Start your Easter with a great breakfast

Every family has their own traditions for Easter Resurrection Sunday. Some families attend sunrise services at church and others do a late morning service then brunch afterwards. This year is going to be very different for us, as we usually do our big meal in the later afternoon, but our son has to leave to go back to school. Our plans may be a little different for the meal, but getting to worship together will be the best part of he day.

Whatever the day holds for you and your family, I hope it is filling with rejoicing and praising our risen savior.

The recipes I have chosen today are for breakfast and brunch, and not reserved just for Resurrection Sunday; they are wonderful all year long. These first two recipes were given to me by my friend Louise Wallace.

Cheesy Breakfast Casserole

This recipe is very versatile as you can use ham or cooked sausage in place of the bacon, or a combination of all of the meats. This also freezes well.

1 pound sliced bacon, diced

1 sweet onion, chopped

4 cups frozen hash brown potatoes, thawed

9 eggs, lightly beaten

2 cups shredded Cheddar cheese

1 1/2 cups small curd cottage cheese

1 1/4 cps shredded Swiss cheese

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Heat a large skillet over medium high meat; cook and stir bacon and onion until bacon is evenly; browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese and Swiss cheese. Pour mixture into the prepared baking dish. Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand about 10 minutes before cutting and serving. Makes 12 servings.

Ham and Potato Casserole

You also may be creative with this casserole and add diced green pepper, sliced mushrooms, crumbled crisp cooked bacon or your favorite ingredients.

1 pound frozen hash brown potatoes, defrosted

1/4 cup margarine, melted

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped onion

1 can cream of chicken soup

1 can cream of celery soup

1 cup sour cream

1 cup shredded Cheddar cheese

2 cups chopped ham

Combine all ingredients in a large bowl. Place in lightly greased 9x13-inch baking dish.

Sprinkle with topping:

1/4 cup margarine, melted

1 1/4 cups crushed corn flakes

Combine crushed corn flakes and margarine. Sprinkle on top of unbaked casserole.

Bake 1 hour at 375 degrees.

Fiesta Breakfast Bake

12 slices white bread

1 (approximately 11 ounces) can white kernel corn, drained

1 (4 ounce) can chopped green chiles, undrained

2 cups (8 ounces) shredded Monterey Jack cheese or Mexican blend

4 eggs, beaten

2 cups milk

1 teaspoon salt

Remove crust from bread; place 6 slices in a lightly greased 12x8x2-inch baking dish. Spoon half of corn and half of chiles over the bread; sprinkle with half of the Monterey Jack cheese. Layer remaining bread, corn, chiles, and cheese. Whisk together eggs, milk, and salt; pour over last layers. Cover and refrigerate casserole overnight, about 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350 degrees for 40 to 45 minutes.

Crab Brunch Casserole

16 ounces crab, fresh or frozen imitation

4 tablespoons butter

1 cup finely chopped celery

1 cup chopped fresh mushrooms

6 tablespoons flour

1 scant teaspoon salt

1/4 teaspoon ground black pepper

3 cups milk

2 cups grated Cheddar cheese

5 cups cooked rice

1 cup toasted slivered almonds

1/2 cup buttered bread crumbs

Slice or dice crab. Sauté celery and mushrooms in butter. Blend in flour, salt and pepper. Add milk. Cook until thickened. Add cheese; stir until melted. Mix with crab, rice and almonds. Pour into a greased 9x13-inch baking dish. Top with crumbs. Bake at 350 degrees until hot and bubbly throughout.

Spinach Egg Breakfast Bake

2 (10 ounce) packages frozen chopped spinach

2 tablespoons minced onion

2 tablespoons fresh lemon juice

1/2 cup shredded Cheddar cheese

4 hard-cooked eggs, sliced

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon black pepper

2 1/4 cups milk

1/2 cup dry bread crumbs

1 tablespoon butter, melted

Heat oven to 400 degrees. Cook spinach and directed on package, being very careful not to overcook. Drain very well. Stir in onion and lemon juice. Spread spinach in an 8x8-inch ungreased baking dish. Sprinkle with cheese and top with egg slices. Melt 3 tablespoons butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, stir in milk and return to heat and continue to cook, stirring constantly. Bring to a boil and boil and stir for 1 minute. Pour over eggs. Toss bread crumbs in melted butter; sprinkle over sauce. Bake, uncovered, 20 minutes.

Apple Lasagna Breakfast Casserole

6 no-boil lasagna noodles

2 cups (8 ounces) shredded Cheddar cheese

1 cup ricotta chese

2 eggs, lightly beaten

1/4 cup granulated sugar

1 teaspoon almond extract

2 (20 ounce) cans apple pie filling

Chopped pecans

1 cup sour cream

1/3 cup packed brown sugar

Grease a 9x13-inch baking dish. Combine Cheddar cheese, Ricotta cheese, egg, granulated sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of prepared pan. Layer half of the noodles over filling, about 3 noodles, then spread half of the cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling and remaining cheese mixture. Top with chopped pecans. Bake lasagna 60 minutes; cool 15 mintues. To serve, cut lasagna into squares and garnish with mixture of sour cream and brown sugar ladled in a ribbon over the top of each piece.

French Toast Casserole

16 slices bread, cut into 1-inch pieces

1 (8 ounce) package cream cheese, softened

12 large eggs

2 cups whipping cream or whole milk

1/2 cup maple syrup

1/2 teaspoon maple flavoring

Topping:

1 cup butter or margarine

1 cup brown sugar

2 tablespoons corn syrup

1/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup chopped pecans

Spray a 9x13-inch baking pan. Beat cream cheese until smooth, using a mixer. Add eggs and next 3 ingredients, beating well until well blended. Pour over bread cubes; cover and refrigerate overnight. Remove from refrigerator and let stand 30 minutes at room temperature. Mix topping ingredinets and spread over bread with a rubber spatula. Bake 40 to 50 minutes at 375 degrees, shielding with foil if getting too brown. Serve warm with maple syrup.

Fresh berries may be added to the bread layer before adding the custard layer.

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

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@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.