Christmas Traditions

Christmas is ever-evolving tradition-wise.  This year, Hubs and I are staying in L.A.  We didn't travel to our hometowns (mine in the Midwest, his in the Northeast) for Thanksgiving either, so it's our first family-less holiday season.  Which has been a little depressing.  But less stressful.  And cheaper.  And warmer.

So now we get to officially start our own/carry on traditions.  My contribution is Christmas breakfast.  My mom has made an egg casserole (how very Midwestern) every Christmas morning for as long as I can remember, and it's delicious.  No calorie counting on Christmas.

I made it for Thanksgiving this year, and it was just as good as Mom makes it, and Hubs loves it, so we're set.  Maybe next year we'll figure out a Christmas dinner tradition.  Baby steps.

Here's the recipe:

Breakfast Casserole

12 oz. bacon
6 oz. sharp cheddar, grated
10 oz. mushrooms, sliced
3 scallions, sliced
12 eggs
1/2 cup milk

In a large non-stick frying pan, cook bacon.  Drain on paper towels and set aside to cool, then crumble.

In same pan, with small amount of bacon grease, sauté mushroom and scallions, set aside.

Beat together eggs and milk.  Scramble in frying pan to desired consistency.

In medium saucepan, make milk sauce using the following ingredients:

2 Tb. butter
2 Tb. flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups whole milk

First, make a roux.  Melt butter over med-low heat.  Add flour and cook in butter for 1 min., stirring often, to cook out flour taste.  Add salt and pepper. 

Slowly add milk while whisking.  Cook on low until sauce thickens (5-10 minutes).

Add bacon, cheese, mushrooms and scallions to scrambled eggs and mix.  Pour mixture into a greased 9x13 pan or baking dish. Pour milk sauce over egg mixture and gently mix.

Refrigerate overnight.

In the morning, bake at 325 degrees for about 30 minutes or until slightly brown around edges.