Recipes for Breakfast and Brunch Dishes

Submitted By: parothstein
Photo By: Kilyena
Servings: 12
"This hearty casserole has bacon, eggs, hash browns, and three different cheeses all baked into a comforting breakfast dish, perfect for feeding a crowd."

1 pound sliced bacon, diced
1 sweet onion, chopped
4 cups frozen shredded hash brown potatoes, thawed
9 eggs, lightly beaten
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

1. Preheat oven to 350 degrees F (175°C). Grease a 9x13-inch baking dish.
2. Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
3. Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.
ALL RIGHTS RESERVED © 2012

AllRecipes.com

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Recipes contributed by Michele Barry as published in "Very Special Cooks" Cookbook from the Volunteer Service Council of St. Louis, Missouri.

    12 slices bacon, cut in 1/2-inch pieces
    1 (15-oz) can refried beans
    4 flour tortillas (7- to 8-inch size)
    2 tsp. salad oil
    2 cups shredded cheddar cheese
    4 large eggs, at room temperature
    1/4 cup chopped green onion
    1 small cantaloupe, seeded & cut into wedges

Cook bacon over medium heat until crisp. Drain on paper towels. Heat refried beans. Immerse tortillas in water. Place on lightly oiled baking pan. Bake in a 500F oven until pale golden brown. Remove from oven and sprinkle with cheese and bacon evenly around the edge of the tortilla. Cover edges completely. Break an egg into the center of each tortilla. Immediately return pan to oven. Bake until eggs are set the way you like them. Allow 4 to 5 minutes for soft yolks. Carefully loosen tortillas from pan. Set on plate. Accompany with beans and sprinkle with green onions. Serve with melon slices and your favorite red sauce or salsa. Serves 4.

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    1 lb. 2 oz. (500 grams) potatoes, cut into 1 cm. cubes
    4 oz. (100 grams) smoked streaky bacon, roughly chopped
    2 leeks, diagonally sliced
    2 tsp dried rosemary
    2 Tbsp. olive oil
    4 eggs
    salt and pepper

Preheat the oven to 425°F (220°C/Gas Mark 7). Mix the potatoes, bacon and leeks in a roasting tin. Sprinkle with the rosemary and drizzle over the oil. Bake for 35 minutes, stirring occasionally, until the potatoes are golden and the bacon is crisp.
Make four hollows in the mixture. Crack an egg into each; season with salt and pepper. Return to the oven for 10 minutes, until the eggs are set.
Nutrition Notes: 336 Calories; Protein 13g.; Carbohydrate 24g; Fat 22g; Saturated Fat 6g; Fibre 3g. Added Sugar: none; Salt 1.4g.
From BBC Good Food Magazine. Serves 4

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Contributed by Grace Parisi
To celebrate the film Julie & Julia, starring Amy Adams as blogger Julie Powell and Meryl Streep as Julia Child, throw a cooking party featuring one of the amazing matriarch's favorite foods: quiche.
Crust
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cubed
1 large egg yolk
1/4 cup plus 3 tablespoons ice water

Filling
1 pound thickly sliced bacon, cut into 1/2-inch dice
3 large leeks, white and tender green parts only, thinly sliced
1 teaspoon chopped thyme leaves
Salt and freshly ground white pepper
8 ounces cave-aged Gruyère cheese, shredded
4 large eggs
2 large egg yolks
2 1/2 cups heavy cream or half-and-half

In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth. Pat the pastry into 2 disks, wrap in plastic and refrigerate until firm, about 20 minutes.
Preheat the oven to 375°. On a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.
Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets.
In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan. Add the leeks and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
Divide the bacon-and-leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Remove the rings, cut the quiches into wedges and serve.
Make Ahead:   The quiches can be covered and refrigerated overnight. Reheat the quiches gently before serving.
From We Heart Julia Child Party, Pairing of the Day: August 2009
Photo by:   © Quentin Bacon

FoodandWine

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Contributed by Grace Parisi
This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."

1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-oz can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.
Photo:  © Fredrika Stjärne
Make Ahead The recipe can be prepared through Step 4 and refrigerated overnight.

FoodandWine

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Contributed by David Kinch
Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.

