Germanswiss Egg Casserole Recipes

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.

Steps:

• Preheat oven to 350.
• Cook onion in butter just until tender.
• Transfer to 12x8 baking dish.
• Divide the egg slices evenly over the onion/butter mixture.
• Sprinkle with the cheese.
• Beat remaining ingredients except the bread together in a large bowl well mixed.
• Pour this over the cheese.
• At this point you can refrigerate overnite but this is not necessary.
• To finish, add the bread slices by overlapping them on top of the casserole.
• Bake 30-35 minutes until heated through.
• If refrigerated overnite add the bread slices just before baking and bake an additional 10 minutes.

Steps:

• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
• Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
• In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
• Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach, and cook about 1 minute or until starting to wilt.
• In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake 40 to 45 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, salt and nutmeg. Sprinkle cheese and ham into a greased 13x9-in. baking dish or pan; pour in egg mixture. Sprinkle croissant pieces over top., Bake, uncovered, until puffed and golden brown, 35-40 minutes. Sprinkle with chives. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

Steps:

• Saute mushrooms in butter and drain. Heat and stir until smooth:soup, cheese, mushrooms, scallions, sherry. Add sliced eggs. Bake for 45 minutes-1 hour. This can be put together the day before. Stays micely on a warming tray for a long time. Can be served by itself or put on toast. (Serve with slotted spoon.) This has been served as Christmas Brunch in my family for many years.