Thursday, December 25, 2014

Christmas Breakfast Sausage Casserole

Every Christmas I make two pans of Christmas Breakfast Sausage Casserole.  You can mix and match meats, cheeses, breads and even add vegetables if you desire.  It is a great base recipe that is easy to play with.  I also love that you whip it up on Christmas Eve and slip it into the oven on Christmas morning.  Last night I made one with Sage Sausage and a four cheese blend.  The second  one I made with Maple Sausage and Sharp Cheddar Cheese.  I used two different wheat breads in each of them.  We will be enjoying them both in about 30 minutes along with fresh Raspberry Scones and Cranberry Curd thanks to Nate and Ava for the Harry and David scone mix.  Merry Christmas!

Christmas Breakfast Sausage Casserole

1 pound ground sage pork sausage (or other flavor)
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white or wheat bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded (or shredded cheese of choice)

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

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