Egg And Cheese Casserole Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
• While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
• Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.

Steps:

• Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Steps:

• Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
• Top with Cheddar cheese.
• Place chopped Canadian Bacon evenly over cheeses.
• Beat eggs and milk in bowl and pour over the bacon.
• Cover and chill overnight in refrigerator.
• Remove from frig for 30 minutes before baking.
• Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
• Let stand for 5 minutes before cutting.
• (Time does not reflect refrigeration time).

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.

Steps:

• Cook sausage and onion until done; break into small pieces. Drain and set aside.
• Combine eggs, milk, salt, pepper, and mustard into mixing bowl. Mix well.
• Grease a 13 x 9 inch casserole dish with the butter or margarine.
• Layer the cubed bread, sausage, and 1/2 cup cheese into dish.
• Pour in the egg mixture and sprinkle with remaining cheese.
• Bake uncovered in preheated oven at 350 for 45 minute.
• This recipe can be prepared ahead of time and refrigerated prior to baking.

Steps:

• Heat the vegetable oil in a large skillet at medium-high heat.
• Add the potatoes and use your spatula to make sure the potatoes are fairly evenly coated with oil.
• Lightly grease a 13 X 9 baking pan.
• Let the potatoes cook about 5-7 minutes. Check the bottom. If the bottom of the potatoes is brown, turn the potatoes. Leave the potatoes to cook another 5-7 minutes, and then recheck them. Make sure you keep the turning to a minimum.
• Beat the 12 eggs in a large bowl. Add the milk, salt, and pepper and beat together.
• When the potatoes have been thoroughly cooked, remove them from the pan and arrange them evenly on the bottom of the 13 X 9 baking pan.
• Pour the egg mixture over the top.
• Add any of the optional ingredients.
• Cover with the cheese.
• Bake at 350 degrees F for 40 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
• Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.