Millie's Hot Pickled Eggs

Millie babysat our boys when they were little. They loved her and she loved them.

Simmer the following uncovered for 10 minutes:

4 cups white vinegar

1 cup water

1 medium onion

1 tablespoon salt

Then add:

2 dozen hard cooked eggs

1 16 oz jar of sliced hot jalapeno’s

1 tablespoon hot pepper sauce (tobasco)

Place in a gallon glass jar being sure the eggs are covered with the vinegar liquid. Refrigerate for a week. The flavor continues to develop over time.

Quiche Your Way

OK. Can you tell we like eggs? I did not realize how many egg recipes I had until I started posting them. I send my apologies to my dear friend who is allergic to them! However, the crust is out of this world amazing and can use it for lots of things! Nope...it is not low-cal, so I won't be making it any time soon! :) It is for special occasions!

This was Grandma Wenger’s recipe. The crust is super easy and so good! What strikes your fancy or is leftover in your frig? Put it in your quiche and bake it!

½ c butter

3 oz cream cheese, room temperature

1 c flour

Salt to taste

Mix with fork; work into a ball; push into a quiche pan.

½ lb. Swiss cheese—grate into the crust

Add one of the following:

½ lb. shredded ham

8 slices bacon crumbled

1 c crab

1 c slightly cooked spinach & onion

Mix and pour over the above:

3 eggs

1½ c half and half

½ t salt

ground pepper

Bake for 45 minutes at 375°.

Joy to you!

Easter Ham Breakfast Casserole

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.

Easter Sausage Breakfast Casserole

Another holiday breakfast tradition. This was the first breakfast casserole that Grandma Mary maded 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°.

Christmas Hard Boiled Egg Breakfast Casserole

I look forward to this casserole every year! I MIGHT make this one other time during the year, but it is so rich...

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.