Tag Archives: casserole

Bacon, Breakfast, Casseroles, Cauliflower, Chicken, Easy Brunch Recipes, Healthy, Main Dishes, Vegetables

Chicken Cauliflower Casserole

August 14, 2016 Jolyn Leave a comment

This Cauliflower Casserole was a big hit with my brunch guests while helping me to stay true to my ketogenic lifestyle. The recipe came from CavemanKeto.com, and I highly recommend his website for wonderful recipes to support ketogenic and paleo diets.

Ingredients:

10 to 12 chicken thighs
1 head of cauliflower, chopped
16 oz cheese, shredded (I used a Mexican cheese blend)
6 green onions, chopped
6 thick slices of bacon
1 medium onion, sliced
1 medium green pepper, sliced
1 tablespoon minced garlic
8 oz cream cheese, softened
4 oz heavy cream
Salt and pepper to taste

Directions:

1. Bake chicken thighs and shred or cut into cubes (I baked them in a large baking dish with a little water at 350° for 60 minutes.)

2. Brown the bacon and cut into small pieces.

3. Cook the cauliflower (I used the microwave on high for 5 minutes).

4. Sauté the peppers and onion slices until tender.

5. Combine all the ingredients (except 4 oz of cheese) in a very large bowl.

6. Press mixture into a large greased casserole dish and top with the remaining cheese.

7. Cover with foil and bake for 25 minutes at 350° and then five minutes more without the foil.

You can prepare the casserole ahead and refrigerate overnight, but let it sit at room temperature 20 minutes before baking.

Breakfast, Casseroles, Easy Brunch Recipes, Eggs, Food Art, Main Dishes

Chile Relleno Casserole

April 14, 2016 Jolyn Leave a comment

This Chile Relleno Casserole is delicious and so simple with only five ingredients. Great for breakfast, brunch or any meal, and leftovers are yummy, too.

Ingredients:
1 lb shredded cheese (Mexican cheese blend or cheddar)
5 eggs
1½ cups milk
½ cup flour
8 oz can of whole green chiles

Preheat oven to 350 degrees. Coat 9″x13″ baking dish with nonstick spray.
Whisk together eggs, milk and flour.
Slice chiles open and rinse away seeds. Pat dry. Arrange half the chiles to cover the bottom of the dish.
Pour half of the egg mixture over the chiles.
Cover with cheese.
Repeat layers of chiles, then egg mixture, then cheese.
Cut a chili to create a design on top if you wish.
Bake about 50 minutes until toothpick inserted in the middle comes out clean.
Let rest for 5 minutes before cutting.

For a creamier dish, substitute half of the milk with cream. You could also add any number of ingredients to this dish, such as bacon, red bell peppers, onions, etc. This Chili Relleno Casserole has become a breakfast regular in my house.

Breakfast, Casseroles, Easy Brunch Recipes, Holidays, Main Dishes

Baked Scrambled Eggs With Veggies

February 1, 2016 Jolyn Leave a comment

Light, fluffy scrambled eggs to serve 12 people.

INGREDIENTS:
½ cup butter, melted
24 large eggs
1 ¼ cup Half-n-Half
1 ¼ cup milk
Salt and pepper, to taste
¼ cup olive oil
Fresh veggies, chopped (suggested: mushrooms,
red and green bell peppers, spinach, onion)
3 green onions, chopped
¼ cup shredded Parmesan cheese

DIRECTIONS:
1. Pour melted butter into 9″x13″ baking dish.

2. Whisk together the eggs, Half-n-Half, milk and salt.

3. Pour eggs into baking dish.

4. Put eggs into 350 degree oven, and stir every 5 to 10 minutes
until beginning to set.

5. While eggs are baking, sauté veggies in olive oil until lightly browned.

6. If using spinach, add it to sautéed veggies to let it wilt for just a minute.

7. Add vegetables to eggs and bake another 8 to 10 minutes.

8. Once eggs are set nicely but still moist, stir again and top with green onions and cheese.

9. Bake 2 to 3 minutes longer and serve immediately.

Simple Brunch Ideas

Tag Archives: casserole

Chicken Cauliflower Casserole

Chile Relleno Casserole

Baked Scrambled Eggs With Veggies

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