Egg Recipe Casserole

June 22, 2020 sdadmin Off Egg Recipe Casserole,

Eggs are loaded with lots of omega-3 fats, which aid stop cardiovascular disease. There is a typical misconception that eggs elevate your cholesterol as a result of the yolk, yet the omega-3’s in fact aiding reduced your cholesterol. Eggs are additionally ideal in boosting eye health and wellness, liver wellness, as well as mind feature. They are likewise ideal at helping in weight management! So if you have difficulty reducing weight, attempt exchanging that poultry biscuit for the egg covered dish listed below!

Egg Casserole

Prep Time: 5 minutesCook Time: 25 minutes Total Time: 30 minutes servings:

Ingredients

14 large eggs
1 cup ricotta cheese or small curd cottage cheese
1 tablespoon melted butter
1 cup mix-ins, optional see note
2/3 cup grated cheddar optional
softened butter for greasing the pan

Instructions

Preheat oven to 375°. Generously grease a 9×13 baking dish with softened butter.
In a large bowl, whisk eggs, ricotta/cottage cheese, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined. The more you whisk the fluffier the eggs will be. Some curds of cottage cheese might still remain, but that’s fine.
Pour the eggs into the greased casserole dish. Sprinkle your mix-ins around evenly. Note: if adding cheese, I prefer to add some into the eggs and the rest to the top of the eggs near the end of cook time.
Bake until the eggs are puffed and set, approximately 25-35 minutes. Beginning checking at 25 minutes*, then every few minutes until the center is no longer jiggly. A minute or two before you pull it from the oven, top with additional grated cheese. Cut into squares and serve immediately.
Leftovers can be stored in the refrigerator and reheated in the microwave.

Nutrition

Denver Egg Casserole

Egg Recipe Casserole

PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL TIME: 40 minutes
SERVINGS: 6 servings

Ingredients

9 large eggs
1/2 cup heavy cream
1/3 cup white onion finely diced
1 tablespoon butter
1 cup cheddar cheese shredded
1 1/3 cups ham diced
1/2 cup green pepper or red
salt & black pepper to taste

Instructions

Preheat oven to 400°F.
Cook onion in butter over medium heat until softened. Cool.
Whisk eggs and cream. Stir in remaining ingredients.
Pour into a greased 9×9 casserole dish.
Bake 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition

Calories: 337, Carbohydrates: 2g, Protein: 20g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 316mg, Sodium: 604mg, Potassium: 248mg, Sugar: 1g, Vitamin A: 940IU, Vitamin C: 10.6mg, Calcium: 190mg, Iron: 1.6mg

Healthy Egg Casserole (Egg Bake)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 Servings
Calories: 180kcal

Ingredients

5 slices bacon diced
1 cup onion finely chopped
1 tsp minced garlic
1 medium red bell pepper diced (about 1 cup)
1 medium green bell pepper diced (about 1 cup)
12 eggs beaten
½ tsp sea salt
¼ tsp pepper
1 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F.
Grease a 9×13” baking dish, set aside.
In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.
Add minced garlic and onion and cook until bacon begins to brown.
Add red pepper and green pepper, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.
Remove from heat and let cool.
In a medium bowl, whisk together eggs.
Add sea salt and pepper and whisk to combine.
Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.
Add cheese. Stir to combine.
Pour into a prepared baking dish and spread the mixture evenly in the dish.
Bake in preheated oven for 25-30 minutes, or until the top is set and slightly browned.
Cool for 5 minutes and serve warm.

Nutrition

Breakfast Casserole

Breakfast Casserole

Ingredients

2 pounds pork sausage
12 eggs
1 cup sour cream (light or regular)
1/4 cup milk
salt and pepper
4 green onions
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 cups shredded cheddar cheese

Instructions

Preheat oven to 350 degrees. Spray a 9×13’’ pan with cooking spray.
Combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.
Pour mixture into greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

Nutrition

Bacon, Potato, and Egg Casserole

Bacon, Potato, and Egg Casserole

PREP TIME: 15 minutes COOK TIME: 50 minutes TOTAL TIME: 1 hour 5 minutes SERVINGS: 10

Ingredients

1 lb bacon, cut into 1/2-inch strips
1 yellow onion diced
1 red bell pepper seeds removed and diced
3 cloves garlic minced
12 large eggs
1 cup milk
3 cups frozen diced potatoes you don’t have to thaw or cook the potatoes
2 cups shredded cheddar cheese divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions chopped

Instructions

Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Roughly chop the bacon and set aside.
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.

