IPC Women's Brunch and Breakfast Casserole Recipe

Fall is a beautiful time of the year in Savannah. And it was a perfect time for the women of the church to gather to fellowship and to plan our annual activities. Last Saturday at Point Pleasant, we had a wonderful brunch thanks to Jina, IPC's renowned "Macaron Lady". I love working with Jina because her beautifully created sweets make what little I contribute look so wonderful. Thank you, Jina, for all your hard work! Check out her adorable, whimsical blog, Pink Piccadilly Pastries.

Brunch Menu for 160:

Sausage and Sundried Tomato Breakfast Casserole
Fresh Fruit Salad
Spinach Salad with Mandarin Oranges and Almonds
Pumpkin Pie Shortbread
Chocolate French Macarons with Caramel Buttercream
Cherry Cream Tarts
Toffee Crumble Scones
Lemon Petits Fours

The tables were decorated by our 12 elders' wives for the ladies in their own care groups.

And their favorite tea pots and china graced the tables.

We truly had a wonderful time together....

Jina's beautiful sweets..

Lemon petits fours, so dainty.


I did not have the time to make the quiche crusts for 160+ servings so I opted for a breakfast casserole. No prep photos today but here are the recipes and make-ahead tips.


Print This Recipe!

Sausage and Egg Casserole with Sun-Dried Tomatoes
Serves 8-10

6 slices of soft white bread

3 tablespoon softened butter, divided
12 Jimmy Dean fully cooked sausage patties, crumbled
1/4 cup finely minced shallots

1/4 cup finely chopped drained oil-packed sun-dried tomatoes
2 cups grated mozzarella cheese

1/2 cup grated sharp cheddar cheese

1/2 cup grated Parmesan cheese
12 large eggs, lightly beaten
4 cups half and half
1/2 teaspoons salt
1/2 teaspoon pepper

4 tablespoon fresh chopped parsley

Preheat oven to 350°F.

Butter 13x9x2-inch glass baking dish with 2 tablespoon of butter. Using remaining 1 tablespoon of butter, saute shallots in a frying pan in medium-high heat until softened, 2-3 minutes. Set aside to cool.

Spread bread slices in single layers on buttered baking dish.

Sprinkle half of the sausage mixture over bread and 1 cup of mozzarella cheese.
Top with shallots, sun-dried tomatoes, remaining sausage mixture, and remaining cheese.

Whisk eggs, half and half, salt, and pepper. Pour evenly over casserole. Sprinkle chopped parsley. Wrap casserole with plastic and gently press down with one-cup measuring cup. Refrigerate for at least 1 hour and up to 24.

Adjust oven rack to middle position and heat oven to 350 degrees. Let casserole stand at room temperature while oven is heating. Unwrap casserole, and bake until the edges and center have puffed, not too jiggly and top is golden brown, about 45 minutes to 1 hour. Let cool 10 minutes. Serve.

Print This Recipe!

Spinach Salad with Mandarin Oranges and Crispy Almond Slices

Serves 8

Dressing:
1/4 cup minced onion
3 tablespoons apple cider vinegar
3 tablespoons white wine vinegar
1/4 teaspoon paprika
2 tablespoons sugar
1/2 cup olive oil

2 tablespoons butter

1 tablespoon sugar
3/4 cup blanched slivered almonds (about 3 ounces)

1 10- ounce bag ready-to-use spinach leaves
2-15 oz Mandarin orange segments, drained

Combine onion, cider vinegar, white wine vinegar, and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Dressing can be made several days ahead, but add onions later if dressing is made more than two days prior.

Melt butter in heavy large skillet over medium heat. Add almonds and sprinkle remaining 1 tablespoon of sugar over. Stir until almonds begin to color, about 2-3 minutes. Spread almonds on a cookie sheet to cool.

15 minutes prior to serving, use half of the dressing to coat spinach leaves lightly. Mix in almonds and Mandarin orange segments. Serve salad, passing any remaining dressing separately.

For 160 persons:

Breakfast Casserole: Recipe x14, use disposable steam pans (half size)

Spinach Salad: 6 lbs of baby organic spinach leaves, dressing recipe only x4, 3 lbs of sliced almonds, 12 cans of mandarin orange segments

Fruit Salad: 4 whole pineapples, 4 cantaloupes, 10 pounds of fresh strawberries, 2 pounds of fresh raspberries, 2 pounds of blueberries