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Recipes Breakfast
Recipes My dear friend, Skip Cooey, is gone from us now, but every time I make her casserole, I am reminded how she loved to decorate her home for Christmas. This “make the night before” recipe is great for preparing on Christmas Eve and popping into the oven on a busy Christmas morn. Of course, you don't have to wait for a holiday to enjoy this delicious prepare-ahead dish. Enjoy, |
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Assemble the night before serving:
The night before this casserole is to be served, brown, drain and rinse the sausage in hot water to remove as much fat as possible. In a large bowl, combine the rest of the ingredients, blending eggs well. Pour into 9”X13” pan sprayed with non-stick cooking spray. Cover and refrigerate overnight. The next morning: Bake the casserole uncovered in a preheated oven at 350˚ F for about one hour, checking after 30 minutes to see if top is getting too brown. If so, cover loosely with aluminum foil. The casserole is done when a knife inserted in the center comes out clean. Pass the syrup if desired. Note: This recipe may be halved. If you do so, check to see if it's done after 25 minutes.
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