Friday, December 18, 2015

Holiday Breakfast Casserole

Growing up, my mama wasn't the best cook... but mostly because she didnt have the time. She got her bachelors, Masters, and this week, her Doctorate, all while raising 3 kids on her own and working full time.

She's literally Dr. Grammie at this point. Impressive, I know.

But when it came to dinners growing up, it was mostly London Broil and Hamburger Helper. But, like any southern woman, she had her specialties and they usually revolved around the holidays. One, is her perfect every time fudge. And the other, is Holiday Breakfast Casserole.

The picture? I know. But I never said I was a food blogger. Stick with me, I promise. Its so worth it.

This bad boy is super easy to make and totally perfect for Holiday get together because its mostly make ahead. You put the casserole together the night before and in the morning you just pop it in the morning while everyone opens the presents and its ready when you are. It hits all the major food groups in one pan. Plus my kids grub on it hardcore, so, thats a win!

But I don't just make this for holidays. I'm pretty sure the first time I made it for my husband was when him and his roommates came back from spring break in Mexico. Its perfect for large groups at any time of the year!

The majority of the work is browning the meats and veggies the night ahead. Make sure to let them fully cool before combining with the eggs in the pan so they eggs don't cook. Actually, as I'm typing that, it doesn't seem like it would matter that much in this dish? But still.

Then you just put the ripped up pieces of bread in the casserole dish and overnight the bread soaks up the eggs so you get a really dense egg casserole which is perfect for past-gift-opening-grubbing. Pop it in the oven for 40 mins and you're golden! Enjoy!

Breakfast Casserole
Makes a 9x13 pan worth


1 pound bacon
1 pound spicy ground sausage (we use regular for the kids pan!)
2 cups cheddar cheese
1 half onion, diced
1 red and 1 green peppers, chopped
1 loaf french bread, ripped into small pieces
12 eggs
2 cups milk
1/4 tsp dried mustard
Salt & Pepper


Night before:

Brown the sausage. Cook and crumble the bacon. Remove to cool.

In same pan, sauté the onions and peppers about 5 mins. Remove to cool.

In a large bowl or stand up mixer, combine the eggs, milk, mustard, and salt & pepper to taste. Beat the eggs until well mixed. Stir in the cooled sausage, bacon, veggies and 1 cup of the cheese.

Pour mixture into 9x13 pan (sprayed or buttered)

Rip the french loaf up into about 1inch square pieces (no need to be precise) and drop them into the pan. It doesn't have to be perfect!

Top with the rest of the cheese.

Cover and let sit in refrigerator overnight so bread will soak up the egg.

Morning of:

Preheat oven to 325 degrees. Cook for 45 minutes or until set in the middle. Serve hot!

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