December 17, 2011

Christmas Breakfast Casserole

On the sixth day of Christmas Kindness we made dinner to deliver to our great friends who have been going through a lot over the last 6 months and (including having a pace maker put in this week).   Having meals delivered to me is one of my love languages.  I know when things are hectic and people are ill, the last thing you want to do is grocery shop and prepare a meal.  Many, many times I've had my socks blessed off with a crock pot full of yumminess or a casserole of some sort while we're going through a tough time. 

My kids are usually great little helpers (they help make messes, help spill things, etc.) in the kitchen.  But, in the spirit of Christmas Kindness, they jumped in and helped me make dinner to bless our friends with.  I decided to make one of my favorite casseroles.  It is one that I usually only make on Christmas morning.  Thus, we've dubbed it Christmas Breakfast Casserole.

Christmas Breakfast Casserole.  A food photographer I am not, but you get the point :-)
Over the years, I've tweaked the recipe here and there until it is now something that we all love and look forward to on Christmas morning.  My favorite thing about it is that I can make it ahead on Christmas Eve and pop it in the oven to bake on Christmas morning.  I don't know about you, but I have enough going on that morning, that I don't have time to make a hot breakfast from scratch.  This recipe is the best of both worlds!

Megan's Christmas Breakfast Casserole:

4 eggs
6 slices of bread (I think that cheap, thin sandwich bread works best)
1 3/4 cups of milk
1 pound of sausage (browned and crumbled)
8 oz. shredded sharp cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
*optional- add bell peppers and onions to taste

Directions:
1.  Mix eggs, milk, sausage, cheese, salt and pepper together in a medium sized bowl.
2.  Cut all the bread into small cubes.
3. Add the bread cubes to the egg mixture and stir until all the bread is evenly coated.
4.  Pour into a greased 9x13 pan
5. Cover and put in the refrigerator overnight  *I have cooked it right away after mixing and it doesn't set up as well.  I would chill it for as long as you can even if you can't refrigerate overnight)
6.  Bake covered for 45 minutes at 350 degrees.  Uncover and bake for an additional 20 minutes until cheese is brown and bubbly.

When I make this, I almost always pair it with hashbrowns casserole.  My favorite hashbrown casserole recipe is a knockoff of a Cracker Barrel recipe that is delish. You can find it HERE.
Enjoy!



   My boys tearing it up in the kitchen.



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