March 2026 – Eggs

Egg Casserole

Pat Roth, Ephrata

• 2 cups seasoned croutons
• 1½ cups shredded sharp cheddar cheese
• 6 eggs, beaten
• 2 cups milk
• ½ teaspoon salt
• ½ teaspoon dry mustard
• ¹/₈ teaspoon onion powder
• ¹/₈ teaspoon pepper

Place the croutons in a greased 10”x6”x2” baking dish. Sprinkle the cheese over the croutons.

Combine the eggs, milk, salt, dry mustard, onion powder and pepper; mix well. Pour the egg mixture over the croutons and cheese.

Bake at 350°F for 25 minutes. Garnish with parsley.

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Irish Coddled Eggs

Pat Roth, Ephrata

Spray butter Pam into heat proof cups. Break one egg into each cup, then place the cups in a wide sauce pan. Add boiling water to the pan to a depth of 1”. Cover and cook for 3 to 4 minutes, depending on how you like your eggs.

Remove from the heat and serve immediately with salt and buttered toast.

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Oven Omelet

Pat Roth, Ephrata

• 8 eggs
• 1 cup milk
• ½ teaspoon seasoned salt
• 2 cups frozen shredded hash brown potatoes
• 1 cup fully cooked ham, diced
• 1 cup shredded cheddar cheese
• 1 tablespoon dried minced onion

In a large bowl, beat the eggs, milk and seasoned salt. Stir in the hash browns, ham, cheddar cheese and dried onion. Pour into a greased 8” square baking dish.

Bake, uncovered, at 350°F for 45 to 50 minutes or until a knife inserted near the center comes out clean.

Serves about 6 to 8 people.

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Western Egg Bake

Mary Ann Dell, East Earl

• 1 lb. bulk sausage, cooked and drained
• ¼ lb. mushrooms, sliced
• ½ cup chopped onion
• ½ cup chopped bell pepper
• 2 medium tomatoes, chopped
• 2 cups shredded mozzarella cheese
• 1¼ cups Bisquick
• 12 eggs
• 1 cup milk
• 1½ teaspoons salt
• 1 teaspoon garlic pepper
• 1 teaspoon oregano

Preheat oven to 350°F.

Layer sausage, mushrooms, onion, bell pepper, tomatoes and mozzarella cheese in a 9”x13” baking dish.

Combine Bisquick, eggs, milk, salt, pepper and oregano. Beat well. Pour Bisquick mixture over first layer.

Bake 30 to 35 minutes until lightly browned and set.

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Scrambled Egg Casserole

Mary Ann Dell, East Earl

Egg Mixture:

• 5 tablespoons butter, divided
• 2½ tablespoons flour
• 2 cups milk
• ½ teaspoon salt
• ¹/₈ teaspoon pepper
• 4 oz. American cheese
• 1 cup cubed cooked ham
• ¼ cup chopped green onion
• 12 eggs, beaten
• 4 oz. can sliced mushrooms, drained

Topping:

• ¼ cup butter, melted
• 2¼ cups breadcrumbs or cracker crumbs

Preheat oven to 350°F.

In a saucepan, melt 2 tablespoons butter and add flour. Stir and cook for 1 minute. Gradually add milk, stirring until thickened. Add salt, pepper and cheese, stirring until cheese is melted and blended.

In a skillet, sauté ham and green onion in remaining 3 tablespoons of butter until onions are tender. Add eggs and cook over medium heat until set. Stir in the mushrooms and cheese mixture.

In a separate bowl, combine the topping ingredients together.

Pour egg mixture into a greased 9”x13” pan and sprinkle with topping.

Bake, uncovered, for 30 minutes.

Serves 10 to 12.

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Sunny-Side-Up Pizza with Eggs

Gloria Dougherty, Akron

• 1 prebaked original Italian bread shell crust
• 6 eggs
• 1½ cups shredded mozzarella cheese
• 8 bacon strips, cooked and crumbled
• ½ cup chopped sweet red pepper
• ½ cup chopped green pepper
• 1 small onion, chopped

Place crust on a greased pizza pan. Using a 2½” biscuit cutter, cut out six circles from crust, evenly spaced and about 1” from edge. Remove circles and save for another use.

Break an egg in each hole. Sprinkle with cheese, bacon, pepper and onion.

Baked at 450°F for 8 to 10 minutes or until eggs are completely set.

Yield: 6 servings.

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Sausage & Cornbread Breakfast Casserole

Marilyn Bashore, Lititz

• 16 oz. bulk breakfast sausage
• 2 cups milk
• 6 large eggs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups cubed cornbread
• 1 cup grated cheddar cheese

Preheat oven to 375°F and grease a 9”x13” pan.

Brown sausage and drain off grease.

In a medium bowl, beat together milk, eggs, salt and pepper

Distribute a layer of cornbread on the bottom of the prepared pan. Spread sausage over the cornbread.

Pour egg mixture over the cornbread and sausage. Top with cheese.

Bake 30 to 35 minutes, or until center is just set.

Any leftovers can be stored in the refrigerator up to 4 days.

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Pickled Eggs

Douglas Bashore, Lititz

“My mom made these pickled eggs every Easter.”

• 1 tablespoon prepared mustard
• 1¼ cup cider vinegar, divided
• 1 can whole red beets
• ¾ cup juice from red beets, add water if there is not enough liquid from the beets
• ½ cup sugar
• 1 teaspoon salt
• 1 teaspoon whole pickling spice
• 1 medium onion, sliced into rings
• 12 hard cooked eggs, peeled

In a small saucepan, blend mustard with ¼ cup vinegar.

Add the remaining 1 cup vinegar with all the remaining ingredients except the eggs. Simmer, uncovered, for 5 minutes until sugar dissolves and onion is crisp tender.

Place eggs in a large jar and pour mixture over eggs.

Cover and refrigerate overnight.

Eggs can be kept in refrigerator up to 2 weeks.

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Baked Eggs

Barbara Snader, Lititz

• 1 cup Bisquick
• 1½ cups cottage cheese
• ½ lb. cheddar cheese, grated
• 2 tablespoons onion
• 6 eggs
• 1 cup milk
• ½ cup butter

Mix ingredients together in the order listed.

Bake in a sprayed oblong pan at 350°F for about 45 minutes.

Serves 8.

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Egg Omelet

Barbara Snader, Lititz

• 8 eggs
• 1 cup finely chopped, fully cooked ham
• ¼ cup chopped red bell pepper
• ¼ cup chopped green bell pepper
• ¼ cup chopped onion
• ¼ cup sliced canned mushrooms
• ¼ cup butter
• ¼ teaspoon garlic salt
• pinch of pepper
• pinch of celery seed

In a bowl, beat the eggs. Add ham, peppers, mushrooms, and onion.

Melt butter in a large skillet; add egg mixture. Cook over medium heat, gently stirring, until eggs are completely set.

Add garlic salt, pepper and celery seed.

Serves 4.

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Mustard Eggs

L. Stevens, Denver

“Looks attractive on an egg plate with red beet eggs and deviled eggs!”

• 6 hard cooked eggs, peeled
• ½ teaspoon mustard powder
• 1½ teaspoon cornstarch
• 1 teaspoon white sugar
• ½ teaspoon ground turmeric
• 1 teaspoon salt
• 2 cups apple cider vinegar

Put eggs into a one-quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric and salt.

Pour in just enough of the vinegar to make a paste and then gradually stir in the rest. Bring to a boil, stirring frequently.

Pour into the jar with the eggs. Put the lid on the jar and refrigerate 2 to 3 days before eating.