Breakfast
Dishes/Quiches
Cheese Grits Casserole
4 cups cold water
1 cup instant grits
1 tsp. salt
1/2 tsp. pepper
2 eggs
milk
pinch of sugar
1 stick butter, melted
1 - 6 oz. garlic cheese roll, softened and cut in small pieces
Preheat oven to 350 degrees.
Cook water, grits and salt until thickened.
Beat eggs in a 1 cup measuring cup and fill to top with milk and
the pinch of sugar. Add to the cooked mixture.
Add the butter and cheese, stirring until mixed well. Pour into 2
qt. casserole that has been sprayed with Pam.
Cook about 45 minutes.
~ from Carolyn Springer Harding
Egg and Sausage Casserole
(requires
day-before preparation)
1 lb. lean sausage
(I strongly recommend Wampler's mild.)*
5 eggs, beaten
2 cups milk (skim OK)
1 1/2 cups mild cheddar cheese, shredded
1/4 cup (one-half stick) butter, melted,
reserving enough to grease pan
6 slices white bread, cut into 1/2-inch cubes
In a skillet, brown and crumble sausage. Drain well and set aside.
In a large bowl, beat eggs. Stir in milk,
cheddar cheese and 3 Tbsps. of the melted butter.
Stir in bread cubes and well-drained sausage.
With remaining 1 Tbsp. of the melted butter,
grease a 9X13X 2" baking dish. Pour
egg-and-sausage mixture into prepared dish.
Cover and refrigerate for 8 hours or overnight.
Remove from fridge 30 min. before baking.
Preheat oven to 350 degrees. Bake casserole,
uncovered, for 40 min. or until a knife
inserted near the center comes out clean.
Makes 6 servings.
* I believe Wampler's is the reason this is the best of this type casserole I've ever tasted.
~ from Carolyn Springer Harding
Impossible Bacon Quiche
6 slices bacon ~ fried crisp and crumbled
(could use turkey bacon and microwave)
1 cup shredded swiss cheese (4 oz.)
1/3 cup onion, chopped fine
2 cups milk
1 cup Bisquick
4 eggs
1/8 tsp. pepper
1/4 tsp. salt
Preheat oven to 400 degrees.
Lightly grease a 10" pie pan and sprinkle bacon, cheese and
onion in pan. Beat milk, eggs, salt, pepper and Bisquick
in bowl for 1 minute. Pour into pan. Bake for 35 minutes or until
top is golden brown and inserted knife
comes out clean. Let stand for 5 minutes before cutting.
Garnish with tomato slices and crisp bacon. Makes 6 to 8 servings.
Note: Cheddar cheese can be substituted for swiss cheese. Add a drop of hot sauce.
~ from Helen Hasty Shacoski
Spinach or Broccoli Quiche
One 9" pie crust (prick and bake for 5
minutes)
4 ounces shredded cheese (Swiss or Cheddar)
1/2 cup onion, sautéed
in butter
4 eggs
1 cup half and half (no-fat fine)
5 ounces spinach or broccoli, cooked and drained (about 1/2 box)
1/2 tsp. salt
pepper to taste
garlic powder to taste, optional
dash of nutmeg
Preheat over to 350 degrees
Sprinkle
cheese on crust after crust has baked for 5 minutes.
Mix all other ingredients and pour over cheese.
Bake for 30-35 minutes (watch, maybe even 40) or until knife
comes out clean.
During last few minutes put on top oven rack until top just
begins to brown a little.
Remove from oven and let stand 10 minutes before serving.
~ from Wanda Saylor Palmer
Quiche Lorraine
3 eggs, lightly beaten
1 cup light cream (I use milk.)
5 slices bacon, crisply cooked, drained and crumbled
3 Tbsp. Grey Poupon (Dijon mustard)
1/4 cup onion, finely minced
1 cup Swiss cheese, grated
1/8 tsp. white pepper
1 - 9 inch pie shell, unbaked
Combine eggs, cream, bacon, mustard, onion,
cheese and pepper. Beat a few minutes.
Pour into pie shell.
Bake at 375 degrees for 45 minutes or until inserted knife comes
out clean.
~ from Margaret Hodge Belcher
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Carolyn Springer Harding
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