Eggs for Easter

1104 Debra Burgin Easter EggsNot the hard-cooked, colored kind now — and I sort of miss that!  But I will serve the classic brunch casserole, the one you assemble the night before and bake before the meal.  When I say classic, doesn’t that imply that everyone uses the same recipe?  No, when I first started making it, I looked through my church and community cookbooks — and couldn’t find two recipes alike.

We serve this for Easter brunch at church as well.  If you are making it to donate to the cause of the youth group, you’re given a recipe to follow.  Would you expect that everyone’s dish would be pretty darn close in looks and taste?  No way.

I love these eggs from Easter Blossoms, and they begged to be “sugared” using the Faux Diamond Dust technique.

Do I love using vellum card stock?  Three out of four camp cards this month used it!

Stamps:  Easter Blossoms (Occasions Mini Catalog)

Ink:  Certainly Celery, Marina Mist, Stampin’ Write Markers (Marina Mist, Old Olive)

Paper:  Certainly Celery, Pretty in Pink, Whisper White, Vellum Card Stock, Daffodil Delight

Other:  Heat Tool and Stampin’ Emboss Powder (Iridescent Ice), Scallop Trim Border Punch, Big Shot and Perfect Polka Dots Embossing Folder, Scallop Oval Punch, Itty Bitty Shapes Punch, Basic Pearls, 5/8″ Satin Ribbon (Daffodil Delight), Stampin’ Dimensionals

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8 Responses to Eggs for Easter

  1. Heidi Baks says:

    Love the vellum, of course, and the “sugar”. 🙂

  2. Yapha says:

    I love how you sugared the eggs!! They look great! I hope you have a very happy Easter.

  3. Shelley says:

    Vellum layer is cool! Pretty sugared eggs!

  4. lynn koepke says:

    I miss colored eggs too. It was good to look at your paper ones!

  5. How pretty! Love the embossed vellum under the eggs. Just the right touch!

  6. Very pretty. Love the combination of colors and textures you have going here. 🙂

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