Best Better Choice Do Ahead Egg Bake Recipes

DO-AHEAD BREAKFAST BAKE

Do-Ahead Breakfast Bake image

This is a weekend favorite--ham, potatoes, cheese and eggs combined in a simple, yet company-good casserole.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 9h5m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup diced fully cooked ham (6 oz)
2 boxes (4.6 oz each) Betty Crocker™ julienne potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick™ mix
3 cups milk
1/2 teaspoon pepper
4 eggs

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Layer ham, potatoes (from potato boxes), bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, sauce mix (from potato boxes), pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 8 hours, but no longer than 24 hours.
Heat oven to 375°F. Bake 40 to 45 minutes or until brown on top and knife inserted in center comes out clean. Let stand 10 minutes.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g

THE BEST BREAKFAST EGG BAKE

The Best Breakfast Egg Bake image

Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.

Provided by Food Network Kitchen

Categories main-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 pound bulk breakfast sausage
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon ground mustard seed
1 teaspoon garlic salt
1/2 teaspoon kosher salt
12 large eggs
1/2 teaspoon freshly cracked black pepper
2 cups frozen shredded hash browns, thawed
4 ounces mild Cheddar, grated (about 1 cup)
4 ounces Colby Jack, grated (about 1 cup)
1/2 medium red bell pepper, finely diced (about 1/2 cup)
4 scallions, thinly sliced (about 1/2 cup)
One 8-ounce tube crescent rolls

Steps:

Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.