Best 20 Brunch Casserole Recipes

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Indulge in a delightful brunch experience with our versatile casserole recipes. From classic to unique creations, these dishes are perfect for a leisurely weekend breakfast, a special occasion brunch, or even a quick and easy weekday meal. Whether you prefer savory or sweet, vegetarian or meat-lover, we have a recipe that will satisfy your cravings. Start your day with the comforting Sausage and Hash Brown Casserole, a hearty combination of sausage, hash browns, and cheese. For a lighter option, try the Spinach and Feta Frittata, a protein-packed dish featuring fresh spinach, creamy feta cheese, and eggs. Those with a sweet tooth will delight in the Blueberry Cream Cheese Casserole, a luscious combination of sweet blueberries, creamy cheese, and a crunchy streusel topping. And for a gluten-free and vegan treat, the Sweet Potato and Black Bean Casserole offers a flavorful blend of sweet potatoes, black beans, and spices. With our diverse selection of brunch casserole recipes, you'll find the perfect dish to make your next meal memorable.

Here are our top 20 tried and tested recipes!

CRAB BRUNCH CASSEROLE



Crab Brunch Casserole image

A delicious casserole - elegant enough for a Sunday brunch!

Provided by DOREENB

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 8

Number Of Ingredients 9

2 eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  • In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
  • Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 10.7 g, Cholesterol 118.1 mg, Fat 15.1 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 8.3 g, Sodium 606.9 mg, Sugar 3.7 g

SUNDAY BRUNCH CASSEROLE



Sunday Brunch Casserole image

A hearty bacon, egg, and hash brown casserole for the bacon lover in all of us. Feel free to use turkey bacon rather than pork!

Provided by T1INA

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h5m

Yield 6

Number Of Ingredients 10

1 ½ pounds thick sliced bacon
½ cup chopped sweet onion
½ cup chopped red bell pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried dill

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
  • Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.
  • Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 511 calories, Carbohydrate 18.9 g, Cholesterol 436.1 mg, Fat 37.3 g, Fiber 1.6 g, Protein 34.2 g, SaturatedFat 14.5 g, Sodium 1548.5 mg, Sugar 3.9 g

GOLDEN SHRIMP BRUNCH CASSEROLE



Golden Shrimp Brunch Casserole image

During the '40s, Mother had a close group of friends whose husbands or sons were off to war. To ease their worries, the group frequently met for lunch. This was one of my mother's favorite lunch recipes. I recall the scent of melted cheese baking and the custard-like souffle.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

6 eggs, lightly beaten
2-1/2 cups 2% milk
2 tablespoons minced fresh parsley
3/4 teaspoon ground mustard
1/2 teaspoon salt
10 slices bread, crusts removed and cubed
2 cups frozen cooked salad shrimp, thawed
8 ounces sliced process American cheese, cut into thin strips

Steps:

  • In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts :

OVERNIGHT BACON BRUNCH CASSEROLE



Overnight Bacon Brunch Casserole image

A hearty overnight bacon breakfast casserole that is sure to please everyone for breakfast or brunch. This make-ahead breakfast casserole recipe can be prepped all the night before, and contains the classic breakfast favorites--eggs, bacon, cheese, and brioche.

Provided by Bloughmag70

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h20m

Yield 10

Number Of Ingredients 10

12 slices brioche, cut into 1-inch cubes
½ pound bacon, cut into 1/2-inch pieces, or more to taste
½ medium onion, finely chopped
1 green bell pepper, diced
8 medium eggs, or more to taste
1 ¼ cups milk
1 cup grated Cheddar cheese
1 teaspoon mustard powder
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
  • Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
  • Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
  • Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 25.4 g, Cholesterol 215.9 mg, Fat 18 g, Fiber 1 g, Protein 16.5 g, SaturatedFat 6.4 g, Sodium 621.9 mg, Sugar 6.3 g

VELVEETA® CHEESY BACON BRUNCH CASSEROLE



VELVEETA® Cheesy Bacon Brunch Casserole image

Bacon, eggs and hash browns topped with melty VELVEETA--it's everything you want for brunch in one delicious casserole.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 1h10m

Yield 12

Number Of Ingredients 9

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
2 cups frozen shredded hash browns, thawed
½ pound fresh mushrooms, coarsley chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small onion, chopped
12 eggs
⅓ cup BREAKSTONE'S or KNUDSEN Sour Cream
¾ pound VELVEETA®, cut into 1/2-inch cubes

Steps:

