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Another holiday bump. I make these every year for Kathryn

This is the one I make for Christmas morning every year (with the modifications noted below recipe). Love it! Sunday Brunch Casserole 1/2 lb sliced bacon 1/2 c. chopped onion 1/2 c. chopped green pepper 12 eggs 1 c. milk 1 pkg (16 oz) frozen hash brown potatoes, thawed 1 c. (4 oz) shredded cheddar cheese 1 tsp. salt 1/2 tsp pepper 1/4 tsp dill weed In a skillet, cook bacon until crisp. Remove with slotted spoon. Crumble and set aside. In the...

I'm making a breakfast sausage casserole for tomorrow morning but I grabbed the regular Jimmy Dean sausage instead of the sage flavor. I have some sage, how much do you think I should mix in with the sausage to flavor it?

Pip, I was reading a post on a blog I read often and I thought of your question. I can't post the link, but if you google "smitten kitchen" you should find it. She has some recipes for egg dishes and some advice on things you can make ahead for holiday brunches. One thing that I had never thought of before was the idea of cooking large amounts of bacon on a cooling rack in the oven with a baking sheet underneath to catch the...

I would say no more than 1/2 tsp. per pound of sausage (assuming it's dried sage) You triple it if the sage is fresh

Wished I saw this thread a couple hours ago...I coulda shot some pics and do a tute on 100% whole wheat bread....on the second rise as I type. DON'T pay to learn how to make 5 minute bread...just follow directions. Besides, artisan = snooty in my feeble little mind...give me a good 3 rise kneaded bread any time. Lee

Sage is pretty strong. Do you cook the sausage before you assemble the casserole? If so, you might season lightly, taste, and if it's not enough add more for the baking phase. But I have never made any kind of breakfast casserole, so I don't know much about their architecture.