Here in the United States, the second Sunday of May has been set aside for celebrating mom since the year 1858. This year Mother’s Day falls on Sunday, May 12. On this one special day of the year, fathers across America, along with their children, will join forces in the kitchen, preparing to create the perfect start to that special day.
There are so many recipes I could have used focusing on moms, some that I have had passed down from my grandmother, to my mom, and then on to me. I decided to take on a different approach this week and instead, took a trip to our local library. I am very fond of the Gooseberry Patch recipe books; they are a National Best-Selling Publisher. Often times, I like to purchase them for my daughter Kristina, or my daughter in law Melinda as a birthday or Christmas gift. They too have a love for cooking and baking.
While visiting the library, I found the recipe books to be in, well, let’s say quite abundance! Anything imaginable in cooking and baking can be found at your local library. You name it – they have it, and if not, they will make every effort available to get it in for you. After some thought, I knew that I wanted a kid-friendly recipe; one that dad could easily help the kids with. A recipe that would not only be easy to make, but healthy as well. After searching out the Gooseberry books, I chose those dealing with the subject of breakfast and brunch. I checked a couple books out and once back home, my search began. After a couple days searching, I finally decided on the Make-Ahead Breakfast Eggs. Simple, nourishing, and best of all, make-ahead!
This recipe is a great start for Mother’s Day, or any day. Serve with your favorite fruit alongside an order of toast, coffee, tea, or juice.
From “In the Kitchen with Sheryl”,
Happy Mothers Day!
Ingredients:
1 doz. eggs
½ c. milk
½ t. salt
¼ t. pepper
1 T. butter
1 c. sour cream
12 slices bacon, crisply cooked and crumbled
1 c. shredded sharp Cheddar cheese
- Beat together eggs, milk, salt and pepper: set aside.
- In a large skillet, melt butter over medium-low heat.
- Add egg mixture, stirring occasionally, until eggs are set but still moist.
- Remove from heat and cool.
- Stir in sour cream.
- Spread mixture in a greased shallow 2-quart casserole dish
- Top with bacon and cheese.
- Cover dish and refrigerate overnight.
In the morning:
Uncover dish and bake at 300 degrees for 15-20 minutes until heated through and cheese is melted.
Serves 6-8.