    2 pounds medium Yukon Gold potatoes
    1 1/2 pounds fresh chorizo, casings removed (see Note)
    1 large onion, finely chopped
    2 tablespoons extra-virgin olive oil
    Salt and freshly ground pepper
    8 large eggs
    Toast and hot sauce, for serving

Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

Make Ahead The potatoes can be boiled a day ahead and refrigerated. Notes Spicy fresh chorizo, which looks a lot like Italian sausage links, is available at Whole Foods markets and many Latin American food stores. 
Notes from Toni:  Mexican Chorizo is readily available at all grocery stores; I use Soy Chorizo in all of my recipes requiring Mexican chorizo.
Photo by:  © John Kernick

FoodandWine

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1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
Once they're finished, take them out and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cup
Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.

Notes:
I like to break the yolks in my eggs a bit once I put them into the hash brown cups
When I cheat on these, I use the Oscar Meyer Bacon pieces found in the "salad dressing" section of the grocery store. They're the closest thing to fresh bacon and all-natural.
You can also experiment with ham, sausage, and veggies to make them your own!

littlebirdiebaby.blogspot.com

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Recipe from Edna Bleakley, Rose Bridge High School, Holt Street,Ince, Wigan via E-Mail Recipe Exchange December 2010.
This is an ideal brunch when you preparing food at different times after a busy Christmas Day.

Very thick bread or unsliced crusty bread
Onion
Strong cheese
Sauce or Ketchup and seasoning of your choice
Tomatoes and mushrooms (or baked beans as an alternative)

Toast the bread and then butter.
Slice the onions and lay on the toast and add seasoning
Layer the cheese on top of the onions and finish with the sauce or ketchup.
Put under the grill until golden brown.
Serve with cooked tomatoes and mushrooms, or Baked Beans

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Adapted from Scrambled Egg & Green Chili Breakfast Wraps via Sargento
serves 2-4

4 whole eggs, preferably organic
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons milk
1 tablespoon butter
1/4 cup green bell pepper, diced
4 taco sized flour tortillas
4 ounces Sargento® Natural Blends™ Deli Style Sliced Colby-Pepper Jack Cheese
3 green onions, sliced thin
1/2 cup ham, diced

For the scrambled eggs:
In a medium bowl, combine the eggs, salt, pepper and milk. Using a whisk, whip the eggs by hand until they are combined.
Add half of the butter to a medium saute pan and melt over medium heat. Add the egg mixture and the bell pepper. Using a wooden spoon or heat safe spatula, push the eggs from one side of the pan to the other until they are cooked, about 2 minutes.

For the quesadilla:
Divide egg mixture between two tortillas, layering the egg mixture on top, followed by half of the cheese, green onion, and ham. Top each tortilla with one of the remaining tortillas.
In a skillet, melt the remaining butter over medium heat. Add one quesadilla at a time to the pan, cooking until golden and brown (about 3-4 minutes per side), then flip and cook on the other side. Repeat with remaining quesadilla.
Cut cooked quesadillas into 6 wedges and serve immediately with salsa for dipping (if desired).

goodlifeeats.com

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Recipe contributed by Liz Almeida, Antioch, California

16 slices of sourdough or white bread, cubed
1 lb. cubed ham
1 lb. grated sharp Cheddar cheese
1 lb. grated Swiss cheese
1/2 cup butter
1/2 teaspoon onion salt
1/2 teaspoon dry mustard (or 1 Tablespoon Dijon mustard)
3 cups milk
6 eggs
3 cups crushed corn flakes

Grease 9x13 pan.
In pan put 1/2 bread cubes; then layer ham, Cheddar cheese and Swiss cheese. Then add rest of bread cubes on top.
Mix in a bowl: 6 eggs, 3 cups milk, 1/2 teaspoon onion salt, 1/2 tsp. dry mustard or 1 Tablespoon Dijon mustard. Pour on top of layered mixture.
Refrigerate overnight.
Bake next day for 40 minutes in 350°F preheated oven.
Mix in bowl: 3 cups crushed corn flakes, with 1/2 cup butter, melted. Add corn flake mixture on top and bake for another 10 minutes or until browned.

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1 (8-oz) can reduced-fat refrigerated crescent dinner rolls
Cooking spray
12 ounces turkey breakfast sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded fat-free cheddar cheese
1/4 cup fat-free milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) carton egg substitute
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°.
Separate dough into triangles. Press triangles together to form a single round crust on a 12" pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.
Cooking Light  OCTOBER 2002
Photo: Randy Mayor; Melanie J. Clarke

myrecipes.com

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Steph from Plain Chicken says:  "I've made several bubble up casseroles - pizza, white pizza and even an enchilada bubble up casserole.  They are all fantastic.  I was looking for a new breakfast casserole for Father's Day and decided to try a bubble up breakfast casserole.  I cooked the sausage and whisked up the eggs the night before.  I stored everything in the fridge overnight.  I assembled the casserole first thing in the morning and baked it.  It turned out great.  It was definitely a crowd pleaser; Everyone raved about it.  I especially loved the all the melty cheese!  Give this a try for breakfast or even dinner."

