Easter Brunch for a Crowd

by Ashley Murphy (Champagne Brunch Casserole) and Shirley Wieberg (Huevos Rancheros Casserole)

A steaming, savory breakfast casserole is a perfect dish to serve for Easter brunch. This week, American Profile presents two casseroles from our readers to round out our offering of breakfast casseroles in our cover story.

Ashley Murphy, of Hastings, Neb., sent in her recipe for Champagne Brunch Casserole. “I make this for weekends at the lake, holiday brunches and for special treats at work. I keep the recipe on my computer, as I am always asked for a copy!” she says. If you prefer to omit the champagne or wine, substitute sparkling white grape juice.

For a Southwestern flair, try Shirley Wieberg’s Huevos Rancheros Casserole. “I’ve shared this recipe with rave reviews at Sunday brunches, church gatherings, Christmas morning family brunches and family reunions. I serve it with bacon or sausage and fruit,” the Penn Valley, Calif., resident says.

As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it, and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

Champagne Brunch Casserole

submitted by reader Ashley Murphy of Hastings, NE

High Cotton Food Styling & Photography

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Ingredients

Sauce:
3 tablespoons butter
4 green onions, chopped (white and green parts)
1 garlic clove, minced
1 tablespoon all-purpose flour
1½ cups reduced-sodium chicken broth
¾ cup Champagne or white wine
1/8 teaspoon ground nutmeg
1/8 teaspoon dry mustard
¼ teaspoon black pepper
½ cup sour cream
10 eggs, beaten

Filling
5 cups cubed day-old French bread
¼ cup butter, melted
2 cups shredded Swiss cheese
12 ounces ham, cubed

Instructions

1. To prepare sauce, melt butter in a medium skillet over medium heat. Add green onions and garlic; cook 1 minute, stirring constantly. Add flour; mix well. Stir in broth, Champagne, nutmeg, mustard and black pepper.
2. Bring to a boil, reduce heat, and simmer until slightly thickened, about 15 minutes, stirring frequently. Remove from heat and whisk in sour cream.
3. Place eggs in a medium bowl. Add a small amount of the hot mixture to eggs. Beat egg mixture into sauce; blend well.
4. Grease a 13-x-9-inch baking dish.
5. To prepare filling, arrange bread cubes in bottom of baking dish. Pour melted butter over bread cubes and top with cheese and ham. Pour egg mixture over top. Cover casserole with plastic wrap and refrigerate overnight.
6. Preheat oven to 350F. Uncover casserole and place on a foil-lined baking sheet. Bake 55 minutes, or until a knife inserted in the center comes out clean. Serves 10 to 12.

Huevos Rancheros Casserole

submitted by reader Shirley Wieberg of Penn Valley, CA

High Cotton Food Styling & Photography

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Ingredients

Casserole:
2 cups shredded Monterey Jack
2 (4-ounce) cans chopped green chilies, undrained
1 cup shredded sharp Cheddar cheese
12 eggs
1 pint sour cream
½ teaspoon chili powder
1 teaspoon salt

Sauce:
1 cup salsa
1 (8-ounce) can tomato sauce
1 teaspoon chicken bouillon granules

Instructions

1. Preheat oven to 325F. Grease a 3-quart casserole dish or a 13-x 9-inch baking dish.
2. To prepare casserole, sprinkle Monterey Jack in bottom of baking dish. Spoon chilies over Monterey Jack and top with Cheddar.
3. Combine eggs, sour cream, chili powder and salt in a large bowl; whisk until foamy. Pour over cheese mixture. Bake, uncovered, 50 minutes, or until a knife inserted in the center comes out clean.
4. To prepare sauce, heat salsa, tomato sauce and bouillon granules in a small saucepan over medium-high heat until thoroughly heated. Serve sauce along with casserole. Serves 10 to 12.

first appeared: 3/2/2008