Sunny Side Up Brunch Egg And Bacon Casserole Recipes

Steps:

• Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
• Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
• Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
• Bake 40 to 50 minutes or until center is set and top is golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• For the rolls: Place the rolls on a nonstick-foil-lined baking sheet or in a baking dish with the sides and bottom coated with cooking spray. With a serrated paring knife, carve out a wide circle on the top of each, cutting down and leaving about 1/2-inch of bread at the bottom. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom.) Get your fingers in there and pull out the plug of bread. Press down the bottom with your fingers, leaving room for your filling.
• For the filling: Evenly divide the bacon into the recesses in the bread. In a medium bowl, mix the nacho cheese sauce with the Cheddar-jack blend. Divide evenly and spoon or pipe into each recess above the bacon. Crack an egg into each cavity.
• For the topping: Brush the tops of the rolls with the butter, then sprinkle with the everything bagel seasoning and Parmesan.
• Bake until the eggs are done and the rolls are golden, 20 to 25 minutes. Allow to cool for a few minutes, then cut apart and serve with a shake of hot sauce.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Steps:

• Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
• Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
• Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
• Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.