It’s been a family tradition for as long as I can remember to serve “Egg Dish” on Christmas morning. The true description is a Sausage Egg Casserole, but my family has been calling it “Egg Dish” ever since we were kids, so it stuck. This year we decided to do an east coast Christmas and even with my whole family out in New York we still kept up the tradition of serving Egg Dish.
I’ll start by saying this isn’t the the healthiest recipe in the world, but over the years we have adapted the recipe to fit our growing dietary needs, i.e. gluten free bread, lean sausage, organic eggs, ect. The one thing I refuse to change in the recipe is the Velveeta cheese. It adds a delicious flavor and helps to hold the casserole together. The recipe below is shown in it’s simplest form, but there are so many additions or substitutions you can make such as caramelized onions, green onion, mushrooms or whatever you prefer! Enjoy!
Ingredients:
6 eggs
2 cups milk
1 t. salt
1 t. dry mustard
2 slices day old bread, crusts removed and torn in 1 inch pieces
1 lb breakfast sausage, cooked and drained
1 cup grated Velveeta
Grease 9×9 dish. Lay bread on bottom. Top with sausage, then grated cheese.
Whisk together eggs, milk, and seasonings in a medium bowl.
Pour egg mixture over all. Cover and refrigerate over night.
Before baking, bring to room temperature. Bake uncovered at 350 degree for 45 minutes or until golden brown and center is cooked through.
- 6 eggs
- 2 cups milk
- 1 t. salt
- 1 t. dry mustard
- 2 slices day old bread, crusts removed and torn in 1 inch pieces
- 1 lb breakfast sausage, cooked and drained
- 1 cup grated Velveeta
- Grease 9x9 dish. Lay bread on bottom. Top with sausage, then grated cheese.
- Whisk together eggs, milk, and seasonings in a medium bowl.
- Pour egg mixture over all. Cover and refrigerate over night.
- Before baking, bring to room temperature. Bake uncovered at 350 degree for 45 minutes or until golden brown and center is cooked through.
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