Breakfast The Night Before Christmas
1 lb. pork sausage
8 slices bread (cubed)
2 c. cubed Cheddar cheese (8 oz.)
4 eggs
2½ c. milk
¾ t. dry mustard
1 (10¾ oz. can) condensed or golden cream of mushroom soup
½ c. milk

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain.  Pat sausage dry with paper towels.  Grease 9 X 13-inch baking dish.  Place bread cubes in baking dish.  Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese.  Combine eggs, 2½ c. milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed.  Pour egg mixture over layered mixture in baking dish.  Cover with plastic wrap.  Refrigerate for 8-24 hours.

Heat oven to 300° F.  Stir together cream of mushroom soup and ½ c. milk in small bowl.  Pour over mixture in baking dish.  Place baking dish on baking sheet.  Bake, uncovered, about 1½ hours or until center is set when baking dish is slightly jiggled.  Let stand for 10 minutes before serving.

This dish is made easier by mixing it the afternoon or night before and cuts down on the mess in the kitchen on Christmas morning.

Serves 8.

Serving Suggestions
Serve with fresh baked Pillsbury or Rhodes cinnamon rolls placed in the shape of a Christmas tree.  Start with one roll, then place two rolls under the first roll, then three, etc.  Add green food coloring to icing if desired and decorate with maraschino cherries.

Carolyn Huber
New Hampton