Breakfast Eggs Bake Recipes

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Beat eggs and milk.
• Put half bread in 2 quart casserole dish.
• Sprinkle with cheese and meat on top.
• Add rest of bread.
• Pour milk over all- cover with plastic wrap.
• Chill in fridge for at least 2 hours.
• Remove plastic wrap, bake in 325F oven for 35 minutes or until done.

Steps:

• Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
• Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

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.

Steps:

• Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
• Place bread cubes in a lightly greased 9" X 13" baking pan.
• Sprinkle bread evenly with cheese, and top with sausage (or ham).
• Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
• Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
• Let stand at room temperature 30 minutes.
• Bake at 350 degrees for 45-50 minutes, or until set.
• Let stand 5 minutes before serving.

Steps:

• Heat oven to 350°F.
• Grease a 13x9-inch baking pan; place bread in the bottom and sprinkle with sausage and cheese.
• Beat eggs, milk, salt and pepper with a whisk; pour over the bread mixture.
• Bake 40-45 minutes or until eggs are set in the center and lightly browned.

Steps:

• In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Steps:

• Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion and red and green peppers; cook and stir 4-5 minutes or until crisp-tender. Add mushrooms; cook 2-3 minutes or until tender. Remove from heat., In a large bowl, whisk eggs, milk, flour, baking powder and seasonings until blended. Stir in cheese and vegetable mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 30-35 minutes or until set.

Steps:

• preheat oven to 350 degrees. Unroll dough in 13x9 baking dish; press to cover bottom of dish; firmly pressing to seal seams and holes.
• Sprinkle ham over crust. Beat eggs, milk and pepper with whisk until blended and pour over ham. Top with cheeses.
• Bake 25 minutes or until center is set.

Steps:

• Preheat oven to 350 degrees.
• Spray a 9- by 12-inch casserole dish with non-stick spray.
• Saute the mushrooms and onions in margarine; set aside.
• Mix the soup with water; set aside.
• Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
• Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.