Menu:
+ Fruit Salad
+ Monkey Bread
+ Biscuits with Homemade Peach Preserves, Homemade Plum Preserves and Honey Maple Butter
+ Sausage, Egg and Cheese Casserole
+ Smoked Salmon Pinwheels
+ Shrimp Cocktail
+ Mimosas (of course!)
Obviously some of these items were store-bought and required little effort on my part, but it was fun to put together the whole spread, and boy was it yummy! I bought the shrimp and the salmon pinwheels, and in the interest of time baked biscuits from a can. One fun feature was that my homemade jams were made with fruits from my CSA last summer, and I had the last few frozen peaches to put in the fruit salad!
It was such a yummy and relaxing way to end the weekend, and I loved everything!
Fruit Salad with Mint and Honey
Peach Preserves, Plum Preserves, Butter and the Little Lady (hiding my Honey Maple Butter!)
Shrimp Cocktail and Salmon Pinwheels
Monkey Bread and Egg Casserole
12 ounces sweet Italian turkey sausage
2 cups skim milk
2 cups egg substitute (like Egg Beaters)
1 tablespoon dry mustard powder (like Colman's)
1 teaspoon salt
3/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
3 eggs
16 slices of bread, crusts removed
1 cup shredded low-fat cheddar cheese
1/2 teaspoon paprika
Brown the sausage, stirring to crumble it. Remove from heat and drain any excess fat. Allow to cool.
Stir together the milk, egg substitute, mustard powder, salt, peppers and eggs in a large bowl, whisking gently.
Cube bread slices. Add bread, cheese and cooled sausage to egg mixture.
Spray a baking dish (I used a lasagna dish, which is a little deeper, and is about 8x12) with cooking spray, and pour in the mixture. Cover and refrigerate for 8 hours, up to one day.
When ready to bake, pre-heat oven to 350 degrees. Remove casserole from fridge and let stand at room temperature for 20-30 minutes.
Sprinkle top of casserole with paprika. Bake for 40-50 minutes, until top is lightly browned and eggs are set. Let stand for at least 10 minutes, and serve. It's also great at room temperature!
