Best 8 Hollys Egg And Cheese Bake Recipes

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Hollys egg and cheese bake is a hearty and flavorful breakfast dish that can be enjoyed by people of all ages. The main ingredients are eggs, cheese, bread, and milk, with the addition of other ingredients like vegetables, meat, or herbs to add flavor and texture. This dish is a great way to use up leftover bread and cheese, and can be customized to suit individual preferences. It is also a great meal to prepare ahead of time, making it a convenient option for busy mornings. Whether you are looking for a quick and easy breakfast or a hearty brunch, Hollys egg and cheese bake is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

HAM 'N' CHEESE EGG BAKE



Ham 'n' Cheese Egg Bake image

This make-ahead egg casserole is just the thing when entertaining in the morning. It's loaded with ham, cheese and mushrooms.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 12

1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
6 green onions, chopped
1-3/4 cups cubed fully cooked ham
8 large eggs
1-3/4 cups 2% milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle cheeses into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat; saute mushrooms, red pepper and green onions until tender. Stir in ham; spoon over cheese. , In a large bowl, whisk together eggs, milk, flour, salt and pepper; pour over ham mixture. Refrigerate, covered, overnight. , Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-45 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 272 calories, Fat 17g fat (9g saturated fat), Cholesterol 201mg cholesterol, Sodium 678mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

CHEESY EGG CASSEROLE



Cheesy Egg Casserole image

This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg and cheese casserole. -Dawn Reeve, Salt Lake City, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 16 servings.

Number Of Ingredients 6

4 cups shredded Monterey Jack cheese
1 tablespoon all-purpose flour
2 cups shredded sharp cheddar cheese
1 pound sliced bacon, cooked and crumbled
12 large eggs
1 cup whole milk

Steps:

  • Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 382 calories, Fat 30g fat (17g saturated fat), Cholesterol 235mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.

HOLLY'S EGG AND CHEESE BAKE



Holly's Egg and Cheese Bake image

Turn ordinary hard boiled eggs into a delicious meal. Chopped cooked eggs and bacon are baked in a casserole with cheese sauce.

Provided by Jill Sedio

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 6

Number Of Ingredients 7

1 pound bacon
12 eggs
4 tablespoons butter
1 cup chopped onion
4 tablespoons all-purpose flour
2 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Lightly grease a 2 quart casserole dish. Sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
  • Melt butter in a medium saucepan over medium heat. Add onion and cook until softened and transparent. Stir in flour. Slowly add milk and shredded cheese. Stir until cheese is melted and sauce is smooth and creamy. Pour over layered eggs and bacon.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 790.8 calories, Carbohydrate 13.2 g, Cholesterol 491.5 mg, Fat 66.3 g, Fiber 0.5 g, Protein 35.1 g, SaturatedFat 28.5 g, Sodium 1101.3 mg, Sugar 7 g

HOLLY'S EGG AND CHEESE BAKE



Holly's Egg and Cheese Bake image

Turn ordinary hard boiled eggs into a delicious meal. Chopped cooked eggs and bacon are baked in a casserole with cheese sauce.

Provided by Allrecipes Member

Categories     Breakfast Eggs

Time 45m

Yield 6

Number Of Ingredients 7

1 pound bacon
12 eggs
4 tablespoons butter
1 cup chopped onion
4 tablespoons all-purpose flour
2 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Lightly grease a 2 quart casserole dish. Sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
  • Melt butter in a medium saucepan over medium heat. Add onion and cook until softened and transparent. Stir in flour. Slowly add milk and shredded cheese. Stir until cheese is melted and sauce is smooth and creamy. Pour over layered eggs and bacon.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 790.8 calories, Carbohydrate 13.2 g, Cholesterol 491.5 mg, Fat 66.3 g, Fiber 0.5 g, Protein 35.1 g, SaturatedFat 28.5 g, Sodium 1101.3 mg, Sugar 7 g

HOLLY'S EGG AND CHEESE BAKE



Holly's Egg and Cheese Bake image

Turn ordinary hard boiled eggs into a delicious meal. Chopped cooked eggs and bacon are baked in a casserole with cheese sauce.

