However, I did manage to use the weather to my advantage by creating kitchen magic with my world famous Breakfast Casserole.
16 oz. package hot pork breakfast sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread (I used a country levain, crusts removed)
4 oz. (1 cup) shredded pepper jack cheese
4 oz. (1 cup) shredded sharp cheddar cheese
1/2 teaspoon black pepper
1/2 cup thin-sliced green onions
In a large mixing bowl, combine eggs, milk, mustard and salt; stir well.
Distribute half the bread evenly in a buttered 9″ x 13″ x 2″ baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half the onions. Repeat layering using remaining bread, pepper, cheese, sausage and onions. Pour egg mixture evenly over casserole.
Bake uncovered for 60 minutes, or until eggs are set. Tent with foil if the top begins to brown too quickly.
NOTE: May be assembled ahead and refrigerated up to 12 hours before baking.
Okay, so here are some sidenotes from when I made it...
-I used regular, instead of spicy, Jimmy Dean sausage (because I didn't want to have asshole burnout). I also crumbled it apart into the pan before cooking it so it wouldn't cook into one big fucking meatball.
-I used like 3/4 of a loaf of day old french bread, crusts on.
-I went easy on the green onions because it seemed like there was going to be a shit ton in it. But after cooking and eating, I realized I totally could have used them all.
-I cooked for 60 min uncovered, but the inside texture was too gooey and made my mouth say "wtf", so I covered the casserole with foil and cooked for an additional 15 minutes on 400.
As noted above, this recipe can be prepared up to 12 hours before cooking, which makes it the perfect meal for Christmas morning. And by Christmas morning, I really mean any morning because this shit is delicious.