Since these eggs were the main course at Easter brunch, we called them ‘Easter eggs.’

Grandma amazed us when she transformed day-old bread into this casserole.

Warm from the waffle iron, these waffles were my favorite breakfast.

Nothing got us out of bed quicker than the aroma of this sizzling sausage.

Grandma’s cake was always the most sought-after at the church’s Thursday morning coffees.

Grandma’s pancakes were so luxuriously tender and tasty, a real change from boxed pancake mix.

Brunch at Grandma’s was always a treat, especially when she served eggs Benedict on her best china.

Cranberries were called ‘bounceberries’ in Grandma’s day. The higher the bounce, the fresher the cranberry.

Bacon at Grandma’s house was always thickly sliced, apple-wood smoked and glazed with brown sugar.

Leftover steak and potatoes from dinner were often turned into this hearty hash the next morning.