Mother's Day Made Perfect from Lawson Roberts Lifestyles

Ok so we have just a few days to make sure that Mother's Day goes off without a hitch. If you're anything like me, your mom means the world to you. It may be a bit tough to get reservations at this point. So why don't we cook her brunch in the morning and make it easy on you?

Here is a recipe for my Shrimp and Andouille Breakfast Casserole. It is to die for. We will pair that with some fabulous fresh fruit, some fresh cut flowers and a mimosa. Voila. . . Perfection.

6 slices white bread
1/2 pound cheddar cheese
1 pound cooked shrimp

1/2 pound cooked andouille sausage4 tablespoons melted margarine
3 eggs, beaten
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 cups milk

Break bread into pieces about the size of a quarter. Break or cut cheese into bite-size pieces. Arrange bread, cheese,sausage and shrimp in several layers in large greased casserole dish. Pour melted margarine over shrimp mixture. Combine eggs, mustard, salt and milk, blending well. 

Pour egg mixture over layered ingredients in casserole dish. Let stand, covered, in the refrigerator a minimum of 3 hours or preferably overnight. 

Bake, covered, at 350 degrees for 1 hour.

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