Egg Souffle (aka Christmas Morning Casserole)

 

(note:  you could use ham or bacon or any mix of meats really, but we've always used breakfast sausage)

The original recipe was given to me by a co-worker many, many years ago.  She had brought the dish in for a potluck, and it was amazing.  We've been baking this for Christmas morning every year since then, because you can make it the night before and bake it in the morning.

Brown one pound of organic (or homemade) breakfast sausage.  Drain. Set aside.

Recipe calls for "8 slices of white bread"

I use homemade white bread, and use about 6 slices, because my loaf is much larger than one from the store.

Spray a 9 x 13 inch baking dish with non-stick spray.  I've also used a thin layer of organic olive oil.

Dice the bread with kitchen sheers or a knife. Layer the cubed bread into the prepared baking dish.

Sprinkle the cooked breakfast sausage evenly over the cubed bread.

Grate 1 cup of organic sharp cheddar cheese.

Sprinkle the grated cheese evenly over the top of the cooked sausage.

In a mixing bowl with a spout, mix 2 cups of organic milk (I use whole milk), 1 tsp. organic ground mustard and. . .

6 large eggs.  Whisk.  I used 7 as my layers are still laying small-ish eggs.

Pour the mixture over the ingredients in the baking dish.

Cover and bake at 350° for 45 minutes or until eggs are cooked.