  • Heat oven to 350 degrees F.
  • Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
  • Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
  • Bake 40 min. or until center is set and casserole is heated through.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 10.4 g, Cholesterol 215.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 13 g, SaturatedFat 7.3 g, Sodium 555.1 mg, Sugar 3.8 g

HOLIDAY BRUNCH CASSEROLE



Holiday Brunch Casserole image

If you'll be having overnight company during the holidays, you may want to consider this hearty casserole. Guests will be impressed with its bountiful filling and scrumptious flavor. It's the perfect Easter breakfast or Christmas casserole. -Nelda Cronbaugh, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

4 cups frozen shredded hash brown potatoes, thawed
1 pound bulk pork sausage, cooked and drained
1/2 pound bacon strips, cooked and crumbled
1 medium green pepper, chopped
1 green onion, chopped
2 cups shredded cheddar cheese, divided
4 large eggs
3 cups 2% milk
1 cup reduced-fat biscuit/baking mix
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first 5 ingredients; stir in 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 366 calories, Fat 25g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 971mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

BRUNCH CASSEROLE



Brunch Casserole image

A good friend shared the recipe for this egg casserole with me. Hash browns and ham chunks make it flavorful and hearty. Squares of this dish are wonderful for a Sunday brunch.-Pat Clark, Richmond, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 7

8 large eggs
1 cup whole milk
1/2 teaspoon seasoned salt
2 cups frozen shredded hash brown potatoes
1 cup diced fully cooked ham
1 cup shredded cheddar cheese
1 tablespoon dried minced onion

Steps:

  • In a large bowl, whisk the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 241mg cholesterol, Sodium 484mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 14g protein.

SUNDAY BRUNCH CASSEROLE



Sunday Brunch Casserole image

My father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter. -Roy Lyon, Coupeville, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 12

6 slices sourdough bread
3 to 4 tablespoons butter, softened
2 cups shredded cheddar cheese
1 pound bulk pork sausage, cooked and drained
1/2 medium sweet red pepper, cut into thin strips
1/4 cup sliced green onion tops
3 large eggs
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cups whole milk
1/4 cup white wine or chicken broth
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

  • Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. , In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 331 calories, Fat 23g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

OVERNIGHT BRUNCH CASSEROLE



Overnight Brunch Casserole image

I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. -Candace Hesch, Mosinee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fat-free milk
5 slices reduced-fat American cheese, chopped
1-1/2 cups sliced fresh mushrooms
2 green onions, finely chopped
1 cup cubed fully cooked ham
2 cups egg substitute
4 large eggs
TOPPING:
3 slices whole wheat bread, cubed
4 teaspoons butter, melted
1/8 teaspoon paprika

Steps:

  • In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat., In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce., Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

HASH BROWN & CHICKEN BRUNCH CASSEROLE



Hash Brown & Chicken Brunch Casserole image

My husband and I love to have a hot breakfast, but find it difficult with two kids. This dish is excellent to prepare the night before and bake the next day for your family or to take into work to share with co-workers-there are never any leftovers.-Jennifer Berry, Lexington, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h35m

Yield 12 servings.

Number Of Ingredients 11

15 large eggs, beaten
1 package (28 ounces) frozen O'Brien potatoes
1 rotisserie chicken, skin removed, shredded
1-1/2 cups 2% milk
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 cups shredded cheddar cheese, divided
5 green onions, chopped
3 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a very large bowl, combine eggs, potatoes, chicken, milk, tomatoes, 1 cup cheese, green onions, cilantro and seasonings until blended. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 432 calories, Fat 20g fat (8g saturated fat), Cholesterol 348mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 45g protein.

BROCCOLI AND CHEESE BRUNCH CASSEROLE



Broccoli and Cheese Brunch Casserole image

Delicious for a brunch or weekend breakfast

Provided by LKAHRMANN

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h20m

Yield 8

Number Of Ingredients 9

8 ounces pork sausage
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 ½ cups shredded Cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
¼ cup milk
1 teaspoon ground black pepper
½ teaspoon salt
1 roma (plum) tomato, thinly sliced

Steps:

  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
  • In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top.
  • Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 3.4 g, Cholesterol 224.9 mg, Fat 18.3 g, Fiber 1.2 g, Protein 16.7 g, SaturatedFat 8.2 g, Sodium 609.1 mg, Sugar 1.6 g

SAUSAGE BRUNCH CASSEROLE



Sausage Brunch Casserole image

This is a great breakfast casserole my grandmother and mother always make!

