Sunday is Mother’s Day and Mom is sure to appreciate a brunch made with her in mind.

Try this unique version of deviled eggs which are served hot rather than cold as is typically done. The yolks of the boiled eggs are combined with cooked breakfast sausage along with the usual mayonnaise, mustard and other seasonings. The filled egg whites are then topped with a cheese sauce and baked. If a quiche is more to your liking, a spinach quiche is always a good choice. The version here uses evaporated milk rather than half-n-half or cream to make it lower in fat. Evaporated milk gives a smooth textured quiche. For a special finish to the brunch prepare the Mom’s Special Brunch Apple Cake which bakes up to make a large delicious bundt cake.

Sausage and Cheese Deviled Egg Casserole

(Servings: 8)

Sausage Deviled Eggs (recipe follows)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

½ cup shredded Cheddar cheese

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce

½ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup grated Parmesan cheese

Garnish: crumbled cooked sausage, chopped fresh chives, paprika

Preheat oven to 375 degrees. Divide Sausage Deviled Eggs among 8 (4-inch) ramekins or other small baking dishes. In a medium saucepan, melt butter over medium heat. Whisk in flour, and cook for 1 minute. Gradually whisk in milk until smooth, and bring to a boil. Cook, whisking constantly, until thickened. Remove from heat, and whisk in Cheddar until melted. Whisk in mustard, Worcestershire, salt, and pepper. Drizzle about ¼ cup sauce onto eggs in each dish; sprinkle 1 teaspoon Parmesan onto each egg. Bake until golden brown and bubbly, about 25 minutes. Let stand for 5 minutes before serving. Garnish with cooked sausage, shopped fresh chives and paprika, if desired. *Note: This casserole can also be baked in a 13x9-inch baking dish.

Sausage Deviled Eggs

(makes 24)

12 hard-cooked eggs, peeled, halved lengthwise, and yolks removed from whites

¾ cup crumbled cooked breakfast sausage

½ cup mayonnaise

1 teaspoon Dijon mustard

½ teaspoon kosher salt

½ teaspoon onion powder

¼ teaspoon hot sauce

Directions:

In a medium bowl, mash together egg yolks, sausage, mayonnaise, mustard, salt, onion powder, and hot sauce until well combined. Spoon yolk mixture into egg whites, mounding tops. Source: “Cooking with Paula Deen, Breakfast Issue”, March/April 2017.

Spinach Quiche

(Servings: 6)

1 (9-inch) deep dish pie shell

¾ cup chopped fresh spinach or 1 (10-oz.) package frozen chopped spinach, thawed

3 eggs beaten

2 teaspoons all-purpose flour

½ teaspoon salt

1 cup evaporated milk

1 cup (4 ounces) shredded Cheddar cheese

¾ cup cooked breakfast sausage (if desired)

Chopped onion to taste

Garlic powder to taste

Nutmeg to taste

Directions:

Preheat the oven to 350 degrees. Spread the spinach in the pie shell. If using thawed frozen spinach, squeeze dry before using. If including the breakfast sausage, spread it in the pie shell before the spinach and eliminate the nutmeg. Sprinkle with onion, garlic powder and nutmeg. Beat the eggs in a bowl. Add the flour, salt, evaporated milk, and cheese and mix well. Pour over the spinach. Bake for 40-45 minutes, or until set. Remove from the oven and cool for 10 minutes before serving. Source: “Living Well, More Than a Cookbook”, National Extension Association of Family & Consumer Sciences.

Mom’s Famous Apple Brunch Cake

3 cups flour

1 ½ cups granulated sugar

3 tablespoons baking powder

½ teaspoon salt

1 cup cooking oil

½ cup orange juice

4 eggs

4 red Jonathan apples

½ cup granulated sugar

¾ teaspoon ground cinnamon

Preheat oven to 350 degrees. In the bowl of an electric mixer, combine flour, sugar, salt, baking powder, cooking oil, orange juice and eggs. Mix on low speed for 10 minutes. In a small bowl, combine the ½ cup sugar and cinnamon. In a separate mixing bowl, peel and slice apples; toss with sugar/cinnamon mixture to coat apples. Grease and flour bundt or tube pan. Pour in ½ beaten batter mixture, then ½ apple mixture; add second layer of batter mixture and top with remaining apple mixture. Bake for 80 – 90 minutes. Cool in pan for 10 minutes. Loosen brunch cake from pan, invert cake onto wire rack to complete cooling. Source: “Entertaining at the Air Force Academy”, by the Officer’s Wives Club of the US Air Force Academy, 1984.

Bernie Mason has written the Local Flavor column for the Billings Gazette for three years or so. She was Yellowstone County extension agent for 24 years. Mason grew up in Sidney in a family of German and Danish ancestry.

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