(Photo credit should read ROBYN BECK/AFP/Getty Images)

(Photo credit should read ROBYN BECK/AFP/Getty Images)

With the holiday season coming up and company visiting from out of town, it’s good to have something tasty to feed a hungry crowd for breakfast or brunch. LOCL’s new executive chef, Anthony Knight, and Adam Kovac, executive chef of Henry’s Majestic and Bread Winners Cafe, share some delicious breakfast casserole recipes that can be prepped the night before and baked the next morning.

Chef Anthony Knight
LOCL Restaurant & Bar
NYLO Plano at Legacy
8201 Preston Road
Plano, TX 75024
(972) 624-6990

If you haven’t experienced LOCL, NYLO’s chic casual restaurant in its Plano location, now is a great time to check it out. Both the outdoor sanctuary and the indoor, ultra modern setting offer an inviting atmosphere for tasting the culinary creations by LOCL’s new executive chef Anthony Knight. Here, Knight shares one of his favorite Mexican-inspired casseroles that’s perfect for spicing up any breakfast or brunch. Nacho fans are really going to go for this one.

Migas Casserole

Be sure to prepare this dish ahead of time so it can rest overnight in the refrigerator before cooking.Ingredients:

  • 8 whole eggs
  • 1/2 pound Mexican chorizo, cooked and drained
  • 2 cups pepper jack cheese, grated
  • 3/4 cup half & half
  • 1 onion, chopped
  • 1 can Rotel tomatoes, drained
  • 6 oz tortilla chips
  • salt and pepper to taste


  1. Whisk together eggs and half & half. Season with salt and pepper to taste.
  2. Line a greased 6″x9″ casserole dish with tortilla chips, then layer onion and Rotel evenly on top.
  3. Add chorizo, half of the grated cheese and cover with egg mixture.
  4. Wrap tightly and refrigerate eight hours or overnight.
  5. To cook, bake in a preheated 350 degree F oven for 35-40 minutes or until firm.
  6. Remove from oven, sprinkle with remaining cheese and let stand 15 minutes before serving.

Related: Simple Recipes: Healthful Holiday Treats

Chef Adam Kovac
Henry’s Majestic
4900 McKinney Ave.
Dallas, TX 75205
(469) 893-9400

If anyone has brunch in the bag, or in this case, the pan, it’s Adam Kovac, the executive chef of Dallas’ iconic brunch spot Bread Winners Cafe. Now, Kovac is creating an eclectic menu for Henry’s Majestic, Bread Winners’ new dining and drinking oasis off the Katy Trail. Kovac’s inspiration for this breakfast casserole comes from one of the sharable dishes on Majestic’s menu: iron cast potatoes. Kovak uses rotisserie chicken in the recipe, but says that anything from cooked bacon and sausage to sautéed asparagus and artichoke hearts can be substituted for the chicken.

Rotisserie Chicken and Goat Cheese Casserole

This dish can be made in advance, just add the eggs on top when it is ready to be baked.    Ingredients:

  • 1 rotisserie chicken
  • 6 oz goat cheese log
  • 2 cups russet potatoes, peeled and medium diced
  • 3 cups arugula
  • 6 eggs
  • 1 tablespoon olive oil
  • 1/2 tablespoon fresh lemon juice
  • salt and pepper to taste


  1. Pull chicken off of the bone. Chop the skin and mix into pulled chicken.
  2. Cook potatoes in boiling water until tender, about 6-8 minutes and drain.
  3. Sauté potatoes in olive oil over medium high heat until browned. Add salt and pepper to taste.
  4. In a large cast iron skillet, layer potatoes on the bottom, then add pulled chicken and goat cheese on top.
  5. Bake in 350 degree F oven for 15-20 minutes or until cheese has begun to melt.
  6. Remove skillet from oven, top the casserole with whole raw eggs and return it to the oven for another 10 minutes or until the egg whites are cooked.
  7. Before serving, top the casserole with arugula that has been tossed with olive oil and lemon juice.
Bread Winners Jackson Square Casserole

One of Bread Winners’ popular brunch items is the Jackson Square Casserole, featuring a savory mix of caramelized onions, melty cheese and crispy potatoes. Kovak tops off each serving with a sunny-side-up egg for a richly satisfying meal.Ingredients:

  • 4 tablespoons butter
  • 4 cups mushrooms
  • 2 onions
  • 6 pieces bacon, cooked and chopped
  • 1/2 cup white wine
  • 1 cup sharp aged cheddar cheese, grated
  • 2 cups russet potatoes, peeled and medium diced
  • 2 springs rosemary, chopped
  • green onion, sliced for garnish
  • salt and pepper to taste


  1. Sauté onions in 2 tablespoons of butter over low heat for around 45 minutes until caramelized.
  2. Add wine, scrape all the brown bits from the bottom of the pan and continue to cook until wine completely evaporates. Remove onions from pan.
  3. Sauté mushrooms in the same pan until browned using remaining 2 tablespoons of butter. Season onions and mushrooms with salt and pepper.
  4. Boil potatoes 6-8 minutes until slightly tender and drain.
  5. Layer potatoes in an oiled casserole or cast iron pan, then top with chopped rosemary, caramelized onion, mushrooms and chopped bacon.
  6. Bake in oven at 350 degree F for 25 minutes. Top with cheddar cheese and cook 5-10 minutes until cheese is bubbling.
  7. Remove from oven, garnish with green onions and top each serving with a sunny-side-up egg.

Related: 5 Non Traditional Dishes To Serve At Thanksgiving

Ilene Jacobs is a freelance writer living in Dallas, Texas. Ilene enjoys writing about a variety of topics, ranging from food, fitness and travel, to kids, pets and senior care. You can find some of her work at Examiner.com.