Friday, December 25, 2015

Christmas Breakfast Sausage Casserole

This is a mix and match breakfast casserole I have been making since 2008 for Christmas morning.  I call it a mix and match recipe because I like to play with what flavors of sausage, bread and cheese I use.  This Christmas I have put together two baking dishes of Christmas Breakfast Casserole.  One features maple pork sausage and the other sage pork sausage.  I also used a blend of breads in both and a three cheddar cheese blend in each.  Since you make these the night before it leaves your Christmas morning completely free for gift exchanges, snowy walks and warm drinks.    
Christmas Breakfast Sausage Casserole
1 pound ground sage or maple pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
5 eggs, beaten
2 cups milk
6 slices white, wheat or sourdough bread, toasted and cut into cubes
8 ounces mild cheddar cheese or cheese blend of your choice, shredded

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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