Does anyone have a recipe for an overnight egg casserole?
- Thread starter lorijean
- Start date
Rec: Zippy Egg Casserole
Zippy Egg Casserole
This egg casserole has a little zip to it due to the pepperjack cheese! A
Prep Time:
approx. 15 Minutes. Cook Time: approx. 1 Hour 10 Minutes.
Ready in: approx. 9 Hours 45 Minutes. Makes 12 servings.
Printed from Allrecipes, Submitted by Susan Madsen
1 pound pork sausage
1 (5.5 ounce) package
seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste
Directions
1 Place sausage in a large, deep skillet. Cook over
medium-high heat until evenly brown. Drain, crumble, and set aside.
2 In a lightly greased 9x13 inch baking dish, arrange the
croutons in a single layer. Layer with Cheddar cheese, Swiss
cheese, and pepperjack cheese. Top with the cooked sausage.
3 In a large bowl, beat together the eggs, half-and-half,
milk, mustard, onion, salt, and pepper. Pour into the dish
over the sausage. Cover, and refrigerate overnight.
4 The next morning, bake in an oven preheated to 350
degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20
minutes before serving.
Zippy Egg Casserole
This egg casserole has a little zip to it due to the pepperjack cheese! A
Prep Time:
approx. 15 Minutes. Cook Time: approx. 1 Hour 10 Minutes.
Ready in: approx. 9 Hours 45 Minutes. Makes 12 servings.
Printed from Allrecipes, Submitted by Susan Madsen
1 pound pork sausage
1 (5.5 ounce) package
seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste
Directions
1 Place sausage in a large, deep skillet. Cook over
medium-high heat until evenly brown. Drain, crumble, and set aside.
2 In a lightly greased 9x13 inch baking dish, arrange the
croutons in a single layer. Layer with Cheddar cheese, Swiss
cheese, and pepperjack cheese. Top with the cooked sausage.
3 In a large bowl, beat together the eggs, half-and-half,
milk, mustard, onion, salt, and pepper. Pour into the dish
over the sausage. Cover, and refrigerate overnight.
4 The next morning, bake in an oven preheated to 350
degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20
minutes before serving.
here is the link to T&T breakfast dishes. lots of goodies there.
http://eat.at/swap/forum10/index.php
http://eat.at/swap/forum10/index.php
dawn_mo
Well-known member
Hi LJ! Here is one that I have made before. REC: Gray's Bay Eggs
This is really good, just keep an eye on the eggs so they don't get overcooked.
* Exported from MasterCook *
GRAY'S BAY BREAKFAST EGGS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method
12 eggs
3/4 pound shredded cheddar cheese
1/2 teaspoon salt
1 cup cream
1 1/2 pounds pork sausage
1/2 large onion -- minced
1 large green pepper -- minced
1/2 pound mushrooms -- chopped
1/2 teaspoon pepper
Fry sausage and drain well. Grease a 9 x 13 baking pan. Break eggs gently into the baking pan, and poke the yolks with a toothpick. Top the eggs with all of the sausage, half the cheese, all of the onion, green bell pepper, red bell pepper, and mushrooms. Cover with the cream and top with the rest of the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350 degrees for 55 minutes.
- - - - - - - - - - - - - - - - - - -
These are really good. I am planning on making them for our Xmas Eve appetizer bash.
* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
- - - - - - - - - - - - - - - - - - -
I haven't made this one, but it sounds really good. I don't know where I got it from, so I cannot list the source, sorry about that.
* Exported from MasterCook *
CHILI RELLENO BAKE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Enchiladas
Overnights
Amount Measure Ingredient -- Preparation Method1/2 lb. ground beef
1/2 lb. chorizo or Italian pork sausage
1 cup onion -- chopped
2 cloves garlic -- minced or pressed
2 cans whole green chilies -- (4oz. each) drained
and seeded
2 cups shredded sharp cheddar cheese -- divided
4 eggs
1/4 cup all purpose flour -- unsifted
1 1/2 cups milk
1/2 tsp. salt
Tabasco to taste
In large skillet, crumble together beef and sausage and cook until brown. Add onion and garlic; cook until onion is limp. Drain fat. Line 9" x 9" x 2" baking dish with half of chilies; top with 1-1/2 cups of cheese, add meat mixture and top with remaining chilies. Beat together eggs and flour, add milk, salt, Tabasco and blend well. Pour egg mixture over casserole. Bake uncovered at 350 degrees for 40 minutes or until knife inserted off center comes out clean.
Sprinkle with 1/2 cup cheese on top. Let stand 5 minutes. Yield: 6 servings
- - - - - - - - - - - - - - - - - - -
This is really good but really hardy and it feeds a crowd.
