CHRISTMAS BREAKFAST CASSEROLE
Ingredients
4 slices Marble rye bread
1 lb. Pork breakfast sausage
2 tbsp. Unsalted butter
OR
A few blasts of cooking spray
AND
1 c. Milk (or Hood’s Country Creamer®)
1 c. Buttermilk
1 tsp. Mustard seed powder
6 large Eggs, beaten
1 c. each Grated sharp and mozzarella cheeses
6 small Red potatoes, skin-on, sliced about 1/8” inch
1/2 Roasted red pepper, diced
1 rib Celery, sliced on the bias
A dash Frank’s® Hot Sauce
A pinch Fresh ground nutmeg
Kosher salt
Ground black pepper
Directions
• In a large skillet, crumble the sausage and cook until just browned, but not fully cooked.
• Drain and set aside, adding the drained fat to your can of pork fat in the fridge. (You don’t have to be a Southerner to have a can of pork fat in the fridge. Just do it.)
• Use the butter to grease a 9”x9” deep casserole dish, then fit the rye bread to fully cover the bottom.
• In a large non-reactive bowl, whisk together the eggs, milk, buttermilk, mustard powder, nutmeg and Frank’s® with a pinch each of salt and pepper.
• Cover the bread with all of the sausage evenly.
• Sprinkle the red pepper cubes and celery over the sausage.
• Spread the sliced potatoes in an even layer on top of the sausage and peppers.
• Cover evenly with the grated cheddar.
• Pour the egg mixture all over the casserole.
• Cover evenly with the mozzarella.
• Cover with plastic wrap and refrigerate for at least an hour.
• Preheat the oven to 350F.
• Uncover the casserole and bake 30 minutes, or until a toothpick comes out clean when poked in the center of the dish.
• Serve piping hot, and…
• Have a Blessed Christmas!
This recipe was inspired by watching Paula Deen make her version, and I just had to put my spin on it. It is actually best to prepare this on Christmas Eve before Midnight High Mass. (Or whatever you do; I’m a high church Episcopalian) Refrigerate it overnight, and then just pop it in the oven on Christmas morning. That makes it an easy way to start the big day!
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