I was blessed with the most wonderful Mother. My Mama was beautiful inside and out. She was so talented. Mama could do everything…cook, sew, arrange flowers, homemaker and also when we children got older she worked outside the home.
As Mother’s Day draws near, I think of her with love and gratefulness. I remember as a child one thing we would do for Mama on Mother’s Day was make a “surprise” breakfast. Thank goodness Mama always had a stocked pantry and fridge. Of course, it was nothing fancy…eggs, toast, bacon, maybe some grits. I’m sure she was awake, but she always made us think she just woke up. We didn’t serve her in bed.
We would find some flowers in the yard and set the table, and then call her in. I’m sure it was never as good as she made us feel it was, but she appreciated our efforts. We would eat breakfast and then get ready for church, pleased that Mama had enjoyed her breakfast. As you make memories or remember memories past, honor your Mother by making breakfast for your family or others you love and appreciate. Here are a few recipes for you to try.
- 1 pound sausage, browned and drained
- 6 eggs
- 1 cup Bisquick or Pioneer Baking Mix
- 2 cups half & half
- One half teaspoon salt
- One quarter teaspoon pepper
- 2 cups grated cheese
Place well drained sausage in muffin tins which have been well sprayed with Pam. Mix eggs, baking mix, half & half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese.
Bake at 350° for 25 minutes. Makes about 18 muffins. These freeze well.
Deluxe Breakfast Casserole
- 2 pounds ground hot pork sausage
- 3 cups frozen shredded hash brown potatoes, thawed
- 3 cups (12 ounces) cheddar cheese, grated
- 1 large bell pepper, chopped
- 12 large eggs
- 2 cups milk
- 1 teaspoon salt
Brown sausage in a skillet and stir until it crumbles. Drain. Place hash browns in a greased 9x13x2 inch (3 quart) baking dish. Layer cooked sausage, cheese and chopped pepper evenly over hash browns. Combine eggs, milk and salt in a large bowl, beating with a wire whisk or fork until well-blended. Pour egg mixture over chopped green pepper layer. Bake in a 350° oven for 50 minutes or until golden brown. This can be made ahead and refrigerated. Makes 8 to 10 servings.
This is a nice brunch dish that is pretty, good and serves easily from baking dish.
Add some fresh fruit for a great breakfast.
Hope you enjoy.
May God bless you.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.