Ingredients

Main Players

• Stale Bread: You want day-old bread, hon, not fresh. It soaks up the egg mixture like a dream. I usually use a sturdy white bread or challah, don’t use anything too soft or it’ll just turn to mush, and nobody wants a soggy bottom.
• Breakfast Sausage: I always go for a mild pork breakfast sausage, crumbled and cooked. The fat and flavor it brings are just essential. I tried turkey sausage once, and it worked… kinda, but it lacked that rich, satisfying punch.

• Large Eggs: The backbone of any good casserole! I use a dozen, don’t skimp here, you need that fluffy, custardy texture.

• Whole Milk: Full-fat all the way, please. Don’t use skim milk, just don’t. The creaminess is non-negotiable for that rich, comforting feel.

Flavor Boosters

• Cheddar Cheese: Freshly grated, always! Pre-shredded has weird anti-caking stuff that makes it melt funky. I like sharp cheddar, but a mix with Monterey Jack is also delish.
• Bell Pepper & Onion: A red bell pepper and a yellow onion, finely diced. They add a lovely sweetness and a bit of crunch. I once forgot to sauté them first, and they were still a bit raw in the casserole. Learn from my mistakes!

• Dijon Mustard: A tablespoon might seem odd, but it adds a subtle tang that brightens everything up without tasting like mustard. It’s my secret weapon.

• Garlic Powder & Onion Powder: These dry spices give a consistent, savory depth. I’m heavy-handed with both, honestly. Fresh garlic is great too, but I find the powders distribute better here.
• Salt & Black Pepper: Season generously, especially with the sausage and egg mixture. I always taste a tiny bit of the egg mix before adding the bread to make sure it’s just right.

Garnish & Toppings

• Fresh Parsley & Chives: A sprinkle of fresh herbs at the end just makes it sing! Visually, it’s a pop of green against all that golden goodness, and the taste is so fresh.

Instructions

Brown the Sausage & Veggies:

Grab a large skillet and brown your breakfast sausage over medium heat, breaking it up as you go. You want it nicely crumbled and cooked through, no pink bits, obviously. Drain off most of that delicious grease, but leave a little bit for flavor. Then, toss in your diced bell pepper and onion. Sauté them until they’re soft and fragrant, about 5-7 minutes. I love how the kitchen starts to smell when these are cooking, warm and savory. Set it aside to cool a bit, you don’t want to cook your eggs when you add them!

Prep Your Bread:

While the sausage and veggies are cooling, cube your day-old bread into about 1-inch pieces. I usually just tear it with my hands, honestly, it feels more rustic that way! Spread the bread cubes evenly in a greased 9×13 inch baking dish. This is where I always make sure the dish is really well greased, I learned that the hard way when I had to chisel out stuck casserole once. Distribute the cooked sausage and vegetable mixture right over the bread, making sure it’s spread out nicely.

Whisk Up the Egg Mixture:

In a large mixing bowl, crack all your eggs. Add the whole milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Whisk, whisk, whisk! You want everything really well combined, light, and airy. I usually go at it with a wire whisk until my arm aches a little. This is a crucial step for a fluffy Christmas Breakfast Casserole Recipe, so don’t be shy with the whisking!

Assemble the Casserole:

Pour that glorious egg mixture evenly over the bread and sausage in your baking dish. Make sure every single piece of bread gets a good soaking. Sometimes I gently press down on the bread with the back of a spoon to ensure it’s all submerged. Then, sprinkle that freshly grated cheddar cheese generously over the top. It looks so pretty, all ready for its cheesy glory. This is where your Christmas Breakfast Casserole Recipe really starts to come together.

Chill Out (Overnight if Possible!):

Cover the baking dish tightly with plastic wrap and pop it in the refrigerator for at least 4 hours, but honestly, overnight is what you’re aiming for. This chilling time is key! It lets the bread really soak up all that eggy goodness, preventing a dry casserole. I once rushed this step, and the texture wasn’t nearly as good, it was edible, but just not as wonderfully custardy. Plan ahead for the best results, you won’t regret it.

