Recipes - Neely's Sausage and Leek Breakfast Casserole recipes

Author: Dustin Mingo

Recipes Breakfast Main dish Egg dish Brunch

Breakfast casserole is the quintessential brunch menu dish…cheese, potato, bacon and eggs all wrapped up in one bite…yum! A recipe for a cheesy bacon and leek egg casserole that can be prepared ahead of time and is perfect for Easter brunch.

Pancetta & Leek Breakfast Casserole
Neely's Sausage and Leek Breakfast Casserole
Diner Breakfast Egg Bake
Recipe: Make-Ahead Bacon & Leek Casserole
What do you put in a breakfast egg casserole?
What is the best way to make a leek egg salad?
What is the best way to cook leeks in the oven?
What is a good recipe for egg and milk scrambled eggs?

Pancetta & Leek Breakfast Casserole

Breakfast casserole is the quintessential brunch menu dish…cheese, potato, bacon and eggs all wrapped up in one bite…yum! The first time I…
Provided by: Bri Butz
Total time: 55 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: European
Number of ingredients: 13

Ingredients:

20 ounces shredded hash browns (if using frozen thaw for at least 1 hour)
6 ounces pancetta, chopped
2 cloves fresh garlic, minced
1 whole leek, roughly chopped and rinsed
1 tablespoon unsalted butter
6 whole eggs
6 egg whites (if using liquid egg whites that’s about 180 grams)
1.5 cups unsweetened almond milk (or any milk you prefer)
1/2 teaspoon fresh thyme
2 teaspoons fresh chives, chopped
1 teaspoon salt
1/4 teaspoon ground pepper
2 cups low moisture part-skim mozzarella cheese, shredded

Nutrition:

Calories: 212 calories
Fat: 13g fat

How to cook:

Instructions
Preheat oven to 350°F, grease a 9 x 13 casserole dish.
In a medium nonstick skillet brown the pancetta on medium heat until the fat is rendered, about 3-4 minutes. Stir in garlic and cook until fragrant, about 1 min. Add leeks and butter to the pan and cook until translucent, about 3-4 minutes.
Meanwhile, spread an even layer of hash browns on the bottom of the casserole dish. Sprinkle 1 cup of mozzarella evenly over the hash browns. In a medium bowl whisk together the whole eggs, whites, milk, salt, pepper, thyme and chives. Add the pancetta and leeks to the eggs, then pour egg mixture over the hash browns.
Bake in oven for 50-55 minutes. Insert a knife into the center to check, when it comes out clean the eggs are done. Sprinkle the remaining 1 cup of mozzarella on top and bake another 2 minutes until cheese is melted. Serve immediately or store in refrigerator for 3-4 days.
Nutrition: Yield: 12 servings, Serving Size: 1 slice
Amount Per Serving: 7 SP, Calories: 212 Total Fat: 13g, Saturated Fat: 6g, Cholesterol: 116mg, Sodium: 572mg, Total Carbohydrate: 12g, Fiber: 1g, Sugars: 0g, Protein: 11g

Notes: Breakfast casserole with eggs, potatoes, leeks, here is my recipe for a breakfast casserole with eggs, potatoes, leeks, corn and bacon! INGREDIENTS: about 6 medium or 9 small potatoes 1 leek 2 …

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neelys sausage and leek breakfast casserole sausage and leek breakfast casserole

Neely's Sausage and Leek Breakfast Casserole

Make and share this Neely's Sausage and Leek Breakfast Casserole recipe from Food.com.
Provided by: Pinay0618
Total time: 85 minutes
Cook time: 60 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13

Ingredients:

oil
2 cups leeks, cut in rings, rinsed thoroughly
1/8 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb ground pork sausage
1/2 loaf French baguette
1 cup grated cheddar cheese
1 cup monterey jack pepper cheese
6 large eggs
1/2 cup milk
1/4 cup heavy cream

Nutrition:

How to cook:

Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
Preheat oven to 375 degrees F.
The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

Notes: Potato-Leek Breakfast Casserole, Preheat oven to 325 degrees F. Spray a 9x9 inch casserole pan with cooking spray or rub with olive oil. In a large sauté pan, heat olive oil over a medium heat. Add the onions and leeks to the pan and …

