“Christmas morning is so special to many people. There are memories of waking to the squeals of youngsters ready to tear open the packages in record time that took “Santa” hours to assemble, wrap, and tie while parents sit watching in a sleep deprived stupor. Sometimes videos and picture taking (don’t forget all the selfies) take precedence over preparing the family breakfast. This is why this recipe is so important to my family. Since breakfast is my least favorite meal (unless there is cold leftover pizza in the refrigerator), I prefer to have something made ahead that requires little thinking until I’m on my second cup of black coffee.” -Jean L. on Crucillo Drive

Sausage and Egg Casserole Recipe

8 slices of fresh bread, cubed
1 to 1 1/2 lbs. ground pork sausage, browned and drained
(You can use diced ham instead of sausage)
2 cups grated cheddar cheese
1 can (4 oz.) mushroom stems and pieces, drained (you can use fresh sliced mushrooms,instead)
4 eggs, beaten
3/4 tsp.dry mustard
3 cups milk
1 can cream of mushroom soup

Place cubed bread in greased 9X13 baking pan. Layer browned sausage over bread, sprinkle the cheese and mushrooms over top. Combine the beaten eggs, dry mustard and 2 1/2 cups milk; pour over ingredients in pan.
cover and refrigerate at least 3 hours or overnight. When ready to bake, combine the soup and remaining 1/2 cup milk and over all.

Bake in preheated 300 oven for 1 1/2 hours. Serves 12.