This little gem of a recipe came from the Detroit Free Press many moons ago. It was billed as a quick and convenient Christmas morning breakfast - I think because of the red and green peppers - and it sure has lived up to it's name. Although, I must admit that I make it all year long as it is a perfect addition to any brunch. Sometimes in summer months I only add red pepper (as it is my favorite of the pepper variety) to tone down the holidayness of the dish. Nevertheless, the bread, sausage, egg, cheese and pepper mixture does make for a savory casserole. And, as the title suggests, you make it all the eve before, refrigerate, and pop it in the oven the next morning and as quick as Santa comes down your chimney, you have breakfast waiting once all of the presents have been opened. Now, if you are one of those families who open gifts the night before, I cannot help you. I suggest experimenting with different kinds of hearty bread, as they make the best base. And have yourself a merry little Christmas casserole now.
Christmas In July, a recently popular phenomenon. Don't get me wrong. I'm all for Christmas (at least the music) anytime of the year. No, I suspect that it has something to do with the mass commercialization of the holiday, it's all run by a big eastern syndicate, you know. From the Detroit Tigers to Hershey Park to Cartoon Network we just can't seem to get away from the six month-aversary - I just don't know if we are celebrating that it's been six months, or that there are only six months left to shop. But this little ditty should help get you into the holiday spirit....
The Recipe:
1 pound bulk pork sausage
1/2 green pepper (seeded and coarsely chopped)
1/2 red pepper (same)
6 slices of bread (about 4 cups cubed)
6 eggs
1 1/2 c milk (I use 2%)
1 c shredded cheddar cheese
salt & pepper to taste (but don't taste it with raw egg, that'll make you sick and ruin Christmas)
In a large non-stick skillet, crumble the sausage and cook over med-high heat for 3 minutes. Add peppers and cook until sausage is no longer pink. If pan contains grease (is the word), pour mixture into a colander and drain well, Set aside. Coat a 8 x 11 casserole with non-stick spray and layer bread cubes in bottom of dish. Sprinkle sausage mixture evenly over bread. In a bowl, whisk eggs and milk until well combined. Pour egg mixture over the sausage. Using a fork, press the sausage and bread into the milk/egg mixture until all of the bread is moist. Sprinkle cheese on top. Cover and refrigerate at least 4 hours or overnight.
Pre-heat oven to 375 degrees. Bake uncovered 45 minutes, until lightly brown and eggs have cooked through. Let stand 10 minutes before serving. Remember, it's the thought that counts.
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