This egg, sausage and green chile breakfast casserole is a Christmas morning tradition at our house.


By SARA VANDEN BERGE


My kids have woken up every Christmas morning to the familiar scent of an egg, sausage and green chile casserole fresh out of the oven.


I make the dish only once a year – on Dec. 25 – with the exception of this year when I made it on Thanksgiving when all three kids were home.

This Christmas morning will feel a little different without our oldest son D.J. who can’t make it home from Miami.


But traditions are important and the casserole will still be made despite the fact that part of our hearts will be missing.

When Christmas arrives, The Husband and I will wake up early. He will build a fire and I will start cooking the sausage.


We will set out the Christmas dishes and a buffet of goodness will greet the kids when they wake up to open presents.


Christmas is upon us, friends, and there is no better time to carry on those traditions or start new ones.

CHRISTMAS MORNING CASSEROLE


Dozen eggs


One pint sour cream


One pound of sausage (or bacon)


Small can chopped green chiles


Shredded cheddar cheese

HOW TO MAKE IT


Blend one dozen eggs and sour cream well, using electric mixer.


Prepare 9x13-inch glass casserole dish with non-stick spray, then top with layer of shredded cheese, the entire can of green chiles and cooked and crumbled sausage (or bacon).


Pour egg mixture into pan, spreading evenly.

Top with more shredded cheese and bake at 350 degrees for 45 minutes to one hour (or until cooked through).


Let cool for a few minutes before serving.


Cut into squares and serve with salsa.


Wash it down with a spicy Blood Mary or mimosa.