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Brunch Egg casserole recipe please?
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
Brunch Egg casserole recipe please?
We are hosting Christmas brunch and I am need a recipe for an egg casserole. It must be vegetarian and can not have mushrooms.
Any recipes you like?
Any recipes you like?
I have made this strata for Christmas breakfast for the past few years:
http://www.epicurious.com/recipes/food/ ... ata-101706
You can change around the herbs if you like. Sometimes I don't put in the tarragon.
http://www.epicurious.com/recipes/food/ ... ata-101706
You can change around the herbs if you like. Sometimes I don't put in the tarragon.
It's like looking in your soup and finding a whole different alphabet.
and don't forget the squeezable bacon instead of ketchup.pipanale wrote:Step 1: Add a ton of bacon
Step 2: Tell the vegetarian to grow a sack and eat it anyway.
Step 3: Wonder why nobody ever wants to come over for brunch anymore
http://www.thinkgeek.com/stuff/41/squeez-bacon.html
Merry Christmas.
Leap, and the net will appear.
- John Burroughs
- John Burroughs
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SOonthebeach
- Posts: 1707
- Joined: Tue Jan 19, 2010 10:01 am
- Location: Texas
I know this one has sausage in the recipe, but I have made it without the sausage and subbed veggies instead. I used mushroom, but I'm thinking you could use red, green and yellow peppers, shredded zuchinni or even squash. I've served this with a side of black beans and rice for brunch and it's always a hit. I left the sausage in the recipe in case others want to try it out. You could also sprinkle fresh tomatoes on top before serving.
Mexican
3 cans diced green chiles
1lb sausage (can use spicy if you prefer)
1 cup chopped yellow onion (I’ve used onion powder as a sub before)
½ c chopped red bell pepper
4 tsps minced garlic
4 tsps chili powder
5 corn tortillas cut into quarters
12 eggs
3 cups half and half (I’ve used the fat free version)
1 tsp salt
½ tsp pepper
¼ c chopped fresh cilantro
3 cups monterrey jack cheese (if you like it really spicy, use part pepper jack)
Drain the cans of chiles and spread them in the bottom of a 9 x13 pan. Cook the sausage until crumbled and brown, add onions and peppers and cook about 4 minutes. Add garlic and chili powder and remove from heat
Whisk eggs and half and half with salt and pepper.
In another bowl, combine the cheese and cilantro and mix well.
Spoon 1/3 of the sausage layer over the chiles, top with 1/3 of the tortillas and then 1/3 of the cheese mixture. Repeat layering and end with the cheese layer. Pour the egg mixture over the ingredients. Cover and let it refrigerate overnight.
Preheat oven to 350 degrees and bake until knife comes out clean. I find it takes about 1 hour 15 minutes. It’s a large casserole and gets rave reviews! It has a lot of ingredients, but is totally worth it. Serve with sour cream and salsa
Mexican
3 cans diced green chiles
1lb sausage (can use spicy if you prefer)
1 cup chopped yellow onion (I’ve used onion powder as a sub before)
½ c chopped red bell pepper
4 tsps minced garlic
4 tsps chili powder
5 corn tortillas cut into quarters
12 eggs
3 cups half and half (I’ve used the fat free version)
1 tsp salt
½ tsp pepper
¼ c chopped fresh cilantro
3 cups monterrey jack cheese (if you like it really spicy, use part pepper jack)
Drain the cans of chiles and spread them in the bottom of a 9 x13 pan. Cook the sausage until crumbled and brown, add onions and peppers and cook about 4 minutes. Add garlic and chili powder and remove from heat
Whisk eggs and half and half with salt and pepper.
In another bowl, combine the cheese and cilantro and mix well.
Spoon 1/3 of the sausage layer over the chiles, top with 1/3 of the tortillas and then 1/3 of the cheese mixture. Repeat layering and end with the cheese layer. Pour the egg mixture over the ingredients. Cover and let it refrigerate overnight.
