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°.
This is a great muffin. Put them in the freezer and then microwave for breakfast in a pinch! Great with a vanilla latte!
2 c rolled oats
2 c flour
½ c brown sugar
⅓ c right stuff 6 grain cereal (Bob’s Red Mill)
2 T baking powder
1½ t cinnamon
1 t salt
1 c cooked bulgar wheat *
2 eggs
1½ c buttermilk
½ c oil
⅓ c honey
2 c blueberries
In a large mixing bowl stir together the oats, flour, sugar, right stuff cereal, baking powder, cinnamon and salt. In medium bowl combine eggs, milk, oil, honey and fruit; add egg mixture all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Spray muffin tins with non-stick spray and fill ⅔ full. Bake in a 400 degree oven for 15-18 minutes or well done.
* Bulgar wheat (whole wheat, boiled for an hour till soft. Do a large batch, and then freeze them in 1 c batches.)
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.
This recipe came from my friend, Amy. She won first place in a cooking magazine with this yummy treat. We have it for Christmas morning breakfast.
3 c flour
1 t baking soda
½ t salt
1 t baking powder
1 c sugar
2 sticks butter
2 eggs beaten
1 c sour cream
1 t vanilla
Filling:
1 c water
2 pkg. frozen raspberries
½ pkg. frozen blueberries
2 T lemon juice
1¼ c sugar
⅓ c cornstarch
Topping:
½ c flour
½ c sugar
¼ c butter
chopped pecans
Glaze:
1 c powdered sugar thinned with milk, 1¼ c sugar
½ t vanilla
pinch of salt
Combine fruit with 1 c water. Simmer, uncovered, about 5 minutes. Add juice. Mix sugar and cornstarch. Add to fruit. Cook & stir, till thick. Cool.
Sift together flour, baking soda, baking powder and sugar. Cut in butter; add eggs, sour cream and vanilla. Batter will be very thick! Spread half the batter in a greased 9 x 13 pan. Spread filling over batter then spread rest of batter on top.
To make the topping, cut butter into flour and sugar; stir in pecans. Sprinkle topping on the batter.
Bake at 350° for 45 minutes. Glace with powdered sugar thinned with milk, vanilla and pinch of salt when cake comes out of the oven.
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.
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.
When I was young, my Grandma Wenger used to make these for Christmas and Easter. They still keep showing up at different family functions, as they are both yummy and easy!
1½ c milk
½ c butter
4 T sugar
1 t salt
4½ c flour
2 pkg. dry yeast
¼ c warm water
Heat milk and butter till butter melts. Add sugar, salt and ½ of the flour. Mix well. Add yeast that has been dissolved in water. Add rest of flour and beat well. Let rise 15 minutes in bowl, covered with dish cloth in warm spot. Turn onto floured board or counter and pat to ½ inch thickness and cut with a biscuit cutter or a drinking glass. Put a pat of butter in the center and fold over (more than half way). Let rise 15 minutes. Bake 325° for 15 minutes. These are very light brown when done.