Note

This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.

Easy Breakfast Casserole Recipe

Easy Breakfast Casserole Recipe

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 208kcal

Ingredients

24 oz. frozen hash browns -about 8 cups
16 oz. cubed ham
8 oz. sharp cheddar cheese -shredded
12 large eggs
1 cup milk -I used skim
1 teaspoon salt
1/2 teaspoon ground black pepper
cooking spray

Instructions

Preheat oven to 350 degrees F.
Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13-inch baking dish that has been sprayed with cooking spray.
In a large bowl, whisk the eggs with the milk, salt, and pepper.
Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
Bake for one hour, uncovered. The center should be set and the edges should be golden brown.

Nutrition

Cheesy Vegetable Egg Dish

Cheesy Vegetable Egg Dish

Total Time
Prep: 20 min. Bake: 35 min.
Makes
10 servings

Ingredients

1 medium zucchini, diced
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped green pepper
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
2 cups Daisy 4% cottage cheese
4 cups shredded Monterey Jack cheese

Directions

In a large skillet, saute the zucchini, onion, mushrooms, and green pepper in butter until tender. Stir in the flour, baking powder, and salt until blended.
In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.

Nutrition Facts

1 piece: 407 calories, 30g fat (17g saturated fat), 287mg cholesterol, 759mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.

Basil Vegetable Strata

Basil Vegetable Strata

Total Time
Prep: 40 min. + chilling Bake: 1 hour + standing
Makes
8 servings

Ingredients

3 teaspoons canola oil, divided
3/4 pound sliced fresh mushrooms
1 cup finely chopped sweet onion
1 large sweet red pepper, cut into strips
1 large sweet yellow pepper, thin strips
1 medium leek (white portion only), chopped
1/2 teaspoon salt
1/2 teaspoon pepper
10 slices whole-wheat bread, cut into 1-inch pieces
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
8 large eggs
4 large egg whites
2-1/2 cups fat-free milk
1/4 cup chopped fresh basil

Directions

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.
In the same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms.
Add remaining oil to the pan. Add peppers, leek, salt, and pepper; cook and stir until leek is tender 6-8 minutes. Stir in sauteed mushrooms and onion.
In a 13×9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese, and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites, and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats.
Bake, covered, 50 minutes. Bake, uncovered until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 322 calories, 13g fat (5g saturated fat), 201mg cholesterol, 620mg sodium, 28g carbohydrate (9g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

BLT Egg Bake

BLT Egg Bake

Total Time
Prep/Total Time: 30 min.
Makes
4 servings

Ingredients

1/4 cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and crumbled
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
4 large eggs
1 medium tomato, halved and sliced
1/2 cup shredded cheddar cheese
2 green onions, thinly sliced
Shredded lettuce

Directions

Preheat oven to 325°. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
In a small saucepan, melt butter. Stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon.
In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.
Nutrition Facts
1 serving: 594 calories, 42g fat (16g saturated fat), 251mg cholesterol, 1262mg sodium, 25g carbohydrate (7g sugars, 1g fiber), 27g protein.

Amish Breakfast Casserole

Amish Breakfast Casserole

Total Time
Prep: 15 min. Bake: 35 min. + standing
Makes
12 servings

Ingredients

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups Daisy 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Directions

Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13×9-in. baking dish.
Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Test Kitchen Tips

Create a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried.
Cottage cheese is surprisingly versatile and almost disappears into this dish when baked.
Assemble a day in advance, and bake just before serving.

Nutrition Facts

1 piece: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.

Sausage & Crescent Roll Casserole

Sausage & Crescent Roll Casserole

Total Time
Prep: 15 min. Bake: 35 min.
Makes
12 servings

Ingredients

1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
2 cups shredded part-skim mozzarella cheese
8 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13×9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.
In a large bowl, whisk eggs, milk, salt, and pepper. Pour over sausage and cheese.
Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Test Kitchen Tips

Use spicy or mild Italian sausage in the recipe for a flavor twist.
It’s usually cheaper to buy cheese in blocks rather than already shredded. So I purchase large quantities of cheddar, Monterey Jack, and mozzarella, then use my food processor to shred it myself. I store the shredded cheese in the freezer so I have it when I need it.
Here are 60 hearty breakfast casserole recipes for breakfast tomorrow!

