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Christmas Breakfast Casserole

Guest Author - Sandy Moyer

Christmas Breakfast Casserole

This sausage egg, and cheese casserole is a great recipe for a Christmas morning breakfast. This colorful casserole is also a wonderful addition to any holiday brunch. The ingredients can be mixed together the evening before, then stored in the refrigerator overnight.

  • 12 eggs
  • 1 tsp. canola oil
  • 1 lb. breakfast sausage - either break up sausage patties or remove the casing from link sausage.
  • 1/4 cup green bell pepper - finely chopped
  • 1/4 cup red bell pepper - finely chopped
  • 1/4 cup onion - finely chopped
  • 1/2 tsp. salt.
  • 1/4 tsp. pepper
  • 8 oz. grated sharp cheddar cheese
  • 1/2 cup milk
  • 6 slices white or light wheat bread - cubed

Preparation -
In a large mixing bowl, beat the eggs well using a wire whisk; set aside. Pour the canola oil into a skillet. Saute' the sausage meat, chopped red and green bell pepper and chopped onion until the sausage is cooked. Pour off the excess fat, then place the mixture on a plate lined with white paper towels to drain completely. Stir the sausage mixture into the beaten eggs. Add the salt, pepper, grated cheese, milk, and bread cubes. Butter a shallow (oblong or oval) casserole dish. Pour the mixture in the prepared casserole. Cover and refrigerate overnight. Bake in a preheated oven at 350º for 45 minutes or until set and very lightly browned. Makes about 8 servings.



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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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