Breakfast Bake Casserole
Easy breakfast bake/casserole for a large crowd?
Preferably without meat.
Chile Rellenos Casserole
Ingredients:
2 large fresh poblano chiles or 2 large fresh anaheim chilies or 2 large green sweet peppers
1 cup shredded monterey jack pepper cheese
3 beaten eggs
1/4 cup milk
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup Mexican blend cheese (2 ounces)
picante sauce (optional)
sour cream (optional)
Directions:
1 Quarter the peppers and remove seeds, stems, and veins.
2 Immerse peppers into boiling water for 3 minutes; drain.
3 Invert peppers on paper towels to drain well.
4 Place the peppers in a well-greased 2-quart square baking dish.
5 Top with 1 cup of Pepper Jack cheese.
6 In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
7 Beat until smooth with a rotary beater.
8 Pour egg mixture over peppers and cheese.
9 Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
10 Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
11 If desired, serve with picante sauce and sour cream.Servings:4
http://www.food.com/recipe/chile-rellenos-casserole-235036#ixzz1f1pZewwz
*****************************************************************************
“spanakopita” Inspired Breakfast Casserole
Ingredients:
1 tablespoon butter
16 ounces frozen chopped spinach
8 large eggs
1 tablespoon dried dill weed
1 tablespoon onion powder
1/2 cup skim milk
1/2 cup feta cheese (or substitute grated Parmesan cheese)
extra virgin olive oil
Directions:
1 In a wide, shallow saucepan, melt butter and add spinach.
2 Cook spinach on medium heat until thawed and beginning to steam.
3 Add dill weed and onion powder, continue to cook while moving around pan continuously until spinach has wilted and most of the moisture has either been absorbed by the herbs or evaporated.
4 Once spinach has cooked, set aside to cool for a few minutes (you don’t want the eggs to scramble when you add them).
5 Grease a 9 x 13 glass baking dish with olive oil (either from a spray – be sure the ingredients are just extra virgin olive oil & propellant – or put a few drops in the pan and wipe around the inside with a paper towel).
6 Beat eggs separately, then add to spinach mixture along with milk.
7 Add to greased baking dish, and using a fork, gently stir / whisk around the spinach / egg mixture until evenly mixed & distributed, breaking up any clumps.
8 Crumble feta cheese & sprinkle on top.
9 Bake in 350 degree oven for 40 minutes, until eggs are set and cheese is melted & just starting to brown.Servings:6
http://www.food.com/recipe/spanakopita-inspired-breakfast-casserole-457087#ixzz1f1qcfWkW
********************************************************
Asparagus Breakfast Casserole
Ingredients:
1/4 cup margarine
1/3 cup onion, chopped
1 cup asparagus, chopped in 1/2-inch slices (frozen)
15 ounces frozen hash brown potatoes
12 eggs, beaten
1/3 cup ham, sliced and cut in 1/2-inch slices
1 1/4 cups swiss cheese, shredded
Directions:
1
Melt butter and swirl to cover bottom and sides of a 9×13-inch pan.
2
Spread potatoes (still frozen is okay) in bottom of pan.
3
Top with chopped onions, ham and asparagus.
4
Salt and pepper slightly.
5
Sprinkle 1 cup swiss cheese on top.
6
At this point you can continue or casserole may be refrigerated overnight.
7
Pour beaten eggs over hash browns & vegetables.
8
Sprinkle with salt and pepper.
9
Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
10
Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.Servings:12
http://breakfast.food.com/recipe/asparagus-breakfast-casserole-240526#ixzz1f1s7puq2
Easy breakfast bake/casserole for a large crowd?
Preferably without meat.
Chile Rellenos Casserole
Ingredients:
2 large fresh poblano chiles or 2 large fresh anaheim chilies or 2 large green sweet peppers
1 cup shredded monterey jack pepper cheese
3 beaten eggs
1/4 cup milk
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup Mexican blend cheese (2 ounces)
picante sauce (optional)
sour cream (optional)
Directions:
