Does your family have a favorite they’ve grown to love year after year? Here’s one for Christmas morning and it’s easy to make the night before. Less stress on all!
Here’s another favorite holiday recipe that my family expects on Thanksgiving Day and Christmas for Breakfast. A good friend gave this recipe to me over 45 years ago, and it’s been standard fare at our house for years. ~ Viki Ferrell
Sausage and Egg Breakfast Casserole
- 1 lb Sausage (can use Italian Sausage)
- 8 oz Shredded Sharp Cheddar Cheese
- 6 Large Eggs
- 1 pint Half n Half
- Salt & Pepper
- 6 Slices of White Bread
Trim crust off of the bread and layer them in a 9 x 13 baking dish. Spread a thin layer of butter over each slice. Brown the Sausage, drain and sprinkle evenly over the bread. Sprinkle the Cheese evenly over the Sausage. Beat the Eggs and Half n Half together until frothy – maybe 3 – 4 minutes. Add salt and pepper to taste. Pour Egg mixture over the Sausage and Cheese. Cover with aluminum foil and refrigerate over night. Bake the next morning at 350 degrees for 1 hour. Makes 12 decent sized servings, but can be cut larger or smaller.
Recipe provided by Viki Ferrell
NOTE: I like to add peppers to ours!