Preheat oven to 350 degrees and bake until knife comes out clean. I find it takes about 1 hour 15 minutes. It’s a large casserole and gets rave reviews! It has a lot of ingredients, but is totally worth it. Serve with sour cream and salsa
Hi X, I make this all the time. Everyone loves it! The best part is you make it the day before. I also have an amazing Baked French Toast that is also made a day in advance. Let me know if you want that too.
Spinach and Swiss Quiche
Layer the following in a 9x13 glass pan (make day before)
1 Pepperidge Farm pastry sheet
2 packages frozen chopped spinach (defrosted and squeezed)
2/3 c chopped onion
8 oz. shredded swiss
Mix in bowl:
8 eggs
4 c heavy cream
1 tsp cayenne pepper
1 tsp salt
½ tsp sugar
Pour over layered ingredients. Bake 425 for 15 mins, 300 degrees for 35 minutes. Make the day before and refrigerate. Cut when cold. Reheat at 350 degrees for 25 minutes.
Spinach and Swiss Quiche
Layer the following in a 9x13 glass pan (make day before)
1 Pepperidge Farm pastry sheet
2 packages frozen chopped spinach (defrosted and squeezed)
2/3 c chopped onion
8 oz. shredded swiss
Mix in bowl:
8 eggs
4 c heavy cream
1 tsp cayenne pepper
1 tsp salt
½ tsp sugar
Pour over layered ingredients. Bake 425 for 15 mins, 300 degrees for 35 minutes. Make the day before and refrigerate. Cut when cold. Reheat at 350 degrees for 25 minutes.
OK, here it is - super easy and super yummy.
For 10
4 cups (1 lb) shredded cheddar cheese
1 x 4oz can chopped green chiles drained
4x 8oz cartons of small curd cottage cheese (2 lbs)
1/2 cup all purpose flour
1 tsp baking powder
1/2 cup melted butter
10 eggs beaten
Combine cheese, chiles and cottage cheese – stir well
Sift together flour and baking powder
Add flour mixture, butter and eggs to cheese mixture – mixing well
Pour into a well greased 13x9x2 dish
Bake at 400 for 15 mins then reduce to 350 for additional 30 mins
Enjoy
Pia
For 10
4 cups (1 lb) shredded cheddar cheese
1 x 4oz can chopped green chiles drained
4x 8oz cartons of small curd cottage cheese (2 lbs)
1/2 cup all purpose flour
1 tsp baking powder
1/2 cup melted butter
10 eggs beaten
Combine cheese, chiles and cottage cheese – stir well
Sift together flour and baking powder
Add flour mixture, butter and eggs to cheese mixture – mixing well
Pour into a well greased 13x9x2 dish
Bake at 400 for 15 mins then reduce to 350 for additional 30 mins
Enjoy
Pia
Realtor - St John Properties
Breakfast Enchiladas
This is similar to Nic's, thought I would toss it in for variety, and if you're like us you may tweak things to taste.
The original recipe is listed below and includes sausage. We make two batches for xmas brunch, one with and one without the sausage. In the one without we add more veggies, like mushrooms, green pepper, etc. Depending on how healthy you’re cooking, substitute turkey sausage and/or egg beaters, cut back on salt, etc. Also, we’ll prep up to the tortillas in the baking pan covered in sauce and ready for baking the night before and stash in the frig, pulling it out in the morning and let warm to room temp as it fits the schedule, possibly cook a little extra to compensate. Makes 8 servings.
We sometimes use smaller tortillas and increase quantity since it's served at a brunch with tons of other stuff.
1 lb hot ground sausage
2 T butter
4 green onions thinly sliced
14 large eggs beaten
¾ tsp salt
½ tsp pepper
Cheese sauce
8 (8 inch) soft flour tortillas
1 cup shredded Monterey jack cheese
Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro
Preheat oven to 350. Cook sausage in large nonstick skillet over medium high until no longer pink (6-8 minutes). Remove and drain well, wipe skillet clean.