1 lb sausage, cooked and crumbled
1 can Grands Jr Butter tasting biscuits (10 count)
6 eggs
1 1/4 cup milk
8 oz Velveeta, cubed
1 cup shredded mozzarella
1/4 tsp garlic powder
salt
pepper

Preheat oven to 350 degrees.
Lightly spray a 9x13-inch pan with cooking spray. Quarter biscuits and place in pan. Top with cooked sausage, Velveeta and mozzarella. Whisk together eggs, milk, garlic powder, salt and pepper. Pour over cheese and biscuits.
Bake 30-45 minutes, until golden brown.  Allow to cool for 5-10 minutes before serving.

PlainChicken.com

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Adapted from recipe used by our family friend, Neil Zoller - currently of Lake Arrowhead, California
   
    2 cans Hormel Chile (without beans)
    1 small can diced Ortega chiles
    6 eggs, lightly beaten with a bit of water
    6-8 oz. shredded cheddar cheese

Heat chile in saucepan with green chiles.
Heat an 8-inch skillet over medium-low heat and melt the butter.
Place a ladle full of egg mixture into skillet and spread it around skillet, tilting skillet and letting egg spread as you pull egg mixture from sides of pan.  Let uncooked egg fall in until the egg forms a solid yellow circle.
Place the omelet on serving plate
Cover half of the omelet with chile mixture and some cheese.
Fold omelet over and cover with more chile mixture and grated cheese.
Toppings:  Chopped green or white onions, sour cream, pico de gallo, chopped cilantro
Serve immediately.

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The title says it all -- prepare on Christmas Eve and bake on Christmas morning. It might just be the best present under the tree, at least to your tastebuds.

1 lb. bacon
1 tbsp. butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 tsp. salt
1/4 tsp. garlic salt
1/2 tsp. ground black pepper
4 eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees. Grease a 9x13 in. casserole dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.
Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.
In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.
Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.

mydailymoment.com

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1 Roll Breakfast Sausage
1 Tube Pillsbury Crescent Rolls
1 Pkg Softened Cream Cheese

Brown sausage and drain.
In a large bowl, combine cooked sausage with softened cream cheese.
Remove crescent roll dough from packaging do not separate sections, and roll out into a rectangle, sealing the perforated areas with your fingers- so the cream cheese doesn't oooze out of the cracks!
Spread the cream cheese mixture over the dough in a thin even layer. Roll the dough lengthwise (if you roll from the short side- the pinwheels will be fatter- but you wont get as many!)
Once rolled up- refrigerate for at least 20 mins- or if you are in a hurry like I usually am, put it in the freezer til' firm... this will help the dough keep shape while cutting
Cut in about 1/4" sections and lay on baking sheet. Bake for about 15 mins or until crescent roll is cooked.

ABiteOfMyLife.blogspot.com

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Source:  Tracey's friend Lynn

    1 lb. hot sausage (pork or turkey)
    1 (8 oz.) package cream cheese
    2 packages crescent rolls
    Dash salt & ground black pepper

In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.
Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.
Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.
Cut into small squares and serve.  (A pizza cutter makes really quick and easy work of the cutting.)
*Oh, and a note for those counting the ingredients and thinking, "Hey, there's 4 ingredients listed, not just 3 as Tracey claims."  Generally, salt and pepper aren't counted when counting ingredients.  Enjoy!

TheKitchenIsMyPlayground.com

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Brian announcing:"Okay Kids...what's it going to be???"  CHORUS:  "Dad's Breakfast!!!"

I don't know if it was the way I grilled the cheese  (preferably Cheddar) or cooked the eggs; or the way I started with the "butties" (English sandwiches) - usually a loaf and a half of buttered, sliced bread...and in those days it was always WHITE bread!  There was always a table-full of kids - our own, plus neighbors if they were part of the crowd and the "butties" were dished out - conveyor-belt style!
For some reason the family loved it - of course, all they had to do was open their mouths and eat - but it certainly went down a treat with them, and it was great to see them enjoying a good nutricous full breakfast.
So, these days when we ever get to see them I always jokingly say "we had a Dad's Breakfast yesterday" or whenever, and it brings back a smile to their faces.
Might not have been the best way to get the kids to eat a full breakfast - but it certainly worked and they just loved it!!
Not much in preparing it; but here's the recipe - don't have the kids around anymore, but it's still delicious:


8 oz. of your favorite cheese, cut in chunks
chopped onion and tomato
chopped mushrooms
6 eggs
Butter and 2 Tbs. milk

Butter casserole dish that will fit in the microwave.  Place chopped vegetables in casserole dish and microwave 1-2 minutes, until soft.
Place chunks of cheese over veggies; add milk and microwave 1-2 minutes until cheese is melted.
Make 6  hollows in the cheese mixture.  Place an egg in each of the hollows; season with salt and pepper.
Place casserole under broiler for 6-8 minutes until eggs are set.

