Huevos Con Chile Relleno Bake
1 (22.5-oz.) box José Olé® Steak & Cheese Taquitos cut into thirds, partially thawed
8 large eggs, beaten
1 (7-oz.) can diced green chilies
1 cup shredded cheddar and Jack cheese blend, divided
3/4 cup chunky salsa
Casserole
Taquitos O’ Brien
3 Tablespoons butter
1 (20.0-oz.) box José Olé® Shredded Steak Taquitos or 1 (22.5-oz.) Chicken & Cheese Taquitos, partially thawed, chopped into small pieces
1 (24-oz.) bag frozen potatoes O’Brien
1 cup shredded pepper Jack cheese
Sliced Green Onions or Chopped Cilantro (optional)
Forgotten Chicken
Sausage and Cheese Crescent Squares
Ingredients
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 lb spicy or mild bulk pork sausage
- 1 package (8 oz) cream cheese
CheeseCake Dip
Prepare Jello No-Bake Cheesecake mix as directed on box.
Stir in one container of Cool Whip. Chill.
Top with a can of cherry pie filling.
Serve with graham crackers.
Overnight Peaches-and-Cream French Toast
Ingredients
- 1 8-oz. loaf French bread, sliced
- 8 large eggs
- 2 cups whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 15-oz. cans sliced peaches packed in juice, drained
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
Country Breakfast Casserole
Ingredients
- 1 tablespoon oil
- 4 potatoes, diced
- 1 1/2 teaspoons salt, divided
- 1 red pepper, diced
- 1 green pepper, diced
- 1 onion, minced
- 8-oz. pkg. breakfast link sausage, chopped, browned and drained
- 1 1/2 cups egg substitute
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese
Southwestern Egg Bake
Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.
Country Breakfast Casserole
Overview
This tasty, golden brown casserole can be ready in less than one hour or you can make it the night before, chill and bake it in the morning. Choose lower fat cheese, milk and sausage for a lighter, yet still tasty version.
Creamy Hash Brown Casserole
Ingredients
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.