Entertaining Ideas
Wingit
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Need a breakfast casserole recipe please!
I'll have guests staying over this Fri night and would like to have a breakfast casserole ready to pop in the oven on Saturday morning. I have one recipe but I've made it for her before so I'd like something new to try! My guests are a couple our age and their 4yo son & 18mo daughter. They are pretty easy eaters and I'll have some cereal and/or fruit and yogurt for the little ones if they don't like it.
I'd prefer a recipe I can prep Fri night or that takes very minimal prep on Sat morning. I have my own 18mo to tend to and very little time to get breakfast on the table in the morning.
Thanks!
I'd prefer a recipe I can prep Fri night or that takes very minimal prep on Sat morning. I have my own 18mo to tend to and very little time to get breakfast on the table in the morning.
Thanks!
Re: Need a breakfast casserole recipe please!
My Pinterest
The Googlesites Paint Bio
Thinking of doing cosmetic updates to a dated home? These were our costs.
Sausage-Egg Souffle
1 pound mild bulk sausage
6 slices bread, toasted
6 eggs
2 cups milk
1/2 tsp dry mustard
salt and pepper to taste
1 cup grated Cheddar cheese
Brown the sausage; drain. Cut each slice of toast into 4 pieces. Beat together the eggs, milk, and seasonings. In an 8x8 casserole, layer half the toast, half the sausage, and sprinkle on half the cheese. Pour half the custard over the layers. Repeat. Cover and bake in a 325? oven for 45 mins to 1 hour or until souffle has puffed up. Let sit for 5 minutes before serving. Serves 6-8.
Best prepared 24 hours in advanced and refrigerated. When taking straight from a cold fridge, allow up to 90 minutes baking time.
This will firm up enough while it rests that you can cut it into squares and serve it like brownies, so the little ones can eat it with their hands. I know the recipe doesn't seem like much and you'd want to tinker with it, but it really is a huge crowd pleaser the way it is. I use it when I throw brunches and there's never any left.
My Pinterest
The Googlesites Paint Bio
Thinking of doing cosmetic updates to a dated home? These were our costs.
This is my go to recipe. People ask me to bring it everywhere.
http://www.cooks.com/rec/doc/yn46n6vr/breakfast-casserole.html