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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 151.2
  • Total Fat: 6.2 g
  • Cholesterol: 24.2 mg
  • Sodium: 540.4 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 13.8 g

View full nutritional breakdown of Christmas Breakfast calories by ingredient
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Christmas Breakfast

Submitted by: TERRIFICLYFIT

Introduction

Christmas Breakfast has been a tradition in my family as long as I can remember. I used to hate it when I was a kid, but now I can't even imagine Christmas without it. My mom would prepare it before us kids went to bed Christmas Eve, and in the morning between browsing through the presents Santa left and opening our stockings, my mom would place the baking dish in the oven to bake. To a kid early Christmas morning, it seemed forever when we'd actually eat. I guess 45 minutes must be eternity in kidland. Then when we'd sit down at the dining room table, still bundled in our pajamas, robe, and slippers, I'd pick at breakfast, eager to get back to opening our alluringly wrapped presents.

Many years later, though I'm older and enjoy watching my nephew open his gifts more than my own, Christmas Breakfast is still that part of Christmas that never changes. My brother will still complain about eating this breakfast, and I'll still pick at the sausage since it's never been my favorite meat. But we'll never stop baking it for all the Christmases left in my lifetime.

Since I've been an adult and hosted Christmas at my home, I've experimented with how to make the traditional casserole healthier. Most variations have turned not so great, but I've continued on the quest. This year I finally got the recipe right without sacrificing the hearty flavor. My sister-in-law's mom even asked for the recipe and everyone at the breakfast table ate more than one portion, even my husband who's a confessed non-lover of the breakfast.

So enjoy this recipe and may you have many blessed Christmases to come!
Christmas Breakfast has been a tradition in my family as long as I can remember. I used to hate it when I was a kid, but now I can't even imagine Christmas without it. My mom would prepare it before us kids went to bed Christmas Eve, and in the morning between browsing through the presents Santa left and opening our stockings, my mom would place the baking dish in the oven to bake. To a kid early Christmas morning, it seemed forever when we'd actually eat. I guess 45 minutes must be eternity in kidland. Then when we'd sit down at the dining room table, still bundled in our pajamas, robe, and slippers, I'd pick at breakfast, eager to get back to opening our alluringly wrapped presents.

Many years later, though I'm older and enjoy watching my nephew open his gifts more than my own, Christmas Breakfast is still that part of Christmas that never changes. My brother will still complain about eating this breakfast, and I'll still pick at the sausage since it's never been my favorite meat. But we'll never stop baking it for all the Christmases left in my lifetime.

Since I've been an adult and hosted Christmas at my home, I've experimented with how to make the traditional casserole healthier. Most variations have turned not so great, but I've continued on the quest. This year I finally got the recipe right without sacrificing the hearty flavor. My sister-in-law's mom even asked for the recipe and everyone at the breakfast table ate more than one portion, even my husband who's a confessed non-lover of the breakfast.

So enjoy this recipe and may you have many blessed Christmases to come!

Number of Servings: 15

Ingredients

    5 slices whole wheat bread, cubed
    5 links Jennie-O Turkey Store Sausage Turkey Italian Sweet
    1 cup Egg Beaters
    2 cups shredded 2% cheddar cheese
    1 can cream of mushroom soup
    3 cups skim milk

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Directions

In a large skillet cook sausage until brown, then drain.

Lightly spray with cooking spray a 3-quart rectangular baking dish and spread cubed bread evenly in bottom.

Sprinkle 1 cup of shredded cheese over bread. Top with sausage.

In a large bowl add 2 1/2 cups milk and egg beaters. Whisk together well and carefully pour over layers in baking dish.

In a small bowl combine cream of mushroom soup and 1/2 cup milk, whisk well and spoon evenly over mixture in baking dish.

Cover dish and chill in refridgerator for 2 hours or overnight.

Sprinkle remaining cheese and bake in a 325 degree oven, uncovered for 45 minutes.

Sprinkle with remaining cheese and bake for approximately 5 to 10 minutes longer or until a knife inserted in the middle comes out clean.

Let stand for 10 minutes before serving.

Makes 15 servings.

Number of Servings: 15

Recipe submitted by SparkPeople user TERRIFICLYFIT.






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