Can add cooked sausage and chopped bacon to casserole; or serve sausage or bacon on the side.

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When I found this recipe I was so amazed and excited at the same time.  Why hadn't I ever thought of this before???  A recipe for a breakfast casserole that you put in your crock pot.  Genius!!  Simply put all the ingredients in your crock pot before you go to bed a wake up to a perfectly cooked breakfast casserole.
This is great for when you are hosting house guest or when you just want a lazy morning.  Wake Up, Dish Up and eat.  (It doesn't get much quicker than that.

6-8 strips of bacon
1 pmopm, peeled and chopped
1 clove garlic, peeled and minced
1 red or green bell pepper, seeded and chopped
1 (2-lb.) bag of frozen hash browns
1-½ cups shredded cheese
12 eggs
1 cup whole milk
1 tsp. dried chilli
1 tsp. dried dill
½ tsp. salt
½ tsp. pepper

Spray crock pot with non-stick cooking spray.
Cook bacon till crisp, cool, then chop into 1/2 pieces, set aside.
Saute onion, garlic and bell pepper for 5 minutes.
Place 1/3 of frozen hash browns in the bottom of crock pot.  Add 1/3 bacon, and 1/3 onion, garlic, pepper mixture and 1/3 cheese.  Repeat layers, ending with cheese.
In a large bowl, mix eggs, milk, dill, salt and pepper.  Pour over ingredients in crock pot, cover and turn on low.  Cook for 8-10 hours.
When done, thermometer in center should read 160°F.  Yield:  8-10 servings.

alattewithotta.com

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Can use any of these fillings:  Black Beans, Diced Tomatoes, Cheese, Cooked Sausage or Bacon, Potatoes, Mushrooms, spinach and sliced ham.

4 small (3 - 4-inch) ciabatta or French bread rolls
2 Tbs. unsalted butter, softened
Salt and ground black pepper
3/4 cup assorted cooked fillings
4 eggs

1.  Heat oven to 350°F with rack in lower third.  Slice rounded tops off rolls, leaving a generous bottom.  Hollow out rolls, leaving about 1/4-inch-thick wall.  Brush inside with butter and season with salt and pepper.
2.  Place rolls on baking sheet and fill each with a few tablespoons of the fillings you're using, then crack an egg on top, making sure it doesn't run over the edges.  Season again with salt and pepper and bake, tenting pan with foil after 10 minutes.  Cook until egg is just cooked through, 22 to 25 minutes.
Serves 4
Per Serving:  240 calories; 12.5 g total fat; 6 g sat fat; 467 mg sodium, 20 g carbs, 235 mg chol; 12 g protein, 1 g fiber.
From "Good Eggs" article, Ladies Home Journal, April 2011

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Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book.

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.
Recipe Posted by Kalyn Denny at:

KalynsKitchen.com

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Two 4-ounce cans diced green chiles, squeezed dry
12 ounces grated sharp cheddar cheese
4 large eggs
3 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
8 strips of bacon, cooked and crumbled

Directions:
1. Preheat oven to 350 degrees F. Spray a 9x13-inch dish with nonstick spray.
2. In medium bowl, mix together the chiles and cheese. Gently spread into the prepared dish.
3. In a medium bowl, whisk together the eggs, milk, flour and salt. Pour over chiles and cheese. Sprinkle the bacon on top.
4. Bake 40 to 45 minutes until or until bubbling and the eggs are cooked through. Test with a toothpick to come out clean.
Tips:
*Try using a combination of cheddar and jack or pepper jack..
*If you'd like, you can cut the recipe in half and use an 8x8-inch dish, as pictured.
Source:

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Contributed by Grace Parisi

Note:  The strata needs to be refrigerated for at least 4 hours or overnight before baking, so plan accordingly.
   