* Exported from MasterCook *
TORTILLA STRATA
Recipe By :e. in sf
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated
Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper,
stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake
until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream.
- - - - - - - - - - - - - - - - - - -
I haven't made this, but again, it sounds great.
* Exported from MasterCook *
Twice-Baked Potato Casserole
Recipe By :From Paula Deen Celebrates! Best Dishes and Best Wishes for the Best Times of Your Life. This recipe appeared in The Rocky Mountain News on 12/06/06
Serving Size : 10 Preparation Time :0:00
Categories : Christmas Overnights
Potatoes Thanksgiving
Amount Measure Ingredient -- Preparation Method8 large baking potatoes (about 4 lbs.) I used more potatoes than this
1 package cream cheese at room temperature -- (8-ounce)
1/2 cup softened butter -- (1 stick)
2 cups shredded sharp Cheddar cheese -- (1/2 lb)
1 pint sour cream
2 cloves garlic -- minced
1 1/2 tsp. salt
1/2 tsp pepper
1/4 cup chopped chives for garnish
6 slices bacon, fried crisp and crumbled
Preheat oven to 350 degree.
Pierce the potatoes and place on a baking pan.
Bake the potatoes for 1 hour and 15 minutes until very soft.
Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork.
Add the cream cheese, butter, 1 cup of the Cheddar cheese, and sour cream.
Stir well. Add garlic, salt, and pepper and stir again.
Spray a 13X9 inch baking dish with vegetable cooking spray.
Place the potatoes in the dish.
The casserole can now be covered with plastic wrap and refrigerated until ready to bake.
When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and bake
potatoes for 30-35 minutes until hot.
Sprinkle the remaining 1 cup Cheddar cheese over the top of the casserole and return to
oven for about 5 minutes until the cheese melts.
Garnish with chopped chives and crumbled bacon and serve.
- - - - - - - - - - - - - - - - - - -
This is really good, just keep an eye on the eggs so they don't get overcooked.
* Exported from MasterCook *
GRAY'S BAY BREAKFAST EGGS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method
12 eggs
3/4 pound shredded cheddar cheese
1/2 teaspoon salt
1 cup cream
1 1/2 pounds pork sausage
1/2 large onion -- minced
1 large green pepper -- minced
1/2 pound mushrooms -- chopped
1/2 teaspoon pepper
Fry sausage and drain well. Grease a 9 x 13 baking pan. Break eggs gently into the baking pan, and poke the yolks with a toothpick. Top the eggs with all of the sausage, half the cheese, all of the onion, green bell pepper, red bell pepper, and mushrooms. Cover with the cream and top with the rest of the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350 degrees for 55 minutes.
- - - - - - - - - - - - - - - - - - -
These are really good. I am planning on making them for our Xmas Eve appetizer bash.
* Exported from MasterCook *
Miniature Artichoke Tarts
Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast
Amount Measure Ingredient -- Preparation Method2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese
Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
- - - - - - - - - - - - - - - - - - -
I haven't made this one, but it sounds really good. I don't know where I got it from, so I cannot list the source, sorry about that.
* Exported from MasterCook *
CHILI RELLENO BAKE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Enchiladas
Overnights
Amount Measure Ingredient -- Preparation Method1/2 lb. ground beef
1/2 lb. chorizo or Italian pork sausage
1 cup onion -- chopped
2 cloves garlic -- minced or pressed
2 cans whole green chilies -- (4oz. each) drained
and seeded
2 cups shredded sharp cheddar cheese -- divided
4 eggs
1/4 cup all purpose flour -- unsifted
1 1/2 cups milk
1/2 tsp. salt
Tabasco to taste
In large skillet, crumble together beef and sausage and cook until brown. Add onion and garlic; cook until onion is limp. Drain fat. Line 9" x 9" x 2" baking dish with half of chilies; top with 1-1/2 cups of cheese, add meat mixture and top with remaining chilies. Beat together eggs and flour, add milk, salt, Tabasco and blend well. Pour egg mixture over casserole. Bake uncovered at 350 degrees for 40 minutes or until knife inserted off center comes out clean.
Sprinkle with 1/2 cup cheese on top. Let stand 5 minutes. Yield: 6 servings
- - - - - - - - - - - - - - - - - - -
This is really good but really hardy and it feeds a crowd.
* Exported from MasterCook *
TORTILLA STRATA
Recipe By :e. in sf
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated
Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper,
stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake
until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream.
- - - - - - - - - - - - - - - - - - -
I haven't made this, but again, it sounds great.
