April Showers Bring…Brunch?

Egg Egg Egg Egg

Bridal showers, baby showers, graduation parties, and Mother’s Day all seem to converge during the months of April and May. The only real problem I have is; I can never remember to skip breakfast when I’m invited to a brunch and I end up over eating. This year our calendar is full and if I’m not careful, I could weigh and extra 10-lbs when all is said and done.  Considering June is just around the corner and with June comes all the joys of swim suit weather and I’d like to fit into my suit!

Over the past few years I have attended many different kinds of brunches. My favorite ones are those that offer breakfast foods like egg bake.  Egg bake is also known as a breakfast casserole. There are so many different variations of egg bakes possible, but my favorite has been in my family for close to 35 years. My mother made it for us growing up on Easter mornings for brunch after church. In addition to the yummy flavors, another reason she liked it, was that she could prepare it ahead of time. She would  put it in the oven before we left for church and brunch was ready when we returned.

Egg bake goes nicely with other tasty breakfast goodies perfect for a special event. Scones, caramel rolls, and muffins pair easily with just about any kind of egg bake.  Fruit is another easy and beautiful accompaniment to both eggs and baked goods.

I have made this recipe a few different ways but the family usually protests with any really unusual additions like, tomatoes, but feel free to add any vegetable your family enjoys. Any combinations of cheeses and meats work well with this recipe too.

This recipe can be made ahead of time or the same day-I have not noticed any differences in flavor or texture.

Special Brunch Egg Bake

6 sliced Italian bread, torn into small pieces

1 pound pork sausage or make my pheasant sausage, breakfast sausage cooked and drained

1 onion, chopped fine and cooked with the sausage

12- 18 eggs (large or extra-large are recommended)

1 cup whole milk

1 can cream of mushroom soup (do not dilute)

3 cups shredded cheddar cheese

Salt and pepper to taste

Optional ingredients:

½ cup Mushrooms, sliced

½ cup Green peppers, diced

½ cup Tomatoes, diced

1 cup Asparagus

½ cup cooked wild rice

1 can drained and sliced artichokes

Directions

Grease a 9×13 inch baking dish with butter. Place torn bread on the bottom of the dish and layer cooked meat, followed by half of the cheese and veggies of your choice.

In a large bowl; whisk eggs, milk, salt & pepper, and half of the can of cream of mushroom soup. Pour egg mixture evenly over bread. With the remaining cream of mushroom soup, drop tiny dollops of the soup in 2 inch intervals over the top of the egg mixture.  Top with remaining cheese or wrap and refrigerate until ready to bake. Bake egg dish at 300 degrees for 60-70 minutes or until eggs are thoroughly cooked.

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