Make Ahead Holiday Breakfast Casserole

 

Assemble this casserole the night before for a simple, delicious breakfast on Christmas morning. 

Ingredients

• 16 ounces pork sausage

• 10 eggs, lightly beaten

• 3 cups milk

• 1 teaspoon salt

• 6 cups cubed bread (try Jamesport Sourdough bread, cubed & stored in freezer)

• 2 cups shredded sharp Cheddar cheese

• 1/2 teaspoon black pepper

• 1/2 cup diced red pepper

• sliced green onion

Instructions

1. Butter a 9 x 13 x 2 inch casserole dish.
2. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
3. In large bowl, whisk together eggs, milk, and salt until thoroughly combined.
4. Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers.
5. Pour egg mixture evenly over casserole.
6. Cover and refrigerate overnight.
7. When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.
8. Sprinkle the casserole with sliced green onions. Serve warm.

Baked Frittata with Broccoli Rabe & Sausage

Ingredients

• 1 pound broccoli rabe, tough stem ends removed
• ¾ pound hot Italian sausage, loose or in links
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• Salt and black pepper
• 3 cloves garlic, minced
• 2 teaspoons roughly chopped rosemary
• 1 ½ cups ricotta
• 8 ounces grated cheese (Provolone, Parmesan and/or Mozzarella)
• 10 eggs, lightly beaten and seasoned with salt and pepper

Preparation

1. Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
2. Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage and set aside on paper towels.
3. Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
4. Spoon dabs of ricotta over greens mixture, then sprinkle evenly with cheese. Pour seasoned eggs over, tilting pan to distribute.
5. Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center.  Let cool at least 15 minutes, then cut into wedges.