1 Quarter the peppers and remove seeds, stems, and veins.
2 Immerse peppers into boiling water for 3 minutes; drain.
3 Invert peppers on paper towels to drain well.
4 Place the peppers in a well-greased 2-quart square baking dish.
5 Top with 1 cup of Pepper Jack cheese.
6 In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
7 Beat until smooth with a rotary beater.
8 Pour egg mixture over peppers and cheese.
9 Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
10 Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
11 If desired, serve with picante sauce and sour cream.Servings:4
http://www.food.com/recipe/chile-rellenos-casserole-235036#ixzz1f1pZewwz
*****************************************************************************
“spanakopita” Inspired Breakfast Casserole
Ingredients:
1 tablespoon butter
16 ounces frozen chopped spinach
8 large eggs
1 tablespoon dried dill weed
1 tablespoon onion powder
1/2 cup skim milk
1/2 cup feta cheese (or substitute grated Parmesan cheese)
extra virgin olive oil
Directions:
1 In a wide, shallow saucepan, melt butter and add spinach.
2 Cook spinach on medium heat until thawed and beginning to steam.
3 Add dill weed and onion powder, continue to cook while moving around pan continuously until spinach has wilted and most of the moisture has either been absorbed by the herbs or evaporated.
4 Once spinach has cooked, set aside to cool for a few minutes (you don’t want the eggs to scramble when you add them).
5 Grease a 9 x 13 glass baking dish with olive oil (either from a spray – be sure the ingredients are just extra virgin olive oil & propellant – or put a few drops in the pan and wipe around the inside with a paper towel).
6 Beat eggs separately, then add to spinach mixture along with milk.
7 Add to greased baking dish, and using a fork, gently stir / whisk around the spinach / egg mixture until evenly mixed & distributed, breaking up any clumps.
8 Crumble feta cheese & sprinkle on top.
9 Bake in 350 degree oven for 40 minutes, until eggs are set and cheese is melted & just starting to brown.Servings:6
http://www.food.com/recipe/spanakopita-inspired-breakfast-casserole-457087#ixzz1f1qcfWkW
********************************************************
Asparagus Breakfast Casserole
Ingredients:
1/4 cup margarine
1/3 cup onion, chopped
1 cup asparagus, chopped in 1/2-inch slices (frozen)
15 ounces frozen hash brown potatoes
12 eggs, beaten
1/3 cup ham, sliced and cut in 1/2-inch slices
1 1/4 cups swiss cheese, shredded
Directions:
1
Melt butter and swirl to cover bottom and sides of a 9×13-inch pan.
2
Spread potatoes (still frozen is okay) in bottom of pan.
3
Top with chopped onions, ham and asparagus.
4
Salt and pepper slightly.
5
Sprinkle 1 cup swiss cheese on top.
6
At this point you can continue or casserole may be refrigerated overnight.
7
Pour beaten eggs over hash browns & vegetables.
8
Sprinkle with salt and pepper.
9
Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
10
Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.Servings:12
http://breakfast.food.com/recipe/asparagus-breakfast-casserole-240526#ixzz1f1s7puq2
Easy breakfast bake/casserole for a large crowd?
Preferably without meat.
Chile Rellenos Casserole
Ingredients:
2 large fresh poblano chiles or 2 large fresh anaheim chilies or 2 large green sweet peppers
1 cup shredded monterey jack pepper cheese
3 beaten eggs
1/4 cup milk
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup Mexican blend cheese (2 ounces)
picante sauce (optional)
sour cream (optional)
Directions:
1 Quarter the peppers and remove seeds, stems, and veins.
2 Immerse peppers into boiling water for 3 minutes; drain.
3 Invert peppers on paper towels to drain well.
4 Place the peppers in a well-greased 2-quart square baking dish.
5 Top with 1 cup of Pepper Jack cheese.
6 In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
7 Beat until smooth with a rotary beater.
8 Pour egg mixture over peppers and cheese.
9 Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
10 Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
11 If desired, serve with picante sauce and sour cream.Servings:4
http://www.food.com/recipe/chile-rellenos-casserole-235036#ixzz1f1pZewwz
*****************************************************************************
“spanakopita” Inspired Breakfast Casserole
Ingredients:
1 tablespoon butter
16 ounces frozen chopped spinach
8 large eggs
1 tablespoon dried dill weed
1 tablespoon onion powder
1/2 cup skim milk
1/2 cup feta cheese (or substitute grated Parmesan cheese)
extra virgin olive oil
Directions:
1 In a wide, shallow saucepan, melt butter and add spinach.
2 Cook spinach on medium heat until thawed and beginning to steam.
3 Add dill weed and onion powder, continue to cook while moving around pan continuously until spinach has wilted and most of the moisture has either been absorbed by the herbs or evaporated.