Melt butter in skillet over medium heat. Add green onions and cilantro, sauté 1 minute. Add eggs, salt, pepper, and cook without stirring about 2 minutes or until eggs begin to set on bottom. Draw cooked edges away from side to form large pieces. Cook, stirring occasional, 4-5 minutes or until eggs are thickened but still moist. Remove from heat and gently fold in 1 ½ cups cheese sauce and sausage.
Spoon about ¾ cup egg mixture into each tortilla, roll up, place seam side down in lightly greased 13 x 9 inch baking dish. Pour remaining cheese sauce over tortillas, sprinkle with Monterey jack cheese.
Bake at 350 for 30 minutes or until sauce is bubbly. Serve with desired toppings (we usually have salsa, could also include sour cream or guacamole as desired).
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups mile
8 oz shredded cheddar cheese
4 oz chopped green chiles
¾ tsp salt
Melt butter in heavy saucepan over medium-low heat, whisk in flour until smooth. Cook, whisking constantly for 1 minute. Gradually whisk in milk, cook over medium heat, whisking constantly, 7 minutes or until thickened. Remove from heat and whisk in remaining ingredients until cheese is melted.
Merry Christmas everyone!
This is similar to Nic's, thought I would toss it in for variety, and if you're like us you may tweak things to taste.
The original recipe is listed below and includes sausage. We make two batches for xmas brunch, one with and one without the sausage. In the one without we add more veggies, like mushrooms, green pepper, etc. Depending on how healthy you’re cooking, substitute turkey sausage and/or egg beaters, cut back on salt, etc. Also, we’ll prep up to the tortillas in the baking pan covered in sauce and ready for baking the night before and stash in the frig, pulling it out in the morning and let warm to room temp as it fits the schedule, possibly cook a little extra to compensate. Makes 8 servings.
We sometimes use smaller tortillas and increase quantity since it's served at a brunch with tons of other stuff.
1 lb hot ground sausage
2 T butter
4 green onions thinly sliced
14 large eggs beaten
¾ tsp salt
½ tsp pepper
Cheese sauce
8 (8 inch) soft flour tortillas
1 cup shredded Monterey jack cheese
Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro
Preheat oven to 350. Cook sausage in large nonstick skillet over medium high until no longer pink (6-8 minutes). Remove and drain well, wipe skillet clean.
Melt butter in skillet over medium heat. Add green onions and cilantro, sauté 1 minute. Add eggs, salt, pepper, and cook without stirring about 2 minutes or until eggs begin to set on bottom. Draw cooked edges away from side to form large pieces. Cook, stirring occasional, 4-5 minutes or until eggs are thickened but still moist. Remove from heat and gently fold in 1 ½ cups cheese sauce and sausage.
Spoon about ¾ cup egg mixture into each tortilla, roll up, place seam side down in lightly greased 13 x 9 inch baking dish. Pour remaining cheese sauce over tortillas, sprinkle with Monterey jack cheese.
Bake at 350 for 30 minutes or until sauce is bubbly. Serve with desired toppings (we usually have salsa, could also include sour cream or guacamole as desired).
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups mile
8 oz shredded cheddar cheese
4 oz chopped green chiles
¾ tsp salt
Melt butter in heavy saucepan over medium-low heat, whisk in flour until smooth. Cook, whisking constantly for 1 minute. Gradually whisk in milk, cook over medium heat, whisking constantly, 7 minutes or until thickened. Remove from heat and whisk in remaining ingredients until cheese is melted.
Merry Christmas everyone!
It may not be fancy but my guests have always liked this. I add more vegetables and spices, etc.
http://www.cooks.com/rec/view/0,195,154 ... 04,00.html
http://www.cooks.com/rec/view/0,195,154 ... 04,00.html