How I Avoided Cooking on Mother's Day

We had company over for Mother's Day and I was determined not be in the kitchen cooking.
So I made a couple of dishes the night before.
They were delicious and it was so much fun to just pop them in the oven and enjoy.


I made The Pioneer Woman's Cinnamon Baked French Toast.
I love The Pioneer Woman, by the way.
You can find the recipe here.
(I put a cup of frozen blueberries in before the topping and I highly recommend doing that . . . I also substituted half and half where it called for heavy whipping cream and skim milk where it called for whole milk)

source

I also made a breakfast casserole that I love.

I didn't take a picture of it, but here is the recipe.

Mom's Egg Casserole

1 pound ground sausage, cooked and drained

12 slices firm white bread (I just tore up a loaf of crusty sourdough)

12 oz. sharp cheddar cheese, shredded

12 oz. Swiss cheese, shredded

8 - 10 large eggs, beaten

3 1/2 cups half & half (I used 2 cups milk and 1 1/2 cups half & half)

1/2 teaspoon paprika

1 teaspoon minced scallions

1/8 teaspoon ground red pepper

2 Tablespoons Worchestershire sauce

2 teaspoons salt

1 teaspoon dry mustard

Butter a 9x13 pan.

Brown the sausage and drain.

Tear up bread into chunks.

Layer half of the bread, sausage, and cheeses in the pan.

Repeat with second layer.

Combine all the other ingredients and pour over layers.

Refrigerate overnight.

Bake at 325 degrees for one hour or until knife inserted in center comes out clean.

Top should be lightly browned.

I served steamed asparagus and a fruit salad with the casseroles.

enjoy!!