Mother’s Day Breakfast Casseroles

(one savory, one sweet so Mom gets just what she wants)


It’s time to pamper our mothers. Or the mothers of our children, or the mothers of our friends, or the “mothers” of our pets – or the women we love and respect and want to pamper! The following recipes can be made together if you have a large crowd, or choose one that you think the mother you’re celebrating will love.

Louisa will be cooking both of these recipes live on Facebook Thursday, May 5 at 5pm. Video will be recorded after the demo in case you can’t make the live event.

Biscuits & Gravy Casserole (Serve along with poached, fried or scrambled eggs. And a fruit salad – cuz this ain’t healthy.)

1 can Refrigerated Flaky Biscuits

2 Tbsp Oil

1 Small Onion, diced

3 cloves Garlic, minced

½ pound Sausage meat, whatever flavor you like – remove the casings

3 Tbsp Flour

2? C Milk (whole or lowfat)

Salt & Pepper to taste

Chopped fresh parsley for garnish


Grease the bottom of a 8”x8” baking pan and preheat the oven to 375 F.

Cut the biscuits into quarters, and spread out half the pieces in the bottom of the pan. 

When the oven comes up to temp, bake the biscuit pieces for 10 minutes, or until gold brown and puffy.


In a medium skillet, heat the oil. Add the onions and garlic and saute on low heat until translucent. 

Add the sausage meat and stir to keep crumbled up. Saute until lightly browned.

Add flour, and stir to combine.

Slowly add the milk while stirring and bring to a gentle simmer. Add salt and pepper and continue stirring until the gravy begins to thicken. 


Pour gravy evenly over baked biscuit pieces. Top with remaining biscuit pieces and cover with foil.

Bake 15-20 minutes, or until top biscuits are browned and puffy.


Serve with eggs – scrambled, poached or fried.


French Toast Casserole with Fruit (strawberries, blueberries, raspberries, or mixed berries – or use frozen peaches!)

10 oz French Bread (or similar) cut into 1” cubes

¼ C Butter

½  C Brown Sugar, packed

6 Eggs

1¾ C Milk (whole or lowfat)

1 tsp Vanilla

1 teasp Cinnamon

¼ teasp Salt

12 oz Frozen berries (or other fruit) of your choice


1Tbsp Cold Butter

2 Tbsp Brown Sugar


Preheat oven to 350 F.

Butter a 9”x136” baking pan.

Remove fruit from the freezer to start defrosting.


In a small pan, melt the butter. Stir in brown sugar and stir until dissolved and smooth.

Pour the butter/sugar mixture into the bottom of the baking pan.

Spread the bread cubes evenly over the butter/sugar mixture, and the fruit on the top of the bread.

In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon and salt. Pour the egg mixture evenly over the bread and fruit.

Mix together the remaining 2 Tbsp of brown sugar and the cold butter using a fork, and sprinkle over the top. 

Cover with foil and bake for 30 minutes. Remove foil and bake for a further 30 minutes.


Cool slightly, and serve with maple syrup!


(This casserole can be prepared the night before, and kept in the fridge until you’re ready to bake it.)