Breakfast Casserole

18 eggs

2 small cans chopped green chilies

shredded cheddar cheese

1 lb cooked bacon, sliced ham, or ground sausage

Spray a 9x13 pan with non-stick spray.

Cook and cut meat.

Scramble all 18 eggs in a bowl.

Add cans of chilies.

Pour a little more than half the eggs into a pan.

Layer the meat on the eggs.

Layer as much cheese as you want on top of the meat.

Pour the rest of the eggs over the top.

Bake at 350°F until the top is brown and the eggs are cooked.

French Toast Casserole

1 large loaf of bread, cubed (day old French bread is best)

6 eggs

3 c milk

4 t sugar

1/3 t salt

1 T vanilla

cinnamon

Grease a 9x13 baking pan with butter. Fill with cubed bread. Mix together all other ingredients and pour over bread. Cover and refrigerate overnight.

To bake: Remove cover, dot with butter, sprinkle with cinnamon and sugar. Bake in preheated oven at 350°F for 45-50 minutes, or until bread is bubbling and lightly browned. Remove from oven and let stand 5 minutes. Serve with syrup, fruit topping, etc.

Impossible Bacon Pie

12 slices bacon, fried and crumbled, OR 1 jar real Bacon Bits
1 cup shredded Swiss or Cheddar cheese
1/3 cup chopped onion ( saute in a bit of butter)
2 cups milk
1 cup Bisquick
4 eggs
1/4 t Salt
1/8 t pepper
dash Seasonall
heat oven to 400 degrees. Lightly grease pie plate or pan. Layer first three ingredients in pan. Mix remaining ingredients together and pour into pie plate or 9x13 pan. Bake until knife inserted comes out clean. 35 - 40 minutes for a Pie plate and 20 - 25 minutes for a 9x13 pan. Let stand 5 minutes before serving.

Breakfast Casserole

1 or 3/4 lb. ham (I use about 1 1/2 cups) Hormel Cure 81 has the best flavor
6 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard
2 slices bread, cut up (I usually use about 5-6 slices)
1-1 3/4 cup cheese, grated

Cut up bits of ham and bread. Put into 9x13 inch pan, bread first. Layer ham over bread. Top with cheese. Pour mixture of beaten eggs, milk and mustard over all. Chill overnight. Bake at 350 degrees for 40 minutes, uncovered.

To make a larger, fuller pan: Use 7 eggs, 7 slices of bread if you use fluffy bread (cheap variety), a little more cheese, and 1/3 cup more milk. Bake a few minutes longer, till it doesn't jiggle in the middle and is puffy.

This is our traditional Christmas morning breakfast with cinnamon rolls!

Chile-Cheese Caserole

2 cans green chiles diced (4 Oz.)
1 lb. Monterrey Jack cheese grated
1 lb. Cheddar cheese grated
2/3 cup canned evaporated milk (1 small can)
1/8 tsp. salt
4 egg whites
4 egg yolks
1 Tbsp. flour

In LARGE bowl, combine cheeses and chiles and blend well. Butter a 9x13 baking dish, add cheese mixture to dish. With mixer, combine egg yolks, milk, flour, salt, and pepper; mix well. Beat egg whites until stiff. Then fold into egg and milk mixture. Pour eggs over cheese using a fork to "ooze" mixture throughout the cheese evenly. Do this the day before.

To Serve: Bake casserole 1 hour at 325 degrees. Remove casserole from oven and let it "set" for 5-8 minutes. Cut casserole into 12 servings. Place a slice of avocado on top of each serving. Put individual servings on guest's plate and let guest select his own "toppings."

Toppings may include: diced tomatoes, grated cheese, sliced olives, chopped green onions, sliced mushrooms, sour cream, chili salsa, etc.

This casserole is good served with sliced ham, skewers of fruit, muffins, and orange juice for breakfast or brunch. Adjust this menu to personal preference when served for lunch or supper.

submitted by JeNeal Bradford