Maybe not for home sales...let's give it until January...but it certainly is busy finishing up everything that needs to be done before Christmas! It's so frigid this morning in the Bluegrass that I'm thrilled that the kids are out of school and we don't have to leave the house before 10 am.
One of my past clients just asked for a couple of recipes that I thought I'd share here for some great Christmas morning breakfast casseroles. Actually, they're pretty good for a brunch anytime! Bon appetit!
German Baked Eggs (a great choice for egg & cheese eating vegetarians)
12 eggs, lightly beaten
4 cups shredded Monterey Jack
2 cups cottage cheese
½ cup all-purpose flour
T tsp baking powder
½ cup butter, melted
Mix all ingredients in a large bowl. Pour into a 9x13x2 inch pan. Bake at 350 degrees for 40-45 minutes. Top should be lightly browned. Lightly is the key word.
This recipe makes a very large portion and is good if cut in half for a smaller family.
Italian Breakfast Casserole
1 8 oz. can refrigerated crescent rolld
1 lb. mild pork sausage
2 cups shredded mozzarella or Italian-blend cheese
6 large eggs
½ tsp dried oregano
¼ cup milk
Press crescent dough in the bottom of a greased 9x13x2 inch baking dish. Brown sausage until no longer pink, drain, and spread over dough. Sprinkle cheese over sausage.
Whisk together eggs, oregano and milk. Pour mixture over sausage.
Bake at 425 degrees for 20 minutes until eggs set and cheese is lightly browned. Let stand at room temp for 5-10 minutes before serving.
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