ISO an Egg Bake Casserole

[MusicMom]

I've been asked to bring an egg bake casserole-type dish to a breakfast buffet on Sunday.

Any good ones out there? I've only ever made a pineapple bake that's along these lines.

Thanks!

[acb11]

This is always a hit. Certainly not light, and I have made it without the ham for non-meat eaters. Just double up on the broccoli in that case or add another veggie.

8 slices white bread
3/4 C. melted butter
2 C. cubed ham
2 C. chopped broccoli (my mom steams it a bit before, but I don't)
2 C. shredded cheddar
4 eggs
2 C. milk
1 t. salt
1/2 t. pepper

Cube bread and add melted butter.

In a buttered 9x13 pan layer ingredients in order: 1/2 bread cubes, 1/2 cheese, 1/2 broccoli, all the ham, 1/2 broccoli, 1/2 cheese, 1/2 bread cubes.

Combine eggs, milk and seasoning with a wisk and pour over all the layers.

Refrigerate overnight or at least 2 hours.

Bake til puffy and nicely brown at 350 (about 45 min to 1 hour)

[swquilts]

I've made this quite a bit:

Make Ahead Breakfast Casserole
Mmm mmm good! This is a must do for every holiday in my
household, or just when you have guests overnight! Can be made
with egg substitute, skim milk and turkey sausage to make
it healthier! Prep Time: approx. 25 Minutes. Cook Time:
approx. 55 Minutes. Ready in: approx. 1 Hour 20 Minutes. Makes
10 to 12 servings.
Printed from Allrecipes, Submitted by Shannon Marie McLaughlin
--------------------------------------------------------------------------------
2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed
cream of mushroom soup
1 (10 ounce) package frozen
chopped spinach - thawed, drained
and squeezed dry
1 (4.5 ounce) can mushrooms,
drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish


Directions
1 Spread croutons on bottom of greased 9x13 inch baking
dish. Crumble sausage into medium skillet. Cook over medium
heat until browned, stirring occasionally. Drain off any
drippings. Spread sausage over croutons.
2 In a large bowl, whisk together eggs and milk until
well blended. Stir in soup, spinach, mushrooms, cheeses and
mustard. Pour egg mixture over sausage and croutons.
Refrigerate overnight.
3 The next morning, preheat oven to 325 degrees F (165
degrees C).
4 Bake in preheated oven for 50 to 55 minutes or until
set and lightly browned on top. Garnish with parsley
sprigs and serve hot.

[Bawstinn]

How about the Farmer's Casserole? If you go the Better Homes and Garden website (bhg.com) they have one for 24 servings too.

Farmer's Casserole
12 servings

Ingredients
6 cups frozen shredded hash brown potatoes
1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (6 ounces)
2 cups diced cooked ham or Canadian-style bacon
1/2 cup sliced green onions
8 beaten eggs or 2 cups fresh or frozen egg product, thawed
2 12-ounce cans (1-1/2 cups each) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
1. Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
2. Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 12 servings.
Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.

[lisalee]

I made both of these for a breakfast for teachers. Both are from 1,000 Lowfat Recipes and received rave reviews:

Chili Egg Casserole
Makes 6 servings
2 eggs
2 egg whites
1 cup nonfat milk
1 cup lowfat sour cream
4 scallions, sliced
1/2 tsp kosher salt
ten 6-inch corn tortillas
1 cup shredded reduced fat jack or cheddar cheese
one 4-oz can diced mild green chilies
1 1/2 cups cooked black beans, rinsed and drained

Directions:
1. Spray a shallow or oblong 2 1/2 quart casserole with non-stick spray. Preheat oven to 375 degrees.
2. Whisk together the eggs, egg whites, milk, sour cream, scallions and salt. Cut the tortillas into large wedges.
3. Place one-third of the torillas on the bottom of casserole, top with one-third of the cheese and half the chilies and beans. Arrange one-third of the torillas on top. Top with another third of the cheese and the reamining chilies and beans. Spread the rest of the tortilla wedges on top. Pour the egg batter over the casserole. Distribute the reaming cheese on top.
4. Bake in center of oven for 25-30 minutes until puffy and set.

