The casserole of all casseroles. That’s actually not even a casserole. It’s STUFFING. Breakfast stuffing. Why is this not already a thing? I don’t know because it’s exactly as delicious as it sounds.
Can I just explain a bit about how this came to be? So, you know how we just had Thanksgiving? And remember those shelves and shelves of bagged little toasted cubes that 99% of the world uses to stuff their turkeys? Well, I bought one of those bags thinking, “Stuffing is delicious. Why don’t I make that more as a regular dinner side dish?” As soon as I got home, I filed the bag of perfect little toast cubes in the pantry, with the potatoes and onions, and forgot about it…
Until I started thinking about Christmas morning. See, I usually make this Cinnamon French Toast Bake, but the “problem” is some of our friends actually get their whole family of SIX kids into their van and drive around Christmas morning delivering homemade, from-scratch, still warm Cinnamon rolls. So um, hello. My cinnamon bake is not really complementing their sweet delicious rolls. So rather than be like, “No thanks,” when she and her adorable family show up Christmas morning, I’m going to change up my own tradition this year.
This year I will be prepping this bad boy the night before Christmas along with a batch of homemade hollandaise sauce and heating everything up Christmas morning. Will I be piling my whole family in the car to go deliver dishes of this savory dish to my good friends and neighbors? I’m honestly not that good of a person but I truly wish I was and props to my friend and her huge heart and family. I adore her and because of her the breakfast stuffing was born.