Ok so we’ve gone full steam ahead through the month of December. The last thing I want to do when I wake up Christmas morning is open the kitchen and start in again. And you know what—I don’t have to. I’m going to make ahead my Mom’s famous Bayfield eggs and plant my toosh down on the couch next to the tree—and smile at the wonderment of Christmas Day.
I think you should too. It’s these few quiet minutes of the season that I relish—counting my blessings and smiling at my sleepy excited kids and happy husband. Hanging out with absolutely nothing left to do.
It’s been such a fun year sending out Tonja’s Table. Thanks for all your notes and comments. I’m going to be back after the New Year so I want to extend blessings to you and your family this Christmas season.
Happy New Year!!
Bayfield Eggs
Ingredients:
1 1/2 lb. sausage
12 eggs
3/4 lb. cheddar cheese
1/2 lg. onion, minced
3/4 c. green pepper
2 c. mushrooms
1/2 tsp. salt
1/2 tsp. pepper
1/2 pt. whole cream
Directions:
Fry sausage and drain well. Grease 9 x 13 pan. Break eggs into pan and poke the yolks, Top the eggs with the sausage, 1/2 the cheese, onion, green pepper, and mushrooms. Sprinkle with salt and pepper. Cover all with cream and the rest of the cheese. Refrigerate overnight. Bake 1 hour at 350 degrees.
Have a great week!
Happy Eating!
Tonja
Tonjastable.com
I made this for my Halloween Potluck at work. It smelled sooooo good in my kitchen that I served myself a piece before I left the house! I put it out at work at 8:00 a.m. and it was gone in 30 minutes. I had 5 people ask for the recipe. It was a huge hit and so easy!
I’m so glad it was a hit!! Now you can bring it everywhere. 🙂
So you don’t have the wisk the eggs?
No you don’t have to whisk them. Just poke a whole in the eggs with a fork to break the yolk.