* Exported from MasterCook *
Twice-Baked Potato Casserole
Recipe By :From Paula Deen Celebrates! Best Dishes and Best Wishes for the Best Times of Your Life. This recipe appeared in The Rocky Mountain News on 12/06/06
Serving Size : 10 Preparation Time :0:00
Categories : Christmas Overnights
Potatoes Thanksgiving
Amount Measure Ingredient -- Preparation Method8 large baking potatoes (about 4 lbs.) I used more potatoes than this
1 package cream cheese at room temperature -- (8-ounce)
1/2 cup softened butter -- (1 stick)
2 cups shredded sharp Cheddar cheese -- (1/2 lb)
1 pint sour cream
2 cloves garlic -- minced
1 1/2 tsp. salt
1/2 tsp pepper
1/4 cup chopped chives for garnish
6 slices bacon, fried crisp and crumbled
Preheat oven to 350 degree.
Pierce the potatoes and place on a baking pan.
Bake the potatoes for 1 hour and 15 minutes until very soft.
Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork.
Add the cream cheese, butter, 1 cup of the Cheddar cheese, and sour cream.
Stir well. Add garlic, salt, and pepper and stir again.
Spray a 13X9 inch baking dish with vegetable cooking spray.
Place the potatoes in the dish.
The casserole can now be covered with plastic wrap and refrigerated until ready to bake.
When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and bake
potatoes for 30-35 minutes until hot.
Sprinkle the remaining 1 cup Cheddar cheese over the top of the casserole and return to
oven for about 5 minutes until the cheese melts.
Garnish with chopped chives and crumbled bacon and serve.
- - - - - - - - - - - - - - - - - - -
I really enjoy rec posted by elenor for brunch enchiladas. I will be making them again on Christmas
morning. I serve them with a fruit salad and Cathy's bacon kielbasa dish. I make both dishes the night before and cook in the am. I am copying the recipes below, because I still have challenges with cut and paste with the links...UNLESS, someone wants aw shucks shrimp!! smileys/smile.gif
Brunch Enchiladas
2 cups cubed, fully cooked ham
½ cup of chopped onions
½ cup of chopped peppers, optional
2½ cups of shredded cheese
10 8 inch flour tortillas
6 eggs, lightly beaten
2½ cups half-and-half, light cream or milk
(I used 2% milk - was good)
1 tablespoon of flour
¼ teaspoon of salt
¼ teaspoon of garlic powder
A few drops of hot pepper sauce
Avocado Slices
Salsa
Sour Cream
Place 1/3 cup of ham at one end of each tortilla. Sprinkle with chopped onions, green peppers (if using) and 2 or 3 tablespoons of shredded cheese. Roll up fairly tightly. Arrange the tortillas, seam side down in a greased 13 x 9 baking dish. Combine the eggs, milk, flour, salt, garlic powder and hot pepper sauce. Pour over tortillas. Cover and refrigerate several hours or overnight.
Cover and bake at 350 degrees for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
BACON AND SAUSAGE CASSEROLE
2 stalks celery, sliced
1 onion, sliced
1/2 green pepper, sliced
1 tomato, sliced
1 lb Polish sausage, cut into 1/2” slices
3 cloves chopped garlic
1 lb chopped bacon ( I use thick peppered bacon)
1/4 cup red wine vinegar
1 T Worcestershire sauce
1 tsp paprika
1 tsp thyme
1 tsp pepper
In a large flameproof baking dish, sprinkle celery, onion, green pepper, and tomato. Spread Polish sausage over this, then sprinkle with the garlic. Cover all with the bacon.
Mix vinegar, Worcestershire, paprika, thyme and pepper, and sprinkle over everything.
Bake at 350° for one hour. Pour off juices and run under the broiler for 5 minutes or until bacon is crisp.
morning. I serve them with a fruit salad and Cathy's bacon kielbasa dish. I make both dishes the night before and cook in the am. I am copying the recipes below, because I still have challenges with cut and paste with the links...UNLESS, someone wants aw shucks shrimp!! smileys/smile.gif
Brunch Enchiladas
2 cups cubed, fully cooked ham
½ cup of chopped onions
½ cup of chopped peppers, optional
2½ cups of shredded cheese
10 8 inch flour tortillas
6 eggs, lightly beaten
2½ cups half-and-half, light cream or milk
(I used 2% milk - was good)
1 tablespoon of flour
¼ teaspoon of salt
¼ teaspoon of garlic powder
A few drops of hot pepper sauce
Avocado Slices
Salsa
Sour Cream
Place 1/3 cup of ham at one end of each tortilla. Sprinkle with chopped onions, green peppers (if using) and 2 or 3 tablespoons of shredded cheese. Roll up fairly tightly. Arrange the tortillas, seam side down in a greased 13 x 9 baking dish. Combine the eggs, milk, flour, salt, garlic powder and hot pepper sauce. Pour over tortillas. Cover and refrigerate several hours or overnight.
