If you are feeding a crowd for Easter, nothing is easier to prepare than brunch casseroles. Here are two easy ways to make your day full of flavor and stress free.
Brunch Bread and Sausage Casserole
4-1/2 cups cubed day old bread
1 pound bulk pork sausage
2 cups grated Cheddar cheese
2 cups half and half
1 cup milk
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
8 large eggs, lightly beaten
Cut the bread into one inch cubes and spread in the bottom of a greased 9 x 13 inch casserole dish. In a large skillet, brown the sausage over medium heat until no pink remains. Spread the sausage over the bread cubes. Sprinkle with the grated cheese. In a separate bowl, mix the half and half, mustard, salt, pepper, and eggs. Pour over the bread and sausage layers. Cover with foil and refrigerate overnight. To cook, preheat your oven to 350 degrees F. Bake covered casserole until set and golden brown, about 50 minutes. Let sit 15 minutes before serving.
Cornbread Egg Bake
2 cups seasoned cornbread stuffing crumbs
1 can (15.25 ounces) whole kernel corn, drained
1/2 cup chopped green chilies
1/2 cup sour cream
9 large eggs
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Mix stuffing crumbs, corn, chilies, sour cream, and one egg in a large bowl. Spread evenly in a greased 13 x 9 inch casserole dish. Make eight indentations in the stuffing mixture with the back of a large spoon. Gently break each egg into the indentations. Pierce each yolk with a fork. Bake uncovered in a 400 degree oven for 25 minutes or until the egg whites are set. Sprinkle cheese over the casserole and return to the oven for another three minutes or until the cheese is melted. Serve immediately with a side of salsa.
Brunch Bread and Sausage Casserole
4-1/2 cups cubed day old bread
1 pound bulk pork sausage
2 cups grated Cheddar cheese
2 cups half and half
1 cup milk
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
8 large eggs, lightly beaten
Cut the bread into one inch cubes and spread in the bottom of a greased 9 x 13 inch casserole dish. In a large skillet, brown the sausage over medium heat until no pink remains. Spread the sausage over the bread cubes. Sprinkle with the grated cheese. In a separate bowl, mix the half and half, mustard, salt, pepper, and eggs. Pour over the bread and sausage layers. Cover with foil and refrigerate overnight. To cook, preheat your oven to 350 degrees F. Bake covered casserole until set and golden brown, about 50 minutes. Let sit 15 minutes before serving.
Cornbread Egg Bake
2 cups seasoned cornbread stuffing crumbs
1 can (15.25 ounces) whole kernel corn, drained
1/2 cup chopped green chilies
1/2 cup sour cream
9 large eggs
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Mix stuffing crumbs, corn, chilies, sour cream, and one egg in a large bowl. Spread evenly in a greased 13 x 9 inch casserole dish. Make eight indentations in the stuffing mixture with the back of a large spoon. Gently break each egg into the indentations. Pierce each yolk with a fork. Bake uncovered in a 400 degree oven for 25 minutes or until the egg whites are set. Sprinkle cheese over the casserole and return to the oven for another three minutes or until the cheese is melted. Serve immediately with a side of salsa.
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