Special Brunch Bake Recipes

Steps:

• In a large bowl, whisk the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Steps:

• Arrange biscuits in a 13x9-in. baking dish coated with cooking spray. In a large bowl, combine the remaining ingredients; pour over biscuits. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Steps:

• Heat oven to 325°F.
• Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
• Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
• Bake 45 min. or until center is set.

Steps:

• Cut enough 1/2" thick slices of bread to cover the bottom of a 9X13 baking dish in one layer.
• Arrange sliced bread on a baking sheet and bake 350 degrees for about 10 minutes, turning half way. (light color on the bread).
• Butter the bottom of the baking dish and arrange toasted bread on bottom in single layer.
• Fry bacon over medium heat till nice and crisp, remove and drain. Pour off all but 1 Tablespoon of bacon fat and return to heat.
• Add THOROUGHLT WASHED chopped leeks and sautee till wilted, about 4-5 minutes. Scatter leeks over bread.
• Chop bacon and break brie up into pieces. (hint, stick it in the freezer for a bit and it makes it easier to cut up) Evenly distribute brie and bacon over leeks and bread.
• In a bowl, whisk eggs till blended, add half and half, and cayenne and continue to mix till just blended. Pour egg mixture into baking dish with all other ingredients. Cover with plastic or aluminum wrap, and refrigerate overnight.
• Before baking: remove dish from oven 30 minutes to come to room temperature Preheat oven to 350 degrees. Bake on center rack until the top is golden and bubbly (about 50 minutes to an hour).
• Remove from oven, allow to stand at least 5 minutes. Sprinkle with chopped parsley prior to serving. (Serve hot to warm).

Steps:

• Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
• In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
• In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
• Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
• When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Steps:

• Heat oven to 400°F.
• Unfold pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
• Reserve 1 Tbsp. eggs for later use. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
• Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
• Bake 45 to 55 min. or until golden brown. Cool 10 min. Run knife around edge of pan to loosen crust before removing rim.

Steps:

• Preheat oven to 350°F (180°C).
• Cut each biscuit into 9 pieces. Set aside.
• In a bowl, mix eggs, milk, pepper, salt, and chives.
• In a 9x13 inch (23x33 cm) glass baking dish, evenly spread out the biscuit pieces and the ham.
• Pour the egg mixture over everything.
• Bake for 35 minutes.
• To make the Hollandaise combine the egg yolks, lemon juice, salt, and cayenne in a blender. Gradually add the hot butter until fully mixed.
• Slice and pour Hollandaise sauce over the bake. Top with chives
• Enjoy!