Best 5 Smokey Egg Casserole Recipes

SOUTHWESTERN EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
• In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
• Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.

SMOKED EGGS

Steps:

• Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
• Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

SAUSAGE AND EGG CASSEROLE

Steps:

• In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

SLOW-COOKER BACON, SMOKED CHEDDAR AND EGG CASSEROLE

Steps:

• Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
• In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

SMOKEY EGG CASSEROLE

Steps:

• In a medium saucepan, melt butter. Blend in flour. Add milk. Stir constantly over medium high heat until sauce mixture thickens and bubbles. Reduce heat to low. Stir in cheese spread until melted; set aside.
• In a large skillet, cook bacon over medium high heat until crisp. Drain on paper toweling. Reserve drippings in skillet. Crumble bacon and refrigerate.
• To make the croutons, saute bread cubes in bacon drippings until crisp, stirring occasionally. Remove croutons and refrigerate.
• In a medium bowl, mix eggs, mushrooms, and pimento.
• In the same skillet you already used, add vegetable oil and heat the oil over medium high heat. Add egg mixture, gently lifting edges of egg mixture so uncooked portion flows underneath.
• When eggs are set, fold in cheese sauce. Turn mixture into a 12" X 7" baking dish that you have sprayed with cooking spray.
• Cover and refrigerate overnight.
• Remove from refrigerator about 30 minutes before baking. (I usually wipe out the humidity on the cover.)
• Remove cover from pan and bake at 350 degrees and bake for 20 minutes or until eggs are hot.
• Top with croutons and bacon,
• Return to oven and bake an additional 10 minutes.