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! 

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