Update: Mother’s Day Recap
As my husband said, “Isn’t every day Mother’s Day?” To which he got a, “Heck yeah, cause every day I’m hustling.” We hosted my husband’s family this year. Last year we had my family in and I kind of like the tradition. I want to avoid crowded restaurants at all costs with little ones because it’s simply not worth it. They get cranky and I get cranky and then no one is happy and I can’t enjoy my meal and then we all just wish we’d stayed home.
I found these gorgeous tulips a few days before and luckily they lasted long enough to make it thought our brunch.
I also updated our entryway so it seemed a little more springy (and actually it just got a bunch of things I had on other tables moved to it).
Since it was Mother’s Day I got no objection from my husband to dressing both boys in pink. I love boys in pink…so adorable.
We had brunch because everyone knows it’s the most girly meal every…plus breakfast is awesome anytime. I made Sausage and Egg casserole (recipe below), Cheesy potatoes (recipe here), mini muffins and tiny cheesecakes with raspberries, my mother-in-law brought delicious fruit salad.
That adorable dessert server is from TJMaxx. I adore that china pattern but couldn’t justify buying any more settings since I already have two sets that only see the light of day when we have company. I figured that would be the one piece I’d actually get some use out of.
Mimosas are a brunch must-have so I picked up some Barefoot Pink Moscato Champagne (and I wasn’t sad when I had left-overs). 🙂
(image via inspiredwives.com)
Speaking of mother’s day, these shirts are adorable and would be a great gift anytime! Maybe I’m a little partial since I’m a boymom. 🙂
Sausage Egg Casserole
This recipe was originally on allrecipes.com but I ended up making several changes to the recipe after reading reviews so I thought I’d put the edited version here.
Original recipe makes 12 servings
1 pound pork sausage
1 (8 ounce) package refrigerated crescent roll dough
10 eggs, beaten
¾ c. Milk
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon Italian Seasoning
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
Line the bottom of the prepared baking dish with crescent roll dough.
Bake crust for 7-10 minutes.
Sprinkle crumbled sausage over crust. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with Italian seasoning
Pour over the sausage and crescent rolls.
Bake 25 to 30 minutes in the preheated oven.
- Lower temp to 325 and bake until set (20ish minutes), or until a knife inserted in the center comes out clean.