Tonight I will be mixing one more Christmas creation before we settle our brains for a long winter nap: Egg Casserole.
This dish is a perennial favorite in the Sweet Pea home not only because it is so darn easy to make, but also because it's delicious.
Our version of Egg Casserole has been lightened to help start the day on the right note (the rest of the day is pretty much a sugar-fest, but we’ll get back to the healthy routine next week).
Easy Peasy Egg Casserole
12 oz – 16 oz turkey or chicken sausage
1 cup shredded cheddar cheese (we use 2% milk cheese)
5-6 slices of whole wheat bread, cut into 1 inch squares, to measure about 3 cups
½ teaspoon dry mustard
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 cups skim milk
6 egg whites
Cook the sausage and slice into thin slices. Place in the bottom of a 9 x 13 glass cooking dish. Add the cheese, bread, dry mustard, thyme and black pepper, and stir well.
In a separate bowl, beat the eggs, egg whites and milk together until well blended. Pour over the sausage, cheese and bread mixture. Stir slightly to ensure even egg distribution.
Cover with foil and refrigerate. (Alternatively, you can cook this dish immediately, at 350 degrees for 45 minutes).
The next morning, preheat the oven to 350 degrees. Place in the oven, covered, and cook for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the eggs are set.
Merry Christmas, everyone -- see you in 2009!