We have been having the same breakfast casserole on Christmas morning since I can remember.  It seems like most families have their own version of a breakfast casserole/soufflé.  Ours is Dijon-maple flavored and we make it the night before so it has a chance to sit in the fridge overnight and get custardy.  Also, this way everyone is free to open presents instead of slaving away in the kitchen. 

As mentioned in the previous post, most of our Christmas recipes are on hand-written note cards from the seventies or eighties.  Here is the breakfast soufflé card:

This dish isn’t super fancy, but it is incredibly easy to make for a crowd and I haven’t heard a complaint yet. 

Maple-Dijon Breakfast Casserole

1lb Jimmy Dean Maple Breakfast Sausage

6 Slices of Sourdough bread cut into cubes

1.5 Cups Tillamook Sharp Cheddar Cheese freshly grated
4 Eggs

1 Tablespoon Dijon Mustard

2 Tablespoons Real Maple Syrup

½ Teaspoon Salt

¼ Teaspoon Pepper

2 Cups Half and Half

Dry Bread slices on cookie sheet for 2 hours.  Arrange  bread cubes in buttered casserole dish.  

Fully cook the sausage and chop into crumbles. 

Layer sausage on top of bread. 

Beat eggs.  Add mustard, syrup, salt and pepper, half & half and beat 1 minute more.  Pour over sausage and bread.  Make sure all of the bread is covered with the egg mixture.   Sprinkle cheese over the top of the casserole.

Cover and refrigerate overnight.  Bake for 45 minutes on 350 degrees. 

What is your version of the breakfast casserole?? I would love to hear everyone else’s adaptation.

Hope your holiday is filled with fun and happiness!!

Love,

Lindzee

We had some wonderful mimosas provided by Michelle and only a few bottles of champagne ended up on her new floor. Oops. Since Michelle provided the drinks, I said I would bring breakfast. I figured we would need something substantial for all the adult beverages we were about to consume. Never forget: a hearty breakfast is a morning drinker’s best friend.

I decided on my White Cheddar Chicken Apple Sausage Quiche since it is easy to make and great for a hungry crowd. Everyone seemed to like the quiche, except I felt really bad because Katie didn’t get any (the only meat she eats is sausage. Strange, but true.). She was late because of a work thang. I hope she will find it in her heart to forgive me.   This is me crying while chopping the onions and feeling really bad:

Anyways, the secret to this quiche is using really sharp white cheddar because it pairs nicely with the sweetness of the apple sausage. When I used to live near a Trader Joes I would buy their Irish Cheddar, but I have since switched to Tillamook and it is just as good. I love how it has little crunchy texture bits with the super strong flavor.

Also, I highly recommend (advice I never remember to take) putting your quiche on a cookie sheet in the oven because mine always overflow and result in smoking burnt egg at the bottom of the oven and then set the smoke alarm off which then sends the dog into a minor panic. This should be avoided if possible:

White Cheddar Chicken Apple Sausage Quiche

 Makes two quiches which serves 10-12 hungry people

1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
4 large links of apple chicken sausage chopped (I use Isernio brand)
1 clove garlic chopped
½ cup sundried tomatoes packed in oil, drained, julienne cut (optional)
2 cups fresh spinach
4 tablespoons of fresh Basil chopped or any other herbs you have on hand
6 eggs
3 cups half and half
½ teaspoon nutmeg salt and pepper to taste
2 (9 inch) unbaked deep dish pie crusts (I hope you didn’t think I would make my own.  I am unsuccessful after MANY attempts.)
1 small block of shredded Extra Sharp Tillamook White Cheddar

1. Preheat oven to 375 degrees.

2. Heat olive oil and butter in a large skillet over medium heat. Saute onion, sausage together until onions are translucent (5-7 minutes). Add garlic and tomatoes then sauté 1 minute more. Then add herbs and spinach then saute 1 minute more.

3. In a small bowl, whisk together eggs and cream. Add Nutmeg, salt and pepper.

4.  Spread 1 cup shredded cheese in the bottom of each pie crust. Layer half the sausage mixture in each quiche over cheese. Cover with half of egg mixture in each quiche. (you might have some leftover before it overflows) sprinkle top with remaining  shredded cheese.

5. Bake in preheated oven for 35-40 minutes. Or until filling is firm and golden brown.

With all the excitement, I forgot to take a final pic, so I have included a bad uncooked one.

Love, Lindzee