Stay in the know! Sign up to get Fauquier County news updates delivered to your inbox.
Advertise on Fauquier Now!
FauquierNow.com
Do you support the plan to build a median in Warrenton’s Broadview Avenue? Vote!
HOME OBITUARIES NEWS HOME & GARDEN OPINIONS BUSINESS STYLE CALENDAR CLASSIFIEDS
Free classifieds! Members can also post calendar events, news, opinions and more ... all for free! Register now!
Login · Forgot Your Password?
« Share this page
Get email news alerts delivered to your inbox.
Ellen’s Kitchen & Garden

Sunday brunch for mother’s day

Posted Thursday,
May 10, 2012
Like 3 · 0 ·
By .(JavaScript must be enabled to view this email address)

With Mother’s Day on Sunday, what better way to celebrate than to have a brunch. It’s one of my favorite ways to entertain. Last Sunday we held one for our out of town guests visiting for Gold Cup.

Your menu could include a breakfast casserole, pre-sliced ham, hash browns or roasted potatoes and fresh fruit. And the best part is most of it can be prepared up to two days in advance so that you can enjoy your party.

Here’s an easy recipe for a breakfast casserole. It’s a lot like a quiche, but doesn’t include the crust. It works well for those who have food allergies to gluten or soy or those who are avoiding carbs. Something I really like about this recipe is that it can be versatile. The custard is the basis and the rest is up to you.

Easy Breakfast Casserole

Ingredients

1 pound of bacon, cooked, drained and then cut into one inch pieces
1 medium onion, chopped and sautéed
1 pound of sliced mushroom, sautéed and seasoned with salt and pepper
5 extra large eggs
4 extra large egg yolks
1 cup of half and half
1 cup of whipping cream
2 cups of grated swiss cheese
½ teaspoon of salt

To get some of the work out of the way, I cook the bacon, onion and mushrooms a day or two before the brunch. This helps to keep cleanup to a minimum the day of the brunch.

Preheat your oven to 375°. In a greased 9.5x13.5x2” baking dish, spread the bacon, onions and mushrooms evenly and then the cheese. (These can be placed in the baking dish before hand and stored until it’s time to add the egg mixture.)

In a large bowl, using a whisk blend the eggs, egg yolks creams and salt. Once well blended, pour over the bacon mixture. With a fork lightly stir, just enough to get some of the egg mixture to the bottom or bring the mushrooms and bacon to the top. Bake for 30 to 40 minutes until golden brown. Serves 8.

Other combinations to use instead of mushrooms or bacon could be sausage and potatoes, or spinach. You could also use mozzarella or cheddar cheese, whatever suits your taste.
Member comments
To comment, please log in or register.
Facebook comments
« Share this page
Get email news alerts delivered to your inbox.
Get e-mail news alerts
delivered to your inbox.
Enter your e-mail address
Ellen’s Kitchen and Garden » Most Recent
Thursday, October 19
Like 1 · 0 ·
Thursday, September 28
Like 0 · 0 ·
More »
© Copyright 2011-2016

50 Culpeper Street, Suite 3
Warrenton, Virginia 20187
540.359.6574
Crime Log
Obituaries
Business
Add Your News
The Big Picture
Ellen’s Kitchen
and Garden

Features
Real Estate
For Sale
Employment
Automotive
Announcements
Legal Notices
Post an Ad
Advertise
Terms of Service