Hi everyone! Today I’m sharing some holiday brunch ideas for your next Christmas Morning breakfast or any holiday or weekend breakfast. I share an easy sausage and egg breakfast casserole and also how to set up a holiday table.
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Sausage & Egg Casserole
Ingredients
1lb maple sausage
2 Cups of white bread chunks (or enough to evenly cover the bottom of you casserole dish)
6 eggs
1 1/2C milk
1/2C heavy whipping cream
1Tablespoon of mustard
1-2 Cups of extra Sharp Cheddar cheese
1/2 yellow onion minced
1 small red bell pepper minced
Salt & pepper to taste
1teaspoon of ghee or cooking oil
10x10 casserole dish
Turn your stove to medium high heat then add Gee or any cooking oil and add your onions and half of your red bell peppers (set the other half aside). Cook your onions until they are translucent then add your maple sausage. Cook your maple sausage until it is completely brown on all sides then set it aside.
In a mixing bowl add your eggs. cream, milk, mustard, salt and pepper and whisk until combined.
Tear your bread up into chunks and evenly spread on the bottom of your casserole dish then add the maple sausage, sprinkle the cheddar cheese, add your egg mixture, and sprinkle the remaining red bell pepper. Cover your casserole and let it sit in your refrigerator for at least 24 hours.
The next day take your casserole out of the fridge and let it come to room temperature for 20 to 30 minutes. Preheat the oven at 350°. Cover your casserole with aluminum foil and bake it for 50- 60 minutes. Remove your casserole from the oven take the aluminum foil off and reduce the heat to 325° and bake for an extra 20 minutes or until the egg in the middle is no longer runny.
Roasted Asparagus With Sun Dried tomato
Ingredients
1 bunch of Asparagus
1 medium red onion
Sundries tomato
Sliced almonds
Olive oil
Salt and pepper
Preheat oven to 400°. Toss the asparagus and red onion with olive oil salt and pepper then arrange them on your baking pan make sure that they are all laying flat. Bake for 15 minutes or until desired tenderness. Plate your onions, add you asparagus on top then garnish with sun-dried tomatoes and sliced almonds.
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