Today we celebrate our Mothers; in addition, in our family, we are also celebrating my mother’s birthday – it is tomorrow, so we have an extra special Mother’s Birth Day celebration. This year, with my youngest brother and my sister-in-law in town (they lived out-of-state since they married almost two years ago) it will be the first family celebration with the new family structure. I’m going to share my menu in just a minute, but the inspiration comes from when our family would visit from out-of-state; my mom would fix what we came to call “Company Breakfast”. Usually included bacon and/or homemade sausage, “glorified scrambled eggs” (eggs w/cheese, onions, peppers, sausage – sort of like an omelet in ingredients), orange and/or apple juice and pancakes or waffles. Most of the breakfast items are “special” items that we didn’t have everyday. Us kids really liked when family visited because we had “Company Breakfast”.
For the special day this year, I am having a “fancy-smanshy” “Company Breakfast”.
Instead of waffles/pancakes, I’m going to attempt crepes with sweetened creamy center and fresh strawberries (glad I live in CA – they are in fully season right now – plump, juicy, delicious!) & chocolate sauce for drizzle.
For the “glorified eggs”, I’m going to create “Egg Omelet Muffins” – with turkey sausage, asparagus & non-dairy cheese (no meat for my SIL – that’s the great thing about this is that you can custom for each guest).
Beef bacon (or veggie bacon for my SIL)
for beverages I’m going to have apple & orange juice & milk for those who want it (cashew or almond for me!). I’m also going to have my mom’s two favorite beverages – Martinelli’s sparkling cider (YUM!) & “Pink Ladies” (non-dairy for me & raspberry sherbet for the family – click beverage title for the non-dairy recipe) & we can’t forget to have coffee (non-dairy creamer for me – see here)
Are you drooling yet? Here are the recipes:
(I made for 7 people – approximately 2 “muffins” each)
1 bunch asparagus, in small dice
2 lbs turkey breakfast sausage, cooked & in small pieces
non-dairy provolone cheese, I used 2 packages, shredded – set aside about 1 cup or so for sprinkling on top
salt (I use pink Himalayan sea salt)
(See photos below)
Scramble eggs; add a bit of salt, pepper, garlic powder & onion powder; set aside. combine asparagus pieces, sausage & shredded cheese & season with salt, pepper, garlic & onion powder. Place about 1/4 cup or so of sausage mix into a muffin tin (large muffins, not standard muffins). Slowly, pour eggs over, just until you see the eggs starting to come up the sides of the muffin cups – don’t fill to to top (it will make a huge mess!). Sprinkle a bit of extra cheese on top of each “muffin”. Bake in 350* oven until set – about 45-60 minutes. Serve warm.
These can be cooled complete & frozen for individual servings for a quick breakfast on the go or as a make-ahead for a party – that’s what I did. Defrost in refrigerator & re-heat in low oven until heated through – 10-15 minutes or so.
To customize – you can change up the meat or eliminate completely; use any vegetable you desire & you can use more than one – I have some in my freezer with tomatoes, sausage & green peppers. This is such a versatile recipe since you can customize to each person who will be eating these.
(Due to an unforeseen issue, I wasn’t able to make the crepes this weekend – I will make them in the future & share the recipe then – we are having waffles instead)
How do you celebrate Mother’s Day? Do you have a special story about your mother? Comment & let me know.