Merry Christmas from East Wenatchee, Washington! I am incredibly thankful to be home and spending time with my family. While we didn’t have a white Christmas at the house, there is a small dusting on the mountains.
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
