Christmas Morning Breakfast Casserole
By Paula DeenJUMP TO RECIPE
Prep time: 9 hours
Cook time: 60 minutes
Servings: 6 to 8
- 8 thick slices country white bread, buttered and cubed
- 1 lb loose pork breakfast sausage
- 1 tablespoon chopped fresh sage
- 1 cup shredded white cheddar cheese
- 1 cup yellow shredded sharp cheddar cheese
- 7 eggs
- 3 cups milk
- ½ teaspoon cayenne pepper
- ½ teaspoon dry mustard
- salt, to taste
- black pepper, to taste
- Paula Deen's Hot Sauce
Prepare a 9×13 baking dish with non-stick cooking spray.
In a large skillet over medium-high heat, add the loose pork breakfast sausage, using a wooden spoon break up the sausage into crumble sized pieces, cook until browned, about 5-10 minutes. Fold in chopped sage after cooked.
Meanwhile; Into the prepared baking dish, add the buttered and cubed bread, Sprinkle the sausage over the bread, make sure to distribute evenly, then sprinkle with cheese.
In a medium bowl, add eggs, milk, cayenne, dry mustard, salt and pepper to taste; whisk together. Pour over the bread, sausage and cheese.
Cover with plastic wrap and refrigerate.
The next morning, preheat the oven to 350º. Bake for 1 hour, or until bubbly and hot. Serve hot.