We had a nice quiet brunch today to celebrate Mother's Day. Our moms came over and we served a breakfast casserole, fruit, and mimosas.
I didn't have any flowers for the table, and nothing was blooming in the garden, so I improvised with some aromatics. Fresh mint from the garden path, lavender sprigs, and rosemary make a surprisingly pretty bouquet! Smells great too.
The casserole was simple and came out nicely browned, with tender cheesy goodness inside. The recipe was adapted from The Six O'Clock Scramble by Aviva Goldfarb and is basically this:
Brown 1 lb of sausage (we used Jimmy Dean's Maple, and did this part the night before).
Crumble the sausage into the bottom of a 9" x 13" baking dish that has been coated with non-stick spray.
Sprinkle chopped chives and shredded cheese over the top.
Whisk together 9 eggs, 2 cups of milk, 3/4 tsp of dry ground mustard, and 1/2 tsp of salt. Pour it over the top of the rest of the goodies in the dish.
Bake at 350 for 35-40 minutes, or until the eggs are set.
I bet that this would also be delish with artichoke hearts, feta, and sundried tomatoes. Maybe next weekend!
Happy Mother's Day to all the mamas out there. Hope you had an enjoyable day!