By Kristen Robeson
This delicious dish goes very well with a fruit salad. The day before get your strawberries, blueberries, pineapple, kiwi, and a can of Mandarin oranges (drained) and add just a pinch of sugar so the strawberries release their juices. I also mince fresh mint and pour a tiny bit of orange juice or squeeze fresh lemon juice for a nice flavor. I like to fry up a few pounds of bacon (based on your breakfast crowd size) and make Monkey Bread the day before so there are plenty of options. Make sure you have hot chocolate with candy canes and plenty of whipped cream and sprinkles so they can get all dolled up and create wonderful Christmas morning memories.
Merry Christmas!
Ingredients 6 large eggs
1 Pound Jimmy Dean’s medium flavor sausage
2 cups whole milk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Texas Pete
Cracked pepper as desired
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup sharp shredded cheddar cheese
Directions In a cast iron skillet, brown and crumble sausage; drain and set aside. In a large bowl, whisk eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
Pour into a greased 9×13-inch pyrex dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for about 40 minutes, insert a knife and when it comes out clean it’s done.
