Yes, these were perfect for Christmas and that’s what I made them for and I do realize it’s January now. But that’s just a crazy time of year, and I was a little lacking on the posting then (hoping not too many people noticed).
So, I’ll go ahead and post them now and hope you can find an occasion to make them soon, because they’re some of our favorites!
We’ve been making this egg casserole for years now and one of my favorite parts is that it’s really versatile. For this one, I used hashbrowns and sausage, but I’ve also made it with bread cubes if that’s all I have or cubed ham or bacon.
Egg Sausage Casserole:
hashbrowns or grated potatoes (I’m going to guess about 2-3 cups,enough to cover bottom of pan)
1 lb. cooked meat, crumbled sausage, cubed ham, crumbled bacon
1.5-2 cups shredded cheddar cheese.
1 tbsp. dijon mustard
1.5 cups milk
Grease the bottom of a 13×9 pan and spread hashbrowns in it to cover the bottom. Spread the cooked meat over the potatoes. Spread the cheese next.
In a bowl, whisk together eggs, dijon mustard and milk. Pour evenly over the entire casserole. Cover with foil and place in fridge overnight. The following morning, bake at 350 for about an hour, covered. Remove the foil and cook another 15 minutes or until a knife inserted in center comes out clean.
…and just because everybody loves a headshot…
And a new-to-us casserole for this year, was Pioneer Woman’s Cinnamon Baked French Toast. It was fantastic and we ended up making it twice during December! Definitely will be saved for the future, but isn’t everything she makes??
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