A Christmas tradition from my childhood is the Country Breakfast Casserole we enjoyed eating on Christmas morning. A savory mixture of sausage, eggs, and cheese, this breakfast dish can be put together on Christmas Eve night and popped into the oven to bake as everyone is opening gifts on Christmas morning. The recipe in my Longaberger recipe box is courtesy of my aunt Paula, although I can’t say for certain where this dish originated. In any event, I hope you will prepare it and enjoy!

• 2 pounds pork sausage
• 12 eggs
• 4 cups whole milk
• 4 slices white bread, torn into pieces
• 4 teaspoons prepared mustard
• 2 teaspoons salt
• 2 cups cheddar cheese, grated

Brown the pork sausage and drain the fat. Place the meat and bread in a 9×13 baking dish. Beat the eggs in a seaprate dish, and add the remaining ingredients. Pour the egg mixture over the meat and bread. Place the dish in the refrigerator overnight. When ready, bake the casserole for 45 minutes in a 350-degree oven. Serves 12-16.