Prepare this delicious Christmas Sausage Casserole the night before, then bake up the next morning for a fuss free holiday morning.
I am a firm believer in two things when it comes to the holidays. First, that it is never too early to start planning for Christmas.
Second, it is never too early to get into the Christmas spirit. It has started to snow overnight here in Montana and that is all the prompting I need to start listening to Christmas music and dreaming of what to create in the kitchen.
The holiday season really brings out the appreciation of family and the special traditions that just make you feel warm inside. For our family, we enjoy a nice breakfast casserole, a few pans of orange cinnamon rolls, orange juice and coffee. The casserole can bake while the family opens up stockings and presents, giving you a nice break to just enjoy the chaos that is Christmas morning. Enjoy!
Notes: This recipe is prepared the night before. You will need an extra large mixing bowl for preparing this recipe. The flavor of sausage is variable. I used mild breakfast sausage, but you may prefer spicy, maple or sage. Use whatever your favorite flavor is that you think would work well.
Christmas Sausage Casserole
- 10 large eggs beaten
- 1 1/2 cups milk
- salt and pepper to taste
- 20 slices white bread torn into bite sized pieces
- 1 lb. ground pork breakfast sausage, browned and drained (2 cups)
- 2 1/2 cups shredded cheddar cheese
- 2/3 cup milk
- 10 ounce can cream of mushroom soup
- In a large mixing bowl, whisk the eggs, 1 1/2 cups milk, salt and pepper. Switch to a large spoon or rubber spatula and add in the bread pieces, stirring gently to thoroughly coat with the egg and milk mixture. Add in the cooked sausage and shredded cheddar cheese. Cover the mixing bowl and refrigerate overnight.
- The next morning, spray a 9×13″ baking dish with cooking spray, alternatively you can butter the dish.Transfer the prepared mixture into the baking dish and spread it evenly in the pan. In a mixing bowl, combine 2/3 cup milk and can of cream of mushroom soup, stirring well. Spoon over the top evenly.
- Bake, uncovered, at 350-f degrees for 60 minutes, or until set. Note: Since this bakes for a long time, be mindful to not burn the bottom. My high altitude adjustments were to bake at 340-f as things tend to burn in my oven. The bottom did get browned, but not burnt.