Does anyone have a really good recipe for an egg breakfast casserole?

Answer 1

Egg and Sausage Bake
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Another version of the ever-popular breakfast casserole, made with bread, seasonings, eggs, and sausage.
INGREDIENTS:

* 1 pound bulk pork sausage
* 6 large eggs
* 2 cups milk
* 1 1/2 teaspoons dry mustard
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon ground paprika
* 1/4 teaspoon ground nutmeg
* dash ground cayenne pepper
* 3 slices French or Italian bread or other firm white bread, cubed
* 1 cup shredded sharp Cheddar cheese, about 4 ounces

PREPARATION:
In a large skillet, crumble sausage; brown over medium heat until no longer pink. Drain well, patting with paper towels to absorb excess grease.

In a large bowl beat eggs, milk, and seasonings until smooth and well blended.

Stir in the drained sausage and remaining ingredients (bread cubes and shredded cheese). Pour the mixture into a lightly buttered 8-inch square baking dish; cover and refrigerate overnight.

Remove from the refrigerator 1 hour before baking time. Bake in preheated 325° oven for 60 to 75 minutes, until eggs are set and lightly browned. A knife inserted near center should come out clean. Cool for 10 minutes before cutting and serving.
Serves 4 to 6.

Answer 2

1

Answer 3

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3 cups fat free milk
1 medium red pepper, chopped
1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry
1 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 eggs
2 egg whites
4 slices Bacon, crisply cooked, crumbled


PREHEAT oven to 350°F. Mix all ingredients until well blended.
SPOON into greased 13x9-inch baking dish.
BAKE 40 min. or until center is set and top is golden brown.


Make Ahead
Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.

Answer 4

1/2 pound breakfast sausage
1 1/2 cups 1-percent milk
1 1/2 cups water
3/4 cup quick-cooking grits
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar
3 tablespoons minced fresh parsley leaves
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Dash of ground red pepper
3 egg whites, room temperature
Vegetable cooking spray
2 cups red bell pepper strips

Preheat oven to 375 degrees F.
Cook sausage in a non-stick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat and simmer 7 minutes or until thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir 1/4 of the egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake for 25 minutes or until set and lightly browned.
Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits.

Breakfast Casserole
6 eggs
1 cup half and half
2 tablespoons green onions, chopped
Salt and pepper
Butter to grease pan
6 slices of Texas Toast (thick cut, crusty white bread)
1 pound spicy pork sausage, cooked and drained of fat
1 cup grated Cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.
Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.

Mexican Breakfast Casserole
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
Preheat the oven to 350 degrees F.
Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

Answer 5

great recipes at allrecipes.com!