Mother’s Day Brunch

Today we had some family over for a brunch to celebrate Mother’s Day.  We put together a “waffle bar” and also had a good Egg Casserole. Both recepies went over pretty well… so I wanted to share the recipes.

This recipe was a new one for us. It was very good and there were no leftovers. It can be partially assembled the night before if you have a busy morning. I cooked the meat, onions and mushrooms the night before and had them in the prepared pan ready to finish off the next morning. I can’t find the picture that I took of this yet, so if I find it I will post it!

Brunch Casserole

  • 1 lb. pork sausage
  • 1/2 C onion, diced
  • 10 oz spinach (I used frozen, chopped)
  • 1 1/2 C (6oz) shredded cheese (cheddar or combo), separated
  • 4 oz fresh mushrooms, sliced
  • 12 lg eggs
  • 2 C milk or cream
  • 1/4 t ground nutmeg
  1. Cook the sausage and onion in a large skillet until sausage is cooked through, drain all excess grease and stir in mushroom until just cooked.
  2. Preheat oven to 350F and spray or grease a 9 x 13″ pan. 
  3. Pour the meat mixture into the pan and set aside
  4. Into a large mixing bowl, beat eggs, milk and nutmeg together. Stir in spinach and 1 C cheese until fully incorporated
  5. Pour the egg mixture over the meat mixture and slightly stir
  6. Bake for 35-40 minutes or until set, remove from oven and sprinkle remaining cheese over top (we added more)
  7.  Let stand about 5 minutes before serving.

The next recipe is one we made the first time my mom used her new Beligan waffle maker and we have stuck with it.  There are plently of mixes that work, but we generally use this recipe for special occasions, so making them from scratch is even better.


Belgian Waffleswaffles!

  • 2 C cake flour
  • 1 T baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1/4 C sugar
  • 1/2 C buttermilk
  • 1 C milk
  • 2 lg eggs
  • ~3 T melted [unsalted] butter (can add more or less, it does not really need this much)
  • Topping

  • Powdered sugar
  • Fresh berries
  • Whipped cream, (directions below)
  • Waffle Directions

    1. Preheat waffle iron
    2. In a large bowl, sift together dry ingredients
    3. Make a well in the center and add buttermilk, milk, eggs, and melted butter.
    4. Mix together just until combined, don’t over mix, it can be slightly lumpy. I have found the butter will slightly firm up if the cold milk is added to it, which is fine. The batter should look slightly lumpy
    5. Spray the waffle iron lightly with cooking spray and pour the amount of batter that suits your waffle iron

    whipped cream

    1. For making the whipped cream, beat whipping cream on high (about 2 Cups), sugar (about 1 T) and  vanilla (about 1/4 t) for about 2 minutes or until stiff peaks form

    For the “waffle bar” we made up waffles, most were plain, some had pecans or chocolate chips – and then we had options for toppings. This is where it gets fun, the main options was berries and whipped cream, but we also had peanut butter (of course).

    One thought on “Mother’s Day Brunch

    1. I’m going to try this one on Saturday (the waffles) I have some left over cake flour, so a worthy cause to put it to, Matt loves waffles in the morning! YUM. What a fun idea of a waffle bar!

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