Country Brunch recipe

6 slices bacon
3/4 cup chopped bell pepper
1/2 cup chopped onion
6 cups frozen hash browns
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1/2 cup shredded Cheddar cheese
Fry bacon and save drippings. Cook pepper, onion, potatoes and salt and pepper, covered, for 10 minutes in bacon drippings. Lift with a pancake turner to flip over and cook 10 minutes more.
Make 6 indentations in the top and break an egg into each. Cover and cook about 3 minutes. Sprinkle with cheese. Crumble bacon over the top. Cover and cook until the eggs are done, about 5 minutes.

Easter Egg Brunch Casserole recipe

18 eggs
1 cup sour cream
1 cup milk
1/4 cup onion, diced finely
1/4 cup cooked bacon (optional)
1/2 to 3/4 cup grated Swiss and Cheddar cheese
1/4 pound butter (not margarine)
In a 9 x 13-inch pan, heat butter to melt in the oven. Beat the eggs, then add the milk and sour cream to blend. Add onion, bacon and cheese; stir. Bake at 350 degrees F for 35 minutes. It is done when a knife inserted in the center comes out clean.
This recipe may be halved easily. Bake in an 8-inch square pan; however, check casserole at 30 minutes.

Ham and Cheese Quiche recipe

Makes 8 servings.
Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon chilled solid vegetable shortening
2 tablespoons cold water
Filling:
2 tablespoons butter
1 onion, finely chopped
1 1/2 cups (16 ounces) shredded Swiss cheese
1 cup chopped cooked ham
2 large eggs
2 large egg yolks
1/2 cup half-and-half
1/2 cup heavy cream
Pinch of salt
Pinch of cayenne pepper
Pinch of ground nutmeg
To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
On a floured surface, using a floured rolling pin, roll dough into a 10-inch circle. Fit into a 9-inch quiche or pie pan. Trim edges.
To prepare filling, in a skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 6 to 8 minutes. Remove from heat; cool.
Heat oven to 375 degrees F. Sprinkle 3/4 cup of cheese over crust. Top with onion, then ham. Sprinkle with remaining cheese.
Whisk together eggs, egg yolks, half-and-half, cream, salt, cayenne and nutmeg. Pour egg mixture over ham and cheese.
Bake quiche until golden and custard is set, 35 to 45 minutes. Let rest for 5 minutes before serving.

Easter Pie

Filling:

1 lb. Ricotta cheese

1/3 lb. dry sausage

5 eggs

1/2 lb. cheddar cheese

1/3 lb. Mozzarella

1/4 c. grated Parmesan cheese

1/3 lb. Prosciutto

1/3 lb. ham

Crust:

1 1/2 c. flour

1/4 c. Crisco

1/8 tsp. salt

2 eggs

water

Filling:

In large bowl combine Ricotta, eggs and grated cheese.

Blend.

Cut all remaining ingredients into small cubes stick into Ricotta mixture.

Meanwhile, prepare crust; line 9-inch pie pan saving half for top.

Prick crust.

Fill and cover with top crust; prick with fork.

Bake approximately 1 hour at 350 degrees.

Cool. Serve chilled in small slices.