Egg Soufflé (aka Christmas Morning Casserole)

 

Sharing one of our favorite Christmas morning breakfast dishes (again).  However, I have made it for other occasions.

The recipe is on my blog HERE.  I have made this with homemade bread, and it still turned out delicious.  Homemade sage sausage is good with this too.

The best part of this breakfast recipe, is it is made the night before, covered and baked the next morning.  You could also use leftover ham, or bacon, but we've always made it with sausage.

The recipe was given to me by a co-worker, many, many years ago.

The weather here is still rain. It's also causing a muddy mess outside.  It's definitely been a warmer December this year.

Egg Souffle © Dec 2023 by Kristina at Pioneer Woman at Heart

Egg Soufflé ~ Couch Moved and Other Ramblings

 

It doesn't look like much, but I only make it once a year.  I got the recipe from a co-worker many years ago, when I was a Certified Travel Agent.  It's called Egg Soufflé, but we also call it "Christmas morning casserole."  Once our youngest found out I baked it, she was over with her boyfriend to get some.  I made it the day after Christmas this year.

Thankfully, while they were here....

They helped move the couch to the living room.  We are so happy to finally have it back where it belongs.  There is so much more work to do, to get everything back in it's home, and we are still waiting on the flooring transition piece to finish that and the rest of the trim.

The storm is over, and we are predicted to be up in the upper 40's or low 50's by later this week, but rain moves in.

I don't like to go out a lot during winter, so I attempted to purchase a desk top file holder for my office area.  Well, it was delivered and returned.  It had mold on it, and may have been opened and gotten wet.  Anyway, I will just add that to my shopping list for the next trip to town.

I was greatly disappointed.  It was a wooden handmade one, and matched the desk.  I will just keep looking for one to get that area organized.

I am all stocked up for what I sell at the museum gift shop.  They close for a month for winter, so I am ahead of taking them more.  I sell my dish scrubbies, jar openers and soap saver bags there.  I'm glad I am ahead of that, as I have no place to cut more netting to make more. 

I will be very busy over the next few months, sorting, and purging what goes back to where it came from.  I still need to print photos for the home journal, as we'll need those records of what we repaired in the living room.

I hope you all had a very Merry Christmas.  It's always a crazy time for our family, and we are not done with repairs.  

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.