Nutrition Facts

1 piece: 283 calories, 19g fat (6g saturated fat), 160mg cholesterol, 662mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 15g protein.

Vegetable Strata

Vegetable Strata

Total Time
Prep: 40 min. + chilling Bake: 40 min. + standing
Makes
12 servings

Ingredients

3 teaspoons olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium zucchini, quartered and sliced
1 cup fresh or frozen corn
2 shallots, chopped
3 garlic cloves, minced
4 teaspoons each minced fresh sage, basil and parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
3 cups shredded Gruyere or Swiss cheese
5 large eggs
1-3/4 cups 2% milk
1/2 cup chopped pecans

Directions

Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl.
Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In the same pan, cook and stir corn, shallots, and garlic in remaining oil until shallots are tender; stir in herbs, salt, and pepper. Add to asparagus mixture; stir in bread cubes.
Place half of the mixture in a greased 13×9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour.
Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Freeze option

After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 677 calories, 36g fat (15g saturated fat), 244mg cholesterol, 940mg sodium, 55g carbohydrate (8g sugars, 5g fiber), 35g protein.

Brunch Hash & Egg Bake

Brunch Hash & Egg Bake

Total Time
Prep: 45 min. Bake: 15 min.
Makes
8 servings

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
1 pound bulk Italian sausage
1 large onion, finely chopped
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
8 large eggs
1 cup crumbled feta cheese
Minced fresh parsley

Directions

Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until almost tender, 6-8 minutes. Drain.
Meanwhile, in an ovenproof 12-in. skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon; wipe skillet clean.
In the same pan, heat oil over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, turning occasionally. Stir in sausage mixture. Remove from heat.
With the back of a spoon, make eight wells in potato mixture. Break one egg into each well. Sprinkle with cheese.
Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.

Nutrition Facts

1 serving: 460 calories, 29g fat (10g saturated fat), 234mg cholesterol, 761mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 21g protein.

Buenos Dias Breakfast

Buenos Dias Breakfast

Total Time
Prep: 25 min. + chilling Bake: 40 min.
Makes
6 servings

Ingredients

1 cup of salsa
1 cup canned black beans, rinsed and drained
10 corn tortillas (6 inches), cut into 1-inch strips
1 cup shredded Mexican cheese blend
2 large eggs
2 large egg whites
1 cup 2% milk
1 cup reduced-fat sour cream
2 green onions, thinly sliced
1/2 teaspoon salt

Directions

In a small bowl, combine salsa and beans. Arrange a third of the tortilla strips in a greased 11×7-in. baking dish. Layer with a third of the cheese and half of the salsa mixture. Repeat layers. Top with remaining tortilla strips.
In a large bowl, whisk eggs, egg whites, milk, sour cream, onions, and salt; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, at least 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts

1 piece: 321 calories, 13g fat (7g saturated fat), 104mg cholesterol, 729mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 16g protein.

Spinach Feta Strata

Spinach Feta Strata

Total Time
Prep: 10 min. + chilling Bake: 40 min.
Makes
12 servings

Ingredients

10 slices French bread (1 inch thick) or 6 croissants, split
6 large eggs, lightly beaten
1-1/2 cups 2% milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups shredded Monterey Jack cheese
1 cup crumbled feta cheese

Directions

In a greased 3-qt. or 13×9-in. baking dish, arrange French bread or croissant halves with sides overlapping.
In a large bowl, combine the eggs, milk, spinach, salt, nutmeg, and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Nutrition Facts

1 serving: 190 calories, 10g fat (5g saturated fat), 128mg cholesterol, 443mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 12g protein.

Breakfast Egg Casserole

Breakfast Egg Casserole

Total Time
Prep: 15 min. Bake: 30 min.
Makes
12 servings

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
12 large eggs, lightly beaten
1 can (12 ounces) evaporated milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1-1/2 teaspoons salt-free seasoning blend
3/4 teaspoon salt
1/4 teaspoon pepper
4 cups shredded cheddar or Monterey Jack cheese

Directions

Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion and red and green peppers; cook and stir 4-5 minutes or until crisp-tender. Add mushrooms; cook 2-3 minutes or until tender. Remove from heat.
In a large bowl, whisk eggs, milk, flour, baking powder, and seasonings until blended. Stir in cheese and vegetable mixture. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 30-35 minutes or until set.

