Description
Prepare a hearty Overnight Crockpot Christmas Breakfast Casserole for holiday mornings. Wake up to a warm, savory dish with minimal fuss. Perfect for festive ease!
Ingredients
Scale
- Base Ingredients:
- 1 loaf (16 oz) stale bread, cubed
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- Creamy Custard Mix:
- 8 large eggs
- 2 cups whole milk
- 2 tsp Dijon mustard
- Savory Flavor Boosters:
- 1 small yellow onion, diced
- 1/2 green bell pepper, diced
- 1 tsp salt
- 1/2 tsp black pepper
- Optional Extras:
- Pinch of red pepper flakes (for a kick)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Your Base:: First things first, get that bread ready! Cut your stale bread into rough 1-inch cubes. You want them to be sturdy enough to hold their shape but still porous for soaking. Then, brown your breakfast sausage in a skillet over medium-high heat, breaking it up as it cooks. Drain off any excess grease – honestly, this step is super important, or your casserole will be greasy. While that’s going, dice your onion and bell pepper and sauté them in a separate pan until they’re soft and fragrant, about 5-7 minutes. Oh, the smell of sautéing onions always makes my kitchen feel like home!
- Whisk the Custard:: In a large bowl, crack those eggs! Whisk them really well until they’re light and frothy. Then, pour in the whole milk, add your Dijon mustard, salt, and black pepper. Give it another good whisk until everything is totally combined. This is where the magic really starts to happen, creating that creamy base for your Overnight Crockpot Christmas Breakfast Casserole. I once rushed this step and ended up with streaks of egg white, so take your time here. You want a smooth, consistent mixture, trust me.
- Layer It Up:: Now for the fun part – assembly! Lightly grease your 6-quart slow cooker insert, or better yet, use a slow cooker liner; it makes cleanup a breeze. Spread about half of your bread cubes evenly on the bottom. Sprinkle half of the cooked sausage, half of the sautéed veggies, and half of the shredded cheddar cheese over the bread. Repeat with the remaining bread, sausage, veggies, and cheese. Layering helps ensure every bite gets a bit of everything, which is what we’re going for, right?
- Pour & Chill:: Carefully pour the egg and milk mixture evenly over the layered ingredients in the slow cooker. Gently press down on the top with a spatula or your hands to make sure all the bread cubes are submerged and soaking up that delicious custard. This is crucial for preventing dry spots! Cover the slow cooker with its lid and pop the whole thing in the refrigerator. Let it chill overnight, for at least 8 hours, or up to 12. This resting time is what transforms it into a truly amazing Overnight Crockpot Christmas Breakfast Casserole.
- Wake Up & Cook:: Christmas morning! Or, you know, any morning you want a fabulous breakfast. Take the slow cooker out of the fridge about 30 minutes before you plan to start cooking to let it come to room temperature a bit. Then, plug it in and set it to LOW. Cook for 6-8 hours, or until the center is set and the edges are lightly golden. Cooking times can vary a bit depending on your slow cooker, so keep an eye on it. My old crockpot always cooked a little hot, so I learned to check it earlier!
- Serve & Enjoy:: Once it’s cooked through, turn off the slow cooker. Let the Overnight Crockpot Christmas Breakfast Casserole sit, uncovered, for about 10-15 minutes before serving. This allows it to set up even more and makes for cleaner slices. The top should be a beautiful golden-brown, and the house will smell absolutely incredible. Scoop out generous portions and watch everyone flock to the table. Honestly, seeing happy faces with full bellies is the best part!