by Jeanni Ritchie
Technically this is a called an overnight breakfast casserole but my mom, like many other moms according to various versions of this recipe, always made this on Christmas morning. Hence the Christmas Casserole moniker!
It’s so easy yet hearty that I often make it year-round!
You assemble the ingredients the night before and pop it in the oven the next morning. Opening gifts on Christmas morning is a perfect time to cook this casserole before everyone gathers around the table for a delicious family meal.
Christmas Casserole aka Overnight Breakfast Casserole
•1 pound ground pork sausage, hot or mild
•1 teaspoon mustard powder
•salt and pepper to taste
•6 large eggs, beaten
•2 cups milk
•6 slices white bread, toasted and cut into cubes (You can use leftover biscuits as well. I use four Red Lobster Cheddar Bay biscuits.)
•8 ounces extra sharp Cheddar cheese, shredded
1. Brown the sausage and drain the excess grease.
2. In a bowl, combine the mustard powder, egg, salt, and milk.
3. Then add the cooked sausage, bread, and cheese.
4. Pour into a 9×13 baking dish and store covered in the refrigerator overnight (or at least 8 hours).
5. Bake at 350 degrees for 45 minutes. Turn oven down to 325 degrees and bake an additional 15-30 minutes, until eggs are set and the casserole is warmed through.
6. Let casserole sit for about ten minutes before serving.
Variations: Add chopped veggies to the casserole. Substitute cooked bacon for the sausage. Experiment with different cheeses. Make eggs muffins instead of a casserole.
Store leftovers in fridge up to 5 days.
Jeanni Ritchie is a contributing journalist who makes this dish often for breakfast potlocks and family brunches! She can be reached at jeanniritchie54@gmail.com.
