Description
Christmas Breakfast Casserole: Start your holiday morning right! This easy, savory, cheesy recipe is perfect for family and can be made ahead.
Ingredients
Scale
- Breakfast Staples:
- 1 (1 lb) loaf stale French bread, cubed
- 1 lb breakfast sausage, cooked and crumbled
- 1 yellow onion, finely chopped
- 1 bell pepper (red or green), finely chopped
- Dairy & Eggs:
- 12 large eggs
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 4 oz cream cheese, cubed
- Flavor Enhancers:
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/4 tsp hot sauce (or to taste)
- Optional Extras:
- Fresh chives or parsley, for garnish
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!