Holiday Breakfast Casserole Recipe
Made the Night Before Sausage and Egg Breakfast Southern Casserole
Nov 8, 2007
Sausage Egg Breakfast Casserole is a popular holiday or weekend breakfast recipe in the South. It’s a hearty breakfast that will carry everyone through for a late holiday lunch.
The holiday breakfast casserole is prepared and assembled the night before and refrigerated overnight. When the rooster crows the next morning, the sausage and egg casserole goes in the oven where it cooks along as everyone is getting up and ready to enjoy the day’s festivities. It is a terrific night before Thanksgiving or night before Christmas casserole that sure beats cold cereal and milk.
Sausage Egg Holiday Casserole Recipe
Ingredients:
- 1 pound hot bulk sausage (mild can be used – hot is better)
- 10 slices bread (cut or torn into cubes)
- 2 cups shredded cheddar cheese
- 6 eggs
- 3 cups milk (whole milk – low fat makes this casserole kind of runny)
- 1 tsp salt
- ¼ tsp pepper (fresh ground is especially good)
Directions:
- Crumble sausage and brown. Use a fork to break it into smaller crumbles as it browns. Drain off the fat.
- Pour the bread cubes in a 9 x 13 inch casserole dish. Spread the cubes around evenly on the bottom of the casserole dish.
- Sprinkle the sausage around over the top of the bread cubes.
- Evenly sprinkle the cheese over the sausage.
- Use a fork to beat the eggs, milk, salt and pepper until bubbly and frothy.
- Carefully and slowly pour the egg/milk batter over the top of the casserole.
- Cover the casserole doll with a lid or tightly with tin foil and place in refrigerator overnight.
- Put casserole in a cold oven (since the dish is quite cold). Turn heat to 350 degrees F. Bake for approximately one hour or until the casserole is “set” and slightly brown around the edges.
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If you prefer to get up early and need to make a family breakfast on a holiday, then Skillet Egg Pie is a good selection. It's not hard to make. It's along the lines of an omlette, but larger quantities can be made at once. The eggs and fillings are steamed in a skillet on top of the stove, and the Egg Pie comes out kind of like a big pizza and can be sliced and served with bread for a full and hearty breakfast. I'll get the directions up soon for the Egg Pie.
Pancakes are always popular. Forget the box mixes. It's just about as easy to make Buttermilk Pancakes. It really helps to have a big frying griddle if making pancakes for a crowd. It takes a while to fry up enough for everyone.
A very simple option is to have bagals or doughnuts and fresh fruit with a Fabulous Fruit Dip (nice collection to choose from).
With breakfast foods dancing in your head, think about a holiday breakfast or brunch. With family schedules so crazy these days, it may be hard to juggle everyone coming and going during the day. Perhaps your meal of the season can be a nice brunch before everyone starts going nuts.
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