This delicious quiche features chicken, spinach and cheddar cheese, but you can use Swiss cheese if you'd like. Field editor Barbara McCalley of Allison Park, Pennsylvania shares the recipe and notes, "This quiche is easy to prepare and cuts beautifully."
You'll find everything you want for breakfast--potatoes, eggs, cheese and ham--in this satisfying casserole from Iris Frank of Eureka Illinois. "It can be made the night before and kept in the refrigerator," she comments. "I frequently make it for church potlucks and for company. Everybody loves it."
This light fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great for breakfast, it's an easy-to-reheat meal for lunch or dinner, too. The recipe makes two casseroles, so you can serve one right away and freeze the second one for later.
"My husband used to take this casserole, doubled, to office potlucks, and it was a favorite. I serve it at home as a special-occasion breakfast or even dinner for the two of us. Any leftovers taste just as good, reheated in the microwave," says Linda Hinkley of Florence, Oregon.
BLT's are a favorite at my house, so I created this recipe to combine those flavors in a "dressier" dish. It was such a hit, I served it to my church ladies' group at a brunch I hosted. I received lots of compliments and wrote out the recipe many times that day.
Sausage provides plenty of flavor in this hearty morning casserole shared by Teresa Marchese from New Berlin, Wisconsin. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss.
Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It looks irresistible on a breakfast or lunch buffet, and it’s easy to cut into neat squares. Make sure you bring the recipe—everyone will want it! —Arlene Butler, Ogden, Utah
This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. —Lee Ann Miller, Millersburg, Ohio