There are so many wonderful parts of Christmas morning. For us, one of them is Christmas breakfast--special food for a special day! But, who likes to cook on Christmas morning? Some may see that as a family-together venture. But, coming up in a family that didn't make a big deal out of breakfast--ever!--I definitely wasn't up for making something extravagant when I could otherwise be enjoying my husband's company, Christmas music, gifts and coffee under the tree.
So, years ago, my husband and I started a tradition of prepping a breakfast casserole on Christmas Eve. We have tried various versions including a stale bread cubes soaked in egg overnight style...even huevos rancheros. We have now found a winning combination in a recipe from Bob Evans! The red and green peppers definitely make this casserole look Christmasy. And, if you serve breakfast for dinner--as we often do at our house--you don't even have to let this set up overnight. In 45 minutes, you can have a yummy frittata!
The picture on Bob Evans' website doesn't do the dish justice. It looks really dry, doesn't it? It's not! And, it was the most requested recipe at my annual Christmas brunch two years running.
10 oz. of breakfast sausage (Pick your favorite; we like a sage variety in a roll, but links work, too. And, truth be told, I just cook up the whole pound!!)
2-1/2 cups frozen shredded hash browns, THAWED
1 cup shredded cheddar cheese (Though we're partial to Monterey Jack)
1/3 cup whipping cream
1/4 cup green and/or red bell peppers, chopped
1/4 cup chopped onion
1/4 teaspoon salt
Dash black pepper
Preheat oven to 350 degrees. Break up or cut sausage into bite-size pieces. Cook in small skillet over medium heat until lightly browned, stirring occasionally. Drain off any drippings. Whisk eggs in medium bowl; stir in sausage and remaining ingredients. Pour into greased 2-quart casserole dish. Bake, uncovered, 30 minutes or until eggs are almost set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.