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Kaye's Kitchen: Breakfast Casserole

Kaye's Kitchen: Breakfast Casserole

One of our family friends gave my mom this recipe for sausage, egg and cheese casserole and we've had it every single Christmas morning for as long as I can remember. My mom  preps it on Christmas eve (it has to sit for 12 hours), refrigerates it and pops it in the oven about halfway through Christmas morning. It's Riggs tradition. It's delicious and best of all, easy!

Serves: 6-8
Prep: 30 min. (Plus 12 hours refrigeration)
Bake: 45 minutes

1 lb bulk sausage
6 eggs (we use Vital Farms brand)
2 cups milk
1 tsp dry mustard
6-7 slices white bread, cubed (cut off crust if desired)
1 cup grated cheese (we use cheddar)

Cook sausage, drain well and pat between paper towels. Beat egg, milk and mustard in a medium mixing bowl.

Spread bread onto the bottom of a well-greased 9x13 inch oblong pan. Spread sausage on top. Pour egg mixture over all and sprinkle with cheese. Cover with plastic wrap and place in refrigerator overnight.

Bake at 350°F for 45 minutes.

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