Christmas morning is pretty sacred around here.  We feel lucky to have both sides of family living close to us, and the holidays can be busy with lots of time with extended family.  So we stay put on Christmas morning until about 3:00 in the afternoon when we head over to my in-laws.  I want to make the most of that time and play with the kids rather than staying in the kitchen the whole time.

For the past few years, my Christmas breakfast menu has been these cranberry-orange scones I bake a day or two before, my favorite breakfast casserole, and mimosas.  It’s a meal that is simple, but it feels special despite the fact that I prepare all of it the day before.

This breakfast casserole is my absolute favorite.  The bread gives it some structure and crunch, so it doesn’t feel like eating a plate of scrambled eggs.  It’s from an old church cookbook my grandmother gave me.  Enjoy!

Breakfast Casserole

6 slices of toast, cubed

1 lb of sausage (I’ve used pork and chicken), browned and drained

1 cup of shredded cheddar cheese

2 cups milk

4 eggs

crushed cornflakes (optional)

Brown sausage and drain well.  Layer sausage, bread cubes, and grated cheese until it is all used.  (I manage 2 layers in a 8×11 pan.) Beat eggs with milk and some salt and pepper.  Pour over other ingredients, cover, and refrigerate overnight.  In the morning, bake it for 45 minutes at 350.  When you’ve got about 15 minutes left, feel free to add a few crushed cornflakes (or extra cheese!) on the top if you have them.

It’s delicious and super easy.  A holiday tradition around here.

I hope to be back in a few days to collect my thoughts on 2013.  Happy end of the year to you and yours!