Good Morning!
Happy Easter breakfast. (Proving that I do sometimes cook stuff!)
Aunt Chris’ Ham and Egg Casserole
- 12 eggs
- 1/3 large package of cream cheese
- 1/2 cup milk
- Ham slices
- 1 jar of Cheese Whiz
Beat together eggs, cream cheese and milk, then scramble until almost cooked but not dry.
Divide egg mixture and roll into ham slices. Place ham rolls into greased 9×13 pan. Cover with the jar of Cheese Whiz, bake at 400 degrees for 20 minutes. Can be made the night before and baked in the morning.
Eggs and Sausage Casserole
The mustard is what really sets this great breakfast casserole apart, but go easy on it, because it can be overdone.
- 6 eggs
- 2 cups milk
- 2 cups bread crumbs
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1 cup grated cheddar
- 1 pound sausage
Brown sausage and drain, then stir into beaten eggs. Add remaining ingredients. Bake at 350 degrees for 45 minutes in 19×12 dish, let stand before cutting.
Monkey Bread
This is the original and best Monkey Bread recipe; all imitators pale in comparison. This breakfast dish will cause my family to riot when it’s served, and I’ve made it for parties and had people practically swallow it whole. Mom got the recipe from our neighbor, Mrs. Young, on South East 4th Street in Ankeny, Iowa in the 1970’s and has been serving it ever since. Recently it’s become a popular “new” dish with some significant and low-quality differences. Chuck the others, this is the one you want.
- 3 packages refrigerator biscuits
- 3/4 cups sugar
- 1 teaspoon cinnamon
Grease bundt pan. Cut biscuits in 1/2, drop in cinnamon and sugar mix. Drop in pan.
- 3/4 cup brown sugar
- 1 stick margarine
Boil 1 minute, pour over biscuits. Bake at 350 degrees for 30-35 minutes.
Overnight Coffee Cake
My mom makes this great coffee cake to take to neighborhood and church breakfasts.
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup margarine
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 beaten eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
Cream margarine, eggs and sugars and add flour mixture alternately with buttermilk. Add vanilla and blend well. Pour into well-greased cake pan. Sprinkle with topping, let stand covered in refrigerator overnight or bake immediately. Bake 350 degrees for 35 minutes in 9 x 13 pan.
Topping:
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup chopped nuts
May use coconut in place of nuts if you like.