Nothing beats a beautiful home cooked brunch carefully crafted by your loved one this Mother’s Day. Sure she’s one to be celebrated all during the year, and todays the day we do the cooking. It’s all about the motherly figures and good eats with a special menu. Here’s a take-and- bake casserole recipe you can prepare the night before and cook at mom’s together. Brunch is just the beginning of this Mother’s Day menu to browse and try. How about hosting an intimate tea party for the motherly figures in your life this year? Here are some ideas to try on the special Sunday with your loved ones. Let’s begin with brunch, then Tea at 3, and a lovely and simple supper with dessert to cap off the day.
Have Brunch With Mom This Mother’s Day
We’re whipping up a spread for the mamas out there with a savory Baked Brunch Casserole served alongside gooey sweet rolls and special day beverages. This could be her favorite hot tea, creamy pecan coffee, punch, or Mimosa (no body’s judging!). Here’s an easy and elegant Sparkling Lemonade Punch recipe to try. Tea at 3 Treats begin with a cold NC Apple Salad in Endive Cups, Candied Pecans, Finger Sandwiches, and a plate of local cheeses with Bene sesame crackers and Spring strawberries for grazing on. Every tea needs a sweet treat and Mother’s Day Cheesecake Balls are a perfect pop of creamy, chocolaty goodness. Golden Fried Chicken, spiced sweet potatoes and corn bread for dinner say “I appreciate all you do”. The Chocolate Creams for dessert say “I love you!”.
We begin our brunch main dish with a little prep to help it all go smoothly. Since the brunch casserole needs to rest overnight in the frig, it’s going to be prepared the evening before you need it. Get a 9″ x 13″ glass baking dish or you could easily cut the recipe down and use an 8″ x 11″ glass baking dish for smaller casseroles. As usual when baking in a glass dish, we want to grease the dish prior to putting in the filling. This stops our food from sticking to the dish badly. It’s also a good time to add flavor such as salted butter for coating the dish if desired.
Southern Breakfast Casserole Recipe, Serves 6
Ingredients: Butter for greasing the glass baking dish, 1/4 loaf white bread, 1/4 pound pork, chicken, or turkey sage sausage that been cooked and drained on paper towels, 1 cup half-n-half milk, 3 large eggs beaten well, 4-5 ounces low fat sharp shredded cheddar cheese, 1/2 teaspoon dry mustard, 1/4 teaspoon salt
Process: This casserole is put together in the dish and refrigerated overnight prior to cooking. 1. Cut bread into 1″ cubes and spread across bottom of greased 9″ x 13″ glass baking dish. 2. Spread cooked sausage over bread layer. Top with cheese. 3. Stir together beaten eggs with milk, salt, dry mustard, and a few drops of your favorite hot sauce or a few shakes of cayenne pepper powder, if desired. 4. Pour egg mixture over cheese and sausage layer. Cover with foil and refrigerate overnight. 5. Next day, preheat oven to 350F and put casserole in cold oven. Bake uncovered until eggs are set and top is golden brown, about 50 minutes. Remove from oven and allow to cool slightly before cutting and serving. This allows eggs to set for more solid cutting and neat presentation. Top with chopped green chives or scallions if desired.
Don’t eat dairy? Substitute coconut cream thinned out with a little water for the half-n-half cow milk. Leave out the cheese. You can top the baked casserole with non-dairy shreds if you like.
Food Allergy Info: Eggs
Leave a reply to Rimi Cancel reply