Late Christmas Eve, while sugarplums danced in their heads, something was stirring in the Krause kitchen, and it wasn’t a mouse.
“It was me, Mrs. Claus, preparing for Christmas morning magic,” said Sandee Krause, co-owner of Krause Berry Farms & Estate Winery.
Sandee’s Auntie Dona, her father’s sister – who just turned 97 – gave her this family recipe when she began her family 36 years ago.
“Her recipe made those Christmas mornings easy when the kids were young,” Sandee recalled.
“And through the years it became a family tradition, and is still the star at our Christmas morning brunch with the grown kids and now grandkids,” she said, wishing all a Merry Christmas.
Dona’s Overnight Brunch Eggs
This dish can be made the day before, refrigerated overnight, then baked in the morning for an easy and delicious Christmas Day breakfast.
1 medium onion, diced
1/2 loaf of sliced 1/2 inch thick sourdough bread
1 dozen eggs
1 cup milk
1 package cooked & drained sausage 12oz. to 1lb.
Salt & pepper to taste
1 tablespoon Worcestershire sauce
1/2 pound of Jack and Swiss cheese
Cook and drain the sausage, then grate the cheese
Grease a 9×13 baking dish then line the bottom with the sourdough bread.
Mix onion, eggs, milk & seasonings together, then pour over the bread into the baking dish.
Sprinkle with the cheese then sausage.
Cover & refrigerate overnight.
Bake for 45 minutes to 1 hour at 350º
Krause Berry Farms & Estate Winery is once again holding its fundraising pancake breakfast for breast cancer research, held in memory of Liz Krause
• Sunday, Dec. 10 from 9:30 to 11:30 a.m. with Santa visiting around 10 a.m.
• First come, first serve by donation
OTHER LANGLEY ADVANCE HOLIDAY RECIPES: