Makeover Sunday Brunch Casserole Recipes

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OVERNIGHT BRUNCH CASSEROLE

I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. -Candace Hesch, Mosinee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15



Overnight Brunch Casserole image

Steps:

  • In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat., In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce., Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fat-free milk
5 slices reduced-fat American cheese, chopped
1-1/2 cups sliced fresh mushrooms
2 green onions, finely chopped
1 cup cubed fully cooked ham
2 cups egg substitute
4 large eggs
TOPPING:
3 slices whole wheat bread, cubed
4 teaspoons butter, melted
1/8 teaspoon paprika

MAKEOVER SUNDAY BRUNCH CASSEROLE

Presented for the October 2014 Curious Cuisiners meeting by Joan Buckley. A great way to feed a hungry crowd on a Sunday morning.

Provided by Happy Cook

Categories     Eggs

Time 50m

Number Of Ingredients 12



Makeover Sunday Brunch Casserole image

Steps:

  • 1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel and drain. Crumble bacon and set aside. In the same skillet, saute onion and green pepper in oil until tender; remove with slotted spoon.
  • 2. In a large bowl, whisk the egg substitute, eggs and milk. Stir in the hash browns, cheese, salt and pepper, dill, onion mixture and reserved bacon.
  • 3. Transfer to a 9x13 inch pan coated with cooking spray. Bake, covered at 350 for 30-35 minutes or until a knife inserted in the center comes out clean.

6 slice bacon
1 small onion, chopped
1 small green pepper, chopped
1 tsp canola oil
2- 8 oz box egg substitute
4 eggs
1/2 c fat free milk
4 c frozen hash brown potatoes, thawed
1 c (4 oz) shredded reduced fat cheddar cheese
3/4 tsp salt
1/2 pkg pepper
1/4 tsp dill weed

SUNDAY BRUNCH EGG CASSEROLE

My favorite brunch dish got a makeover with egg substitute and lower-fat cheese. The lightened-up version still tastes delicious, but it won't weigh you down. -Alice Hofmann, Sussex, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12



Sunday Brunch Egg Casserole image

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat., In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the center comes out clean, 30-35 minutes.

Nutrition Facts : Calories 181 calories, Fat 8g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 591mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

6 bacon strips, chopped
1 teaspoon canola oil
1 small green pepper, chopped
1 small onion, chopped
4 large eggs
2 cartons (8 ounces each) egg substitute
1 cup fat-free milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded reduced-fat cheddar cheese

BRUNCH CASSEROLE

A good friend shared the recipe for this egg casserole with me. Hash browns and ham chunks make it flavorful and hearty. Squares of this dish are wonderful for a Sunday brunch.-Pat Clark, Richmond, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 7



Brunch Casserole image

Steps:

  • In a large bowl, whisk the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 241mg cholesterol, Sodium 484mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 14g protein.

8 large eggs
1 cup whole milk
1/2 teaspoon seasoned salt
2 cups frozen shredded hash brown potatoes
1 cup diced fully cooked ham
1 cup shredded cheddar cheese
1 tablespoon dried minced onion

SUNDAY BRUNCH CASSEROLE

My father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter. -Roy Lyon, Coupeville, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 12



Sunday Brunch Casserole image

Steps:

  • Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. , In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 331 calories, Fat 23g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

6 slices sourdough bread
3 to 4 tablespoons butter, softened
2 cups shredded cheddar cheese
1 pound bulk pork sausage, cooked and drained
1/2 medium sweet red pepper, cut into thin strips
1/4 cup sliced green onion tops
3 large eggs
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cups whole milk
1/4 cup white wine or chicken broth
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

SUNDAY BRUNCH CASSEROLE

A hearty bacon, egg, and hash brown casserole for the bacon lover in all of us. Feel free to use turkey bacon rather than pork!

Provided by T1INA

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h5m

Yield 6

Number Of Ingredients 10



Sunday Brunch Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
  • Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.
  • Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 511 calories, Carbohydrate 18.9 g, Cholesterol 436.1 mg, Fat 37.3 g, Fiber 1.6 g, Protein 34.2 g, SaturatedFat 14.5 g, Sodium 1548.5 mg, Sugar 3.9 g

1 ½ pounds thick sliced bacon
½ cup chopped sweet onion
½ cup chopped red bell pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried dill

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