VEGETARIAN BREAKFAST CASSEROLE
After reading recipe after recipe for breakfast casseroles, I couldn't find one that I liked so I made this one up. Amazingly Sam liked it and went back for seconds. Its quick and dumb easy and requires a minimal amount of prep time, leftovers freeze well too. Enjoy!
Provided by h_metts
Categories Breakfast
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, grease a 10" glass pie pan with non-stick cooking spray - set aside.
- Heat breakfast links in microwave until warm, remove from microwave and chop up.
- Combine the corn bread mix, eggs, milk, hot sauce, mustard, and cayenne pepper in large mixing bowl - either beat by hand or using an electric mixer or food processor - set aside.
- In pie pan layer the chopped breakfast links to cover the bottom.
- Sprinkle with salt and pepper.
- Spread the grated cheese evenly over the sausage.
- Pour cornbread, egg and milk batter over the sausage and cheese.
- Place in preheated oven bake for 30 minutes or until top is golden brown.
- Let rest 10 minutes, slice and serve.
Nutrition Facts : Calories 210.9, Fat 11.4, SaturatedFat 5.3, Cholesterol 135.9, Sodium 321.7, Carbohydrate 16.7, Fiber 1.4, Sugar 4.5, Protein 10
VEGETARIAN MEXICAN BREAKFAST CASSEROLE
Make and share this Vegetarian Mexican Breakfast Casserole recipe from Food.com.
Provided by Prose
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and pepper in oil 2-3 minutes.
- Pour in eggs and cook until well scrambled.
- Stir in sour cream.
- Spread mixture in center of each tortilla, roll and place in a greased 13 x 9 inch baking dish.
- Spoon sauce over top and sprinkle with cheese.
- Bake at 350 degrees for 20-30 minutes.
- Serve with sliced avocados or guacamole, if desired.
Nutrition Facts : Calories 708.1, Fat 39, SaturatedFat 16.3, Cholesterol 464.1, Sodium 1454.7, Carbohydrate 59.1, Fiber 4.4, Sugar 5.6, Protein 30.1
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