4 Once spinach has cooked, set aside to cool for a few minutes (you don’t want the eggs to scramble when you add them).
5 Grease a 9 x 13 glass baking dish with olive oil (either from a spray – be sure the ingredients are just extra virgin olive oil & propellant – or put a few drops in the pan and wipe around the inside with a paper towel).
6 Beat eggs separately, then add to spinach mixture along with milk.
7 Add to greased baking dish, and using a fork, gently stir / whisk around the spinach / egg mixture until evenly mixed & distributed, breaking up any clumps.
8 Crumble feta cheese & sprinkle on top.
9 Bake in 350 degree oven for 40 minutes, until eggs are set and cheese is melted & just starting to brown.Servings:6
http://www.food.com/recipe/spanakopita-inspired-breakfast-casserole-457087#ixzz1f1qcfWkW
********************************************************
Asparagus Breakfast Casserole
Ingredients:
1/4 cup margarine
1/3 cup onion, chopped
1 cup asparagus, chopped in 1/2-inch slices (frozen)
15 ounces frozen hash brown potatoes
12 eggs, beaten
1/3 cup ham, sliced and cut in 1/2-inch slices
1 1/4 cups swiss cheese, shredded
Directions:
1
Melt butter and swirl to cover bottom and sides of a 9×13-inch pan.
2
Spread potatoes (still frozen is okay) in bottom of pan.
3
Top with chopped onions, ham and asparagus.
4
Salt and pepper slightly.
5
Sprinkle 1 cup swiss cheese on top.
6
At this point you can continue or casserole may be refrigerated overnight.
7
Pour beaten eggs over hash browns & vegetables.
8
Sprinkle with salt and pepper.
9
Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
10
Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.Servings:12
http://breakfast.food.com/recipe/asparagus-breakfast-casserole-240526#ixzz1f1s7puq2
|
|
Reco Romertopf No.109 3-5-Pound Clay Baker $29.99 For centuries food has been cooked in earthenware pots over open fires or in brick ovens. Römertopf carries on this tradition by crafting clay pots and dishes specifically intended for cooking a variety of vegetables, meats, casseroles, and breads in the home oven. Manufactured in Mexico, each vessel is made from unglazed and porous terra cotta containing no lead or cadmium. Before each use, the ... |
|
|
Kitchen Supply Glass Bake 'N Take 9 Inch x 13 Inch Dish With Snap On Cover $21.95 From Kitchen Supply, 13-inch by 9-inch ovenproof glass Baking Dish. Bake in it and then save food it with the snap-on blue storage cover. Dishwasher safe.... |
|
|
Kitchen Supply Cake Pan Carriers From Kitchen Supply, 9-inch by 13-inch Cake Pan/Carrier made of non-stick coated steel. Transparent clamp-on plastic lid included to keep food fresh longer and for transporting to picnics or potlucks. Handles in lid flip up for carrying and fold flat for storage.... |
|
|
How to Make French Toast Quick & Easy Recipes to Feed Your Hunger and Much More... Make French Toast! Yes, make French toast today. Itâs really pretty simple and you can do it all without compromising the beauty of its presentation.In this amazing book, âHow To Make French Toast: Quick & Easy Recipes to Feed Your Hunger and Much Moreâ¦â You will discover the absolute best recipes on the planet that will create an unimaginable presence for your breakfast and br... |
|
|
Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends $15.46 Presents a volume of Southern-inspired recipes designed for entertaining and group gatherings, from holiday feasts to potluck suppers.Title: Home Cooking With Trisha YearwoodAuthor: Yearwood, Trisha/ Yearwood, Gwen (CON)/ Bernard, Beth Yearwood (CON)/ Brooks, Garth (FRW)Publisher: Random House IncPublication Date: 2010/04/06Number of Pages: 223Binding Type: HARDCOVERLibrary of Congress: 2009025693... |
|
|
So Easy: Luscious, Healthy Recipes for Every Meal of the Week $9.20 A New York Times' bestselling author's guide to quick and healthy everyday meals As weekly host of the Food Network's Healthy Appetite, Ellie Krieger is known for creating light and healthy dishes that taste great and are easy enough for the busiest people to prepare. Now, Ellie has put together a collection of meal solutions for those of us who love food and want to eat well but struggle to ma... |
