It’s safe to say that with only 4 more days to go (are you enjoying me counting down the days for you, or is it stressing you out?) , Christmas is right around the corner. I’m not sure if it’s because we’ve been so busy lately, but it has felt like the time between Halloween and Christmas has approached at lightning speed. Luckily our Christmas dinner menu is pretty much the same from year to year so while that it sometimes a little “too” traditional, it’s also stress free and quite comforting. You know exactly what you have coming.
Growing up, my mom always popped a can of biscuits or cinnamon rolls into the oven while my sister and I perused the loot that Santa Claus left behind on Christmas morning. No fuss, no frills but something warm was always coming out of the oven and there was never a Christmas that I can remember where she forgot to purchase the biscuits. I can’t recall if it was our first Christmas or maybe our second as a newly married couple, Brian and I found ourselves with neither. It might sound strange, but at that moment I became deeply saddened eating cereal on Christmas morning.
Cereal is for any other day of the week. Oatmeal….that too, is for an ordinary day. Christmas, however, deserves something with a little more ooomph. I vowed that day to always approach Christmas breakfast with much more forethought.
Nothing fancy or too time consuming. Just a Christmas Breakfast Casserole that can be baking while coffee is sipped and gifts are unwrapped. What’s great about utilizing a breakfast casserole is you can assemble it the day before and simply heat it up on the big day. This comes in especially handy if you have overnight guests.
This Christmas Breakfast Casserole is a happy marriage between the delicious Sister Schubert’s Parker House Rolls, savory hash browns and spicy sausage making it both delicious and substantial. Serve it alongside fresh fruit and juice and you’re all set.
- 8 Sister Schubert Parker House Rolls, baked and sliced in half
- 1 pound mild pork sausage, sliced, chopped, cooked, drained
- 1 (30 ounce) package frozen hash browns
- 1 1/2 cups Mexican blend shredded cheese
- 6 large eggs, beaten
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons creole seasoning
- chopped green onions, garnish
- Cook chopped sausage in a large skillet oven medium-high heat. Drain well. Prepare hash browns according to package instructions, adding the salt and pepper. In a buttered 13×9 baking dish, add the bread pieces. Stir together hash browns, sausage and cheese and layer over the bread. Whisk together the eggs, milk and creole seasoning and pour evenly over potato mixture.
- At this point, you could either bake or cover and refrigerate overnight.
- Once ready, bake in a preheated 350 degrees oven for 40 to 45 minutes or until the center of the casserole is set and no longer giggly.
Use the chopped green onions as garnish, or like me, to form a decorative tree and add a piece of the sausage as the trunk. Easy peasey. If I had a red bell pepper, I probably would’ve added a star. It needs a star.
I find it fascinating how families come up with their holiday traditions and for us, our holiday morning casserole simply came about because I never ever wanted to have cold cereal ever again.
Do you have a Christmas morning tradition? Or a special recipe?
This is a sponsored conversation written by me on behalf of Sister Schubert’s. The opinions and text are all mine.
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