By Cheryl Holmes

This will become a Christmas or sleepover favorite… It’s like biscuits, gravy, sausage and eggs all at the same time-with a spicy twist! I prepare it Christmas Eve to pop in the oven for a tasty and nutritious breakfast. I serve it with salsa. It’s a big recipe-so don’t try to cook it in a 9×13 pan…a guaranteed mess in your oven


2 pounds sausage (I use one hot & one regular)

1 loaf of French bread, cubed

½ pound shredded jack cheese  ½ pound shredded cheddar cheese

8 eggs

2 cups of milk

1/4 tsp dry mustard

2 cans Ortega chilies

2 cans cream of mushroom soup

Christmas Eve 

Spray lasagna pan with non-stick spray. Fry sausage and set aside. Layer cubed French bread into pan. Top with cooked sausage. Whip together eggs, milk and mustard and pour over sausage and bread. Sprinkle Ortega chilies on top.  Top with shredded cheese. Cover with plastic wrap/foil and store in refrigerator overnight

Christmas Morning

Combine mushroom soup and one can of milk; pour over mixture. Bake at 350 degrees for 1 and ½ hours. Merry Christmas from my family to yours!