Christmas Breakfast Casserole
from the December/January 2018 issue of Eat Drink Mississippi
1 pound pork sausage or venison (can use maple, mild, or spicy sausage)
6 slices of bread, cubed into small pieces
1 (8-ounce) package shredded cheddar cheese
8 large eggs
2 cups whole milk or half and half
1 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Brown sausage in a large skillet and drain. Cut and discard the crust from the bread, arrange in a single layer in a 9x13-inch baking dish sprayed with non-stick cooking spray. Cover bottom of dish. Sprinkle with sausage and cheese.
In a large bowl, whisk together the eggs, milk, mustard, salt, and pepper. Pour mixture over the sausage and cheese. Bake at 350 degrees F until set and golden, about 40 minutes. Let stand for 10 minutes before serving.
Best made on Christmas Eve and put in the refrigerator for 8 hours. Bake while opening gifts, then eat!