Shower Brunch


The brunch spread we put together for Little Miss’s bridal shower included a breakfast casserole, a corn and cheddar quiche, assorted pastries from La Farine Boulangerie, bacon (because you cannot have brunch without bacon) and a fresh summer fruit salad.

The breakfast casserole is a recipe I picked up from one the local ladies I worked with in Hawai’i. She brought it to a party and I could not stop eating it. After I got the recipe, I was a bit horrified to find out what was in it, but like any good casserole, it contains cream of mushroom soup and it is seriously delicious.

Breakfast Casserole 

  • 16 oz package of ground pork breakfast sausage
  • 1/2 onion chopped
  • 10 oz box defrosted frozen spinach, chopped, squeezed dry
  • 1 can (10 3/4 oz) can of cream of mushroom soup
  • 10 3/4 oz milk (use soup can to measure)
  • 12 eggs
  • 1 cup shredded cheddar
  • 1 bag (32 oz) frozen bag tater tots

Follow directions to bake tater tots. Remove from oven and adjust oven to 350 degrees.

In a large skillet, brown sausage. Drain and set aside. Using the same large skillet, drain out excess oil from sausage saving 1-2 tsp and sauté onions and spinach (you can also include sliced fresh mushrooms) on medium heat for 5 min. Turn off heat and add back drained sausage. Set aside.

In a separate large bowl, beat eggs, mix in soup, milk and half of the shredded cheddar cheese. In a 9×13 inch baking dish, even spread tater tots to cover bottom of pan. Spread a layer of the sausage, onion and spinach mixture over the tater tots. Pour the egg mixture over tater tots and sausage mixture.

Bake for 45 min. in 350 degree oven. Remove from oven, sprinkle remainder of cheese over the top of the casserole and bake for an additional 5-10 min until cheese is melted. Eat right away or at room temperature.

Corn and Cheddar Quiche
Recipe courtesy of my fabulous cohost Erin

  • 5 large eggs
  • 1 tbsp flour
  • 3/4 tsp pepper
  • 3/4 tsp nutmeg
  • 3/4 tsp thyme
  • 4 ears of corn, kernels removed
  • 1 cup half & half
  • 3 tbsp melted butter
  • 3/4 cup grated cheddar cheese
  • 1 pie crust

Preheat oven to 375 degrees. Combine eggs, flour, pepper, nutmeg, thyme and 1/3 of corn in a food processor. Blend until corn is finely chopped.

Pour into large bowl and add half & half and melted butter. Whisk to combine. Add remaining corn and grated cheddar cheese.

Prepare pie crust and place in pie pan. Pour mixture into crust. Bake until filling is set and golden, about 50 min. Serve warm.

Happy Birthday Philippe!

It should come as no raging shock to anyone that we three squabbling asians take our food very personally. Thankfully, as far as obsessions go, this one’s socially acceptable to share with others. Ever since the invention of hungry, people have been coming together to share meals that commemorate special occasions, or no occasion at all. And for people who love to cook, there’s a special kind of happy that comes from feeding people. Like the warm feeling you get from a big swig of whiskey on a cold day, except without feeling like you got slapped in the face by said whiskey. Sometimes we get our fix by throwing our own dinners and bbqs and the like, but somehow we also seem to think we have time to be amateur caterers, so we three occasionally provide food for various friends’ occasions and events.

A couple of weeks ago (I know, I know, I’ve been busy), we made some party snacks for my dear friend Philippe’s 3rd annual 26th birthday. A few of the highlights:

mini porcini quiches

sage-roasted garlic white bean dip with veggies


homemade fig sesame jam with manchego

watermelon tartare with feta and mint

DJ Pepe, you’re always there with a big smile, a silly joke, and the best of the internet, always willing to defend my honor with your stealth baguette attack, and maybe most important, always reading our blog! A repeated, belated happy birthday to my favorite Frenchman – not one year older, one year better!