Say that title three times fast
Did anyone watch the Outback Bowl on New Year’s Day? Many Northwestern fans have a term of endearment for our team: Cardiac Cats. They have this ability to make our emotions swing back and forth like a pendulum at any moment, from one extreme to the other. They fought hard in this one, but came up a bit short in overtime. It was a great game — wish they could have taken advantage of one of the 521438910 opportunities to win in the last moments, but I still love them
Happy 2010! Thank you all for your sweet wishes on my NYE post. I hope that the year ahead is fulfilling and exciting for all of us. Here’s a look at the last Arizona sunset of 2009:
With a little saguaro friend…
I could never get sick of that view 😉
While ringing in the start of the new year with a typical quality Northwestern football game, my mom and I — er, well, mainly my mom! — were busy in the kitchen creating a fabulous meal: Brunch Egg Casserole. It made it’s first appearance on the blog during Christmas 2008. This dish is perfect for big groups of people, whether it’s around the holidays or the upcoming Super Bowl!
Ingredients (serves 16):
- 4 cups French bread, cubed (remove crust if desired)
- 2 cups Mexican blend cheese, shredded
- 10 eggs, lightly beaten
- 1 quart milk
- 1 tsp. dry mustard
- 1 tsp. salt
- 1/4 tsp. onion powder
- Freshly ground pepper to taste
- 8 to 10 slices bacon, cooked and crumbled
- 1/2 cup mushrooms, sliced
- 4 vine tomatoes, sliced
Slice the crust off of the French bread. It makes it easier for the egg to soak into the bread if there isn’t any crust (I know, so sad)! Spray a 9×13-inch baking dish with cooking spray. Arrange the crust-less bread in cubes (we just pull off small chunks by hand) in the baking dish until the entire bottom is covered.
Sprinkle the bread crumbs with the cheese. In a large bowl, combine the eggs, milk, dry mustard, salt, onion powder, and pepper and mix until completely blended.
Chop up the mushrooms, bacon and tomatoes into small enough pieces for topping.
Pour the egg mixture evenly over the bread crumbs and cheese. Sprinkle everything with the mushrooms, bacon and tomatoes. We leave half of the mushrooms and tomatoes off because my little brother isn’t fond of them. You can then cover and chill the dish for up to 24 hours.
When you’re ready to go, bake at 325* uncovered for 1 hour or until set (the sides are golden brown and clearly cooked). You can tent the dish with aluminum foil if it begins to overbrown.
While you’re waiting, sip on a delicious Bloody Mary with Worcestershire and tobasco sauce, topped with lime, celery salt and a stick of celery for stirring. Great way to welcome the morning 😉
Once it has cooled and is easy to cut, divide it into 16 even slices and serve!
The eggs are so fluffy (thanks to the bread) and the hot mushroom, bacon and tomato topping (which I like to think of as crust) really gives it added flavor. It’s amazing!
Nutrition Information (per 1/16 slice):
- 395 calories
- 17g fat
- 40g carbohydrates
- 3g fiber
- 20g protein
Knock Knock Giveaway Winner!!
Glad to see some of you have a good sense of humor 😉
Using my unbeatable counting abilities, I found #22 to be…
I want that float!
Congrats, Melissa Please send an email with your address information to email@example.com so that I can get the Plan-A-Meal-Bundle out to you!
Hope you all enjoyed the giveaway — I still encourage you to visit Knock Knock if you’re interested because they really do have some fun products. Especially for wannabe organizers like me!
Off to go love the ones I’m with See you soon!