RSVP for Easter Breakfast - Sunday April 8th 8:45-10:15AM

posted Mar 28, 2012, 11:57 AM by Todd Randolph
Easter Breakfast
Sunday, April 8,  8:45 – 10:15 a.m. in the Large Hall

Don your Easter finery, bonnets and all, and join us for breakfast in the Large Hall before church on Easter morning.  Breakfast casseroles and hot-cross buns will be the fare of the morning, together with juicy sausages, coffee, and kid-friendly food.  

Please let us know how many will be attending.  Sign-up sheets are available in the church office. If you would like to help with cooking and set-up on Saturday 10-12 a.m., or with serving and clean-up on Sunday, please add your name to the list of volunteers.  

Jenny Rosser and Mary Swezy,
Hospitality Committee


Each week a sample recipe will be published.
You may try one of these or one of your own tried and true favorites.

Sample Recipe for Breakfast Bake
Ingredients
1 pound ground pork sausage       
1 teaspoon Italian seasoning
1/2 teaspoon salt
6 eggs
2 cups milk
1/2 cup Cream of Wheat Hot Cereal uncooked
1 teaspoon Trappey's Red Devil cayenne pepper sauce
4 cups cubed bread (potato bread recommended)
2 cups Cheddar cheese, shredded

Brown sausage, pressing with fork to crumble as it cooks. Sprinkle Italian seasoning and salt, set aside.

Combine eggs, milk, Cream of Wheat and pepper sauce in large mixing bowl, mix well. Add cooked sausage and bread stuffing; toss to combine. Pour mixture into 13x9 casserole pan; cover.
Refrigerate at least 4 hours or overnight.

Preheat oven to 350 degrees F. Remove cover, sprinkle cheese over casserole. Cover pan with aluminum foil; bake 30 minutes. Remove foil; bake 15 minutes longer. Serve warm.

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