Ingredients for Your Easy Christmas Breakfast Casserole

• Stale Bread: About 8-10 slices, cubed. I usually use a hearty sourdough or brioche because it soaks up all that eggy goodness without getting mushy. Honestly, don’t use fresh, soft bread, it just won’t give you that lovely texture.
• Breakfast Sausage: 1 lb, ground. Pick a good quality one, hon. The flavor really shines through. I’ve tried turkey sausage, and it works, kinda, but the pork sausage just gives it that classic, savory punch.

• Large Eggs: 8 of ’em. These are the backbone of your casserole, giving it that custardy texture. I always crack them into a separate bowl first, just in case one’s a dud. (Been there, done that, not fun.)

• Whole Milk: 2 cups. Please, for the love of all that is delicious, use whole milk. Skim milk just makes it watery, and we’re going for rich and satisfying here, not… sad.

• Sharp Cheddar Cheese: 2 cups, shredded. This is where the magic happens! I like to shred my own because the pre-shredded stuff has anti-caking agents that can make it melt weird. It’s extra work, but so worth it for that gooey, cheesy top.

• Onion: 1 small, diced. It adds a subtle sweetness and depth. I usually chop it finely so it blends right in, even for those onion-averse folks.
• Bell Pepper: 1/2 red or green, diced. A bit of color and a fresh, crisp bite. I often use red because it’s a little sweeter, but green works too if that’s what you have.
• Dijon Mustard: 1 teaspoon. Don’t skip this! You won’t taste “mustard,” but it adds an incredible, subtle tang that brightens everything up. It’s my secret weapon for savory casseroles.
• Garlic Powder: 1 teaspoon. Because, well, garlic makes everything better, right? I’m a bit heavy-handed with it, honestly.
• Salt & Black Pepper: To taste. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust. I always taste my egg mixture before adding it, just a tiny bit on a spoon, to make sure it’s seasoned right.

How to Make Your Easy Christmas Breakfast Casserole

Prep Your Base:

First things first, grab your bread. Tear or cut it into 1-inch cubes. Honestly, I just rip it up, it gives it a more rustic feel! Spread those cubes out in a lightly greased 9×13 inch baking dish. Next, in a large skillet, brown your breakfast sausage over medium heat, breaking it up as it cooks. Once it’s no longer pink, drain off any excess grease. I usually just tilt the pan and use a spoon to scoop it out, trying not to make a huge mess on my stovetop a constant kitchen battle, am I right?

Sauté the Aromatics:

Now, to the same skillet (no need to wash it, less dishes is always the goal!), add your diced onion and bell pepper. Sauté them over medium heat for about 5-7 minutes, until they soften up a bit and smell absolutely divine. This step is crucial for building flavor in this casserole, so don’t rush it. I’ve definitely undercooked my onions before, and they just don’t have the same sweetness. We want tender veggies, not crunchy surprises!

Whisk Up the Egg Mixture:

In a big bowl, crack those 8 large eggs. Whisk them well until the yolks and whites are fully combined no streaks allowed! Then, pour in your whole milk, add the Dijon mustard, garlic powder, salt, and black pepper. Give it another good whisk until everything is totally incorporated. This is where you can sneak a tiny taste to check the seasoning, just a drop on your finger. Does it need more salt? Go for it! This is your kitchen, after all.

Assemble This Casserole:

Sprinkle the cooked sausage, sautéed onions, and bell peppers evenly over the bread cubes in your baking dish. Now, sprinkle about half of your shredded sharp cheddar cheese over everything. Gently pour the egg and milk mixture over the top, making sure to get it as evenly distributed as possible. I usually press down slightly with a spatula to ensure all the bread soaks up that delicious liquid. This step is key for a truly moist casserole.

Chill Out (or Bake Now!):

Cover the baking dish tightly with plastic wrap and pop it in the fridge for at least 2 hours, or even better, overnight! This chilling time lets the bread really absorb the egg mixture, giving you that lovely custardy texture. Honestly, if you’re in a rush, you can bake it right away, but it won’t be quite as rich. I’ve done it both ways, the overnight chill is my personal preference for this dish, it just makes the morning so much smoother!

Bake and Enjoy:

When you’re ready to bake, preheat your oven to 350°F (175°C). Take the casserole out of the fridge and let it sit at room temperature for about 15-20 minutes while the oven heats up. Remove the plastic wrap, then sprinkle the remaining cheddar cheese over the top. Bake for 45-55 minutes, or until it’s puffed up, golden brown, and set in the center. A knife inserted near the center should come out clean. It smells absolutely incredible when it’s done that cheesy, savory aroma is the best holiday morning wake-up call!

