Festive Breakfast Sausage Casserole

Merry Christmas everyone! We all have burgeoning refrigerators, freezers and pantries ready to deliver lots of holiday meals. Brunch is always a great thing to do on Christmas day and a great way to avoid having to do three meals. While everyone else is opening presents you do NOT belong in the kitchen getting brunch ready.

Of course, we had to include a make-ahead breakfast casserole!  We made this Festive  Breakfast Sausage Casserole by adding sliced spinach and sun-dried tomatoes.

Most of these recipes are do ahead or easy to throw together quickly.

Christmas Morning Mimosa: A perfectly festive and easy beginning to brunch.  So easy to put together. The sugared cranberries are optional and can be done the night before. Cheers!

Make-Ahead Pecan Rolls:  My favorite part of a cinnamon roll or pecan roll is the gooey middle and these have it! These are so easy to make and you can make them the night before and fill your oven with the cinnamon baking when you get up.

Shakshuka:  This is a healthy and festive brunch addition. It is probably what Jesus’s people would be eating as this is very popular in Israel although it is believed to have originated in Tunisia. The sauce can easily be done the night before. Just warm it up and cook the eggs in it. Amazing!

Christmas Morning Hug French Toast: All of Christmas on a plate! Eggnog robed French toast with orange butter and maple syrup. A little scoop of cranberry sauce pairs perfectly to add a little zing to the rich sweetness of the dish. Make the orange butter the night before and the rest goes together quickly.


Festive Breakfast Sausage Casserole
Of course, we had to include a make-ahead breakfast casserole! We made this festive by adding sliced spinach and sun-dried tomatoes.
  • 1 pound ground pork sausage (mild or hot)\
  • 2 tsp. mustard powder
  • ½ tsp salt
  • 4 eggs, beaten
  • 2 cups milk
  • 6 slices bread, toasted and cut into cubes
  • 8 ounces cheddar cheese, shredded
  • 1 cup fresh spinach, slivered
  • 2 Tbsp. sun-dried tomatoes, chopped
  1. Crumble pork sausage into medium skillet. Cook over medium heat until evenly browned, drain. Return to pan and add slivered sausage and stir.
  2. In a medium bowl, combine mustard powder, salt, eggs, and milk. Add the sausage/spinach combination, bread cubes, cheese and sun-dried tomatoes. Stir to evenly coat. Pour into a greased 9X13 pan. Cover with plastic wrap and chill for at least 8 hours or overnight.
  3. Preheat oven to 350?. Press down on covered dish to make sure all bread cubes are saturated. Remove plastic wrap and replace it with foil. Place in preheated oven for 40 minutes. Remove foil, reduce the temperature to 325? and bake for an additional 20-30 minutes or until set and lightly browned.


Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

December 4, 2019