Last Christmas, I had just given birth to Cooper and the nights and days blurred and I was a mombie through the holidays. My friend Emily brought us TWO casseroles on Christmas Eve and a new tradition was born. The casseroles were SO good and my kids LOVED them and ate em up, and I'm more of a savory breakfast person, so this was absolutely perfect. What an angel, she also helped me drive Dagny to and from pre-school while I dealt with a newborn at home. I hope I remember to do those little things for others with newborns too, because that was absolutely the best gift anyone could give me.
Saving this recipe since a new Christmas tradition has been born!
4 cups dried herbed stuffing cubes
3 cups shredded cheese
1 pound cooked sausage
8 large eggs
4 1/2 cups milk
1/2 tsp salt
1 tsp dried mustard
Grease a 13x9 inch pan with nonstick cooking spray. Sprinkle stuffing cubes; cover with 1 1/2 cups of cheese, crumble cooked sausage; cover with remaining 1 1/2 cups of cheese. In a bowl, beat eggs, milk, salt, and dry mustard until well blended. Pour into the pan, cover and refrigerate overnight. Bake at 350 F for 1 hour uncovered, until knife inserted comes out clean. Makes 10-12 servings.
I am adding chopped red bell peppers or a small can of diced green chilies next year.
Delicious! When the kids say it's good, you know it's a repeat recipe.