For as long as I can remember, we have made our absolutely favorite casserole dish for Christmas breakfast. I discovered it at a women’s luncheon over twenty years ago, and it has met the test with any guest we have at our feast! We prepare it the night before, which makes Christmas morning a breeze. Our recipe is called Eggs Portugal, but I have heard it called other names.
We add a simple side sweet bread (a current favorite is Cranberry Puffs) and fruit to create a delicious, filling, and easy breakfast, while giving the feel of a feast fit for a king. How appropriate for celebrating the birth of our King!
Enjoy and Merry Christmas!
12 pieces bread, cubed
1 ¼ c. grated cheddar cheese (reserve 1/4 c. to sprinkle over the top just before serving)
1 package sausage (we use turkey sausage for reduced fat)
1 medium onion, chopped
1 c. sliced or diced mushrooms, cooked or canned (optional)
3 ¼ c. milk
1 ¼ T. yellow or brown mustard
1 ½ can cream of mushroom soup (we make ours from scratch to avoid MSG)
1/3 c. sherry or cooking wine
Crumble sausage and cook until brown. Put cubed bread in greased 9×13 casserole. Top with cheese, sausage, onions, and mushrooms. Blend up eggs, milk, mustard, soup, and wine – pour over bread mixture in casserole dish. Refrigerate covered overnight (you can let it sit for a shorter time and it turns out fine).
Bake uncovered 1 ½ hours at 300* or until it’s firm in the center. Sprinkle 1/4 c. cheese over the top about 10 minutes before serving. Serves about 10.
Scrumptuous, light, and easy to make!
1 c. hot water
½ c. dried cranberries
1 c. hot water
½ c. butter
1 t. sugar
¼ t. salt
1 c. flour
1 T. butter
5 t. milk
½ c. powdered sugar
1 T. lemon juice
½ t. vanilla
Pour 1 cup water over cranberries – let sit 5 minutes, drain and set aside.
In saucepan, bring 1 cup water, butter, sugar, and salt to a boil.
Add flour and mix until a smooth ball forms.
Remove from heat and beat in eggs – mix well.
Stir in cranberries.
Drop by tablespoonfuls, 2 inches apart, onto greased baking sheet.
Bake at 375* for 30-35 minutes or until golden brown.
Mix glaze ingredients together and pour over puffs.
**These make a great addition to breakfast or as a snack when made without the glaze.