Our family happens to like savory foods for breakfast – except for pancakes, but even then we don’t load it up with sugar, preferring mostly lots of salty butter and a generous pour of fresh maple syrup. Cinnamon rolls, pastries, donuts? We think of those more as dessert, rather than breakfast. Eggs, bacon, toast? We’re in heaven.
We spend Christmas morning at home, but we invite our families over to celebrate. Our kids, ages 6 and 3, get to show off what Santa gave them, and the grandparents, aunts and uncles get to fawn over how cute
and definitely not spoiled rotten they are.
I prepare a breakfast for everyone, the centerpiece of which is an egg casserole – one that I make the night before, and simply pop into the oven an hour before they arrive. Couldn’t be easier, which is just how I like things on a holiday morning…or any morning, really.
The Best Egg Casserole
Prep: 15 minutes
Set: 1 hour to overnight
Cook: 60 minutes
Serves: 8 to 10
9 large eggs, beaten
2 tablespoons olive oil
1 pound ground sausage
1/2 pound bacon, cooked and crumbled
2-1/2 cups milk
1 small yellow onion, diced
3 green onions, chopped
1/2 bell pepper, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/2 cup Velveeta cheese, cubed (one small brick)
1/2 cup shredded sharp cheddar cheese
1 tablespoon butter
1/2 loaf Italian bread, torn into bite-sized pieces
Warm a large skillet over medium-high heat for a few minutes, then add the olive oil, bell pepper and yellow onions, sauteing until they’re soft and translucent – about 5 minutes. Add the sausage and continue to saute until it has browned. Drain.
Grease a 13×9″ baking dish with butter and layer the bread on the bottom, then sprinkle the green onions, Velveeta, bacon and sausage mixture on top.
In a large bowl, combine the eggs, milk, mustard, Worcestershire, salt and pepper. Pour the egg mixture over top everything in the baking dish and press down gently to make sure everything is coated. Cover the pan tightly with aluminum foil and refrigerate overnight.
In the morning, preheat the oven to 375 degrees. Bake for 45 minutes, then uncover, sprinkle with cheddar cheese and continue baking, uncovered, for 15 to 20 minutes – or until eggs are set and cheese is melted. Let set for 10 minutes before serving.
Note: This recipe is wonderful without meat too – just add mushrooms and diced tomatoes, or whatever other favorite veggies you might love!
About Liza Hawkins
With her down-to-earth approach to food, and a dash or two of snark, Liza enjoys eating, reading, cooking, dining and writing on a daily basis. By day, she's an insurance professional, by night she gracefully (or not sometimes) barrels through life keeping up with her blog (a)Musing Foodie, other freelance writing jobs, non-profit work, Twitter and Facebook, her kids, her husband, and whatever else happens to fill her plate. Read her blog here: www.amusingfoodie.com