Quiche Your Way

This was Grandma Wenger’s recipe. The crust is super easy and so good! What strikes your fancy or is leftover in your frig? Put it in your quiche and bake it!

½ c butter

3 oz cream cheese, room temperature

1 c flour

Salt to taste

Mix with fork; work into a ball; push into a quiche pan.

½ lb. Swiss cheese—grate into the crust

Add one of the following:

½ lb. shredded ham

8 slices bacon crumbled

1 c crab

1 c slightly cooked spinach & onion

Mix and pour over the above:

3 eggs

1½ c half and half

½ t salt

ground pepper

Bake for 45 minutes at 375°.

Easter Sausage Breakfast Casserole

This was the first breakfast casserole that Grandma Mary makes for Easter Brunch after church. It is still a favorite of many.

1 lb. pork sausage, crumbled, fried and drained

6 slices bread, cubed

4 eggs, beaten

2 c milk

1 t prepared mustard

½ t salt

1 c grated cheddar cheese

Mix and put in pan. Store in frig overnight. Bake for 45 minutes-1 hour at 350°.

Easter Ham Breakfast Casserole

Grandma Mary makes this each Easter for brunch after church before we go to Aunt Erma’s in the afternoon for an Easter egg hunt and supper.

6 slices bread buttered side down in dish

2 c cheddar cheese shredded

1 lb. cooked ham, chopped

½ lb. bacon crumbled or ½ lb. fresh mushrooms slice (or both)

2 c chopped jalapeno peppers

2 c montery jack cheese grated

6 eggs, beaten

2 c milk

2 t salt

½ t pepper

¼ t dry mustard

Beat eggs milk, salt, pepper and mustard and set aside. Lay bread into a 9 x 13 pan first, follow with all dry ingredients. Pour egg mixture over dry ingredients. Cover with foil and refrigerate overnight. Bake covered 325° for 30 minutes. Remove cover and bake an additional 20 minutes. Let stand 20 minutes before cutting.

Christmas Breakfast Casserole

This is our Christmas morning breakfast served with prize winning Raspberry Coffee Cake, oranges, apple/pineapple juice, milk, coffee and hot tea. Serves (10-12) 6-8

(16) 12 hard boiled eggs

(2) 1½ lbs. bacon fried and crumbled

(4) 3 c sour cream

(4) 3 T milk

(4) 3 T onion (used green onions)

Salt to taste

(1) ¾ t paprika

(⅔)¼ t pepper

(2) 1½ c cheddar cheese shredded

(2) 1 can chopped green chilies

(¾) ½ loaf King’s Hawaiian bread-cubed

(4) 3 T butter

(⅔) ¼ c cream

Spray 9 x 13 (larger for bigger amounts) with pam. Layer bread cubes in bottom of dish. Place sliced hard-boiled eggs over them and drizzle with melted butter and cream. Season with salt. Mix sour cream, milk, spices and chilies. Layer on top of eggs. Sprinkle bacon on and layer on the cheese last.

Refrigerate overnight. Bake for 45 minutes at 350°. Let stand for 10 minutes to set.

Baked Eggs

This used to be what I fixed for breakfast on Christmas morning when our boys were little. It was one of our first "traditions".

2 T bread crumbs

1 egg

1 T cream

Salt & pepper to taste

Cover bottom of greased (Pam) muffin cup with half the bread crumbs. Break egg and slip onto the crumbs. Add the cream. Bake at 350° till the white is firm, about 20 minutes.