Tip of the Week: Easter Breakfast
Easter at our house is a big deal as we attend early morning sunrise service at our church to celebrate Christ’s resurrection. Then our family is usually involved in helping to prepare and serve Easter breakfast for the congregation. This is generally an egg casserole, toast, fruit and sometimes, sausage. Then we go home and take a nap before we, as parents, hide the colored eggs for the kids. It is great fun and a wonderful way to spend time together.
Egg casserole is very easy, can be mixed the day before and then baked right before eating. It consists of eggs, bread, diced ham, cheese, a tiny bit of onion, and dry mustard. Here is a good alternative for someone who likes French toast but does not want the mess in the morning. Grease a 9 x 13 pan. Slice a loaf of French bread in 1” slices and lay with the cut side down in the 9 x 13 pan. Beat together 8 eggs, 3 ½ – 4 cups milk, 1 teaspoon vanilla, and a sprinkle of cinnamon or nutmeg in a bowl. Pour the egg/milk mixture over the French bread. Cover with plastic wrap. Refrigerate overnight. When ready to eat, bake at 350°F for approximately 45 minutes, uncovered. Serve with canned fruit, syrup, or any other topping you would use on French toast. Enjoy!
Linda Hathaway, Program Manager