One of the best things about the holiday season is how the treats and meals help us build traditions and memories.
Our latest recipe comes from Dorla Schlitt, wife of Christian music veteran John Schlitt. Over the summer, Dorla shared her recipe for Sunday pot roast along with a great story about the meal.
This time, Dorla shares a wonderful Christmas memory about her and John and their family, and a simple recipe called Holiday Breakfast Casserole.
(For the record, I’ve made this and all I can say is … YUM!)

Dorla Schlitt’s Holiday Breakfast Casserole
(also known as Mom’s Breakfast Casserole … you’ll see why!)
Like many families, from the time we were married and began our own family we were expected to be “home” for Christmas if we were within driving distance. It was somewhat simpler than in some families in that our parents’ homes were within 30 miles of each other, allowing us to split our holiday time between grandparents’ homes and enjoying the company of our brothers’ families as well.
John and I would pack up all four children (their stuff and ours), along with a “boat load” of Christmas presents. Our longest trip was from Nashville to central Illinois so we always headed out the driveway in the middle of the night. This early start allowed the children to sleep the first four hours with a stop for breakfast before finishing the last tedious four hours of the trip. This was a Christmas tradition for over 18 years.
One of our family’s favorite Christmas morning dishes was a breakfast casserole my Mom made every year. For the last 12 years or so I have made the Christmas breakfast casserole at our home and our grandchildren are enjoying it now!
It’s easy to prepare the night before, convenient to bake on Christmas morning, and tastes awesome! Everyone wants seconds!
Mom’s Breakfast Casserole
13 slices of bread cubed in a greased 9″ x 13″ pan
Melt: 3/4 lb. velveta
1 stick butter
Fry sausage or cut up bacon with diced onions. Drain off most of the grease. Sprinkle over the cubed bread Pour the melted cheese over the top of all.
Beat: 8 eggs
2 + 2/3cup milk
Pour the egg mixture over the top of all. Cover with foil. Refrigerate overnight.
Preheat oven to 300 degrees.
Bake uncovered 45 min.
Let stand before cutting.
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RELATED POSTS:Dorla Schlitt’s recipe for Sunday Pot Roast, and a little story about Petra
For more Cooking with Christian Music recipes, visit the Gospel Soundcheck archives!
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