In 2004 the Chief and I bought this lovely home to run as a bed and breakfast. In the 3 years that followed we hosted over 1,000 men, women (and a few children!) at our breakfast table.
In this 174-year-old home antebellum home, Mother’s Day was an extra-special day because we treated the mothers staying with us to breakfast in bed!
This room was our Black Walnut Suite and a favorite among guests. When we set up each room we bought new box springs and mattresses for each room.
I especially liked the shopping for mattresses because the Chief Innkeeper and I bought a new mattress for our room too! Guests always raved about the good night’s sleep and great mattresses.
And special days like Mother’s Day warranted an extra-special treat like Pralines and Cream French Toast! I found the recipe in a Colorado Bed and Breakfast Cookbook and it immediately became one of our own family favorites!
We no longer own the bed and breakfast and my sous chef dish-washing mom doesn’t have to wait until Mother’s Day for Praline French Toast. She can ask for it anytime she wants and sometimes it is her birthday treat.
The cool thing about this french toast is that it is a super easy recipe for dads and kids to put together for moms everywhere!
And if mom says what she really needs this year is a new mattress, then Lindsay at Casper Mattress tells me this is the place to do your shopping!
I haven’t slept on a Casper Mattress but I am impressed with the reviews from those who have. I also really, really like this part of their label:
Not only do they like making a quality mattress but I like the way they tell us about it … having some real fun with “breakfast in bed!”
When I was a little girl my sous chef dish-washing mom was always the first one up and we never had the chance to do breakfast in bed. But if we had, I can imagine my brothers and I in the kitchen making quite a big mess breakfast for mom!
This year my sous chef dish-washing mom is getting this little box. It isn’t breakfast in bed but I think she is going to like it!
Happy Mother’s Day!
P.S. Dads – mom’s love breakfast in bed. Just sayin….
Pretty much every Thursday I make breakfast food for dinner. It is that time of the week where I am out of ideas, just plain tired, or I am hungry for a breakfast that doesn’t begin and end with oatmeal.
This past week I knew I had eggs, cheese, a little bit of leftover bacon, and a cup of (leftover) turkey sausage. In my freezer I had some Pillsbury frozen biscuits. (Don’t judge me … I keep them for an emergency … or for whenever I want a great biscuit fast!)
Sitting in front of my computer I decided to Google“eggs, biscuits, and sausage recipe”. If you haven’t ever done that I highly recommend it. Just search using whatever main ingredients you have on hand. You never know what will pop up and in this case … a really fantastic recipe called Sausage, Egg and Biscuit Casserole from my recipes.com.
I used some crumbled bacon and turkey sausage, mozzarella and cheddar cheese, eggs, milk and cut up frozen biscuits. Oh my word was I surprised by this recipe! My sous-chef dish-washing mom loved it and the Chief said “this is really great!”
You can easily start with the basic recipe and add or subtract anything you want or don’t want. I can see this as an all-cheese recipe, onions and green peppers added, or how about some spicy Chorizo sausage served with salsa?
Whether it is 8 a.m. on Saturday morning, Sunday brunch, or Thursday night dinner … your family with love this casserole!
“Jesus said to them, “Come and have breakfast.” Now none of the disciples dared ask him, “Who are you?” They knew it was the Lord.”
This versatile casserole will feed a hungry crew whether it is morning or night!
Author: Adapted by Catherine Daugherty
Recipe type: Breakfast, Brunch, Dinner
Serves: 6 servings
1 can buttermilk biscuits or 6 frozen biscuits
½ pound sausage, pork or turkey, cooked, drained and crumbled
1 cup cooked, drained, and crumbled bacon
¾ cup milk
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Salt and Pepper to taste
Preheat oven to 425 degrees F. Grease 8" x 8" baking dish.
Cut biscuits into fourths. Place in greased pan.
Sprinkle cooked sausage and bacon over the biscuits.
Beat eggs and milk together. Add salt and pepper to taste. Pour mixture over the meat and biscuits. Sprinkle both cheeses over the top.
Bake at 425 degrees. F for 30 to 35 minutes or until top is brown and casserole is set. Let sit 5 minutes before serving.
I think you can start with the basic recipe and add or subtract anything you want or don't want. I can see this as an all-cheese recipe, onions and green peppers added, or how about some spicy Chorizo sausage served with salsa?
Let your imagination and taste buds run a little wild with this tasty casserole!
Happy Friday! I took this picture last year when visiting family in California. When I read this scripture from Ephesians this morning I thought of the prickly cactus that can represent the hurtful things in our life like bitterness, anger and wrath. But the little yellow bloom reminds me the Apostle Paul tells us to reverse anger with forgiveness, loving kindness and tenderness. That way we can reverse our anger before it gets too prickly and hurts others!
What are your plans for the weekend ahead? Here are a couple of suggestions for your Saturday morning breakfast of Sunday brunch.
Blueberry Puff Pastry is very fast and easy to make. Even better, gets the kids involved in helping you weave the dough!
This colorful Quiche is made from broccoli straws and carrot sticks. It is healthy and a great addition to your weekend brunch menu!
Have a blessed weekend and Happy Baking! ~Catherine