Monday, December 25, 2006

This is definitely a new Christmas morning tradition at our house! It's also a very easy recipe to make changes to. Change up the spices or add or omit ingredients to suit your taste. (Just make sure you leave the eggs, milk, cheese and bread amounts the same.) Enjoy!

Christmas Breakfast Sausage Casserole

Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 9 Hours 50 Minutes
Yields: 8 servings

1 pound ground pork sausage
1 (4 oz) can mushrooms, drained
1 teaspoon mustard powder
1/2 teaspoon salt
2 Tbsp minced, dried onion flakes
3/4 tsp garlic powder (more or less to taste)
1/2 tsp onion powder (more or less to taste)
1/4 tsp ground black pepper
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
1 pkg shredded hash brown potatoes, thawed
Additional garlic powder, onion powder, salt and pepper to taste.

1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2. In a medium bowl, mix together onion powder, garlic powder, pepper, mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
3. Preheat oven to 350 degrees F.
4. Top casserole with hash browns and sprinkle with garlic powder, onion powder, salt and pepper to taste.
5. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F. Bake for an additional 30 minutes, or until set.
6. If you like crispy hash browns, broil for 2-3 minutes or until browned.

May substitute hot pork sausage or sage sausage or sharp cheddar cheese.