease a 9×13 baking pan. Break the bread into pieces and place in the pan in an even layer.
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