Christmas Breakfast Sausage Casserole
Ingredients
1 pound pork sausage
6 slices of white bread, toasted and cut into cubes
1/2 pound shredded mild Cheddar cheese
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups of milk
Directions
Crumble the sausage into a skillet. Cook over medium heat. Drain. Mix together cooked sausage, toast, cheese, mustard, salt, eggs, and milk. Pour into a greased, 9 x 13 inch baking dish. Cover. Refrigerate overnight. Bake, covered, at 350F.(175C.) for 45 to 60 minutes. Uncover, and reduce temperature to 325F.(165C). Bake for an additional 30 minutes, or until set.
Christmas Brunch Casserole
Serves/Yields: 4-6
Ingredients
1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown
potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese
Directions
1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.
3 Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.
4 In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.
5 Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.
Christmas Holiday Breakfast Casserole
Ingredients
8 ea slices white bread
1 lb bulk sausage*
1 1/2 c shredded cheddar cheese
4 ea eggs
2 1/2 c milk
1 ts mustard
1 cn cream of mushroom soup
1/2 c milk
Directions
Browned, drained and crumbled.
Grease large, flat baking dish.
Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover.
Mix eggs, milk and mustard; pour over casserole.
Refrigerate overnight (it doesn't really work if you don't)
Next morning, preheat oven to 375.
Mix soup and milk and cover casserole.
Bake for l hour 15 minutes or until completely set.