Two 1/2-pound baguettes, cut into 1/2-inch dice
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
3 celery ribs, peeled and cut into 1/2-inch pieces
1 jalapeño, seeded and minced
3/4 pound sweet Italian sausages (about 4), casings removed
1 pound smoked baked ham, cut into 1/3-inch pieces
1 andouille sausage (about 4 ounces), finely diced
1 tablespoon thyme leaves
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 pound Gruyère cheese, cut into 1/3-inch pieces
1/2 cup freshly grated Parmesan cheese
2 large eggs, lightly beaten
4 cups chicken stock
1 1/2 cups half-and-half or whole milk

Preheat the oven to 375°. Spread the bread on 2 large baking sheets and bake in the upper and lower thirds of the oven for 10 minutes, or until golden and crisp; shift the pans from top to bottom and front to back halfway through.
In a large enameled cast-iron casserole, melt the butter in the olive oil. Add the onion, celery and jalapeño and cook over moderate heat, stirring, until softened, 6 minutes. Add the Italian sausages and cook, breaking up any large pieces, until no longer pink, 8 minutes. Stir in the ham, andouille, thyme and salt and pepper. Transfer to a large bowl to cool.
Add the Gruyère, Parmesan and bread to the meat. In another bowl, whisk the eggs, stock and half-and-half and add to the meat and bread mixture; toss until evenly mixed and moistened. Cover the strata with plastic and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°. Butter a 4-quart glass or ceramic baking dish. Transfer the strata to the prepared baking dish and smooth the surface. Butter a large sheet of foil and cover the baking dish with it. Bake the strata in the center of the oven for 30 minutes, or until barely set. Remove the foil and bake for 45 minutes longer, or until the strata is bubbling and the top is golden and crusty. Let cool for 15 minutes before serving.
Make Ahead The baked strata can be kept at room temperature for up to 4 hours. Reheat before serving.
From Secrets to a Successful Thanksgiving | Fast, Easy, Make Ahead  Published November 20
Photo by:   © Andrew Purcell

FoodandWine

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Recipe Courtesy of Paula Deen, Food Network

3 cups shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
¾ cup diced cooked ham
½ cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper

Preheat oven to 450° F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed

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Liz Almeida, Antioch, California

3 cups thawed hash browns, thawed and drained
1/3 cup butter
1 cup cubed cooked ham
1 cup shredded cheddar cheese
1/4 cup chopped yellow, red, orange or green pepper (whichever you prefer)
2 eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper

To get excess water out of thawed hash browns, press between paper towels.  Press hash browns into 9-inch pie plate to make a crust.  Drizzle butter over hash browns.
Cook at 425°F for 25-30 minutes; then add ham, cheese and peppers. 
Mix eggs, milk and salt and pepper then pour over ham, etc.
Cook at 350°F for 15-20 minutes or until knife placed in center comes out clean.

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1 package (12 oz) bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
10 eggs
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well.
In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust.
Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Nutrition Information:  1 Serving (1 Serving):  Calories 410 (Calories from Fat 230), Total Fat 26g (Saturated Fat 9g, Trans Fat 3 1/2g), Cholesterol 295mg; Sodium 870mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 7g), Protein 19g; Percent Daily Value*:
Exchanges:  1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:  1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.
©2012  ®/TM General Mills All Rights Reserved

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In addition to being nice and simple and easy, this recipe is also really tasty! You start by making a sauce with a base of onions, garlic, cumin and chipotle chili powder which is filled out with the tomatoes and black beans and finally finished off with some fresh cilantro. This sauce is then poured into a baking dish and topped with eggs and cheese and then it is baked in the oven until the eggs are cooked and the cheese is all melted and good! As you can see by the ingredients, this dish is also hearty and yet pretty healthy. This recipe will make enough for about 4 servings but you do not have to bake them all at once. The tomato and bean sauce will keep well in the fridge and you can make one or two servings at a time if you prefer and spread it out over a few days.
Eggs baked in spicy black bean and tomato sauce topped with melted cheese.

