Company's coming to town for the holidays? Putting on a hot breakfast on Christmas morning, when you have house guests and a bunch of kids foaming at the mouth to open their gifts....well, let's just say this is no time to be cooking. You want to be in the mix, and not missing the fun. That's why I'm bringing you two of my favorite make-ahead recipes for breakfast. Today's recipe is a delicious, high-protein main dish. On Monday, December 15 I'll bring you a great accompaniment--French Toast-- which can also be made ahead. You can make them both the day before and just pop them in the oven while the festivities continue under the Christmas tree.
Of course, this recipe works for any breakfast gathering, holiday, or even just a Sunday morning. No special occasion is really needed to make a yummy breakfast for your family. Thanks to my old friend Pam and her Aunt Sarah for sharing it with us. Let's get started:
Aunt Sarah's Organic Sausage and Egg Casserole
- 8 Slices of Organic White Bread with crusts trimmed off
- 6 Organic Eggs, beaten
- 1 pound of organic pork, chicken or turkey sausage, skinless or skin removed
- 1-1/2 Cups Organic Cheddar Cheese, shredded
- 2 Cups Organic Milk
- Organic Butter
- 1/2 Teaspoon Sea Salt, if desired
- Spread bread slices with butter. Place in a greased 13 x 9 x 2 inch baking dish. Set aside.
- Cook sausage until brown, stirring to crumble.
- Drain well and spoon over bread slices.
- Sprinkle with cheese.
- Combine eggs, milk, salt. Mix well.
- Pour egg mixture over bread and cheese. Cover and chill overnight.
- Remove from refrigerator 15 minutes before baking. Preheat oven to 350 degrees.
- Bake uncovered at 350 degrees for 45 minutes or until set.
This casserole will hold nicely in a warm oven, if waiting on guests to arrive. It serves about 8.
Tomorrow's post is a no-brainer, yet one which I just have to share. This year I have some fun wrapping ideas, and tomorrow is one of my favorites. Join me for a gift idea to spread the use of reusable shopping bags.