French Toast Casserole: 8 eggs, 1 1/2 cups milk, 1/4 cup brown sugar, 1/4 cup maple syrup, 8 slices French bread. Sprinkle with pecans and cinnamon. Cover and refrigerate overnight. Bake at 350 for 1 hour. Konnie
Breakfast Casserole: 6 slices white loaf bread, 1 lb pork sausage with sage, 10 oz grated sharp cheddar cheese, 5 large eggs, 2 cups half-and-half, 1 tsp salt, 1 tsp dry mustard. Cut the bread into 1 inch cubes and spread in the bottom of a greased 9x12x2 inch casserole. In a medium skillet brown sausage, drain off fat, spread over the bread and top with cheese. Stir together the eggs, half-and-half, salt, and dry mustard. Pour this over the cheese. Cover with aluminum foil and refrigerate for 8 hours or overnight. The next morning bake the covered casserole for 50 minutes in a 350 degree oven, until set or slightly golden. Remove from oven and let it set 15 minutes before serving. Deborah
Steamed rice, leftover steak or chicken, diced, peas and carrots. Mix well. Scramble eggs, chop fine and mix together. Warm in the oven covered; serve with egg drop soup or soy sauce. My kids would even eat this for breakfast! Becky
I may just have to send this letter off to my own kids and “let” them spoil me with brunch on Sunday! Maybe I’ll just set out some eggs and French bread and maple syrup Saturday night to give them a little nudge in the right direction (is that cheating?). Here’s to hoping you get to celebrate Mother’s Day with the folks you love.