Christmas Breakfast Special

6-8 slices white bread, buttered both sides with crust trimmed off
1 pkg. bulk sausage or 2 cups cubed ham
2 cups shredded sharp cheddar cheese
8 eggs
2/3 cups milk
salt & pepper

Line 9x13 pan with buttered bread slices, trim crusts first. Fry sausage, drain, cool, and sprinkle over bread. Spread shredded cheese over all. Sprinkle lightly with salt & pepper. Beat eggs with milk and pour over mixture in pan. Refrigerate over night. In the morning, set it out for 30 minutes on the counter to warm up a bit. Bake at 325 degrees for 30 minutes.

*I make this every year for breakfast Christmas morning, just like my Mom did for me as a little girl. It's yummy and so easy.

Double Layer Pumpkin Pie

Scott practically begs me to make this every holiday season. This is super easy and delicious!

4 oz. (1/2 of 8 oz pkg.) Cream Cheese, softened

1 tbsp milk

1 tbsp sugar

1 tub (8 oz) Cool Whip, thawed

1 Graham Cracker pie crust

1 cup milk

1 can (15 oz) pumpkin

2 pkg Jell-o vanilla flavor instant pudding

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

MIX cream cheese, 1 tbsp milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2minutes or until well blended. (Mixture will be thick) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in fridge.