This morning found me hosting five girlfriends for a going away brunch. My friend Michele and her family are moving northwards, so I thought a brunch sounded like a good idea. The group of us has gotten to know each other over the last few years, and it's hard to say goodbye. Knowing how well all is going for her family is helpful for the rest of us to be able to see her leave.
We talked a lot and enjoyed some delicious food and drink. A few egg dishes plus some yummy coffee cake and gluten free apple blondes- not to mention some extravagant and delicious mimosas- were on the menu. Everything was so tasty that no one went away without being well-sated. It's also at get togethers like this when I am so glad to have our "hot drink station".
Here's a quick recipe for the gluten and dairy free breakfast casserole that was my contribution to brunch.
Easy Brunch Casserole
1 package Frozen O'Brien Potatoes
1 dozen eggs, whisked lightly
1 lb. sausage links, cooked and cut into chunks
1 tsp. garlic powder
1 tsp. seasoning salt
1/2 tsp. freshly ground pepper
6 dashes green Tabasco
Mix together all ingredients; pour mixture into 9x13 pan. Place in fridge overnight. Next morning, preheat oven to 350 degrees. Bake casserole for 60-65 minutes or until browned on top. May be served with salsa.
So, don't wait for the weekend to have a brunch. Keep it simple, invite some good friends and Mangia!