Christmas Breakfast Casserole

Every year I make a casserole for Christmas Eve morning.  It’s a casserole that my mother passed on to me and I’ve adapted it to my own preferences.  Like most casseroles it ‘s simple, but makes a BIG impression on the table because of the beautiful contrasting colors of the eggs and spinach.

My favorite part of this casserole is about every single ingredient comes locally as well.  Local bread, spinach, eggs, milk, cheese and sausage – all from folks I know!  Makes good eating even better in my books.

Just as my mother did, I always make this casserole the day before and then bake it the next morning to let the seasonings set and merry.

Hope you enjoy this casserole with your family on Christmas morning, mine is already in the fridge and we will enjoy it on Christmas Eve morning.

Leeks Sautéing
Leeks give this casserole a delicious taste that sets it apart from others!

Ozarks Breakfast Casserole
2 pieces of local any bread
2 tsp. olive oil
6 oz. local spinach leaves or kale, washed and dried
9 eggs, beaten
2 small leeks, chopped
3/4 cup local milk
1 tsp. ground mustard powder
Salt and pepper, to taste
1 tsp. hot sauce
1/2 cup low-fat cottage cheese, drained or farm cheese curds
3 oz. soft local goat cheese, crumbled or substitute for Feta cheese
1 lb. local pork sausage, cooked and strained

Measure 1/2 cup low-fat cottage cheese, put in a fine strainer to drain. Clean leeks and cut into fourths lengthwise and slice into thin pieces. Heat oil over medium and add leeks, sautéing for 4 minutes. Add spinach and sauté an additional 3 minutes. While cooking vegetables, add eggs in small bowl and beat, while adding seasonings and milk.

Cook and brown pork sausage, set aside.

In the bottom of an 8″ x 8″ casserole dish that has been greased, sprinkle torn bread then spread spinach/leek mixture in the bottom of the dish. Layer on cottage cheese, goat cheese and sausage on top. Pour egg mixture over, then use a fork to gently stir so the veggies and cheese are evenly distributed in the eggs. Bake 20-25 minutes, or until eggs are set and lightly browned.

The casserole will puff up slightly as it bakes, but will settle down when it cools for a few minutes. Cut into pieces and serve hot with a spoonful of sour cream.

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