Provided by JENNISELLERS

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 12

Number Of Ingredients 6

1 ½ pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese
4 eggs, beaten
¾ cup milk
salt and pepper to taste

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
  • Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
  • Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 9.3 g, Cholesterol 113.9 mg, Fat 31.8 g, Protein 15.1 g, SaturatedFat 11.8 g, Sodium 671.4 mg, Sugar 2.4 g

CHEESY EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE



Cheesy Egg Potato and Ham Frittata Brunch Casserole image

This makes a wonderful weekend brunch, I have made it many time in the past, it's very easy to make too! You can make this using cold cooked finely diced potatoes in place of hash browns, I have made this using leftover potatoes with great success! Feel free to add in green bell pepper, jalapeno peppers, skiced mushrooms, or whatever you wish! The skillet cooking time will take slightly longer.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

3 tablespoons butter
3 tablespoons oil
4 cups frozen hash brown potatoes (use the shredded hash browns)
1 medium onion, finely chopped
4 -5 green onions, chopped
cayenne pepper (optional)
2 teaspoons seasoning salt, divided (or to taste)
black pepper
1 lb cooked ham, cubed (can use more or less)
12 large eggs
1/4 cup whipping cream (or use full-fat milk or 18% table cream)
1 pinch italian seasoning
2 cups grated old cheddar cheese (or to taste)

Steps:

  • Set oven to 375 degrees (set oven rack to second-lowest position).
  • Butter a 13 x 9-inch baking dish.
  • Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
  • Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
  • In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
  • Bake for 20-22 minutes.
  • Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
  • Cool for about 10 minutes before slicing.

Nutrition Facts : Calories 597.9, Fat 40.9, SaturatedFat 18.3, Cholesterol 388.6, Sodium 411.1, Carbohydrate 21.6, Fiber 1.9, Sugar 1.2, Protein 35.5

CHRISTMAS BRUNCH CASSEROLE



Christmas Brunch Casserole image

This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day.

Provided by pamjlee

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time P1DT1h40m

Yield 5

Number Of Ingredients 12

1 pound bacon
2 onions, chopped
2 cups fresh sliced mushrooms
1 tablespoon butter
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
¼ teaspoon garlic salt
½ teaspoon ground black pepper
4 eggs
1 ½ cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Steps:

  • Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
  • Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
  • In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 1 hour or until set.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 31.9 g, Cholesterol 217.3 mg, Fat 28.6 g, Fiber 2.9 g, Protein 28.1 g, SaturatedFat 12.7 g, Sodium 1518.4 mg, Sugar 6.3 g

LAZY DAY BRUNCH CASSEROLE (CRUSTLESS QUICHE)



Lazy Day Brunch Casserole (Crustless Quiche) image

This is a very simple, but delicious brunch casserole - almost like a crustless quiche. We had this for our Lazy Day New Years brunch (our guests come in pajamas and stay that way all day - hence the name). It's very colourful and quick to throw together, especially if the cheese is grated and broccoli is chopped the day before. Don't chop the tomatoes ahead of time though as they tend to get soggy and lose flavour if refrigerated.

Provided by Just Call Me Martha

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups broccoli, chopped
3 medium tomatoes, chopped
1 1/3 cups monterey jack cheese, grated
1/2 cup cheddar cheese, grated
1 1/2 cups milk
1/3 cup flour
4 eggs
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Mix milk, flour and eggs well.
  • Add the remaining ingredients and pour into 8 X 8 greased baking dish.
  • Bake for 40-45 minutes.
  • Let sit 10 minutes before serving.

HUEVOS RANCHEROS BRUNCH CASSEROLE WITH HAM AND CHEESE



Huevos Rancheros Brunch Casserole with Ham and Cheese image

This casserole layers corn tortillas, black beans, ham, cheese, and eggs for a delicious brunch inspired by huevos rancheros. Drizzle with hot sauce, if desired.

Provided by NicoleMcmom

Categories     Breakfast and Brunch     Breakfast Casserole Recipes

Time 50m

Yield 6

Number Of Ingredients 14

3 tablespoons canola oil, divided
6 (6 inch) corn tortillas
1 (8 ounce) pre-cooked ham steak, diced
½ cup diced yellow onion
¾ teaspoon kosher salt, divided
1 (14 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chile peppers
cooking spray
1 cup shredded Monterey Jack cheese
1 ¾ cups pico de gallo
6 large eggs
¼ teaspoon ground black pepper
1 medium avocado, diced
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
  • Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
  • Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
  • Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
  • Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 30.9 g, Cholesterol 223.2 mg, Fat 28.4 g, Fiber 9 g, Protein 25 g, SaturatedFat 8.3 g, Sodium 1786.7 mg, Sugar 4.8 g

SUNDAY BRUNCH EGG CASSEROLE



Sunday Brunch Egg Casserole image

My favorite brunch dish got a makeover with egg substitute and lower-fat cheese. The lightened-up version still tastes delicious, but it won't weigh you down. -Alice Hofmann, Sussex, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

6 bacon strips, chopped
1 teaspoon canola oil
1 small green pepper, chopped
1 small onion, chopped
4 large eggs
2 cartons (8 ounces each) egg substitute
1 cup fat-free milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat., In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the center comes out clean, 30-35 minutes.

