Every Christmas morning, we take a break from opening gifts to share a brunch. These two recipes are straight from my good wife, Emily Morgan. They are both family favorites. We hope your family enjoys these as well.
Sausage Casserole
- 1# sausage (I recommend Jimmy Dean regular), browned and drained
- 6 slices of white bread (day old is best), cubed
- ¾ stick butter, melted
- 1 cup sharp cheddar cheese, grated
- 4 eggs
- 2 cups milk
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. dry mustard
- dash cayenne pepper
In a 9” X 13” pan, put browned sausage. Dip bread cubes in melted butter, then add to the sausage. Next, sprinkle with grated cheese. In a separate bowl, beat eggs. Add milk and the dry ingredients to the eggs. Mix well. Pour over other ingredients. Cover and refrigerate overnight. In the morning, bake at 350 degrees for 45 minutes.
Easy Sour Cream Cake
Cake:
- 1 box white cake mix
- 1 small package instant vanilla pudding
- ½ cup vegetable oil
- 4 eggs
- 1 cup sour cream
- 2 Tablespoons vanilla (This seems like too much, but it’s worth it!)
Topping:
- ⅓ cup sugar
- ½ cup chopped pecans
- 1 tsp. cocoa
- 1 tsp. cinnamon
Combine all cake ingredients and mix on medium-low for 5 minutes. In a separate bowl, mix all topping ingredients. In a greased tube or bundt pan, put half of the cake batter then half of the topping. Swirl. Repeat. Bake at 350 degrees (325 if using a dark pan) for 50-55 minutes. Cool in pan 1 hour before inverting onto a cake plate.
