Breakfast Casserole
Last Christmas we decided to entertain upwards of 30 people. Fortunately, most of them would arrive after lunch, spend the afternoon and partake in a huge feast. Fortunately, I was able to conscript some help in preparing the feast. Even the best chefs have help.
For breakfast we only had 10 souls. Still, this is a bit of a task to prepare for. I didn’t feel like spending the whole day in the kitchen so I searched for ideas to make at least Christmas breakfast easy.
This breakfast casserole was a breeze. I threw it together the night before and just tossed it in the oven in the morning. Mo muss, no fuss.
- 1 lb ground pork sausage
- 1 tsp mustard powder
- 1/2 tsp salt
- 4 eggs beaten
- 2 cups milk
- 6 slices white bread toasted and cut into cubes
- 8 oz mild Cheddar cheese shredded
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Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
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In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
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Preheat oven to 350 degrees F (175 degrees C).
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Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
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