Nutrition Facts : Calories 181 calories, Fat 8g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 591mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

BRUNCH EGG CASSEROLE



Brunch Egg Casserole image

There aren't many foods that do a better job of combining two meals - in this case, breakfast and lunch - than cheese and eggs. This dish satisfies a mouthful of taste buds and both hearty and light eaters. -Lelia Brown, Annandale, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

2 cups unseasoned stuffing cubes or croutons
1 cup shredded cheddar cheese
4 large eggs, lightly beaten
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon onion powder
Dash pepper
4 bacon strips, chopped and partly cooked

Steps:

  • Preheat oven to 325°. Place croutons in a greased 11x7-in. baking dish; sprinkle with cheese. Combine eggs, milk and seasonings; pour into baking dish. Top with partly cooked bacon. Bake until bacon is crisp and a knife inserted in center comes out clean, 45-55 minutes.

Nutrition Facts : Calories 254 calories, Fat 14g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 597mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.

BACON MUSHROOM TOMATO & CHEESE STRATA - BRUNCH CASSEROLE



Bacon Mushroom Tomato & Cheese Strata - Brunch Casserole image

This was served at my sister-in-laws baby shower along with a wonderful salad with balsamic dressing and seasonal fruits. It was so elegant. I had to ask for the recipe it was so delicious! My mother-in-law asked her friend for the recipe and here it is! I couldn't believe how easy it is to make. This is great when you have company staying over and you don't want to be in the kitchen first thing in the morning cooking. You put this together in the evening the night before. Try changing the cheese and toppings with your favorites! Very versatile dish! Enjoy.

Provided by chefRD

Categories     Breakfast

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 loaf French bread (4 cups cubed)
10 eggs
4 cups milk
1 teaspoon dry mustard
1/4 teaspoon onion powder
1 teaspoon salt
1 teaspoon Worcestershire sauce (optional)
8 -10 slices bacon (crumbled)
2 cups cheddar cheese (shredded)
1/2 cup fresh tomato (chopped)
1/2 cup mushroom (sliced)

Steps:

  • Butter a 13 x 9 inch casserole dish.
  • Arrange bread cubes in casserole dish. Sprinkle with shredded cheddar cheese.
  • Beat together the eggs, milk, dry mustard, onion powder, salt and worcestershire sauce. Pour over the bread and cheese in the casserole dish.
  • Sprinkle with crumbled bacon, mushrooms and chopped tomatoes.
  • Cover and chill overnight.
  • Bake uncovered for 1 Hour or until set. (cover if getting too brown on top).

BRUNCH CASSEROLE



Brunch Casserole image

Enjoy this cheesy casserole made using Betty Crocker® Seasoned Skillets® hash brown potatoes, pork sausage and veggies - perfect for a brunch or dinner.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 9h20m

Yield 8

Number Of Ingredients 11

2 boxes Betty Crocker™ Seasoned Skillets® hash brown potatoes
1 1/2 lb bulk spicy pork sausage
2 medium red bell peppers, chopped (2 cups)
8 medium green onions, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs
Chopped fresh cilantro, if desired

Steps:

  • Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.
  • In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.
  • In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 375°F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

Nutrition Facts : Calories 628, Carbohydrate 39 g, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1812 mg

Tips:

- For a vegetarian version of this casserole, replace the bacon with diced bell peppers, mushrooms, or zucchini. - Make sure to use fresh, high-quality ingredients for the best flavor. - Don't overcook the casserole; it should be cooked through but still slightly moist in the center. - Serve the casserole immediately with a side of toast or fruit. - Leftover casserole can be stored in the refrigerator for up to 3 days.

Conclusion:

This brunch casserole is a delicious and easy-to-make dish that is perfect for a lazy weekend morning. It is packed with flavor and can be customized to your liking. Whether you serve it with toast or fruit, this casserole is sure to be a hit. So next time you are looking for a brunch recipe, give this one a try!

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