Simply Delish: Serve Mom a breakfast worthy of a queen

Calling all kids -- and dads -- who want to do something special for mom next Sunday! (Yes dad, Mother's Day is next Sunday).

If you're a mom reading this, stop reading this column -- but make sure you cut it out and leave it somewhere for dad to find!

This week's Simply Delish recipe is probably the most fitting recipe for the column name we've done yet.

I have eaten it before, and even dropped a comment about it in a column last year, but this was my first time actually making the recipe.

And let me tell you what ... I fell in love with the recipe as soon as I entered the grocery store.

I don't think there would be any nicer way to surprise mom next weekend, than with breakfast in bed.

When I first thought about doing a breakfast recipe this week, at the suggestion of my co-workers, I really wasn't too excited. I'm not a huge breakfast person, and when I do crave a hearty breakfast, I never get much fancier than scrambled eggs or French toast.

However, in light of the economy, I am in favor of providing our readers with thoughtful, yet inexpensive, ways to provide a meaningful Mother's Day for mom.

T-G editor John Philleo had suggested I feature a frittata or a crepe of some sort.

To me, frittatas and crepes may be delicious, but they definitely don't sound like they fit the definition of simple.

What 10-year-old -- or what man (of any age) -- wants to make a frittata? That's way too scary! (John assured me after this writing that frittatas are actually very easy to make -- they only sound difficult!)

And then it came to me!

Last year, for Valentine's Day, Janis Cannon, a Times-Gazette advertising representative, brought in a breakfast casserole that was to die for. In fact, I even wrote about how delicious it was in my other column, Sadie Says.

I asked Janis if she minded me using her recipe this week, and of course, sweet Janis brought the recipe in two hours later. I drove to the grocery store to pick up the five ingredients the recipe calls for and was back in my Jeep in less than 10 minutes. Better yet, the ingredients totaled just over $8 -- and it will feed about eight people.

I went into the T-G kitchen to make it and I was finished in less than 20 minutes.

Take that, Rachael Ray! (Just kidding, I am a huge fan of Ray, as if me stealing one of her signature phrases for my column name didn't give that away.)

Basically, all you have to do is brown up a pound of sausage, layer it over some bread, mix some eggs and half and half together, throw in some cheese, and you're good to go.

Also, for those who want to take on a bigger challenge, I'm betting vegetables would be a delicious addition (or substitution for the sausage) to the recipe.

The one catch is that you have to make it ahead of time, as it sits overnight.

Guys, I promise, the kids will love this one ... And so will mom!

Breakfast Casserole

6 slices of bread

1 lb. of sausage

1 cup of graded cheddar cheese

6 eggs

2 cups half and half

1 tsp. salt

Brown and drain sausage. Beat eggs and milk together. Trim bread crust.

In a greased 9x13 casserole dish, layer bread, spoon sausage over bread, sprinkle with cheese and pour liquid mixture (including salt) over everything.

Cover and refrigerate over night.

In the morning, bake at 350 degrees for 45 minutes.

-- Sadie Fowler is lifestyles editor at the Times-Gazette. Her columns, Sadie Says and Simply Delish, run every Sunday. She may be reached at sfowler@t-g.com or 684-1200 ext. 214.