"Breakfast Club" started meeting weekly when Beth, Stacey, and I were all pregnant last year. Getting together has become increasingly difficult since the babes were born and life became a new kind of chaotic, yet we still do everything in our power to be sure that BC dates happen more often than not. Food. Gab. Coffee. Baby. Oh, and talk of how we miss our Ingrid;) Pretty much sums up these mornings together. Stacey hosted an early early Mother's Day Brunch on Wednesday and we spoiled each other rotten.
Take a look. And a taste.
Keurig coffee + my gift to the Mamas (w/baby initials) and Siriously Delicious' French Toast Muffins
Fresh Berry Salad with Chamomile Cream by Beth + an unplanned but apropos theme to our gifts.
The table is set with Mums. Get it?
Handsewn napkins from Beth + Egg Bake by Stacey (see recipe below).
1 lb. breakfast pork sausage
9 eggs beaten
3 cups milk
1 tsp mustard
1 tsp salt
3 slices wheat bread, cut into 1/4 inch cubes
1 1/2 cups grated cheese
1/2 white onion
Brown sausage and drain on paper towl. Mix eggs, milk, mustard and
salt. Stir in bread, sausage and cheese. Pour mixture inot greased
9"x13" pan. Cover and refrigerate overnight. Bake uncovered at 350
degrees for 1 hour.
This recipe is super easy to make night before and pop into the oven
if your friends are coming over at 8am!
Thank you, ladies for an - as always - awesome morning.
Happy Mother's Day to us and HAPPY MOTHER'S DAY TO ALL!