Provided by Allrecipes Member

Categories     Breakfast Eggs

Time 45m

Yield 6

Number Of Ingredients 7

1 pound bacon
12 eggs
4 tablespoons butter
1 cup chopped onion
4 tablespoons all-purpose flour
2 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Lightly grease a 2 quart casserole dish. Sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
  • Melt butter in a medium saucepan over medium heat. Add onion and cook until softened and transparent. Stir in flour. Slowly add milk and shredded cheese. Stir until cheese is melted and sauce is smooth and creamy. Pour over layered eggs and bacon.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 790.8 calories, Carbohydrate 13.2 g, Cholesterol 491.5 mg, Fat 66.3 g, Fiber 0.5 g, Protein 35.1 g, SaturatedFat 28.5 g, Sodium 1101.3 mg, Sugar 7 g

HOLLY'S EGG AND CHEESE BAKE



Holly's Egg and Cheese Bake image

Turn ordinary hard boiled eggs into a delicious meal. Chopped cooked eggs and bacon are baked in a casserole with cheese sauce.

Provided by Allrecipes Member

Categories     Breakfast Eggs

Time 45m

Yield 6

Number Of Ingredients 7

1 pound bacon
12 eggs
4 tablespoons butter
1 cup chopped onion
4 tablespoons all-purpose flour
2 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Lightly grease a 2 quart casserole dish. Sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
  • Melt butter in a medium saucepan over medium heat. Add onion and cook until softened and transparent. Stir in flour. Slowly add milk and shredded cheese. Stir until cheese is melted and sauce is smooth and creamy. Pour over layered eggs and bacon.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 790.8 calories, Carbohydrate 13.2 g, Cholesterol 491.5 mg, Fat 66.3 g, Fiber 0.5 g, Protein 35.1 g, SaturatedFat 28.5 g, Sodium 1101.3 mg, Sugar 7 g

BACON, EGG, AND CHEESE BAKED FRENCH TOAST



Bacon, Egg, and Cheese Baked French Toast image

Is this the ultimate brunch centerpiece? We think so! It's a flavor cross of the world's best breakfast sandwich and a classic egg-and-cheese strata-and you can prep it up to a day in advance. Next morning, slide the whole shebang into the oven and watch it puff up dramatically into a sliceable feast.

Provided by Sarah Carey

Time 6h15m

Yield Serves 8 to 12

Number Of Ingredients 9

1 loaf sandwich bread (about 1 pound), cut into 10-to-12 slices (3/4-inch-thick)
1 cup cherry tomatoes, halved (or left whole, if small)
1 tablespoon extra-virgin olive oil, plus more (or softened unsalted butter) for baking sheet
Kosher salt (we use Diamond Crystal) and freshly ground pepper
6 strips thick-cut bacon (6 ounces total)
8 large eggs
1 2/3 cups whole or 2 percent milk
2 tablespoons chopped fresh parsley leaves
3 ounces sharp cheddar, grated (3/4 cup)

Steps:

  • Spread bread on a rimmed baking sheet and let dry out, 4 to 6 hours. Preheat oven to 375°F. Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12 1/2-by-9 1/2-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it's okay if slices overlap slightly).
  • Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.
  • In a bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four).
  • Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.
  • Preheat oven to 375°F. Bake French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving.

CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY



Crispy Cheesy Hash Brown Egg Bake Recipe by Tasty image

Here's what you need: russet potato, salt, pepper, garlic powder, cayenne pepper, onion powder, shredded parmesan cheese, olive oil, cheddar cheese, deli ham, large eggs, fresh chive

Provided by Matthew Johnson

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

4 lb russet potato
salt, to taste
pepper, to taste
1 tablespoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon onion powder
1 cup shredded parmesan cheese
¼ cup olive oil
12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips
12 slices deli ham, cut into 1x3in (2x7 cm) strips
6 large eggs
fresh chive, chopped, for garnish

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
  • Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
  • Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
  • Transfer the potato mixture to the baking dish. Spread evenly.
  • Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
  • Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
  • Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
  • Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
  • Serve and sprinkle with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 541 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 3 grams

Tips:

  • Use fresh ingredients for the best results.
  • If you don't have a baking dish, you can use a 9x13 inch casserole dish.
  • You can use any type of cheese that you like. Cheddar, mozzarella, and Parmesan are all good options.
  • If you want a more flavorful bake, you can add some cooked bacon or sausage.
  • You can also add some chopped vegetables to the bake, such as bell peppers, onions, or spinach.
  • Serve the bake with a side of toast or fruit.

Conclusion:

This egg and cheese bake is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a crowd, and it can be made ahead of time. With its simple ingredients and endless variations, this bake is sure to become a family favorite.

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