Today's cooking is much better. Probably because I'm actually cooking and not attempting any desserts.
For Christmas morning, I made a breakfast casserole from the Cook's Country Oct/Nov 2009 issue.
I made it once before and felt it needed some revision. But I really liked it. And it's super easy to make. Even better, it's easy to transport if you travel to several houses over the holidays.
1 loaf Italian bread, cubed
1 lb pork sausage
1 med onion, diced
3 c shredded extra sharp cheddar cheese
12 large eggs, lightly beaten
4 c 2% milk
1 T hot sauce
You can choose to bake the bread or not. If you do, toast in a 400 degree oven for 15 to 20 minutes. I've found my baking the bread it stands out more in the casserole.
Brown the sausage over medium heat with sage, salt, and pepper. Add onion and cook for 5 minutes.
Grease 9X13 baking dish. Coat bottom of dish with 1/2 of the bread cubes. Top with 1/2 the sausage mixture and 1 cup of cheese. Repeat with remaining bread, sausage, and cheese.
Whisk eggs, milk, salt, pepper, and hot sauce in a large bowl. Pour evenly over casserole. Wrap with plastic and weigh down with boxes of broth or 4 large tomato cans. Refrigerate 1-48 hours.
To bake, heat oven to 350. Remove weights, unwrap casserole, and bake until edges are golden brown, about 1 hour. Let cool 10 minutes. Serve.