Breakfast Casserole {Holiday Recipes}

Dear December,
Where have you gone?  It was just Thanksgiving and *poof!*, here we are with one week until Christmas.  While Harrison has been off working at Main Street, I’ve been hoofing it around MontP in my warm boots trying to get festive and gift local.  This is the first year we haven’t driven to a Best Buy or a Target to pick up gifts. An adjustment in thinking at first, but it does inspire you to get more creative.

One part Hanukkah. Three parts Christmas.

Because we know this has been such a busy month for all, we wanted to give you one of our favorite simple but seconds-inducing dishes that is perfect for a busy Christmas morning.  You can prep this one the night before and easily modify ingredients to your family’s preferences.  Hopefully this will be one “to-do” that is a delight to quickly check “done!”.

Let’s let loose on our Christmas Brunch Casserole, shall we?

How about a slice?

This recipe yields 3 quarts.

Ingredients – for your custard base:

  • (9) eggs
  • (2) and (1/2) cups of milk
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

1.  Combine the ingredients in a medium bowl and whisk until smooth. Set aside.
Ingredients – for your filling:

(feel free to modify here like make veggie only or switch out meats and cheeses… let loose!)

  • (1) pound of ground sausage, cooked and lightly rinsed in colander to remove grease
  • (1/4) pound of crumbled blue cheese
  • (2) – (3) apples, peeled, cored and thinly sliced (we used Macoun apples from Champlain Orchard )
  • (2) ounces of fresh arugula
  • (2) Tablespoons of fresh sage, chopped

Our filling.

  • (1/2) a loaf of whole wheat or white bread

We enjoyed Manghis' wheat bread for this one.

  • (1) stick of unsalted butter, melted

Beginners: This is melted butter.

2.  First, select the dishes that you will be using for your casserole.
We opted for four different sizes.  You can do the same and fill the dishes with different fillings using the same custard base if you would like to offer variations for your guests.

3.  Remove the crust from your bread and cut slices to fit the bottom of your dish(es).

You may have to cut your bread slices in multiple sizes and shapes to line the bottom of your dish.

4.  Butter the bottom of your dish and then butter both sides of your bread evenly and line the bottom of your pan.

Make sure you butter each side liberally but don't over do it.

A perfect fit and a perfect size for an individual portion (like for that brother that only eats meats and cheese).

5.  Next, layer in your ingredients then pour your custard mixture over top.

I think I could dig right in as is! We layered ours first with bread, then apples, then cheese, then sausage, then arugula.

Be sure not to overfill with custard. First pour a little and let sit. Then pour the rest. This allows air pockets to dissipate.

You want to fill each dish to 1/4 inch below rim. If the dish has no rim, then fill 1/2 inch to top.

6.  Bake at 350 degrees for approximate times which will vary by dish size.  For small ramekins, we baked 20 – 25 minutes.  For large dish, we baked for 35 – 40 minutes.  A 3 quart dish would take approx. 45 minutes to one hour.  Check your dish(es) regularly and use a cooking thermometer to measure doneness.  You want your casserole to temp out at 165 degrees.

Check that temp. Looks gooood to me!

Warm, cheesy, savory … grab a fork and enjoy!

Until we eat again,

A + H

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One response

  1. I want to thank you for the “charming”, for want of a better word, blog material you have shared with me (and others). I just love it and can’t wait for the next episode! Just keep investigating, traveling, cooking and sharing your adventure–I’m living vicariously through you and Harrison and really enjoying it!!
    You two have HAPPY HOLIDAYS and warm nights in that cold country!! We’re doing alright out here in California!
    Love, Linda Knight

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