Lightened Up Breakfast Casserole

We are five (5!!!) days away from Christmas and for the moment I choose to neglect the gifts I still need to buy and focus more on the foods I want to make. It’s my own special form of procrastination.

Growing up, I woke up on Christmas morning to a homemade breakfast of sausage and egg casserole, French toast, English muffins, and fruit. Oh and chocolate coins in our stockings for dessert! My mother was and is a wonderful cook and she has taught me so much! However, I wanted to make a lightened up version of her breakfast casserole as an experiment to see if it tasted “light”- as you know I am all about maintaining the integrity of a dish!

I have great news to report: I could not even tell a DIFFERENCE!

Sausage Egg Casserole (Serves 8)
1 lb. breakfast sausage like Neese’s
8 eggs
2 cups 2 % evaporated milk
1 tsp dry mustard
1 tsp salt
2 cups 2 % sharp cheese
7 slices white bread   trim crust and cube bread (As you will see in later photos I forgot to do this)


Sauté sausage until cooked thoroughly.  Drain VERY well.
I bought this Southern Style sausage with extra sage on a whim and it was FANTASTIC!  Then I got my friend Sally to pose with it!
We’re pretty weird. You could use turkey sausage if you feel so inclined, but Neese’s is where it’s at!
Put cubes of bread onto buttered 11×13 dish.


Crumble sausage over bread


Beat milk, eggs and spices and pour over the mixture.


Top with cheese.


Cover and refrigerate overnight


Bake uncovered at 350 for 50 minutes.  Keep an eye on it in case it starts to burn.


It will come out looking like this beauty and make your house smell divine! Mine was super fluffy right out of the oven so let the eggs set for just a minute or two.


Dig in!


I like the crispy edge pieces.
Tastes best when followed by an intense round of Cards Against Humanity and some chocolate gold coins of course!
What are your favorite holiday food traditions?
The Lady Olive

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