“God Could Not be Everywhere, Therefore he Created Mothers”

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Happy Mother’s Day!

This afternoon I had my Mom and Aunt over for a yummy brunch.

Gotta set the ambiance!

I feel very “Sabrina” from RhodeyGirlTests as she always sets lovely menus.  My menu for today was:

-Beverages:  Coffee and OJ

-Bagels and spreads

-Berry salad (strawberries, raspberries and blackberries)and whipped cream

-Freshly baked cinnamon rolls

-Egg casserole

I got this great and easy recipe from AllRecipes.com and it was a hit!

Hash Brown Egg Bake Recipe

Hash Brown Egg Bake

By: Cheryl Johnson
“A package of frozen hash browns makes this recipe simple to prepare. Featuring bacon and cheddar cheese, it’s tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning–so convenient! –Cheryl Johnson Plymouth, Minnesota”

This Kitchen Approved Recipe has an average star rating of 4.2


  • 1 (32 ounce) package frozen cubed hash brown potatoes, thawed
  • 1 pound sliced bacon, cooked and crumbled
  • 1 cup shredded Cheddar cheese, divided
  • 1/4 teaspoon salt
  • 8 eggs
  • 2 cups milk
  • 1 dash paprika


  1. In a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 45-50 minutes until golden. Top with the remaining cheese.

ANYWHOOOO…how was your Mother’s Day!?!?  Please share in comments!  Toodles!