Storage Tips for Your Easy Christmas Breakfast Casserole

So, you’ve got leftovers of your magnificent Easy Christmas Breakfast Casserole? Lucky you! Once it’s completely cooled, cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep beautifully in the fridge for up to 3-4 days. I’ve reheated slices in the microwave (gently, please, otherwise the eggs can get rubbery I learned that one the hard way, and it wasn’t pretty!), but honestly, my favorite way is to pop a slice back into the oven or a toaster oven until it’s warmed through and the edges are a little crispy again. Freezing? You can totally do that! Wrap individual slices (or the whole thing, if you’re planning ahead) in foil, then plastic wrap, and freeze for up to 2-3 months. Just thaw overnight in the fridge and reheat. It’s a meal-prep dream for busy weeks!

Ingredient Swaps for Easy Christmas Breakfast Casserole

Life happens, and sometimes you don’t have exactly what the recipe calls for, right? For the bread, almost any sturdy, day-old bread works challah, brioche, or even just regular sandwich bread (though it might be a tad softer). I tried using gluten-free bread once, and it worked… kinda. It was a bit drier, so I added a splash more milk to the egg mixture. For the breakfast sausage, you could totally use diced ham or cooked bacon if that’s what you have, or even a mix of mushrooms and spinach for a vegetarian twist. Just make sure to cook out the moisture from the veggies first! If you don’t have cheddar, Swiss or Monterey Jack are fantastic. I’ve even used a spicy pepper jack for a kick, and honestly, it was a delicious surprise. Get creative, hon, that’s what cooking is all about!

Serving Your Easy Christmas Breakfast Casserole

This Easy Christmas Breakfast Casserole is a star on its own, but it loves a good supporting cast! For a classic holiday brunch, I always serve it with a big bowl of fresh fruit berries, sliced oranges, maybe some grapes. The bright, fresh flavors cut through the richness of the casserole beautifully. A drizzle of maple syrup over the top is a must for those who love a sweet and savory combo, my kids go wild for it! For the grown-ups, a dash of your favorite hot sauce is a game-changer, adding just the right amount of zing. And for drinks? Coffee, of course, a festive mimosa (hello, holiday cheer!), or even a simple glass of orange juice. This dish and a cozy morning with loved ones? Yes please, that’s my kind of Christmas!

The Heart of This Easy Christmas Breakfast Casserole

While breakfast casseroles aren’t tied to one specific culture, they hold a special place in American comfort food, especially around holidays. For me, this particular Easy Christmas Breakfast Casserole recipe isn’t about some ancient tradition, but about creating new ones. It started as my personal quest to reclaim Christmas morning from the kitchen chaos. Growing up, our holiday breakfasts were always a bit rushed, everyone hungry but no one wanting to cook. This casserole became my answer to that, a way to bring everyone to the table without the stress. It’s about the warmth of gathering, the shared anticipation, and that feeling of ease on a day that should be nothing but joyful. It’s become a delicious symbol of slower, more present holiday mornings in our home, and that, to me, is its most important cultural significance.

Frequently Asked Questions About This Easy Christmas Breakfast Casserole

→ Can I make this casserole vegetarian?

Absolutely! I’ve swapped the sausage for sautéed mushrooms and spinach before, and it was lovely. Just make sure to cook out all the moisture from the veggies so your casserole doesn’t get watery. You could also try a plant-based sausage alternative!

→ What kind of bread works best for this casserole?

Day-old bread is truly key. Sourdough, brioche, or even a hearty white bread work wonders. I tried a super fresh baguette once, and it got a bit too soft. Stale bread soaks up the egg mixture without turning to mush, trust me on this one!

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

Oh, I’ve had that happen! Usually, it means it just needs a little more time in the oven. Ovens can be quirky, so keep baking until a knife inserted near the center comes out clean. Sometimes covering it loosely with foil can help prevent the top from browning too much while the inside finishes cooking.

→ Can I add other vegetables to this casserole?

Totally! I’ve thrown in diced zucchini, finely chopped broccoli, or even some leftover roasted sweet potatoes. Just be sure to sauté any raw, watery veggies first to remove excess moisture. It’s a great way to use up bits and bobs from your fridge!

→ How do I prevent the casserole from sticking to the dish?

Ah, the classic mistake I made! Generously grease your baking dish with butter or non-stick spray. Don’t be shy! A little extra grease means easy serving and less scrubbing later, which is always a win in my book.