December 21, 2015

Christmas Is Coming, Are You Ready?

Today is the official first day of Winter. Hard to believe that they are predicting that it will be 60+ degrees on Christmas which is in 5 days! Are you ready?

Each year I vow to get my shopping done early and not stay up all night on Christmas Eve wrapping gifts and so far this year looks promising. I'm proud to say that I am 100% done with shopping and I wrapped everyone's gifts except for my husband's.

Getting my shopping done early and not doing all of the wrapping on Christmas Eve has definitely helped to reduce my holiday stress and increase my time to actually enjoy it. Another way that I am able to reduce my holiday stress is preparing a make-ahead breakfast casserole that I just pop in the oven on Christmas morning.

I was surprised to find that I hadn't shared this recipe on the blog before. I have been making this for a few years now and believe that out of all the breakfast casseroles I have made (which is a lot) this is probably my favorite and by far the easiest one to make!

The original recipe comes from kevin {&} amanda. Another reason I love this recipe is because it lends itself so well to adding other herbs and spices to easily change up the flavor. I adapted the recipe to give it an Italian flavor.

kevin {&} amanda's Breakfast Casserole adapted by CupcakeRN

1 pkg crescent rolls
1 lb mild sausage, browned and drained
6 eggs, beaten
1/4 cup milk (I find adding milk adds to the creaminess and fluffiness of the eggs)
1 tsp oregano, rosemary, and sage
1/2 tsp salt & pepper
2 cups shredded Italian blend cheese (I used Sargento)

1. Brown the sausage and drain the excess fat.

2. Preheat the oven to 400 degrees.

3. Grease a 9x13 baking dish and unroll the crescents and evenly press them in the bottom of the baking dish. It's fine if there are gaps/holes in the dough and if you want to press the dough up the sides a little that's fine too.

4. Spread the sausage over the dough and sprinkle the cheese over top.

5. Beat the eggs, milk, oregano, rosemary, sage, salt, and pepper. Try to pour the eggs over the sausge and cheese as evenly as you can. 

6. Bake for 15-20 minutes.

I did have a picture of the one I made on Thanksgiving morning, but in my haste I deleted the picture before it was actually uploaded to Dropbox (sigh). 

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