Easter eggs and Eggbake!

Easter is always a great time for family and fun.

Our family has a great tradition of extravagant Easter hunts. This year we ended up everywhere from an Arcade (where we had to earn at least 500 points to get our next clue), to a Cajun/Creole lunch stop. It was a great hunt this year, as always. Skee Ball is a favorite of SisX's!

Another tradition is dying Easter eggs. Even though we are in our 20's we still like to color and embellish the eggs, then we make them into deviled eggs for the guys to devour.






I picked up an egg kit to make "Monster Eggs" and another for "Mustache Eggs." Check out the super cute results below!




Another superstar for the weekend was a couple of Breakfast Eggbakes I made.
This was only my second time attempting a breakfast casserole like this, and I was modifying the recipe so I was kind of nervous about it.

Overnight Sausage or Bacon Eggbake:
- 2 1/2 to 3 cups seasoned croutons
- 1 lb. spicy pork sausage (or bacon)
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterrey jack cheese
- 1/4 tsp. dry, ground mustard

1. Grease 9x13 pan with butter
2. Spread croutons on the bottom
3. Cook and crumble sausage (or bacon) on top of croutons
4. In a separate bowl, mix the remaining ingredients
5. Pour over the top of the croutons and sausage
6. Level, cover, and refrigerate overnight
7. The next morning, preheat oven to 325 (deg F) and bake for 50-55 min
8. Insert toothpick to make sure it is cooked all the way through
9. Let sit 5 min to solidify
10. Serve, and graciously accept praise 

I also made a vegetarian option, which was a combination of a couple of recipes...

Overnight Veggie Eggbake:
- 2 1/2 to 3 cups seasoned croutons
- 2-3 cans of artichoke hearts (drained and roughly chopped)
- 4-5 med. garlic cloves, diced
- 1/2 cup green onions, diced
- 6 or 7 eggs
- 2 cups milk
- 1 can cream of mushroom soup
- 10 oz. frozen, chopped spinach (thawed and squeezed of all water)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterrey jack cheese
- 1/2 cup crumbled feta cheese
- 1 tsp salt
- 1 Tbs dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp. dry, ground mustard

1. Grease 9x13 pan with butter
2. Spread croutons on the bottom
3. Chop and spread artichoke hearts over croutons
4. Saute` garlic and green onions until fragrant (about 5 min?)
4. In a separate bowl, mix the remaining ingredients and add garlic/onion mix
5. Pour over the top of the croutons and artichokes
6. Level, cover, and refrigerate overnight
7. The next morning, preheat oven to 325 (deg F) and bake for 50-55 min
8. Insert toothpick to make sure it is cooked all the way through
9. Let sit 5 min to solidify
10. Serve, and graciously accept praise

I'm sorry I didn't get a picture of the egg bakes, but they disappeared so quick! Besides... casseroles aren't meant to look good, just taste good!