Bacon and Egg Lasagna

Bacon and’ Egg Lasagna

Total Time
Prep: 45 min. Bake: 35 min. + standing
Makes
12 servings

Ingredients

1 pound bacon strips, diced
1 large onion, chopped
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
12 lasagna noodles, cooked and drained
12 hard-boiled large eggs, sliced
2 cups shredded Swiss cheese
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley, optional

Directions

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt, and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Spread 1/2 cup sauce in a greased 13×9-in. baking dish. Layer with 4 noodles, a third of the eggs and bacon, Swiss cheese, and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 386 calories, 20g fat (9g saturated fat), 252mg cholesterol, 489mg sodium, 28g carbohydrate (7g sugars, 1g fiber), 23g protein.

Double-Crusted Sausage Egg Casserole

Double-Crusted Sausage Egg Casserole

Total Time
Prep: 25 min. + chilling Bake: 35 min.
Makes
12 servings

Ingredients

2 pounds bulk pork sausage
4 cups shredded Monterey Jack cheese
2 cans (8 ounces each) refrigerated crescent rolls
7 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Directions

In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in Monterey Jack cheese.
Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto bottom of a greased 13×9-in. baking dish. Top with sausage mixture.
Separate 1 egg; reserve egg white for brushing top. In a small bowl, whisk egg yolk, milk, salt, pepper, and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese.
On a lightly floured surface, unroll remaining crescent dough and roll into a 13×9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.

Nutrition Facts

1 piece: 511 calories, 38g fat (14g saturated fat), 185mg cholesterol, 1092mg sodium, 18g carbohydrate (5g sugars, 0 fiber), 24g protein.

Overnight Asparagus Strata

Overnight Asparagus Strata

Total Time
Prep: 15 min. + chilling Bake: 40 min.
Makes
8 servings

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup cubed fully cooked ham
1/2 cup chopped sweet red pepper
8 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Directions

In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
Arrange six English muffin halves in a greased 13×9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham, and red pepper.
In a large bowl, whisk eggs, milk, salt, mustard, and pepper. Pour over top. Refrigerate, covered, overnight.
Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 318 calories, 17g fat (9g saturated fat), 255mg cholesterol, 916mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 21g protein.

Hash Brown Egg Bake

Hash Brown Egg Bake

Total Time
Prep: 20 min. Bake: 45 min.
Makes
8 servings

Ingredients

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Directions

In a large bowl, combine the hash browns, bacon, 1/2 cup cheese, and salt. Spoon into a greased 13×9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika.
Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Slow Cooker Breakfast Casserole

Slow Cooker Breakfast Casserole

Total Time
Prep: 25 min. Cook: 7 hours
Makes
12 servings

Ingredients

1 package (30 ounces) frozen shredded hash brown potatoes
1 pound bulk pork sausage, cooked and drained
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles, and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt, and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.
Nutrition Facts
1 cup: 272 calories, 16g fat (7g saturated fat), 242mg cholesterol, 466mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 15g protein.

Egg Biscuit Bake

Egg Biscuit Bake

Total Time
Prep/Total Time: 30 min.
Makes
4-6 servings

Ingredients

1 can (5 ounces) evaporated milk
8 ounces process cheese (Velveeta), cubed
1 teaspoon prepared mustard
3/4 cup cubed fully cooked ham
1/2 cup frozen peas
2 tablespoons butter
10 large eggs, lightly beaten
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

Preheat oven to 375°. In a large saucepan, combine milk, cheese, and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas.
Melt butter in a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Add cheese sauce and stir gently.
Spoon into an ungreased shallow 2-qt. baking dish. Separate biscuits and cut in half. Place with the cut side down around the outer edge of the dish.
Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean and biscuits are golden brown.

Nutrition Facts

1 each: 486 calories, 26g fat (13g saturated fat), 405mg cholesterol, 1347mg sodium, 35g carbohydrate (7g sugars, 1g fiber), 28g protein.

Baked Two-Cheese & Bacon Grits

Baked Two-Cheese & Bacon Grits

12 servings

Ingredients

6 thick-sliced bacon strips, chopped
3 cups of water
3 cups chicken stock
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups quick-cooking grits
12 ounces Velveeta, cubed (about 2-1/3 cups)
1/2 cup butter, cubed
1/2 cup 2% milk
4 large eggs, room temperature, lightly beaten
2 cups shredded white cheddar cheese

Directions

Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels.
Add water, stock, garlic powder, and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts

3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.

