Description
Whip up a delightful Christmas Breakfast Casserole! This hearty, easy recipe brings holiday joy with minimal fuss. Perfect for a memorable morning.
Ingredients
Scale
- Foundation Ingredients:
- 6 cups day-old bread (sourdough, challah, or French loaf), cubed
- 1 lb cooked breakfast sausage, crumbled (or bacon bits)
- Dairy & Egg Goodness:
- 8 large eggs
- 2 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
- Flavor Builders:
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- Seasonings & Spices:
- 1 tsp dried mustard
- 1/2 tsp garlic powder
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Instructions
- Prep Your Foundation:: First things first, grab your bread. Tear or cube about 6 cups of it – day-old is honestly the best here. It’s a bit firmer and won’t turn to mush when it soaks up all that eggy goodness. Spread it out evenly in a greased 9×13 inch baking dish. I usually just use my hands, it feels more therapeutic that way. Don’t be afraid to make a bit of a mess, that’s part of the fun! Make sure every nook and cranny of that dish is greased, or you’ll have a wrestling match trying to get it out later, like I did that one time. Trust me, butter or cooking spray is your friend.
- Sauté the Savory Bits:: Next up, cook your sausage or bacon until it’s beautifully browned. While that’s happening, dice your onion and bell pepper. Once your meat is done, drain some of the fat (but not all! We want flavor!) and then toss in the veggies. Sauté them until they’re soft and fragrant, about 5-7 minutes. I love the smell of the onions caramelizing, it just signals that something delicious is coming. Sometimes I get a little distracted here and almost burn the onions, so keep an eye on them!
- Layer the Flavor:: Now, sprinkle half of your cooked sausage and sautéed veggies over the bread cubes in the baking dish. Then, generously scatter half of your freshly grated cheddar cheese over that layer. I always feel like a little kid building a delicious edible fort at this stage. You can add a little extra cheese if you’re feeling it – I mean, who’s counting on Christmas morning? This layering ensures every bite of your casserole gets a bit of everything.
- Whip Up the Custard:: In a large bowl, whisk together your eggs, whole milk, dried mustard, garlic powder, salt, and pepper. Really get in there with that whisk until everything is well combined and a little frothy. This is the heart of your dish, so make sure it’s seasoned just right. I usually give it a quick taste (just a tiny bit, raw egg is not my jam!) to check the salt. I once forgot the dried mustard, and it just wasn’t the same. It adds a subtle zing!
- Pour and Soak:: Carefully pour the egg mixture evenly over the bread, sausage, and cheese in your baking dish. Make sure every piece of bread gets a good soak. This is where the magic really starts to happen! Then, scatter the remaining sausage, veggies, and cheese over the top. Gently press down on the bread with a spatula to ensure it’s fully submerged. I sometimes get a bit impatient here, but letting it soak is crucial for that soft, custardy texture. Cover the dish tightly with plastic wrap.
- Chill and Bake Your Christmas Breakfast Casserole:: Pop your covered Christmas Breakfast Casserole into the fridge for at least 4 hours, or even better, overnight! This soaking time is a game-changer for flavor and texture. When you’re ready to bake, preheat your oven to 350°F (175°C). Uncover the casserole and bake for 45-55 minutes, or until it’s golden brown and puffed up, and a knife inserted into the center comes out clean. It should smell incredible, a mix of savory and warm spices. Let it rest for 10 minutes before serving. Honestly, that rest time is hard, but it helps everything set beautifully!