Christmas Morning Egg Bake

Ok, we have made it!! All the hustle and bustle is almost over, and now we get to sip a little "something-something" and watch the babes open their gifts. You are a magic-making Christmas rockstar (just in case no one has told you). Making a big breakfast on Christmas morning can sometimes feel like a big production (and by this point, mama has zero motivation), so I have tried ways to make it easy on myself. The goal is to spend more time with the kids and all of their new treasures and less in the kitchen. This is a recipe a friend gave me quite a few years ago, and I have made it my own over the years. I love it because I can make it the day before, and on Christmas morning, just put it in the oven. That is my kind of breakfast.

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Ingredients;

1 1/2 lb Ground country sausage Cooked and drained

8 oz shredded pepper Jack Cheese

2 tablespoons Dry Mustard powder

1 can Cream of Mushroom soup

6-8 slices Sourdough bread

1 Bell Pepper diced

3 Green Onion chopped small

15 eggs

2 cup Whipping Cream

Salt and Pepper to taste

Preheat the oven to 400

Start by cracking the eggs into a bowl.

Add the cream of mushroom soup, whipping cream, mustard powder, and salt and pepper.

Whisk until it’s all combined and set aside.

Butter a casserole dish and start to add the sourdough to the Bottom. I like to rip it up into smaller pieces.

Add the sausage and veggies on top.

Add the pepper jack cheese and pour the egg mix on top.

Use a spoon to mix it up a bit and to make sure the bread absorbed all the egg mix (if it feels a little dry, add a splash or two of milk).

Cover it with foil and store overnight to bake in the morning or pop it in the oven.

Bake for 35 minutes and remove foil. Bake for another 5-10 minutes until the center is fully cooked.

I want to wish every one a Merry Christmas, I hope Santa remembers to fill your stocking and that you mimosa is bottomless!

Cheers Babes

XOXO