This last Sunday, we all took the day off and celebrated Mothers Day with the little things in our lives. It was complete with a delicious champagne brunch featuring, Buffalo Sausage and Egg Casserole, made by Jilian. The recipe for the Buffalo Casserole is listed below the slideshow. Here are some of the photographs from our day and include the newest members of our family. Featured are: Grandpuppies , Ivan (Jilian & Colton’s new puppy), Huck (son Lucas’s puppy), and Dan’s newest hunting dog, Shinner, who is the puppy with the patch on his eye. Shinner & Huck are son’s of Henry, Dan’s famous hunting dog. Jilian and Colton have also added a dozen new baby chicks to their growing flock. And, you can’t have mother’s day on a buffalo ranch without baby buffalo’s. A great day, enjoyed by all! Buffalo Sausage & Egg Casserole (Recipe created by our friend Val) Serves 8 Ingredients: 1 lb. Wild Idea Buffalo Sausage (Italian Buffalo or Breakfast Sausage) ½ cup chopped shallots 2 garlic cloves minced ½ cup sundried tomatoes, chopped 4 Tb. fresh parsley, chopped 8eggs (best farm fresh or organic) 1 cup half & half 1 cup heavy cream 2 cups mozzarella cheese, grated ½ tp. Salt 1 tp. Pepper Preparation: Preheat oven to 375*. Butter a 13x9x2 casserole dish. Over medium high heat in heavy sauté pan, crumble sausage and cook until lightly browned. Add shallots, garlic, tomatoes and 2 Tb. parsley and sauté for 3 minutes. Spread Buffalo Sausage mixture in bottom of prepared casserole dish . Whisk eggs. Add half & half, cream, 1 cup of cheese, salt and pepper. Mix until well incorporated. Pour over Buffalo Sausage mixture, and cover with remaining cheese and sprinkle with remaining parsley. Bake for 30 minutes. Remove and let rest for 5 minutes before serving.