Christmas Breakfast CasseroleAngie McGowan
What is more tempting than having your home smell like sausage and eggs? This breakfast casserole is made with red and green peppers to make it very colorful and festive. If you have picky kids, you can just leave out the peppers. You can make this casserole the day before, on Christmas eve, and just place it in the oven when you wake up. Then breakfast will be ready after presents are opened. I first had this casserole at my baby shower brunch. One of my good friends made it, and I loved it so much. She just made it plain though, which was very tasty, but I wanted to add some veggies so it would be a little healthier and more festive looking for Christmas. I also used a day old french baguette, but you can substitute any type of bread you have on hand.
Christmas Breakfast Casserole Recipe
1 pound ground sausage
1/2 green pepper, diced
1/2 red pepper, diced
3 spring onions, diced
1 1/2 cups milk
salt and pepper to taste
1 teaspoon dried Italian blend herbs or 1 teaspoon each: fresh chopped basil, oregano and rosemary (optional)
1 day old french baguette, chopped in cubes
1 – 8 oz package shredded mild cheddar cheese
1. Preheat large skillet and add sausage. Brown sausage and add peppers and onions. Cook until peppers and onions are soft. Let mixture cool.
2. Preheat oven to 350 degrees. Combine eggs, milk, salt and pepper in a large bowl. Whisk well. Add cooked sausage and peppers, green onions, herbs, half of the cheese and all the bread in a large bowl. Mix well and pour into casserole dish.
3. Top with the other half of the shredded cheese. Bake for 30 minutes covered.Remove foil and bake for 15 – 20 minutes, or until nicely browned.