This is my family’s traditional Christmas morning breakfast casserole. It’s perfect because it can be assembled (and refrigerated) the night before, and then whoever gets up first (after the kids!) can just turn on the oven and pop the casserole in and, by the time presents are opened, breakfast is ready.
The breakfast casserole would also be perfect for a New Year’s Day brunch – make it before you go out the night before, and with no work whatsoever, you can have a hearty breakfast in the morning ready to go in the oven.
If you are hosting a brunch event this holiday season, some other great recipes that I’ve shared that would work well are zucchini quiche, strawberry oatmeal scones, baked oatmeal, mix-in muffins, or, with a little more work, a hearty corned beef hash. And for the kids, try some breakfast cookies!
Happy Holidays, and enjoy!
1. Prepare the following and divide each item into two equal portions:
1 lb. cooked sausage (Italian or breakfast sausage – not in links)
5 cups cubed bread
1 cup chopped celery
½ cup chopped onion
¼ cup chopped peppers
3 cups grated cheddar (12-16 oz)
2. Mix together:
12 Eggs, beaten
2 cups milk
½ cup mayo
1 can cream of chicken soup
3. Prepare a greased 9x13 casserole dish, and place ingredients into the dish in two layers as follows:
Pour ½ of egg mixture over ingredients
4. Repeat layers with remaining ingredients.
5. Refrigerate overnight.
6. Bake 1½ hours at 300 degrees.