Mother’s Day Brunch Options: 4 Luscious Egg Dishes and a Deluxe Bagel Platter

Mother’s Day Brunch Options: 4 Luscious Egg Dishes and a Deluxe Bagel Platter

Mother’s Day Brunch Options: 4 Luscious Egg Dishes and a Deluxe Bagel Platter

 

Lest you forget, this is the big weekend to celebrate moms everywhere! It’s probably best, however, to concentrate on the one in your own home.

If you’re considering making a brunch in honor of your wife or mom, sister or grandmother, aunt or the old woman in the shoe, you might think about giving the following delicious savory breakfast casserole a whirl. Make it the night before, and then just pop it in the oven the morning of. It includes, amongst other things, Italian sausage, sun-dried tomatoes, fresh mozzarella, and eggs and is absolutely divine, Dahling!

I’m also including links to three other notable egg dishes as well as a bagel platter.

Here’s how you make the new egg casserole.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

Ingredients:

  • 1/2 cup sun-dried tomatoes (not oil packed), chopped
  • 12 ounces hot Italian sausage, casing removed
  • 3 1/2 cups milk (do not use low-fat or nonfat)
  • 8 large eggs
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 11 slices white sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
  • 1 cup (packed) grated mozzarella cheese (about 4 ounces)
  • 1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
  • Chopped fresh parsley

Directions:

Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.

Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.

Just look at the friendly sausages I used!

 

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Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan, mozzarella and goat cheeses, and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight. (Hopefully you’ll be a better rule-follower than I and wait to add the parsley as a garnish AFTER the dang dish has been cooked! That’s what happens when you’re cranking out multiple dishes at the same time!)

 

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Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.

 

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And here’s the printable version:

 

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

Serves 8
Website Epicurious
Delicious, savory breakfast egg casserole with three cheeses, spicy Italian sausage, and sun-dried tomatoes.

Ingredients

  • 1/2 cup sun-dried tomatoes (not oil-packed) (chopped)
  • 12oz hot Italian sausage (casing removed)
  • 3 1/2 cups milk (do not use low-fat or non-fat)
  • 8 large eggs
  • 2 teaspoons minced fresh thyme
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 11 slices white sandwich bread (crusts removed, bread cut into 1)
  • 1/2 cup chopped onion
  • 1/2 cup fresh, grated Parmesan cheese ((about 1 1/2 oz.))
  • 1 cup fresh mozzarella cheese (cut into 1)
  • 1/4 cup soft fresh goat cheese
  • chopped fresh parsley

Directions

Step 1
Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
Step 2
Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
Step 3
Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion, mozzarella, goat, and Parmesan cheeses and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
Step 4
Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.

 

You could also think about dishing up one of my own mom’s favorites – Blueberry French Toast Casserole. Chock full of blueberries, cream cheese, bread, and maple syrup, it’s truly a special treat.

 

blueberry-french-toast-casserole

 

If your mom loves the idea of quiche, here are two egg tarts that will no doubt make her swoon.

The first is a Chili Cheese Tart that’s deliciously moist and cheesy and super simple to whip up.

 

Chile Cheese Tart

 

The second is a Roasted Cauliflower and Caramelized Onion Tart that takes a little more time, but is so worth the investment!

 

Roasted Cauliflower and Caramelized-4

 

Or, if your mom, your wife, or your old lady in the shoe is more of a bagel type of gal, a deluxe bagel platter is a wonderful way to pamper her as well.  Simply start with a large platter and add whatever toppings you think she’d enjoy such as sliced tomatoes, sliced onions, capers, lox, sliced cucumbers, chopped hard-boiled eggs and, of course, softened cream cheese. Cut the bagels in half and lightly toast them, and you’re good to go! Yum!

 

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Have a wonderful Mother’s Day!

Me? Personally, I’m going out to brunch!

 

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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