My family has enjoyed "Christmas Egg Dish" (I'm from Minnesota, the land of "hot dish," so of course this was never called a casserole!) on Christmas morning for literally as long as I can remember. I think the original recipe was either printed in the Minneapolis Star Tribune newspaper or came from my mom's sister, Aunt Janice.
This recipe is excellent for a crowd and is even better left over than it is the first day you eat it. Please note that this recipe calls for making part of the recipe the night before and refrigerating overnight (this is why it works so well on Christmas morning). We always serve this with "Sticky Buns" (also an overnight recipe that I will post separately) and fresh fruit.
Christmas Egg Dish
2 1/2 cups seasoned, dry croutons or stuffing mix (Pepperidge farm, Stove Top...doesn't matter)
2 cups shredded Cheddar cheese
2 lb Jimmy Dean (I use Aldi) bulk breakfast sausage - 1 spicy/hot, 1 regular - browned, crumbled and drained
6 eggs
3/4 tsp dry mustard
2 1/2 cups milk
1 can cream of mushroom soup + 1/2 cup milk
Put dry coupons in bottom of greased casserole pan. Sprinkle with cheddar cheese and top with browned and drained breakfast sausage. Beat together eggs, 2 1/2 cups milk and dry mustard. Pour over meat. Cover and refrigerate overnight.
The next morning, preheat oven to 350. Mix soup and 1/2 cup of milk and pour over egg mixture. Cover with foil and bake for 1 1/2 - 2 hours or until casserole is set.
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