It’s almost been a year since New York Time’s Bestselling author, Jon Acuff, took to social media beckoning his followers to e-mail him if they were ready to go on an adventure passport, machete, and all. I had no idea what this “adventure” would entail, but I was intrigued. With a 24 hour deadline, this curious adventurer emailed him as to why I should be chosen for the group. After six days of no response, I was starting to give up. It wasn’t meant to be. Boy was I ever wrong! Not only was I chosen to be in this new Facebook group, but so were over 4,000 brave souls from all around the world! In the beginning days, I remember watching the number of people in our group grow. I wondered how a group of 4,000+ would interact and build connections. I didn’t see it happening. I’m happy to admit, I was completely taken back. Over time, we started sharing dreams, goals, businesses, and more importantly, getting to know others. Subgroups were even created to get to know like-minded individuals on a more personal level. There are subgroups for everything from business to prayer. I know I’m not alone in saying that I’ve gained spiritual nourishment, true friendship, and business advice from this amazing new family. When times are tough, we rally to support each other by being financially and physically available. We dream hard and play hard no matter what life brings.
Gradually, members started meeting up in person. Parties were planned and business meetups were held. When someone suggested that our next party be a brunch, I got excited. Why? Because I feel like breakfast is the underdog. Most people skip that meal for a lack of time, when there’s pancakes, waffles, muffins, BACON, casseroles to be enjoyed. Make it a brunch and you can add desserts to the mix. SCORE!!
We had several wonderful foods like mini chicken pot pies and quiche, and mushrooms stuffed with spinach and artichokes. I’m going to save my dish for another post and keep you guessing as to what I made. I’m sneaky aren’t I?! *evil laugh *A big hit of the party was the Magical Wondrous Breakfast Casserole made by my friend, Andrea, and her Mom Beckie. The most amazing thing about this dish is that it is gluten free!!
Andrea and Beckie were kind enough to share with us their recipe. This is definitely a must try, whether you are watching your gluten or not.
From the kitchens of Andrea Hultman and her mom, Beckie
**READ the modifications before you start, especially if you want to make it gluten free
What you need
1 lb. pork sausage, browned and drained
2 C. milk (regular or canned)
6 to 8 slices of white bread
4 to 6 eggs, beaten
1 tsp. salt
1 tsp. dry mustard or 1 T. yellow mustard
2 C. cheddar cheese, grated
What you do
1. Cut the crusts off the bread slices; cut the slices into strips. Cut the strips into cubes.
2. Mix everything in a large bowl.
3. Pour into a lightly greased 9-by-13-inch baking dish.
4. Chill for 8 to 12 hours or overnight.
5. Preheat the oven to 325 degrees.
6. Bake for 1 hour.
Andi’s and Mom’s modifications
~ I use 9 slices of bread from this Hodgson Mill bread mix which does not use any kind of potato product. Don’t cut off the crusts. (GF bread slices run small!)
~ I put the bread cubes into the dish and the wet mixture on top.
~ I discovered that chilling overnight was not necessary. Casserole turned out fine after putting it together right before baking.
~ I have used pre-made bread and bread made from a mix. Both have worked and tasted fine.
~ I use a package of Tennessee Pride sausage — the Hot one. Mom has used 1/2 Hot and 1/2 Mild, and that combo was well received too.
~ I grate closer to 3 cups of cheese. And I used sharp cheddar.
~ I add1 teaspoonful of onion powder and 1/3 to 1/2 teaspoonful of garlic powder to the wet mixture.
~ I use a mixture of 1% milk and evaporated milk.
~ We almost always use prepared yellow mustard.
I hope that you love this recipe, but more important, I hope you build up those around you. Find people who inspire you to be more, and hold those friends close. You need them as much as good food! Cherish them and hold them close until it gets hot. HA!