We just had a couple very cold days, but so far this winter has been mild. That is ok with me. The past two winters we have been buried in snow by now. Tomorrow, the forecast is the mid 40s. I am glad for it is the Mid-Winter Eagle Count. I am a volunteer again this year. The past couple years – the day of the count has been snowing or bitterly cold. I am looking forward to a more mild day. I hope to see at least one eagle. I saw one adult bald eagle on 12/31/11 and the same (I am assuming) one 1/1/12. I never tire of seeing eagles. They are such awesome birds.
A woman in my department shared a breakfast casserole recipe with me. I thought some of you would enjoy it. She made it once in our department, and it was well received. I am sure that I could make it with vegetarian sausage.
Holiday Brunch Casserole
1 pkg. Jimmy Dean Sausage
(cooked, drained, and crumbled)
4 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs, slightly beaten
4 cups milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)
Place bread in well-buttered 9×13 baking dish.
Sprinkle with cheese. Combine the next six
ingredients. Pour evenly over the bread and cheese.
Sprinkle sausage and optional ingredients over the top.
Cover and chill overnight. Preheat oven to 325 degrees.
Bake uncovered for about one hour. Tent with foil if top begins to
brown too quickly. Serves 6.
Stay warm! š
Debra LaValley's Blog 
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