Earlier this week I did some preparing for our guests with 4-year old Morgan. Honestly, I probably should have worked on the house but cooking/baking is so much more fun than scrubbing toilets, mopping floors, and folding clothes. Besides, they’re family and really, they can look past a few piles here and there.
They arrived yesterday evening and are already gone. They have just run down to the beach to visit with Erika for a few days before returning on Wednesday. The crew consists of my mom, my aunt, and my cousin. They all live in Illinois, where the ground is still thawing. All I usually have to do is drop hints of sunscreen, 85 degree temps, a swimming pool, and sand between their toes and there’s no need for arm-twisting to get them down here for a little mini-vaca.
I knew what I wanted to make for breakfast
Ham, Cheese & Spinach Strata
We started with the croissants…
And you know, I didn’t pay full price for those croissants… Walmart has bakery items for sale in the back of every store. The recipe calls for day or two old croissants so… why not?
We sprayed the baking dish with non-stick spray and layered one layer of croissants. Then we sautéed the spinach in butter…
The recipe called for onions too. But I don’t do onions in the morning… so we opted for a little Jane’s Krazy Salt for seasoning.
After the spinach cooled Morgan started to layer::: croissants, spinach, ham, cheese, croissants, cheese.
Then I blended the eggs, milk, & mustard {but not the salt & pepper eventhough the recipe said to… they sink the bottom and when you pour the egg mixture over your casserole the salt & pepper all come out at the end and leave you with one salt & peppery pile}. If someone broke into your house and stole the lid to your blender, and you happen to catch them, let me know, because they stole mine too.
Morgan had the honor of pouring the egg mixture over our layers… she did a great job!
We “smooshed” it all down with a spoon so it’d be good and “soggy” and salt & peppered the top. Then we put ours in the freezer. I pulled it out to thaw {in the frige} the day before I wanted to serve it. It wasn’t completely thawed this morning so I let it sit on the counter for 30 minutes before baking it.
While it baked this morning we all enjoyed time outside in our pj’s with our coffee & the creatures.
This little creature was passing through.
And this little creature was feeling neglected because I don’t really pet her that often. I love her, I just don’t like to smell like a dog. So, I usually just talk sweet to her. My aunt on the other hand is a hound dog lover if I’ve ever seen one. She can resist no dog… especially not this one.
Eufaby {u-fob-ee} was in heaven… and it didn’t take her long to hit the ground and roll over so she could get some more of that lovin’ on her tum-tum…
It didn’t take long for Diana to see why it is that I don’t pet her…
Nothing like some dog hair and dirty dog grime on your fingers before breakfast! Perhaps the dog needs a good brushin’? And maybe a bath?
John Martin hadn’t been up long and didn’t know quite what to think about the situation.
And I didn’t know what to think about his blonde hair. I was just certain that one of my children would have a head full of dark hair. I digress…
Here are few little colorful plants around the yard…
And we got a new composter {at Sam’s} that I’m super excited about!
Then breakfast was ready…
…and it was good!
RECIPE source & info:: Ham, Cheese, & Spinach Strata. I omitted onions, used 6 croissants, used shredded deli ham rather than diced, added extra cheese, & used a total of 8 eggs {with an extra cup of milk}.
to line the pan – little did I know – it was merely a Stratta!!