Per serving: Calories: 253; protein:16 grams; Fat: 16 grams; saturated fat 4 grams, carbohydrates: 33 grams; fiber: 6 grams; sodium 465 mg

The other is:
Sausage and Cheese Egg Casserole
makes 10 servings
1/3 pound reduced fat turkey sausage ( I used chicken sausage)
1 1/2 pounds russet potatoes (3 medium), peeled and sliced
3 eggs
5 egg whites
1 pound 1%lowfat cottage cheese
1/4 cup grated Parmesan cheese
1/2 cup lowfat sour cream
1/4 tsp kosher salt
1/4 cup unbleached, all-purpose white flour
4 scallions sliced
1 cup grated reduced fat cheddar cheese

Directions:
1. Spray a 9x13 inch baking dish with nonstick spray, or use a nonstick pan. Preheat oven to 350 degrees.
2. Cook sausage. If bulk sausage, it can be cooked in a nonstick pan until brown, then drained on paper towels. If link sausage, cook in a small saucepan with about 1/2 inch of water. Cover until browned and cooked through. Then drain and chop. set aside.
3. Bring a large pot of water to a boil and simmer the potatoes until crisp-tender. Drain, rinse and place on a clean cloth towel to absorb moisture.
4. Whisk together the eggs, egg whites, cottage cheese, Parmesan, sour cream, salt, flour and scallions.
5. Layer half the potatoes on the bottom of the baking dish. Top with half the sausage. Pour half the egg batter on top. Repeat with the rest of the potatoes, sausage, and egg batter. Distribute the cheddar cheese across the top.
6. Bake in the center of the oven for 40-45 minutes, until puffy and set.

Per serving: Calories: 193;protein:18 grams; fat: 7 grams, saturated fat 3 grams; carbohydrates: 16 grams; fiber: 1 gram; sodium: 492 mg

Enjoy!
Lisa

[nanco]

SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES AND MOZZARELLA

A satisfying, easy dish that's also versatile: Accompany with sliced melon and some assorted pastries for brunch, or with a green salad and warm focaccia for dinner.
click photo to enlarge




1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt





Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Makes 8 servings.
Bon Appétit
April 2002

[MusicMom]

Thanks everyone! I think I'm going to make the Farmer's Casserole this time, but I've put the rest in Mastercook for future reference. They all sound great.

Vivian

[patissac]

I've done both the Farmer's and Make ahead, They equally good!
Lisalee-Do the tortillas get soggy in the chili casserole?

[lisalee]

No the tortillas don't get soggy and stay pretty tasty!
Lisa

[colleency]

I just had the Farmer's Casserole for dinner last night. Here are my notes:

This was super-easy to throw together. I think next time I'll cook this a little longer. When we had it for dinner on Sunday, it was okay. When we had the reheated leftovers last night, it was pretty darn tasty. I also think when I make it again, I will add rosemary or another spice to kind of jazz it up, as it was just a little too plain for me. I used sharp white cheddar cheese, which was a great flavor, but it made the overall dish mostly white. I think a yellow cheddar would have made a better color balance. I also wonder what the flavor would be if you shredded up a white potato and a sweet potato in lieu of the hash browns?

All that being said, I did enjoy it, especially how easily it went together. I served it with seasoned tomatoes and a little fruit. I believe I will be making it again.

[MusicMom]

Thanks for the tips, Colleen. I have some rosemary in the garden, maybe I'll toss some in.

A clarification on the evaporated milk, since I don't use it very often. I assume it means 2 cans for a total of 12 ounces, not 12 ounces each can. Is that correct?

[lex]

lisalee,

we dont' like sour cream. could we leave this out of the chili egg bake? would it still work?

[colleency]

Thanks for the tips, Colleen. I have some rosemary in the garden, maybe I'll toss some in.

A clarification on the evaporated milk, since I don't use it very often. I assume it means 2 cans for a total of 12 ounces, not 12 ounces each can. Is that correct?

I halved the recipe, and I used one full can. I'm pretty sure it was a 12-ounce can.