Best Cheesy Turkey Egg Bake For A Morning Crowd Recipes

CHEESY EGG CASSEROLE

Cheesy Egg Casserole image

This Cheesy Egg Casserole is an easy recipe to put together the night before and adding your favorite breakfast meat and vegetables can make it even better.

Provided by Barbara

Time 1h15m

Number Of Ingredients 7

Ingredients

2 Tablespoons Butter
5 slices bread
1 ½ cups shredded cheddar cheese
4 eggs (beaten)
2 cups milk
1/4 teaspoon dry mustard
Salt and pepper

Steps:

Butter bread slices and cut into cubes.
In a 1 ½ quart buttered baking dish, alternate layers of bread cubes and grated cheese.
Mix beaten eggs, milk, mustard, salt and pepper.
Pour over bread and cheese mixture.
Store in refrigerator overnight.
Starting in a cold oven, bake at 350 degrees F for 1 hour. If not golden after an hour, bake a few minutes longer.

Nutrition Facts : Carbohydrate 16 g, Protein 16 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 147 mg, Sodium 378 mg, Fiber 1 g, Sugar 6 g, Calories 272 kcal, ServingSize 1 serving

SUPER EASY EGG CASSEROLE

Super Easy Egg Casserole image

Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.

Provided by 5MOM

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup shredded Cheddar cheese
6 eggs, whisked
6 slices bacon, diced
2 slices bread, cubed
⅓ red bell pepper, diced
2 green onions, chopped
3 tablespoons milk
½ teaspoon minced garlic, or to taste
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 9.3 g, Cholesterol 324.7 mg, Fat 23.2 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 10.4 g, Sodium 728.3 mg, Sugar 2.4 g

IMPOSSIBLY EASY BREAKFAST BAKE (CROWD SIZE)

Impossibly Easy Breakfast Bake (Crowd Size) image

When faced with the "what do I serve a crowd before noon?" dilemma, opt for this easy breakfast casserole. Spend 20 minutes assembling the ingredients the night before, store it overnight in the fridge and pop it into the oven the next morning.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h10m

Yield 12

Number Of Ingredients 9

Ingredients

24 oz bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick™ mix
2 cups milk
1/4 teaspoon pepper
4 eggs

Steps:

Heat oven to 400°F. Grease 13x9-inch (3-quart) baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
Stir Bisquick™ mix, milk, pepper and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 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.