CityViewNC.com | 27
TO VIEW COURSE SCHEDULES
www.faytechcc.edu/continuing-education › Class Schedules
F T C C C O R P O R A T E & C O N T I N U I N G E D U C A T I O N
Ring in the New Year
with a NEW YOU!
Master a new hobby with
FTCC's Continuing Education!
• Art
• Cooking
• Crafts
• Floral, Gardening & Landscaping
• Furniture Upholstery
• Jewelry Making
• Music & Dramatic Arts
• Photography
• Pottery
• Quilting & Sewing
"Festive red and green peppers add a little something extra to my favorite
breakfast casserole. Bonus? It can be made the day before and stored in the fridge.
Come Christmas morning, you can pop it in the oven and it will cook while you
enjoy presents and time with family." — Jennifer McFadyen Hammond
CHRISTMAS MORNING CASSEROLE
1 pound sausage (I prefer mild Italian, but breakfast sausage works too.)
1 red bell pepper, diced
1 green bell pepper, diced
8 eggs
1/4 cup milk
1 teaspoon Dijon mustard
Salt and pepper to taste
2 cups shredded cheese of your choice, divided (I like sharp cheddar, but
try it with pepper jack for extra zing.)
Preheat oven to 325 degrees.
Brown sausage over medium heat. Drain and set aside.
Sautee diced bell peppers until softened. Combine with sausage.
In separate mixing bowl, crack eggs and whisk. Add milk, 1 cup cheese,
mustard, salt and pepper, and combine well.
Pour sausage and vegetable mixture into a greased 9-by-13-inch casserole
dish; pour egg mixture on top. Top with remaining cup of shredded cheese.
Bake for 20 minutes or until eggs are firm and cheese is melted.
Note: If you're mixing this the night before and refrigerating, it may take 30
to 35 minutes to fully cook.
