Macon Magazine

DECEMBER/JANUARY 2017 MACON MAGAZINE | 77 cherry halves and sprinkle with colored sugar. << CHRISTMAS BREAKFAST SAUSAGE CASSEROLE All the deliciousness of everyone's breakfast favorites in one dish. Save this special meal for the holidays… what a treat! 1 pound ground pork sausage 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 ounces mild cheddar cheese, shredded Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes and cheese, and stir to coat evenly. Pour into a greased 9x13 baking dish. Cover and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 degrees. Cover and bake 45-60 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 30 minutes, or until set. EGGNOG FRENCH TOAST To make it more flavorful, soak and refrigerate the bread overnight in a large baking dish. 2 eggs, beaten slightly 1 1/2 cups eggnog 1 1/2 tablespoons ground cinnamon 1 teaspoon pumpkin pie spice 12 slices French bread Whisk eggs, eggnog, cinnamon and pumpkin pie spice together in Be a part of the BIG Bash, the party to ring in your 2017! saturday december 31, 2016 Macon Terminal Station 8:30pm – 12:30am Terminal Station doors open at 7:30pm join us on: Please visit our website at www.arcmacon.org and or call 478.477.7764 ext. 0 for ticket sales. ticket sales: table for 8 - $300 individual - $40 General admission (No Table Seating) - $30 9th Annual Featuring entertainment by the Grapevine

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