Mexican Quiche

Another breakfast casserole! Although this one we make a lot to eat for dinner. This one comes from my mom, not sure of the source on it. This quiche does not have a crust, making it easy to put together and very tasty.

It calls for green chiles, if you want to make it hotter, use jalapenos instead for some or all of the chiles.


  • ½ cup butter
  • 10 eggs [my mom uses 11 eggs]
  • ½ cup flour
  • 1 teaspoon baking powder
  • Dash of salt
  • Two 8-oz cans green chiles, drained
  • 2 cups cottage cheese (16 oz)
  • 4 cups monterey jack cheese (1 pound)


Melt butter in 9″ x 13″ pan. Set aside.

In large mixing bowl, beat eggs and add flour, baking powder, and salt. Mix well. Add melted butter, leaving pan buttered. Add chiles and cheese. Mix together and pour into pan.

Bake uncovered at 350° for 45 – 60 minutes. (Test for done-ness with a knife. Be sure quiche is set and knife comes out clean.) Cut into squares while hot, but allow to cool slightly before removing from pan.

Note: This may be baked and frozen, reheat covered with foil.


Blueberry Cream Cheese Stuffed Baked French Toast

This french toast is so, so good. I love blueberries, I love cream cheese, and I love French toast, so it’s pretty much the perfect blend. This is another one where you put it together the night before and bake the next morning. With cream cheese, half-and-half, and powdered sugar my Grandma Beckman would have loved this. Although she would have probably taken out the blueberries and used raspberries instead.

This one I clipped from the newspaper several years ago. It states, “A make-ahead showstopper from Catherine Cavoto’s Christmas Breakfast class held at the Seasoned Chef. Serves 8.”


  • 1 loaf French bread
  • 1¼ cup sugar, divided use
  • 2 tablespoons cornstarch [I use arrowroot]
  • 6 cups fresh blueberries
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • 2 tablespoons orange marmalade
  • 1 teaspoon vanilla
  • 7 eggs
  • 1½ cups milk
  • 1½ cups half-and-half
  • 2 tablespoons brandy
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup powdered sugar


Cut half of the French bread into 1-inch cubes and place in the bottom of a greased 9 x 13-inch pan. [I sprinkle the bread with a little cinnamon and sugar.] Combine ½ cup sugar and cornstarch until smooth and toss with blueberries.

Sprinkle blueberries evenly over bread.

Stir cream cheese and add ½ cup of sugar, sour cream, marmalade, and vanilla. Spread this mixture very gently over blueberries.

Cut remaining French bread into 10 1-inch thick slices, arrange over cream cheese.

Beat eggs, milk, half-and-half, brandy, remaining ¼ cup of sugar, cinnamon, and nutmeg and pour over bread.

Cover and refrigerate over night.

Preheat oven to 350°. Bake for 45 minutes covered, then uncover for approximately 15 minutes to allow top to puff slightly and set. Allow to cool slightly. Sift powdered sugar over before serving.

Sausage, Egg, & Cheese Casserole

This recipe comes from a family friend. You assemble it the night before and then just pop it in the oven the next morning. We love to put this together Christmas Eve and have it Christmas morning.


  • 1½ pounds sausage, cooked & crumbled
  • 8 slices white bread
  • ½ pound mild cheddar cheese, shredded [I probably use more, you can never have enough cheese!]
  • 2 green onions, diced [I use four]
  • 6 – 8 mushrooms, sliced [We don’t like mushrooms; I substitute one red pepper, diced.]

Blend together the following:

  • 6 eggs
  • 2 cups milk
  • 1½ tsp dry mustard


Spray 9″x13″ pan with Pam.

Cover bottom of the pan with bread. Layer cheese-meat-onions-mushrooms [red pepper], then more cheese. Pour egg mixture over the layers. Cover and refrigerate overnight.

Bake uncovered in 300° oven for 1½ hours (make sure eggs are set). Let stand 10 minutes before cutting to serve.