Best 6 Powerhouse Egg Casserole Recipes

EGG CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
• Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

POWERHOUSE EGG CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
• Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
• Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.
• Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.
• Bake in the preheated oven until center is solid, about 25 minutes.

OVERNIGHT EGG CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

POWERHOUSE EGG CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
• Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
• Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.
• Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.
• Bake in the preheated oven until center is solid, about 25 minutes.

POWERHOUSE SANDWICHES

Steps:

• Get ingredients ready.
• Cut slices of bread.
• Put tomato on slices of bread.
• Put on the 1 dash of salt to each sandwich Add 1 dash of pepper to each sandwich.
• Finally put 1 dash parsley on each sandwich.
• Then put on the Italian Spice Mix.
• Add the onion.
• Add the meat and cheese.
• ENJOY!

POWERHOUSE EGG CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
• Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
• Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.
• Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.
• Bake in the preheated oven until center is solid, about 25 minutes.