Tasty Bites: Father Tim's Christmas Morning Breakfast Casserole

By Beth V

Several years ago, my mom gifted me with a copy of Jan Karon’s Mitford Cookbook and Kitchen Reader. In Jan Karon’s books,  Father Tim and the other characters are always whipping up delicious meals, so she published a cookbook of those recipes.  One recipe in particular has worked it’s way into our family’s Christmas tradition - Father Tim’s Christmas Morning Breakfast Casserole. My husband began making this one year and now even my nephew makes it some years, but someone always makes it every  year. This is perfect for Christmas morning because it is assembled the night before and allowed to sit in the refrigerator, ready to bake. 

Start by browning a pound of pork sausage in a skillet. While it is browning, thinly slice three green onions, using the white and most of the green parts, and throw them in when the sausage is almost done browning. Use a slotted spoon to transfer this to a paper towel-lined plate.

Now, take 10 slices of good, old-fashioned white bread and tear them into small pieces, placing them directly into a baking pan that has been sprayed with cooking spray.  White bread is really important here because you want the bread to “melt” into the egg mixture.

Next, evenly spread a cup of shredded cheddar and a cup of shredded Monterey Jack cheese over the bread. Evenly spread the sausage mixture over the cheese.

Now, we’re ready to make the egg mixture. Crack 8 eggs into a mixing bowl. Using a whisk or a fork, beat the eggs until the yolk and the white are a unified mixture…you do not want any chunks of yolk or white in the finished casserole, just a nice uniform blend. Next, add 2 ½ cups of milk, 1 teaspoon salt, 1 ¼ teaspoons dry mustard, and ¼ teaspoon Worcestershire sauce. Be sure to blend well. The dry mustard tends to form little clumps that sometimes need to be pulled out and smooshed a little against the side of the bowl to blend well. Pour the egg mixture over all of the other ingredients in the baking pan. Cover and refrigerate at least four hours or overnight.

When ready to bake, allow the casserole to come to room temperature for 30 minutes and then bake in a 350 degree oven for 45 minutes or until set.

This also makes a great breakfast-for-dinner. We enjoyed ours tonight for dinner served with broccoli and clementine segments on the side. The leftovers reheat well in the microwave and we will enjoy it again  in the morning for breakfast.

Father Tim’s Christmas Morning Breakfast Casserole
From Jan Karon’s Mitford Cookbook and Kitchen Reader

1 pound ground pork sausage

¼ cup chopped shallots or green onions (about 3 green onions)

10 pieces white bread, torn into small pieces

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

8 large eggs

2 ½ cups milk

1 teaspoon salt

1 ¼ teaspoon dry mustard

¼ teaspoon Worcestershire sauce

Brown the sausage in a skillet over medium heat. When the sausage is almost cooked through, add the chopped green onions and finish cooking. Drain this mixture on a paper towel-lined plate.

Tear bread into small pieces and spread evenly in the bottom of a 9x13 baking pan that has been sprayed with cooking spray.  Sprinkle the cheese evenly over the bread and then spread the sausage mixture evenly over the cheese.

In a medium bowl, whisk together, eggs, milk, salt, mustard, and Worcestershire sauce. Pour evenly over the sausage and bread mixture. Cover and chill for at least four hours, or up to eight hours.

When ready to bake,  allow the casserole to come to room temperature for about 30 minutes. Place the casserole in a pre-heated 350-degree oven and bake for about 45 minutes or until set.

Beth is a stay-at-home mom of three wonderfully active children ages 6, 3 and almost 1. She is married to Jason (who also writes for us here at MAD21) and spends her days teaching, changing diapers, sweeping up Cheerios, keeping peace among the kids, and whipping out gourmet meals on the side.