This is so easy and so good!

Eggs Benedict casserole
6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham) **I used diced ham
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce- (I just use package)
How to make it
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Cut muffins into 1/2-inch cubes. Set aside.
Cut Canadian bacon into 1/2-inch squares. Set aside.
Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings.

This is nodakgal's recipe and these rolls and I can't say enough about how good they are. It's my very favorite breakfast recipe. I make them every time I have company and sometimes in between. You can make them the day before. I don't put nuts in them. They're just great all by themselves. (Thank you again, nadakgal)

Note: I use one loaf of bread dough but use the whole amount of topping. One loaf makes 12 rolls.

QUICK CARAMEL ROLLS (nodakgal)

2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok)
soft butter
brown sugar
cinnamon
Could sprinkle chopped pecans on top before rolling up.

Topping:
1/2 cup white sugar
1/2 cup brown sugar (packed)
3/4 cup plus 3 tablespoons thick cream

Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes.

I made this for a family reunion brunch and it went fast--and we had 2 different casseroles and lots of other stuff. Note it takes an hour to bake.

Overnight Breakfast Casserole

2 lb. package frozen hash brown potatoes, thawed
1/4-1/2 c. chopped onions (I omitted)
1 lb. cooked, crumbled sausage (I use Jimmy Dean regular but you can use what you like.)
2 c. shredded Cheddar cheese
8-10 eggs
3 c. milk
S&P to taste

Spray 9x13" dish with cooking spray. Mix potatoes and onions, salt and pepper and place in dish. Then spread cooked sausage on top; then cheese. Beat eggs and milk together and pour over top. Cover and refrigerate overnight. Bake uncovered for 1 hour at 350.

A fun dessert if you have a waffle maker-Use brownie mix (follow box directions) and put in waffle maker for chocolate waffles!

Chocolate gravy with homemade biscuits is a real treat!
I have recipe if you want.

Plus Scotch eggs are great. I make them for Christmas.

My favorite party sandwich, if you want something a little fancy and Spring timey.

Vegetable Party Sandwiches

1 medium onion
1 cucumber
1 firm tomato
1 carrot
1 green pepper

Peel and clean the veggies and run through a food chopper.

1 envelope Knox gelatin dissolved with 2 Tbs hot water.
Mix with veggies and one pint mayo or salad dressing.*
*Depending on how juicy the veggies are, may use less.
Season to taste and chill until congealed.

Use various breads and cut into squares, circles, triangles, rectangles.

Hint: Make the sandwiches and then trim off the crusts. Makes a neater, filled to the edge sandwich.

Sue

Bacon and Tomato Cups
Original Recipe Yield 15 servings
Ingredients

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.

In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.

Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Don't forget a nice fresh fruit tray or fresh fruit salad.

A no fail fruit dip is one 7 oz. jar of marshmallow cream mixed with an 8 oz. package of cream cheese. Add a tablespoon of orange juice and a tablespoon of grated orange peel.

You can also flavor with any preserve or use cinnamon to taste instead for dipping fruits like apples and pears.

You can also make crepes ahead. You can fill them and freeze them and reheat tightly covered in the oven. Or just reheat the crepes by themselves and let people build their own with different fillings.