Breakfast Eggs Bake Recipes

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HEARTY BREAKFAST EGG BAKE

I always fix this casserole ahead of time when overnight guests are visiting so I have more time to spend with them. Then I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. This dish also reheats well. -Pamela Norris, Fenton, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 6



Hearty Breakfast Egg Bake image

Steps:

  • Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 427 calories, Fat 32g fat (15g saturated fat), Cholesterol 281mg cholesterol, Sodium 887mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

1-1/2 pounds bulk pork sausage
3 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
8 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup evaporated milk

BREAKFAST EGG BAKE

Lowfat breakfast dish. May be baked ahead, refrigerated, and reheated at breakfast. It will take about 40 minutes to reheat. I use reduced-fat cheese. NONFAT doesn't melt enough!

Provided by Outta Here

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8



Breakfast Egg Bake image

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9- by 12-inch casserole dish with non-stick spray.
  • Saute the mushrooms and onions in margarine; set aside.
  • Mix the soup with water; set aside.
  • Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
  • Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.

Nutrition Facts : Calories 164.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 13.4, Sodium 647.9, Carbohydrate 8.1, Fiber 1.2, Sugar 5.1, Protein 23.1

3 cups egg substitute (equivalent to 12 eggs)
1 lb fresh mushrooms, sliced
1 cup onion, chopped
1 tablespoon margarine
1/4 lb Canadian bacon, chopped
5 ounces low fat reduced-sodium cream of mushroom soup (1/2 can)
1/4 cup water
1 cup reduced-fat sharp cheddar cheese, shredded

EASY BREAKFAST EGG CASSEROLE

This is perfect for a weekend family breakfast because it can be prepared the night before and then popped into the oven in the morning.

Provided by Hey Jude

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7



Easy Breakfast Egg Casserole image

Steps:

  • Heat oven to 350°F.
  • Grease a 13x9-inch baking pan; place bread in the bottom and sprinkle with sausage and cheese.
  • Beat eggs, milk, salt and pepper with a whisk; pour over the bread mixture.
  • Bake 40-45 minutes or until eggs are set in the center and lightly browned.

6 slices white bread, torn into pieces
1 lb bulk pork sausage, cooked and drained
1 cup cheddar cheese, shredded
6 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper

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