Christmas Eggs
Anita Hansen
Marmee's Christmas Eggs are a favorite holiday tradition at the Hansen house! She makes it the night before and it sits in the fridge all night long ready to put in the oven Christmas morning. We can hardly wait for it to be ready while we look to see what Santa left underneath the tree.
(Make this dish 6 or more hours before cooking and serving.)
1 lb. low fat, regular or link sausage
2 cups grated mild or confetti cheddar cheese
8 slices bakery bread, cut into 1/2 inch to 1 inch cubes
1 can cream of mushroom soup
6 eggs
3 cups milk, divided
3/4 tsp. mustard
Cooking oil spray
Cook sausage until brown and break into small pieces. If using link sausage, cook and slice or dice into pieces. Do not season the sausage, but drain off all fat. Cube the bread. You must use a heavier style bakery bread, not the lightweight store types. Heavily spray a 9 x 13 casserole dish with cooking oil spray. Fill bottom of dish with cubed bread. Sprinkle cheese and sausage over the bread in pan. Beat together eggs, mustard, and 2 1/2 cups of the milk. Spoon egg mixture over the top of bread, cheese and sausage. Cover and refrigerate overnight. Before baking, mix together soup and remaining 1/2 cup of milk and pour over top of the egg mixture in casserole dish. Bake at 325 degrees for 60 minutes or until done. Cook until eggs are not soft in the middle. Serves 8 to 12.
Marmee's Christmas Eggs are a favorite holiday tradition at the Hansen house! She makes it the night before and it sits in the fridge all night long ready to put in the oven Christmas morning. We can hardly wait for it to be ready while we look to see what Santa left underneath the tree.
(Make this dish 6 or more hours before cooking and serving.)
1 lb. low fat, regular or link sausage
2 cups grated mild or confetti cheddar cheese
8 slices bakery bread, cut into 1/2 inch to 1 inch cubes
1 can cream of mushroom soup
6 eggs
3 cups milk, divided
3/4 tsp. mustard
Cooking oil spray
Cook sausage until brown and break into small pieces. If using link sausage, cook and slice or dice into pieces. Do not season the sausage, but drain off all fat. Cube the bread. You must use a heavier style bakery bread, not the lightweight store types. Heavily spray a 9 x 13 casserole dish with cooking oil spray. Fill bottom of dish with cubed bread. Sprinkle cheese and sausage over the bread in pan. Beat together eggs, mustard, and 2 1/2 cups of the milk. Spoon egg mixture over the top of bread, cheese and sausage. Cover and refrigerate overnight. Before baking, mix together soup and remaining 1/2 cup of milk and pour over top of the egg mixture in casserole dish. Bake at 325 degrees for 60 minutes or until done. Cook until eggs are not soft in the middle. Serves 8 to 12.
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