Columbus Day Weekend is just about perfection for me. The Fall foliage is often at its height and we have a long-standing tradition of having both of our children and their families with us for much of the weekend. Another tradition includes apple-picking. The apple crop is awesome this year!
I know Columbus Day was LAST weekend but I didn’t have time to resize all the photos I took before we left Vermont. I thought I’d show you my lovely family and I want share a recipe or two with you plus I wanted the photo for each one of them to be with the recipe. So, first a couple of photos and then a fantastic recipe you can use anytime, not just Fall.
Here we are with our wonderful grandson, Jack.
This is our son and daughter in law with us. Yes, our son is 6’3″ and his dear, sweet wife is 5’0″.
Don’t tell Brie that I told you but our 10-yr old grandson is taller as she is!
Our daughter Sara and husband Dave along with Aubrey, our daughter-in-law, and our son, Jonathan.
Thanks for letting me share photos of my wonderful family. We are so proud of those four “children”. You know your children are always “children”, no matter how old they get, right?
Now to a great recipe. We were having a brunch the Sunday of Columbus Day weekend as Jonathan and Brie wanted to kayak the river before we ate. I prepared this do-ahead breakfast casserole the night before and stuck it in the refrigerator to sit until cooking time. I hope you try this recipe. It couldn’t be easier and it is great for when you are going to busy with guests before the meal. (Think Christmas!) It also re-heats great, if you happen to have any leftover.
2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs (5 eggs for two 8″ casseroles)
2 1/4 cups milk (2 1/2 cups for two 8″ casseroles)
1 (10.75 ounce) can condensed cream of mushroom soup
1 package of fresh spinach, pre-cooked, well-drained and diced OR (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
1/2 cup onion, diced small
2 cup shredded sharp Mexican cheese blend (four cheeses) OR any combination you choose
1/4 teaspoon dry mustard
If you have family members who might prefer a vegetarian breakfast casserole, you can use two 8″ square or round baking pans. Divide the croutons evenly between the two pans. Use 5 eggs rather than the above 4 eggs. Use 2 1/2 cups of milk rather than the above 2 1/4 cups.
In my family, the men prefer lots of meat and we women enjoy veggies and a little meat. In one pan, I used a lb. of sausage and 3/4 lb ham. I added the fresh, cooked spinach to the pan with only ham. Pour half of the egg mixture over each the ingredients in each pan. Put in refrigerator overnight. Bake the pans at 325 degrees approximately 45 minutes.
I hope you’ll give this a try sometime. I’m going to be making it again, only cutting the ingredients in half and freezing portions of it after it cools. My husband enjoys an egg breakfast now and then so this can replace those high calorie, Jimmy Dean sausage meals he adds to the grocery cart!
Tomorrow, Part 2 with a Slow Cooker recipe you won’t want to miss!