Cover and bake at 350 degrees for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
BACON AND SAUSAGE CASSEROLE
2 stalks celery, sliced
1 onion, sliced
1/2 green pepper, sliced
1 tomato, sliced
1 lb Polish sausage, cut into 1/2” slices
3 cloves chopped garlic
1 lb chopped bacon ( I use thick peppered bacon)
1/4 cup red wine vinegar
1 T Worcestershire sauce
1 tsp paprika
1 tsp thyme
1 tsp pepper
In a large flameproof baking dish, sprinkle celery, onion, green pepper, and tomato. Spread Polish sausage over this, then sprinkle with the garlic. Cover all with the bacon.
Mix vinegar, Worcestershire, paprika, thyme and pepper, and sprinkle over everything.
Bake at 350° for one hour. Pour off juices and run under the broiler for 5 minutes or until bacon is crisp.
REC Crockpot Breakfast Casserole
9 eggs, beaten
Jimmy Dean's link or patty sausages, 1 package, crumbled
2 1/4 cups of milk
2 cups of cheese (cheddar, Colby, whatever you have)
10 slices of bread, torn into quarters
Salt and black pepper to taste
Spray the crockpot with Pam. Make a layer of bread, sausages, and 1 cup of cheese. Sprinkle with salt and pepper. Repeat the layer.
Mix eggs and milk together. Pour over the ingredients in the crockpot. Sprinkle with the remaining cheese. Cover and cook for 2 hours on high.
Note: nice to set this on a timer and wake up to a nice, hot breakfast.
9 eggs, beaten
Jimmy Dean's link or patty sausages, 1 package, crumbled
2 1/4 cups of milk
2 cups of cheese (cheddar, Colby, whatever you have)
10 slices of bread, torn into quarters
Salt and black pepper to taste
Spray the crockpot with Pam. Make a layer of bread, sausages, and 1 cup of cheese. Sprinkle with salt and pepper. Repeat the layer.
Mix eggs and milk together. Pour over the ingredients in the crockpot. Sprinkle with the remaining cheese. Cover and cook for 2 hours on high.
Note: nice to set this on a timer and wake up to a nice, hot breakfast.
I also like this one from 50+ Friends' Cookbook (have made this one)
From the Kitchen of: Kathleen
8 large eggs
1-1/4 cups grits, quick cooking
6 cups water
1 tsp salt
4 oz sharp Cheddar cheese, chopped
4 oz Pepper Jack cheese, chopped
2 cups baked ham, chopped
1/2 cup fine bread crumbs
1/2 cup grated Parmesan cheese
Boil the eggs 5 minutes. Peel and chop.
Mix the grits, water and salt in a 4 quart saucepan and cook for 2 minutes or until thick. Then add the cheese, ham and eggs. If mixture is a little dry, add water one-fourth cup at a time until it pours easily into a 9" x 13" buttered casserole dish. Mix the bread crumbs and Parmesan cheese and sprinkle over the top.
Bake in preheated 350 F oven for 30 minutes or until fully thickened and bubbling.
Cut into squares and serve with a spatula. Makes 9 generous servings.
Note: If you prefer, this recipe can be baked in individual dishes sitting on a rimmed baking pan. You will only need to bake about 20 minutes if using the small baking dishes. Don't overfill the small dishes as they will bubble over and you will have a mess to clean up. The smaller dishes make really nice lunch size servings along with a green salad and some fresh fruit for dessert. They also work well on a brunch buffet.
http://www.50plusfriends.com/cookbook/eggschee/sobrcass.html
From the Kitchen of: Kathleen
8 large eggs
1-1/4 cups grits, quick cooking
6 cups water
1 tsp salt
4 oz sharp Cheddar cheese, chopped
4 oz Pepper Jack cheese, chopped
2 cups baked ham, chopped
1/2 cup fine bread crumbs
1/2 cup grated Parmesan cheese
Boil the eggs 5 minutes. Peel and chop.
Mix the grits, water and salt in a 4 quart saucepan and cook for 2 minutes or until thick. Then add the cheese, ham and eggs. If mixture is a little dry, add water one-fourth cup at a time until it pours easily into a 9" x 13" buttered casserole dish. Mix the bread crumbs and Parmesan cheese and sprinkle over the top.
Bake in preheated 350 F oven for 30 minutes or until fully thickened and bubbling.
Cut into squares and serve with a spatula. Makes 9 generous servings.
Note: If you prefer, this recipe can be baked in individual dishes sitting on a rimmed baking pan. You will only need to bake about 20 minutes if using the small baking dishes. Don't overfill the small dishes as they will bubble over and you will have a mess to clean up. The smaller dishes make really nice lunch size servings along with a green salad and some fresh fruit for dessert. They also work well on a brunch buffet.
http://www.50plusfriends.com/cookbook/eggschee/sobrcass.html