Description
Whip up an Easy Christmas Breakfast Casserole for a stress-free holiday morning! This hearty dish is simple, comforting, and packed with flavor.
Ingredients
Scale
- Base Ingredients:
- 1 loaf (about 1 pound) stale bread (challah, brioche, or sourdough), torn into 1-inch pieces
- 1 tablespoon unsalted butter, for greasing
- Savory Mix-ins:
- 1 pound breakfast sausage, crumbled and cooked
- 2 cups (8 ounces) sharp cheddar cheese, freshly grated, divided
- Custard & Flavor:
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Finishing Touches:
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- Prep the Bread Base:: First things first, tear your stale bread into bite-sized pieces. I usually just use my hands; it feels more rustic, you know? Spread them out in a buttered 9×13 inch baking dish. Honestly, don’t pack them too tight; we want some air in there for that lovely texture. This is where I sometimes get a little messy, with bread crumbs everywhere, but it’s worth it.
- Cook the Savory Bits:: Next, brown your breakfast sausage in a skillet over medium heat. Make sure to break it up well as it cooks. Once it’s nicely browned and cooked through, drain off any excess grease. I totally forgot to drain it once, and the casserole was a bit greasy, oops! Sprinkle that delicious sausage over the bread in the baking dish, then top with half of your grated cheddar cheese.
- Whisk the Custard Magic:: In a large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, maple syrup, salt, and pepper. Really get in there and whisk it until it’s super smooth and slightly frothy. This is the heart of your Easy Christmas Breakfast Casserole, so don’t skimp on the whisking! It should smell subtly sweet and savory already, a hint of what’s to come.
- Assemble and Soak:: Pour the egg mixture evenly over the bread and sausage in the baking dish. Gently press down on the bread with a spatula to make sure every single piece gets soaked. This is crucial for a tender, not dry, casserole. I once didn’t soak it enough, and the top pieces were a bit crunchy, which wasn’t quite the vibe I was going for.
- Chill Out, Casserole:: Cover the dish with plastic wrap and pop it in the fridge for at least 4 hours, or even better, overnight! This allows the bread to really absorb all that eggy goodness. This is the step that makes it an *easy* Christmas breakfast casserole because the morning-of work is minimal. Go on, get some sleep!
- Bake and Enjoy:: When you’re ready to bake, preheat your oven to 375°F (190°C). Uncover the casserole, sprinkle with the remaining cheddar cheese, and bake for 45-55 minutes, or until it’s puffed up, golden brown, and set in the center. A knife inserted into the middle should come out clean. It’ll smell absolutely incredible, like pure holiday morning bliss. Let it rest for a few minutes before serving, then garnish with fresh chives!