Christmas Morning Casserole

Breakfast

Ingredients

1 lb Bacon, good quality, medium dice
¾ cup Onion, diced
1 cup Fresh Mushrooms, very thinly sliced
½ cup Red bell pepper, medium dice
½ cup Green onion, thinly sliced
1 tsp Garlic
1 tsp Creole Seasoning (see recipe)
1 tsp Cayenne pepper
10 Eggs, beaten
1 cup Half and Half
1 tsp Dry mustard
10 Small Biscuits, crumbled, (3-4 cups)
4 ounces Brie cheese, rind removed and cut into small pieces
1 cup Romano Cheese, shredded
1 tsp Hot Sauce

Instructions

Preheat oven to 325 degrees.

Brown bacon in a large skillet and drain most of the fat. Add mushrooms, bell pepper, green onion, garlic, Creole seasoning, and cayenne and cook five minutes. Set aside.

Combine the eggs, half and half, and dry mustard in a mixing bowl. Fold the crumbled biscuits, cheeses and bacon mixture into the eggs. Mix well and place in a buttered two-quart baking dish.

Bake for 40-50 minutes. Allow to rest for 15 minutes before serving.

Yield: 8-10 servings

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com