Happy New Year!

Saturday, January 01, 2011

Hey guys!  How was your New Years??  I should be writing from a cabin in the Shenandoahs, where we planned to ring in the new year with a group of friends.  Unfortunately, some pipes in the cabin busted earlier this week so we weren’t able to go—Bumm. er. There was a snowman contest scheduled and everything…

Oh well!  We took our rain check {or refund check} and stuck around here for the weekend.  As it turns out, I’ve been neti potting my brains out and there’s a mini-mountain of Halls wrappers on my nightstand, so it’s been nice to lay low for the weekend.

We did at least leave the house last night to ring in the new year with our friends, THE Higdons {yes, THOSE Higdons}.  Things were dicey for awhile, but we all managed to stay up until midnight with our dear friends, Carson and Ryan, before we headed home to sleep in late.  This morning we savored our traditional holiday fare: Breakfast Casserole and Russian Tea.  Sick or healthy, cabin or no cabin, a New Year’s morning with Russian Tea and Breakfast Casserole is the best way to start a year off…


If you haven’t had the divine pleasure of savoring breakfast casserole on Christmas or New Year’s morning, as dictates the tradition in my household, please sample the following recipe:

Warning: Your life {and palate} will be changed forever.

Breakfast Casserole


  • 1 loaf white bread
  • 1lb ground sausage
  • 1 to 1 1/2 cups of shredded cheddar cheese
  • 6 eggs
  • 2 c. Milk
  • 1 tsp ground mustard
  • 1 tsp salt

1. Preheat oven to 350 degrees.

2. Line a 9x13 greased casserole dish with bread slices (I always de-crust the bread).

3. Brown the ground sausage in crumbles and spread over the bread slices.  Sprinkle the 1 cup of cheese over the sausage.

4. In a small bowl, beat the eggs, milk, and ground mustard {you can also use egg substitute in lieu of the eggs and milk, which I did this morning}.

5. Top the sausage and cheese with bread slices {or cube them to make it a little prettier…} and pour the egg mixture over the entire casserole.

6. Let it sit overnight {or a few hours will suffice}, before sprinkling the remaining cheese on top of the casserole and baking it for 45 minutes.

7. Savor. Every. Bite.  Best if served with cheese grits and Russian Tea.

Happy New Year!

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