June — Weddings. Graduation parties. Vacations. Family reunions. A few more weddings. And then — BABY SHOWERS. Yes! So many fun celebrations fill the month, and make it fly by quicker than 30 days of any other month.
Even though I love hosting parties, I’m not a fan of shower games. Shower games? Whose idea was that? Women know all about this form of torture. And the men in their lives have probably heard grumbling about them. However, as the host, it’s pretty simple to have “kitchen duties” that prevent me from being involved in the games. See? It’s all about strategic planning . . . .
Guest registries can be so boring, but a great encouragement to the honored guest. I bought a compilation of Curious George stories (my kids’ fave), and each guest wrote advice, well-wishes, prayers, and little ditties for the mommy-to-be.
A make-your-own “Mom-osa Bar” was the perfect ice-breaker for this large gathering. We provided several different fruit juices (mango, orange, pineapple), sparkling wine and sparkling water. Then each person could garnish with her choice of fresh fruit.
Whether you’re hosting a baby shower or wedding shower, or just a bunch of friends, brunch is such a fun meal. Add a huge bowl of fresh fruit, scones or muffins, and some coffee, and you’re done!
This egg bake is gluten free by nature. The sausage is best if made from scratch, which is ridiculously easy. Store-bought breakfast sausage is okay, but trust me, this is better! Combine the sausage ingredients a day in advance to save time. Brown the meat and assemble the egg bake the morning of your brunch, and you’ll have an amazing dish to serve family and friends.
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Fresh Sausage Egg Bake
Description
So much flavour crammed into a light egg bake that will be the star of any brunch.
Ingredients
- For the sausage:
- 1# ground pork sausage
- 1 large clove garlic, minced
- 1 tsp rubbed sage
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp fennel
- 1/2 tsp thyme
- 1/4 tsp marjoram
- 1/4 tsp red pepper flakes
- 1/4 tsp paprika
- 1/8 tsp ground cloves
- For the egg bake:
- 12 large eggs
- 1/4 cup milk
- 1/2 tsp dried basil, or a nice big pile of fresh basil, sliced
- 3/4 tsp salt
- 1/4 tsp pepper
- A couple large handfuls of fresh spinach, chopped
- 4 ounces package mushrooms, chopped
- 6 green onions, sliced
- 3 roma tomatoes, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup grated parmesan cheese
Instructions
- Combine the salt, pepper, sage, fennel, thyme, marjoram, pepper flakes, paprika, and cloves in a mortal and crush with the pestle. Add seasonings to the pork sausage and minced garlic, and with your hands, combine well.
- Brown sausage over medium heat until no pink remains. Add chopped mushrooms for 5 minutes. Add green onions and diced tomatoes and cook for another 2 minutes.
- In a large bowl or pitcher, combine eggs, milk, basil, salt and pepper.
- In a greased 9×13″ pan, spread the sausage mixture on the bottom, sprinkle chopped spinach on top of that, and pour over the egg mixture. Spread the cheeses evenly on top of that.
- Bake at 375 degrees for 35-40 minutes, or until set, and the cheese begins to brown.
If you happen to have leftovers, they are delicious reheated, but just as good cold (as strange as that sounds).
