Holiday Brunch Casserole Recipes

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.

Steps:

• Grease bottom and sides of 9" x 13" glass casserole dish with butter.
• Tear bread into bite-sized pieces and place in dish, arranging so that they form a fairly solid layer but do not overlap (you may not need the whole loaf).
• Melt 3 tablespoons butter in a small saucepan; drizzle evenly over bread.
• Sprinkle grated Swiss and Monterrey Jack cheeses evenly over bread.
• Top cheese layer evenly with cooked bacon bits.
• Break eggs into large mixing bowl and beat lightly by hand; add milk, wine, chopped green onion, mustard, black pepper and cayenne, beating again until foamy.
• Pour egg mixture evenly over casserole; cover tightly with foil, and refrigerate overnight.
• The following day, remove dish from refrigerator and let stand at room temperature for 30 minutes.
• Preheat oven to 325 degrees.
• Bake, covered with foil, for approximately 45-50 minutes, until eggs are'set' in the center.
• Remove from oven and spread sour cream evenly over the top of the casserole; sprinkle with grated Parmesan.
• Return to oven uncovered; bake an additional 10 minutes or so until lightly-browned.

Steps:

• Preheat oven to 325 degrees.
• Cut bacon into small strips. Cook bacon until crisp and drain on a paper towel, reserving 2 tablespoons of the bacon grease in the pan. (Save the remaining bacon grease in a covered container in the refrigerator for future uses -- to season vegetables, for cornbread, or anytime you want to add some great bacon taste to something.).
• Using the same pan that you cooked the bacon in with the 2 tablespoons of bacon grease, saute the diced onions until tender. Add the diced green pepper and saute for a couple of minutes. Set the peppers and onions aside and allow to cool a little.
• Have the plum tomatoes (I like Roma ) diced and ready. Set aside.
• Spray a 13x9x2-inch glass baking dish with a non-stick cooking spray, like Pam. Line the bottom of the baking dish with the seasoned croutons. You want them in a single layer. This may take a little more or less than 3 cups. Sprinkle the grated Velveeta cheese all over the top of the croutons.
• Whisk together the eggs and sour cream until well mixed. Add the cooked peppers and onions, salt, pepper, mustard and milk to the egg mixture. Mix well. Pour on top of the croutons and cheese in the baking dish.
• Sprinkle the diced tomatoes on top. Then, sprinkle the cooked bacon on top,.
• Bake 50 minutes to an hour or until center is set. Enjoy!