Christmas Breakfast Casserole

CHRISTMAS BREAKFAST CASSEROLE

Ingredients

1 pound broccoli florets
1 box cheddar and garlic flavored croutons
1 pound breakfast sausage, cooked and crumbled
2 cups shredded cheddar cheese
1 medium shallot, diced
1 small red pepper, diced
7 large eggs
2 1/2 cups organic half & half
1 1/2 cups water
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon nutmeg
coarsely ground black pepper to taste

NOTE: half & half and water can be substituted with 4 cups of milk

Directions

1. Lightly grease a 2-quart casserole, or a 9" x 13" pan. Blanch the broccoli florets by boiling briefly, for about 2 minutes. Remove from the water and set aside to cool.

2. Combine together the croutons, cooked sausage, broccoli, red pepper, shallot and cheddar cheese mixing thoroughly. Spread out into casserole or baking dish.

3. Whisk together the eggs, milk, water, salt, mustard, nutmeg and pepper. Pour slowly over the other ingredients, pushing the bread down into the liquid. Make sure that all of the croutons are making enough contact with the liquid to absorb it over time. Cover and refrigerate overnight.

4. When you're ready to bake, take the casserole out of the refrigerator and preheat the oven to 350°F. Bake the casserole, uncovered, for 80-90 minutes. The casserole will be done when the top is golden and a knife inserted in the center comes out clean. Remove from the oven and allow to stand and cool for about 10 minutes. Serve warm.

This recipe was inspired by one found on the King Arthur Flour website.

Bon Appetit!