Hearty Christmas Breakfast Casserole Recipe

Ingredients for Your Christmas Breakfast Casserole Recipe

• Cubed Bread: Honestly, stale bread is your friend here. I usually grab a loaf of French bread a day or two before, cube it up, and let it sit out. Don’t use fresh, squishy stuff, it’ll just get soggy, and nobody wants that.
• Breakfast Sausage: I prefer a mild pork sausage, crumbled and cooked. You could use turkey sausage for a lighter version, but to be real, the pork just hits different in this Christmas Breakfast Casserole recipe.
• Yellow Onion: Essential for that savory depth. Chop it fine, hon, so it melts into the casserole. I once thought a rough chop would be fine, but then you get big onion chunks, and it just throws off the texture.
• Bell Pepper: A mix of red and green bell peppers makes it look extra festive, and adds a nice sweet crunch. I always forget to buy both, so sometimes it’s just green. It still tastes great, just less colorful!
• Large Eggs: The binder, the heart of the casserole! Use good quality eggs, you can really taste the difference. I once cracked an egg and it had a double yolk a good omen for breakfast, I think!
• Milk: Whole milk, please. Just don’t skimp here. Skim milk makes it watery, and we’re going for rich and creamy. I didn’t expect that much of a difference, but trust me on this one.
• Shredded Cheddar Cheese: Sharp cheddar is my go-to. It melts beautifully and gives that tangy, cheesy goodness. Grate your own if you can, pre-shredded often has anti-caking agents that make it less creamy.
• Cream Cheese: This is my secret weapon for extra creaminess and a subtle tang. Cut it into small cubes so it melts evenly throughout the Christmas Breakfast Casserole.
• Dry Mustard: This little spice elevates the savory flavors and makes the cheese pop. Don’t skip it! It’s not about tasting like mustard, it’s about making everything else shine.
• Salt & Black Pepper: Season generously! I always taste my egg mixture before adding the bread. A well-seasoned base makes all the difference, honestly.
• Hot Sauce (Optional): A dash in the egg mixture adds a little kick, but totally optional if you’re feeding folks who aren’t into spice. I usually add a few drops to half the mixture for variety.

Instructions

Brown the Sausage & Veggies:

First things first, get that breakfast sausage crumbling in a skillet over medium heat. Brown it up nicely, breaking it apart as it cooks. Drain off any excess grease nobody wants a greasy casserole, honestly. Then, toss in your chopped onion and bell pepper. Let them soften up, getting fragrant and a little sweet, about 5-7 minutes. The smells starting to fill my kitchen right now are always a good sign that Christmas Breakfast Casserole is on its way!

Prep the Bread Base:

While your sausage and veggies are doing their thing, grab a 9×13 inch baking dish. Scatter your cubed stale bread evenly across the bottom. This is your foundation, so make sure it’s spread out nicely. I sometimes press it down gently, just to make sure there are no huge gaps. This step is super easy, but crucial for ensuring every bite of your Christmas Breakfast Casserole recipe has that lovely bread texture.

Whisk the Egg Mixture:

In a large bowl, whisk together your large eggs, milk, dry mustard, salt, and black pepper. Whisk it really well until it’s light and frothy, and everything is combined. This is where the magic happens, creating that creamy, savory custard that will soak into the bread. I always give it an extra minute of whisking, just to be sure. Don’t forget the dry mustard, it makes a subtle but important difference!

Assemble the Casserole:

Now, layer time! Sprinkle half of your shredded cheddar cheese over the bread cubes. Then, evenly distribute the cooked sausage and veggie mixture. Dot the cream cheese cubes over the top. Pour the egg mixture over everything, making sure to get it into all the nooks and crannies. Give it a gentle press with a spatula to help the bread soak it all up. This is where your Christmas Breakfast Casserole recipe really starts to take shape!

Chill Overnight (or longer!):

Cover the baking dish tightly with plastic wrap and pop it in the fridge. Let it chill for at least 4 hours, but honestly, overnight is best. This allows the bread to fully absorb all that eggy, cheesy goodness, leading to a much better texture when baked. I’ve left it for up to 24 hours before, and it was still fantastic. Just try not to peek too much, patience is a virtue, especially with this Christmas Breakfast Casserole!

Bake to Golden Perfection:

When you’re ready to bake, preheat your oven to 350°F (175°C). Uncover the casserole and sprinkle the remaining cheddar cheese over the top. Bake for 45-55 minutes, or until it’s golden brown, puffed up, and set in the center. A knife inserted near the center should come out clean. The smell of this baking is just heavenly, a true sign of a festive morning with your Christmas Breakfast Casserole recipe!

