Christmas Morning Breakfast

Patsy's Egg Casserole

Stand: 10 minutes
Prep: 45 minutes
Bake: 50 minutes

Nonstick cooking spray
1 lb. uncooked bulk pork or Italian sausage
2 cups sliced fresh mushrooms
3/4 cup bottled roasted red sweet pepper, drained and chopped
8 cups cubed white bread slices (12 ounces)
12 oz. American or cheddar cheese, shredded (3 cups)
8 eggs
3 cups milk
1-1/2 tsp. dry mustard or 3 tablespoons Dijon-style mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper

Directions
1. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large skillet, cook sausage and mushrooms until sausage is cooked. Drain off fat. Stir red pepper into mixture in skillet; set aside.
2. Place half of the bread cubes in prepared baking dish. Top with half of the sausage mixture and half of the cheese. Repeat layers with remaining bread cubes, sausage mixture and cheese.

3. In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt and cayenne. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.

4. Bake, uncovered, in a 325 degree F oven for 50 to 60 minutes or until puffed, golden and set. Let stand for 10 minutes before serving. Makes 12 servings.

The Egg Casserole that I most use:
I prepare the night before and then it's easy just to throw in oven that morning.
9 eggs

3 slices of shredded bread
3 c. milk
1 1/2 lb. sausage (I just use 1 tube, which is a pound)
1-1 1/2 c. shredded cheese
1 tsp. salt
Grease 9x13 pan
350 degrees, 1 hour and 10 minute, or until bubbling and starts to brown on top
Can use mushrooms, ham, onion, peppers. 

Rhodes Cinnamon Rolls
Raise the night before and bake upon awaking, this aroming will get anyone up!

I haven't tried this one yet, but it sure looks good!

Creamy Butter-Pecan Cinnamon Rolls with Chocolate

Rise: 45 minutes
Prep: 25 minutes
Cool: 5 minutes

1 cup sifted powdered sugar
1/3 cup whipping cream
1 cup coarsely chopped pecans
2 14- to 16-ounce loaves frozen sweet roll or white bread dough, thawed
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
2 teaspoons all-purpose flour
1/4 cup butter or margarine, melted
1/2 cup semisweet chocolate pieces
1/2 cup chopped pecans

Directions
1. For topping: In a small bowl, stir together powdered sugar and whipping cream. Pour into an ungreased 3-quart rectangular baking dish (13x9x2-inch). Sprinkle the 1 cup coarsely chopped pecans evenly over mixture; set aside.

2. For filling: In a small bowl stir together brown sugar, cinnamon and flour; set aside.

3. On a lightly floured surface, roll each thawed loaf of dough into a 12x8-inch rectangle. (If dough becomes difficult to roll out, let it rest a few minutes.) Brush each rectangle with melted butter. Sprinkle each with the brown sugar mixture, chocolate pieces and 1/2 cup chopped pecans. Roll up each rectangle starting from a long side. Seal seams. Cut each roll crosswise into 6 pieces. Arrange pieces, cut side down, in the prepared dish. Cover with a dry towel. Let rise in a warm place till nearly double (45 to 60 minutes). Break any surface bubbles with a greased toothpick.

4. Bake in a 375 degree F oven for 40 to 45 minutes or till sides of rolls are browned and center rolls do not appear doughy (do not underbake). If necessary, cover the top with foil for the last 15 to 20 minutes to prevent overbrowning. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm. Makes 12 rolls.

Note: Topping will turn to a caramel color as the rolls bake.

Here's another new recipe that looks yummy.

Lumbercamp Falls Skillet

2 slices bacon
3 medium round red potatoes (1 pound), thinly sliced
1 medium red or green sweet pepper, cut into 1/2-inch strips (1 cup)
1 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1 pound cooked smoked andouille or sausage links, cut into 1/2-inch slices
1 10-ounce package frozen whole kernel corn

Directions
1. In a very large skillet, cook bacon till crisp. Remove bacon, reserving bacon drippings. Drain bacon on paper towels. Crumble bacon; set aside.

2. Add potatoes to skillet. Cook and stir over medium heat for 5 minutes. Add sweet pepper and onion. Sprinkle with salt, cayenne, and black pepper. Cook and stir for 8 minutes more. Add sausage and corn. Cook and stir for 8 to 10 minutes more or till potatoes are tender and browned. Sprinkle with reserved crumbled bacon. Serve immediately. Makes 6 servings.

Blueberry Surprise French Toast Casserole

Chill: 2 hours
Bake: 25 minutes

12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
2 8-ounce packages cream cheese, cut into 3/4-inch cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/2 cup maple syrup or maple-flavored syrup
Blueberry-flavored, maple, or maple-flavored syrup

Directions
1. Place half of the bread cubes over the bottom of a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries.

2. In a large mixing bowl, beat eggs with a rotary beater; beat in milk and the 1/2 cup syrup. Carefully pour egg mixture over the bread mixture. Cover and chill in the refrigerator for 2 to 24 hours.

3. Bake, covered, in a 375 degree F oven for 25 minutes. Uncover and bake about 25 minutes more or until a knife inserted near the center comes out clean, and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with blueberry-flavored or maple syrup. Makes 8 servings.

*Note: To dry bread slices: Arrange bread in a single layer on a wire rack; cover loosely and let stand overnight. Or cut bread with 1/2-inch cubes; spread in a large baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.