Christmas Morning Breakfast Casseroles
Christmas morning I find myself returning to memories of my Christmas mornings as a child where we would wake before the moon was tucked away for the day. So excited to see what Santa had left under the tree we would rush into our living room eyes filled with delight holding my breath as we got our first peek at our tree and gifts. Christmas still holds that child wonderment for me even now all these years later. After exchanging gifts our tradition includes a large Christmas morning breakfast before we ready for our company to arrive for Christmas dinner. I love to make these easy breakfast casseroles which conveniently can be readied the night before just baking in the morning for an easy, delicious Christmas morning.
Sausage, Egg and Cheese Breakfast Casserole
Ingredients
Nonstick cooking spray
1 pound chicken sausage links
6 slices soft hearty white bread
One 8-ounce package shredded sharp Cheddar cheese
8 large eggs
2 cups whole milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon seasoned pepper
Directions
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with nonstick cooking spray.
In a large skillet, cook the sausage over medium heat, until browned, about 10 minutes; drain well on paper towels. Slice into 1/2 inch pieces.
Cut and discard the crusts from the bread. Cut the slices in half, and arrange in a single layer in the prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese.
In a large bowl, whisk together the eggs, milk, mustard, seasoned salt and pepper; carefully pour the mixture over the cheese.
Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.
Cheese Grits and Sausage Casserole
Ingredients
- 6 cups vegetable broth
- 2 cups uncooked grits
- 1/2 cup butter, divided
- 3 cups shredded Cheddar cheese, divided
- 1 pound chicken sausage links
- 12 eggs
- 1/2 cup milk
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees F. Lightly grease a large baking dish.
- Bring broth to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
- In a skillet over medium-high heat, cook the sausage until evenly browned. Drain and slice into 1 inch slices. Mix into the grits. Beat together the eggs and milk in a bowl, then mix into the grits.
- Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
- Bake 30 minutes in the preheated oven, until lightly browned.
Christmas Morning French Toast
1 loaf Italian bread ( 16 ounces)
8 large eggs
2 cups half and half
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
crumb topping
1/2 cup fresh cranberries
Maple Syrup ( if desired, I don't think it is needed as the topping takes the place of maple syrup)
Slice Italian bread into 20 1-inch slices. Arrange slices on a 9 x13 baking dish( spray with cooking spray) in two rows, overlapping the slices. In a large bowl combine eggs, half and half, milk, vanilla, cinnamon, nutmeg and beat with a mixer or whisk until blended. Pour egg mixture over the bread, slowly, making sure to evenly cover all the bread. Cover with foil and refrigerate overnight.
Crumb Topping:
1/4 cup of butter( 1 sick)
1/2 cup light brown sugar
2 tablespoon light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl.
The next day preheat oven 350 F. Spread topping over bread. (It will not cover all the bread) Top with cranberries. Bake covered for 40 minutes, until puffed and lightly golden. Serve with maple syrup if desired.
Enjoy!
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