    1 tablespoon corn oil
    1 small onion, diced
    2 cloves garlic, chopped
    1 teaspoon cumin, toasted and ground
    1 teaspoon chipotle chili powder
    2 jalapeno peppers, diced
    1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
    1 (19 ounce) can black beans, rinsed and drained
    1 teaspoon oregano
    salt and pepper to taste
    1 handful cilantro, chopped
    4 eggs
    1/2 cup grated cheese such as jack and cheddar

Heat the oil in a pan over medium heat.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
Reduce heat and simmer until the sauce thickens, about 20 minutes.
Remove from heat and stir in the cilantro.
Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
Top with the cheese and broil until it melts, no more than a minute or so.

closetcooking.com

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3 oz. uncooked chorizo (spicy Mexican sausage)
6oz. ground turkey
1 medium onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tbsp. minced garlic
1 cup baby spinach
4 slices whole wheat bread, cubed
4 eggs
2/3 cup skim milk
1/2 tsp. ground mustard
1/2 tsp. salt
Freshly ground black pepper, to taste
1/2 cup grated reduced-fat swiss cheese
1/2 cup grated reduced-fat extra sharp cheddar cheese
1/2 cup grated reduced-fat jalapeno cheddar cheese

Preheat oven to 350 degrees.
Spray a 9" by 13" baking pan with nonstick cooking spray.
Place the bread cubes in a single layer in the bottom of the pan.
Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside. In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender. Add garlic and saute a minute more and then add spinach and cook just until spinach wilts.
Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses.
Repeat the layers once more until all ingredients have been used.
Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top. Enjoy!

self.com

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An easy, make-ahead casserole that is always a hit for Sunday brunch.

2 tsp. olive oil
2 small onions, thinly sliced root to tip
3 cups (10 oz.) sliced mushrooms
8 slices cooked bacon, chopped
1 tsp. dried thyme
1-½ cups (6 oz.) shredded Swiss cheese
¾ cup (3 oz.) shredded fontina cheese
6 cups 1-inch French bread cubes with crusts
8 eggs, beaten
2-½ cups milk
1 tsp kosher salt
½ tsp. ground black pepper
Butter for dish

1.  Heat 1 tbsp. oil in a large nonstick skillet over medium-high heat and add onions; stir to coat.  Cook until onions start tosoften, about 2 minutes, then reduce heat to medium and cook until onions are golden and soft, stirring occasionally, about 20 minutes; remove from skillet and wipe clean.  Heat 1 tbsp. oil in skillet, add mushrooms and saute until golden, 3 to 4 minutes.
2.  In a large bowl, combine onions, mushrooms, bacon, thyme, cheese and bread cubes.  Mix together the eggs, milk, salt and pepper and pour over bread, stirring to coat.
3.  Butter a 2½- to 3-qt. baking dish and arrange bread mixture evenly in dish.  Cover with plastic wrap and chill 4 hours or up to 24 hours.
4. Heat oven to 350°F.  Remove plastic wrap and bake strata until eggs are set and top is golden brown, about 50 minutes; cover with foil if top gets too brown.  Serve warm or at room temperature.  Serves 6 to 8.
Per Serving:  395 calories, 24 g total fat, 10.5 g sat fat, 812 mg sodium, 22 g carbs, 260 mg chol, 24 g protein, 1 g fiber.
"Good Eggs" article Ladies Home Journal, April 2011.

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Ingredients for 6 servings:

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

So, the first tailgate breakfast was a pretty huge success. I wish I had made more because everyone wanted seconds. The only thing I would do differently is bake it longer. My oven seems to always take longer than required. Every recipe I read says ovens vary and adjust time accordingly.
Bachelor in the Kitchen: Breakfast Tailgating

nestleusa.wordpress.com

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    1 pound mild ground pork sausage
    1 pound hot ground pork sausage
    1 (30-ounce) package frozen hash browns
    1 1/2 teaspoons salt, divided
    1/2 teaspoon pepper
    1 cup shredded Cheddar cheese
    6 large eggs
    2 cups milk

Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
Bake at 350° for 35 to 40 minutes.
Southern Living Magazine 2003

MyRecipes.com

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Cook onions and bacon in a skillet, add hashbrowns and cook until brown.

Dig out a little hole for each egg, crack them into the hole.

Cover and cook until eggs are done.

theboy01.blogspot

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From Epicurious.com - Bon Appetit - Too Busy To Cook? - January 2001

    1 cup purchased tomatillo salsa
    1/2 cup chopped fresh cilantro
    2 tablespoons (1/4) stick butter
    2 5-inch-diameter corn tortillas, cut into 1/2-inch pieces
    8 oz. pork chorizo sausage, casing removed
    1/2 cup chopped red onion
    12 large eggs beaten to blend
    1 cup grated white cheddar cheese
    Sour cream
    1 avocado, halved, pitted, peeled, sliced

Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in a large nonstick skillet over medium-high heat. Add tortillas; saute until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and saute until cooked through, about 12 minutes. Add onions, saute 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado slices. Serve, passing salsa mixture. Makes 6 servings.

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