Aunt Chris’ Ham and Egg Casserole

From the kitchen of: Chris Turnipseed.

  • 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.

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Eggs and Sausage Casserole

From the kitchen of: Pat Mineart.

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.

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Monkey Bread

From the kitchen of: Mrs. Young.

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.

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Overnight Coffee Cake

From the 1976 Old Settlers and Threshers Cookbook

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.


  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped nuts

May use coconut in place of nuts if you like.

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