Diner Breakfast Egg Bake

Inspired by a classic breakfast combo of tender potatoes, savory sausage, and eggs, this casserole is a crowd-pleasing, throw-it-together dish you should make year-round.
Provided by: Dawn Perry
Yields: 8 servings
Cuisine: United states,North america
Number of ingredients: 13

Ingredients:

2 pounds Yukon Gold potatoes (about 7 medium)
1 medium red onion
1 medium bunch scallions
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon onion powder
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound uncooked breakfast sausage
12 large eggs
1/2 cup sour cream or whole-milk Greek yogurt
Buttered, toasted English muffins or toast, for serving (optional)
Hot sauce, for serving (optional)

Nutrition:

How to cook:

Step 1
Arrange a rack in the middle of the oven and heat the oven to 400°F.
Step 2
Prepare the following, adding each to a 9x13-inch baking dish or other 3-quart baking dish as it is completed: Cut 2 pounds Yukon Gold potatoes into 1-inch chunks, halve and thinly slice 1 medium red onion, thinly slice 1 medium bunch scallions, then add the white and light green parts to the baking dish and reserve the dark green parts for later.
Step 3
Add 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper to the baking dish and toss to coat. Remove the casings from 1 pound breakfast sausage if needed. Pinch off 1-inch pieces, scatter over the potatoes and onions, and toss to combine.
Step 4
Bake, stirring the sausage and potatoes halfway through, until the potatoes are almost tender, 25 to 30 minutes total. Meanwhile, place 12 large eggs, 1/2 cup sour cream or Greek yogurt, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper in a large bowl and whisk until smooth.
Step 5
Remove the baking dish from the oven and reduce the oven temperature to 350°F. Pour the egg mixture over the sausage and potatoes and tilt the baking dish to make sure it settles evenly. Sprinkle evenly with the reserved scallion greens.
Step 6
Return the baking dish to the oven and bake until the eggs are just set, 20 to 25 minutes. Let cool slightly before serving with toasted, buttered English muffins and hot sauce, if desired.

Notes: Low Carb Slow Cooker Breakfast Casserole with Eggs, In a bowl whisk 6 eggs and 1/4 tsp salt together. Gently stir in the cleaned leeks. Gently stir in half of the bag of cheese (save the other half of the …

Recipe: Make-Ahead Bacon & Leek Casserole

A recipe for a cheesy bacon and leek egg casserole that can be prepared ahead of time and is perfect for Easter brunch.
Provided by: Sheela Prakash
Yields: 12 servings
Number of ingredients: 12

Ingredients:

Cooking spray or oil
1 pound day-old French or Italian bread, cut into 3/4-inch cubes (8 loosely packed cups)
2 tablespoons olive oil
6 large leeks, white and light green parts only, cleaned and thinly sliced into half moons
1 teaspoon kosher salt, divided
10 ounces bacon (about 10 slices), diced
12 large eggs
3 cups whole milk
2 teaspoons Dijon mustard
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
3 cups grated fontina cheese (about 8 ounces)

Nutrition:

How to cook:

Step 1
Coat a 9x13-inch baking dish (or another 3-quart baking dish) with oil or cooking spray. Place the cubed bread in the baking dish in an even layer; set aside.
Step 2
Heat the oil in a large skillet over medium heat until shimmering. Add the leeks and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a small bowl.
Step 3
Add the bacon to the skillet and sauté until the fat is almost all rendered out and it begins to get crisp, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
Step 4
Whisk the eggs, milk, mustard, thyme, remaining 1/2 teaspoon salt, and pepper together in a large bowl.
Step 5
Spread the bacon over the bread cubes, followed by the leeks. Sprinkle the fontina on top, then pour the egg mixture over the entire thing. Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight or if baking immediately, let the casserole rest on the counter while you preheat the oven.
Step 6
Arrange a rack in the middle of the oven and heat to 350°F. If you made the casserole ahead, take it out of the refrigerator so it can warm on the counter while the oven heats.
Step 7
Bake uncovered until the edges are bubbling and the top begins to brown, 50 to 65 minutes. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean, the custard is baked through. (Cover with aluminum foil near the end of baking if the top is already browned.) Let cool for 5 minutes before serving.

Notes: LEEK BREAKFAST RECIPES All You Need is Food, Combine milk, flour, salt, pepper, eggs, and cheese in a medium bowl, stirring with a whisk. Heat oil in a medium ovenproof skillet over medium. Add leek to pan; cook …