Something that sticks to the ribs

With our children back in school, I am always looking for good breakfast options for them that will give them plenty of protein to keep them from getting hungry before lunch. When they have their lunch in one of the later shifts, they are hungry by noon. Adding protein to their breakfast stretches out that full feeling.

These recipes all have meat, cheese and eggs in them. They keep well in the refrigerator, and the children can cut and serve themselves a piece for a quick microwave meal.

Breakfast Casserole

10 eggs (Egg Beaters do fine)

2 1/2 cups of milk

1/4 cup of chopped onion

1/2 cup Velveeta cheese

1/2 cup shredded sharp cheese

3 slices bread, buttered and cubed

1 cup sausage (milk)

1/4 cup green pepper chopped

Brown sausage with onion and pepper. Drain sausage mixture on paper towel. Blend eggs and milk. Butter 9-by-13-inch baking pan. Put bread cubes in bottom of the baking pan. Spread cheese over bread. Then sprinkle sausage mixture over all. Refrigerate overnight covered. Preheat oven 350 degrees. Bake for 45 minutes to 1 hour or until set. This will serve around eight adults. Other ingredients can be used or meat can be omitted or other meats substituted.

Your Choice Breakfast Casserole

8 eggs, beaten

2 cups milk

3/4 teaspoon dry mustard

salt and pepper to taste

1 can cream of mushroom soup

1 cup cheddar cheese

6 to 8 slices bread

Meat choice and vegetable choice

Tear bread into small pieces and place in bottom of greased casserole dish. Combine remaining ingredients and pour over bread. Refrigerate at least overnight. This can be refrigerated several days. After adding meats and vegetables start in microwave on high setting for 2 minutes and 30 seconds. Transfer to 350-degree oven for another 10 to 15 minutes.

Bacon Breakfast Casserole

4 slices bacon

8 green onions (scallions)

1 tablespoon butter

1 pound mushrooms, sliced

8 eggs

1 cup milk

1/8 teaspoon pepper

2 1/2 cups shredded Cheddar cheese

In large skillet cook bacon till crisp; drain off drippings and crumble. Wipe pan clean. Cook scallions in butter over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove from heat. In bowl beat together the eggs, milk and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart 12-by-7-by-2-inch baking dish. Bake at 350 degrees for 35 to 40 minutes, or until puffed and knife inserted comes out clean. Let stand 5 to 10 minutes before cutting.

Hashbrown Breakfast Casserole

6 eggs

1/2 teaspoon dry mustard

1 cup milk

1/4 cup green onions, finely chopped

l pound of ground sausage

1/2 teaspoon original Mrs. Dash

3 ounces Monterey Jack cheese, grated

2 drops hot sauce

3 ounces sharp Cheddar cheese, grated

Pinch seasoning salt

Frozen shredded hashbrowns

Brown sausage and onion; add Mrs. Dash and seasoning salt. Line the bottom of an 8-by-8-inch glass baking dish or individual ramekins with hashbrowns (about 1 inch thick). Sprinkle hashbrowns with drained sausage mixture. Mix together eggs, milk, mustard and hot sauce and pour over meat and hash browns. Top with cheeses. Best if refrigerated overnight. Bake at 350 degrees 45 minutes to l hour or until golden.

Seafood Breakfast Strata

1 large loaf scally or challah or some other white specialty bread

1 1/2 cups shredded Swiss or Jack cheese

1/2 cup purple onion, slivered

1 cup sliced celery

1/2 cup sliced sweet red, orange, yellow peppers (optional)

1 pound seafood salad from the deli (you may substitute fresh lobster, shrimp, crab, etc.)

5 large eggs

3 cups milk

1/4 teaspoon dried mustard

Salt and fresh ground pepper, to taste

Cube bread and place in large sprayed 11-by-13-inch casserole dish. Mix in sliced vegetables. Spread seafood salad evenly over top, working gently down to bottom. Spread cheese over top. Mix eggs, milk and mustard. Pour over top. Bake at 350 degrees for 50 minutes. Should be golden brown and bubbly. Cut into squares.

I have not made this recipe and do not have Mirin in my home, but the article I borrowed it from said it was an award-winning recipe.

Egg and Ham Casserole

1/2 pound mushrooms, sliced

1 medium onion, chopped

2 tablespoons butter

1/2 pound boneless ham, sliced

8 hard boiled eggs, peeled and sliced

Sauce:

4 tablespoons butter

4 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon white pepper

Dash Tabasco sauce

1 ounce Mirin (Japanese cooking sake)

2 cups milk

Topping:

1/2 cup fresh bread crumbs (croissant crumbs are best)

1 ounce grated Parmesan cheese

Dash paprika

Preheat oven to 350 degrees. Lightly grease a 9-by-9-inch or 9-by-13-inch baking pan. Saute mushrooms and onion in butter for 5 to 6 minutes; add ham and saute another 3 to 4 minutes. Drain well. Layer half of egg slices in baking dish; top with half of mushroom/ham mixture. Repeat layers. Sauce: In small saucepan, melt butter; add flour. Cook over medium heat for 2 to 3 minutes. Add salt, white pepper, Tabasco, Mirin and milk; cook until thickened. Pour over casserole. Sprinkle top of casserole with fresh bread crumbs, Parmesan cheese and paprika. Bake for about 20 to 30 minutes until bubbly and top is browned.

You may also make this in individual ramekins.

Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.