I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it.
Make sure to include this easy dish on your menu—it features hard-cooked eggs, which you're likely to have in abundance at Easter. My casserole's perfect for fixing up the night before, if you leave off the potato chips. Right before you put it in the oven, you can sprinkle the chips on top. —Mavis McBride, Mena, Arizona
Asparagus spears give this hearty breakfast dish big springtime flavor. It's super served over warm fluffy biscuits...and a great way to use up extra hard-cooked eggs. — Pauline Van Breemen, Franklin, Indiana
These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. —Marlene Neideigh, Myrtle Point, Oregon
Meet the Cook: With these, I like being able to serve a complete breakfast inside a tidy pocket of dough. Just add fresh fruit, juice or fruit-flavored gelatin on the side.
-Dolores Jantzen, Plymouth, Nebraska
Meet the Cook: As a high school vice principal with a 5-year-old daughter, I especially appreciate the convenience of this dish. I've served it for breakfast and also as part of a full brunch buffet along with breads, biscuits, bagels and side salads.
-Diane Sackfield, Kingston, Ontario
Meet the Cook: Whether for breakfast or brunch - or lunch or supper - this recipe has been popular in our family for years. It is one that my grandmother passed down.
Home for my husband, me and our children, 5 and 2, is a country town.
-Robin Morton, Ripley, Mississippi