Storing Your Christmas Breakfast Casserole Recipe

If you’re lucky enough to have leftovers (which, honestly, isn’t always the case in my house!), this Christmas Breakfast Casserole recipe stores pretty well. Just let it cool completely before you cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for about 3-4 days. I wouldn’t recommend freezing the assembled, unbaked casserole, as the texture can get a bit weird with the bread. But baked slices? Those can be individually wrapped and frozen for up to a month. When reheating, I usually pop a slice in the microwave for a minute or two, or warm it gently in the oven at 300°F (150°C) until heated through. I microwaved a whole big chunk once and the eggs got a bit rubbery so don’t do that lol. Small portions are better for quick reheating!

Customizing Your Christmas Breakfast Casserole Recipe

This Christmas Breakfast Casserole recipe is super versatile, which I love! If you’re not a fan of pork sausage, turkey sausage works just fine, though it won’t be quite as rich. I’ve also tried using diced ham or even crumbled veggie sausage when I had vegetarian friends over it worked, kinda, but definitely changed the flavor profile. For the cheese, a mix of Monterey Jack and Colby is lovely, or even some Gruyere if you’re feeling fancy. I once swapped out the bell peppers for sautéed mushrooms and spinach, and it was a surprisingly delicious twist. Don’t have dry mustard? A tiny pinch of turmeric can add a similar subtle depth, or just leave it out, it won’t ruin the dish. Experimentation is half the fun, honestly!

Serving Your Christmas Breakfast Casserole Recipe

This Christmas Breakfast Casserole recipe is a complete meal on its own, but I always love to add a few little extras to make it feel even more special. A simple fruit salad with berries and melon adds a fresh, light contrast to the savory richness. For drinks, a mimosa or a sparkling cranberry mocktail feels wonderfully festive. And of course, a big pot of coffee is non-negotiable on Christmas morning! Sometimes I’ll put out a bowl of extra hot sauce for those who like a little extra kick, or a side of maple syrup for a sweet-and-savory vibe don’t knock it till you try it! This dish with a rom-com and fuzzy socks? Yes please, that’s my ideal holiday morning.

The Story Behind This Christmas Breakfast Casserole Recipe

Breakfast casseroles have such a comforting, familiar history, especially in American households. They really gained popularity as a practical way to feed a crowd, using up leftover bread and whatever savory bits were on hand. For me, this particular Christmas Breakfast Casserole recipe ties back to my Aunt Carol, who always brought a dish that felt both traditional and effortlessly delicious. It’s not some ancient family secret, but it’s become a cherished part of our holiday tradition. It reminds me of those bustling Christmas mornings, everyone gathered around, laughing, and sharing good food. It’s a modern classic in my kitchen, a dish that says “holiday” without being fussy, and that’s something I truly appreciate.

Frequently Asked Questions

→ Can I make this Christmas Breakfast Casserole recipe ahead of time?

Absolutely! That’s the beauty of it. You can assemble the entire Christmas Breakfast Casserole recipe the night before, cover it, and let it chill in the fridge. Just pull it out about 30 minutes before baking to take off the chill, then bake as directed. It makes holiday mornings so much smoother, trust me!

→ What kind of bread works best?

Stale, crusty bread like French bread, sourdough, or even day-old brioche works wonderfully. You want something that can really soak up the egg mixture without turning mushy. I once tried it with super soft sandwich bread, and it was just… not great. Learn from my mistakes!

→ My casserole isn’t setting in the middle, what happened?

Oh, I’ve been there! Usually, it means it needs a little more time in the oven. Sometimes ovens vary, or perhaps your dish was extra cold from the fridge. Try covering it loosely with foil if the top is browning too quickly, and continue baking until a knife inserted comes out clean. Patience, hon!

→ Can I add other vegetables to my Christmas Breakfast Casserole recipe?

Definitely! Cooked spinach, sautéed mushrooms, or even diced zucchini would be tasty additions. Just make sure to cook them down a bit first to remove excess moisture, or your casserole might get watery. I love adding whatever I have on hand, it makes each Christmas Breakfast Casserole recipe unique!

→ How do I prevent a soggy Christmas Breakfast Casserole?

The key here is stale bread and proper draining of your sausage grease. Also, don’t overcrowd the dish with too many wet ingredients. The overnight chill helps the bread absorb the liquid evenly. I once forgot to drain the sausage, and let’s just say it was an oily Christmas, oops!