Description
Christmas Breakfast Casserole: Enjoy an easy, festive, and hearty make-ahead dish for stress-free holiday mornings. Perfect for your family celebrations!
Ingredients
Scale
- Base Ingredients:
- 6 cups stale bread, torn into 1-inch cubes (sourdough or French bread works wonders)
- 1 lb breakfast sausage, cooked and crumbled
- 1 large onion, diced
- 1 bell pepper (any color), diced
- Egg Mixture:
- 12 large eggs
- 2 cups whole milk
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- Cheese:
- 2 cups sharp cheddar cheese, grated (divided)
Instructions
- Prep the Bread & Sausage: First things first, grab that stale bread and tear it into bite-sized pieces, about 1-inch cubes. Don’t be shy, just rip it up! Then, in a large skillet, brown your breakfast sausage over medium heat, breaking it up as it cooks. I love the smell of the sausage sizzling, it just signals that something good is coming. Drain off any excess grease; nobody wants a greasy casserole, trust me, I’ve made that mistake before and it was a bit much.
- Sauté the Veggies: Once the sausage is cooked, toss in your diced onion and bell pepper into the same skillet with a tiny bit of the sausage fat left behind. Sauté them until they’re softened and a bit translucent, about 5-7 minutes. This step is important for developing flavor, don’t rush it! I sometimes get impatient here, but cooking them down really makes a difference in the final texture of the Christmas Breakfast Casserole. This is where the kitchen starts smelling amazing, honestly.
- Assemble the Christmas Breakfast Casserole Base: Now for the fun part! In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until everything is well combined and a bit frothy. This is where you can really see the magic happening. Stir in about half of your grated cheddar cheese, the cooked sausage, and the sautéed veggies. Then, gently fold in the bread cubes, making sure every piece gets coated in that lovely eggy mixture. Don’t overmix, though, or your bread might get too soggy!
- Let it Soak Overnight: Transfer the entire mixture to a greased 9×13 inch baking dish. Press it down gently to ensure everything is submerged. Cover the dish tightly with plastic wrap and pop it into the fridge overnight, or for at least 4 hours. This soaking time is crucial, it allows the bread to really absorb all those flavors. I once tried to bake it right away, and it just wasn’t the same, the bread was still a bit dry. Patience is a virtue here, my friend, especially for a truly great Christmas Breakfast Casserole.
- Bake Your Christmas Breakfast Casserole: When you’re ready to bake, pull the casserole out of the fridge about 30 minutes before baking to let it come closer to room temperature. Preheat your oven to 375°F (190°C). Uncover the dish, sprinkle the remaining cheddar cheese over the top. This is where it starts to look really appealing, all that cheesy goodness! Bake for 45-55 minutes, or until the casserole is golden brown and puffed up, and a knife inserted into the center comes out clean. If it’s browning too quickly, loosely tent it with foil.
- Rest & Serve: Once it’s beautifully golden and bubbly, take the Christmas Breakfast Casserole out of the oven and let it rest for about 10-15 minutes before serving. This resting period allows the casserole to set up properly, making it easier to slice and serve. Trust me, waiting is the hardest part, but it’s worth it! The smells filling your kitchen will be incredible, a truly festive aroma. Slice into squares and serve warm. Enjoy that delicious, hearty bite!