Ingredients
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8
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3
-
1
-
5
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2 1/2
-
3/4
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10 3/4
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1/2
-
-
-
-
-
-
-
Directions
Mom’s Christmas Breakfast (Make Ahead), My Mother-In-Law has been making this for breakfast on Christmas day since I met my Dear Husband and before It’s really wonderful, and we always look forward to brunch at Mom’s This recipe can be changed all about, too I’ve used pepper-jack cheese and shrimp, Havarti and crab We just like it best the way Mom makes it! This goes very well with little sweet rolls, fresh strawberries, juice and coffee , I love this recipe A little like souffle and/or fluffy quiche I cut the recipe in half but used 3 eggs instead of 2 1/2 eggs Used 8 1/4 inch round dish for baking Since I did not want to waste the soup/milk mixture, I made the whole serving of soup/milk topping mixture and used half of it and froze the other half for another time Also, since this reminded me a bit of another dish with mushroom soup, I added some already made sauerkraut (about 2/3 C total) during the layering This recipe is great for creativity and I also added some garlic and hot sauce to the filling I baked the dish for about 1 hour and 40-45 minutes The topping of soup/mixture browned nicely and the dish puffed up beautifully The taste was fabulous! I did not let the filling mixture sit overnight – too hungry and only let the mixture sit for 2 hours or so I knew this was ok because I make enough bread pudding and the mixture is similar except this one is savory instead of sweet We served this for dinner with a green salad Thank you Chef PotPie for posting this great recipe! A keeper for sure Will try to post a photo tomorrow
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Steps
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1
Done
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In a Greased 9x13 Casserole Dish, Alternate Layers of Bread, Sausage, and Cheese. |
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2
Done
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Beat Eggs, Then Add Milk, Salt, and Mustard. Pour Over Meat and Cheese Mixture. Refrigerate Overnight. |
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3
Done
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Mix Soup and Milk Together in a Pourable Cup. Cover and Refrigerate Overnight. |
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4
Done
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Next Morning, Pour the Soup and Milk Mixture Over All, Bake 300*f 1-1/2 Hours Until Set. |
