Corned Beef Brunch Casserole
Crab Brunch Casserole
Sweet Potato and Sausage Brunch Casserole

Corned Beef Brunch Casserole 

1 15oz. can corned beef hash 

1 16oz. can refrigerated biscuits 

1 cup shredded Cheddar cheese 

6 eggs 

½ cup milk 

4 cups prepared country-style gravy 

salt and pepper to taste 

Preheat oven to 350 degrees F.  Spray a 9×13-inch baking dish with cooking spray.  Cut the biscuits into quarters and line the bottom of the prepared baking dish with the biscuits.  Place the baking dish with the biscuit dough into the preheated oven and bake for about 5 minutes until the biscuits have just started to cook but are not done.  Sprinkle one-third cup of the shredded cheddar cheese over the partially baked biscuits.  Whisk the eggs, milk and salt and pepper together.  Place a skillet over medium high heat and spray the skillet with cooking spray. 

Add the corned beef hash to the skillet and cook and stir for 5-8 minutes until the hash is hot and beginning to crisp.  Remove skillet from heat and pour in the egg mixture.  Continue to stir until the eggs have started to coobut are not set, about 30 seconds.  Spread the egg/hash mixture over the biscuits.  Sprinkle the remaining cheddar cheese over the eggs and hash.  Spread the prepared country gravy over the top.  Place baking dish into oven and bake for about 45 minutes until the casserole is cooked through. 

Recipe makes 12 servings 

Crab Brunch Casserole 

1 lb. fresh crabmeat 

2 eggs, beaten 

8 oz. shredded cheddar cheese 

2 cups milk 

2 cups seasoned croutons 

¼ cup grated parmesan cheese 

1 Tbsp. dried minced onion 

1 Tbsp. dried parsley 

salt and pepper to taste 

Preheat oven to 325 degrees F.  Spray a medium baking dish with cooking spray.  Combine the eggs, milk, croutons, cheese. onion and parsley in a large bowl.  Gently stir in the crabmeat.  Season with salt and pepper.  Spoon this crab mixture into the prepared baking dish.  Sprinkle the parmesan cheese over the top of the casserole ingredients.  Place baking dish in preheated oven and bake for about 1 hour or until a knife inserted into the center of the casserole comes out clean. 

Recipe makes 8 servings 

Sweet Potato and Sausage Brunch Casserole 

1 sweet potato, diced 

1 lb. sausage meat 

5 eggs 

½ red bell pepper, diced 

½ cup onion, chopped 

1 cup fresh mushrooms, sliced 

1 cup torn kale leaves 

1 green onion, diced 

1/3 cup water 

1 teas. dried thyme 

1 Tbsp. olive oil 

salt and pepper to taste 

Preheat oven to 400 degrees F.  Spray a large baking dish with cooking spray.  Place a large skillet over medium heat and heat the olive oil.  Add the sweet potato to the skillet.  Cover the skillet and cook the sweet potato until tender, about 8-10 minutes, stir occasionally.  Remove cooked sweet potato from skillet and transfer to a large bowl.  Cook and stir the sausage in the same skillet over medium-high heat until the sausage meat is browned, about 5 minutes.  Add the cooked sausage to the sweet potato in the bowl.  Cook and stir the onion and red bell pepper in the same skillet until tender, about 3 minutes.  Add the mushrooms and kale and season with salt and pepper.  Cook until the kale softens, about 3-5 minutes.  Transfer this mixture to the bowl with the sweet potato and sausage.  In a small bowl whisk together the eggs, water, thyme, salt and pepper.  Stir the egg mixture into the sausage mixture and pour this into the prepared baking dish.  Place baking dish in preheated oven and bake for 20-25 minutes or until the sweet potato starts to brown.  Let casserole rest for 5 minutes.  Garnish casserole with the green onion. 

Recipe makes 4 servings