Mother’s Day Brunch
Egg-cheese casserole (bacon variation given)Chocolate croissants
2 tablespoons softened butter or margarine1 box cheese and garlic croutons
1-1/2 cups shredded cheese4 to 5 large eggs, beaten
2 cups milk1/8 teaspoon onion powder
½ teaspoon yellow mustard½ teaspoon salt
½ teaspoon pepper
Optional: 6 slices bacon, cooked and crumbled
cheese over the croutons.In a medium mixing bowl, use a whisk to mix together the eggs, milk, onion powder,mustard, salt and pepper. Whisk very well. Pour the egg mixture over the
croutons and cheese. Sprinkle with the cooked, crumbled bacon.
Bake at 350 degrees for 30 to 35 minutes, or until a butter knife, inserted in the center of the dish, comes out clean; there should be no egg on it.Serves 8.
1 can of refrigerated crescent rolls½ cup mini chocolate chips
8 teaspoons raspberry jam, optional
Open the can of dough. Separate the rolls into the triangles by unrolling them on a work board. (Take care not to press down the dough; just lightly unroll them.) Put a teaspoon of raspberry jam on the wide end of the dough if using jam. Sprinkle some chocolate chips along the wide edge.
Roll up the dough, starting at the widest end, toward the pointed end. Put the rolled-up dough on an ungreased baking sheet 2 inches apart. Curve the ends in slightly to make a crescent shape.
Bake at 350 degrees for 20 minutes or until golden brown.
Makes 8 croissants.
Fresh strawberriesFresh bananas
Fresh berries of any kindFresh melon cubes
Plain yogurt, optionalFresh mint leaves, washed and dried
Make this while the casserole is baking. Use any fruits your mom likes. Wash the fruit well, then cut it up into bite-sized pieces and layer it in a
cup or bowl. (Even a teacup looks pretty. Put a spoonful of yogurt on
top (optional), and put a sprig of mint leaves in the cup as a garnish.
Chill this while the casserole bakes.