Reuben Brunch Bake

Reuben Brunch Bake

Makes
8 servings

Ingredients

8 large eggs, lightly beaten
1 can (14-1/2 ounces) sauerkraut, rinsed and well-drained
2 cups shredded Swiss cheese
1/2 cup chopped green onions
1/2 cup whole milk
1 package (2 ounces) thinly sliced deli corned beef, cut into 1-inch pieces
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 slices rye bread, toasted and coarsely chopped
1/4 cup butter, melted

Directions

Combine the first nine ingredients. Pour into a greased 11×7-in. baking dish. Refrigerate, covered, overnight.
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 290 calories, 20g fat (11g saturated fat), 232mg cholesterol, 787mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 17g protein.

Ham & Brie Strata

Ham & Brie Strata

Total Time
Prep: 20 min. Bake: 35 min.
Makes
12 servings

Ingredients

1 tablespoon canola oil
8 ounces sliced fresh mushrooms
1/2 cup chopped onion
2 cups fresh baby spinach
2 garlic cloves, minced
12 cups (about 8 ounces) cubed day-old French bread
2 cups cubed deli ham
8 ounces Brie cheese, rind removed and chopped
8 large eggs
3 cups 2% milk
2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer.
Transfer mushroom mixture to a greased 13×9-in. baking dish. Add bread, ham, and cheese.
In a large bowl, whisk eggs, milk, mustard, salt, and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.

Nutrition Facts

1 serving: 243 calories, 12g fat (6g saturated fat), 162mg cholesterol, 680mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 18g protein.

Hawaiian Bacon & Pineapple Breakfast Bake

Hawaiian Bacon & Pineapple Breakfast Bake

Total Time
Prep: 20 min. + chilling Bake: 35 min.
Makes
12 servings

Ingredients

8 large eggs
2 cups 2% milk
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese
1 cup crumbled cooked bacon (about 14 slices)
1 cup cubed fully cooked ham
3/4 cup pineapple tidbits
1 package (12 ounces) Hawaiian sweet rolls, cut into 1-inch cubes
1/2 cup coarsely crushed french-fried onions

Directions

In a large bowl, whisk eggs, milk, Worcestershire sauce, and mustard until blended. Stir in cheeses, bacon, ham, and pineapple. Gently stir in cubed rolls. Transfer to a greased 13×9-in. baking dish. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean, sprinkling with onions halfway through baking. Let stand 5-10 minutes before cutting.

Nutrition Facts

1 piece: 308 calories, 15g fat (7g saturated fat), 167mg cholesterol, 669mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 21g protein.

Grits & Bacon Casserole

Grits & Bacon Casserole

Total Time
Prep: 20 min. + cooling Cook: 1-1/4 hours
Makes
8 servings

Ingredients

4-1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quick-cooking grits
8 large eggs
8 bacon strips, cooked and crumbled
1 cup shredded Gouda cheese

Directions

Preheat oven to 350°. In a large saucepan, bring water, salt, and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely.
In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese.
Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake 30-40 minutes longer or until knife inserted in the center comes out clean. 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. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving.

Nutrition Facts

1 piece: 227 calories, 12g fat (5g saturated fat), 210mg cholesterol, 480mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 14g protein.

Pesto Chicken Strata

Pesto Chicken Strata

Total Time
Prep: 25 min. + chilling Bake: 40 min.
Makes: 12 servings

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground pepper, divided
1 tablespoon plus 1/2 cup olive oil, divided
1 cup chopped fresh basil
1-1/2 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
2/3 cup pine nuts, toasted
5 garlic cloves, minced
10 large eggs
3 cups 2% milk
8 cups cubed Italian bread
Additional chopped fresh basil leaves

Directions

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Drain.
In a large bowl, mix basil, 1 cup Parmesan cheese, mozzarella cheese, pine nuts, and garlic. In another bowl, whisk eggs, milk, and remaining oil, salt, and pepper.
In a greased 13×9-in. baking dish, layer half of the bread cubes, a third of the cheese mixture, and half of the chicken. Repeat layers. Top with remaining cheese mixture. Pour egg mixture over top; sprinkle with remaining Parmesan cheese. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with additional basil.

Nutrition Facts

1 piece: 415 calories, 29g fat (8g saturated fat), 199mg cholesterol, 598mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 24g protein.

Eggs are taken into consideration among nature’s most full foods. They’re full of healthy protein while without carbohydrates as well as sugar. So, take more egg recipe Casserole and be happy.