18505 day brunch casserole crustless Recipes

full recipe turnip hash browns, reduced fat pork sausage, onions, sage, fresh, egg, zucchini, extra sharp shredded cheddar cheese, original almond milk, tomatoes, seeded and chopped

french bread , day old sliced diagonally 1/2 inch thick (enough bread to make two tight fitting layers in the baking dish), eggs, milk, cream, sugar, vanilla extract, cinnamon, nutmeg, orange marmalade, crystallized ginger, minced, cream cheese, softened, butter, softened, cinnamon, light brown sugar , packed, maple syrup or 1 1/2 tbsp honey, walnuts, chopped

ground pork sausage, refrigerated crescent roll dough, mozzarella cheese, eggs, beaten, milk, salt and pepper to taste

pork sausage, chopped frozen broccoli, thawed and drained, shredded cheddar cheese, divided, ricotta cheese, eggs, lightly beaten, milk, ground black pepper, salt, roma (plum ) tomato, thinly sliced

vegetable oil, onion, chopped, minced garlic, green bell pepper, finely chopped, tomatoes, diced, salt and pepper to taste, ground cumin to taste, lima beans, drained, chopped fresh parsley, eggs, butter , cut into pieces

thick sliced bacon, chopped sweet onion, chopped red bell pepper, eggs, milk, frozen hash brown potatoes, thawed, shredded cheddar cheese, salt, ground black pepper, dried dill

bacon, onion, chopped, italian bread, cut into 1-inch cubes, shredded cheddar cheese, shredded mozzarella cheese, cottage cheese, eggs, milk, mccormick ground mustard, mccormick ground nutmeg, mccormick ground black pepper

water, quick-cooking grits, fully cooked luncheon meat (such as spam), grated, diced tomatoes, sour cream, shredded cheddar cheese

bacon, bulk pork sausage, bacon drippings, sweet onion, chopped, chopped garlic, diced green chile peppers, divided, eggs, liquid smoke flavoring, hot pepper sauce (such as cholula), seasoned salt (such as lawry s), white pepper, dried parsley, dried basil, frozen hash brown potatoes, thawed, salt and black pepper to taste, shredded pepper jack cheese, shredded monterey jack cheese, shredded cheddar cheese, chopped black olives

oscar mayer bacon, chopped, frozen shredded hash browns, thawed, fresh mushrooms, sliced, red bell pepper, chopped, green bell pepper, chopped, onion, chopped, eggs, velveeta, thinly sliced

frozen hash brown potatoes , unthawed, cream of celery soup, undiluted, grated sharp cheddar cheese (about 12 oz), sour cream, chopped onion, french fried onions

pork sausage links (casings removed ), onion, finely chopped, refrigerated crescent dinner rolls, grated cheddar cheese, mozzarella cheese, half-and-half cream, eggs, beaten, seasoning salt (or to taste, or use white salt to taste), black pepper (or to taste), cayenne , pepper (optional), grated parmesan cheese (or to taste, or use mozzarella or cheddar cheese)

potatoes, peeled and diced, yellow, red, and green peppers, chopped, onion, chopped, style frozen potatoes, thawed, flour, cayenne pepper, salt and pepper, to taste, half and half, shredded monterey jack cheese, if serving for breakfast/brunch : 1 lb. bulk breakfast sausage, browned and crumbled

frozen spinach, chopped, nonfat swiss cheese, bread , day old crusts removed and broken into small pieces, egg substitute, scallions, whites and 1 inch green,sliced, nutmeg, fresh ground pepper, butter-flavored cooking spray

grape tomatoes, mixed red and yellow if possible, rinsed and patted dry, extra-virgin olive oil, pitted black olives , such as kalamata, halved lengthwise, day-old ) bread cubes, preferably sourdough, chopped white onion , about 1 medium, kosher salt, lemon , zest finely grated, half-and-half, eggs, egg yolks, freshly ground black pepper, grated emmentaler cheese , about 3/4 cup, grated fontina cheese , about 3/4 cup, minced fresh rosemary

zucchini or a mixture of summer squashes, kosher salt, extra-virgin olive oil, day-old bread cubes , preferably sourdough, white onion, chopped , about 1 cup, garlic, thinly sliced, chopped flat-leaf parsley, chopped fresh dill, chopped fresh marjoram or oregano, half-and-half, eggs, egg yolks, freshly ground black pepper, young goat cheese , such as montrachet., grated swiss or gruyere cheese, about 1/2 cup

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

grain and wild rice blend (uncle ben s), french bread (use day-old bread or bake fresh bread cubes at 350 degrees until toasted) or 1 oz other firm white bread, cubed (use day-old bread or bake fresh bread cubes at 350 degrees until toasted), butter, melted and divided, parmesan cheese (3 oz), chopped onion, garlic cloves, minced, presliced mushrooms, chopped cooked turkey, turkey gravy, low-fat milk, reduced-fat sour cream (not fat free), chopped fresh parsley, fresh sage or 1/4 tsp dried sage, salt, fresh ground black pepper, whole berry cranberry sauce