Bake and Serve:

When you’re ready to bake, preheat your oven to 375°F (190°C). Pull the casserole out of the fridge about 30 minutes before baking to let it come to room temperature a bit. Remove the plastic wrap 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 absolutely incredible, like Christmas morning itself! Let it rest for 5-10 minutes before slicing and serving. This Christmas Breakfast Casserole Recipe is best served warm.

Christmas Breakfast Casserole Recipe: Storage Tips

Okay, so let’s talk leftovers. This Christmas Breakfast Casserole Recipe actually holds up pretty well, which is great because sometimes you just make too much, or you want a quick breakfast the next day. Once it’s completely cooled, cover it tightly with plastic wrap or transfer individual slices to airtight containers. It’ll keep in the fridge for up to 3-4 days. I’ve tried freezing it before, in individual portions, and it works, but the texture can be a little different after thawing and reheating, sometimes a bit drier. To reheat, I usually pop a slice in the microwave for a minute or two, or if I’m feeling fancy, a low oven (300°F/150°C) for about 15-20 minutes until warmed through. Don’t microwave it too long, though, I microwaved it once and the eggs got rubbery so don’t do that lol.

Christmas Breakfast Casserole Recipe: Ingredient Substitutions

Life happens, and sometimes you don’t have everything on hand for this Christmas Breakfast Casserole Recipe. I’ve been there! If you don’t have breakfast sausage, cooked ham or even crumbled bacon works beautifully. I’ve used leftover Christmas ham, chopped small, and it was a revelation really! For the cheese, feel free to swap cheddar for Monterey Jack, Gruyere, or even a blend of Italian cheeses, I tried a Swiss blend once, and it was surprisingly good, kinda nutty. No bell pepper? Zucchini, mushrooms, or even a handful of spinach (wilted first!) can step in. I’ve even thrown in some diced cooked potatoes when I had them, and it added a nice heft. Experiment! That’s how we find new favorites, right?

Serving This Christmas Breakfast Casserole Recipe

This Christmas Breakfast Casserole Recipe is a complete meal on its own, honestly, but it loves a good sidekick. For a festive spread, I usually serve it with a big bowl of fresh fruit think berries, sliced oranges, and kiwi for that pop of color. A simple green salad with a light vinaigrette is also a lovely contrast to the richness. And for drinks? Coffee, obviously, but a mimosa or a sparkling cranberry juice just screams ‘holiday brunch.’ This dish and a good holiday movie, maybe a little carol singing? Yes please, that’s my ideal Christmas morning scenario. Sometimes I add a dash of hot sauce right on top for a little kick, because why not?

The Story Behind My Christmas Breakfast Casserole Recipe

The idea of a make-ahead breakfast for Christmas really resonated with me because my grandma, Mama Tessa, always had a big, hot breakfast ready, but she’d be up at the crack of dawn making it. I wanted that same comforting tradition, but with a little less stress for me! This Christmas Breakfast Casserole Recipe isn’t exactly her recipe, but it embodies that same spirit of warmth and generosity. It’s become our family’s new tradition, a way to share a delicious meal without anyone feeling overwhelmed. It’s about gathering, eating something truly satisfying, and just soaking in those precious holiday moments together. It’s a taste of home, made with love, and a little less kitchen chaos.

Frequently Asked Questions

→ Can I make this Christmas Breakfast Casserole Recipe vegetarian?

Absolutely! Just skip the sausage and add more sautéed veggies like mushrooms, spinach, or even some roasted sweet potatoes. I’ve done it, and it’s still super flavorful and hearty!

→ What kind of bread works best for this casserole?

Sturdy, day-old bread is key. Challah, sourdough, or even a French baguette work wonderfully. I once used sliced sandwich bread, and it turned out a bit too soft, so stick to something with a bit more body.

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

Oh, I’ve been there! It usually means it needs more time in the oven, or your oven temperature might be a little off. Try covering it loosely with foil if the top is getting too brown, and keep baking until a knife inserted comes out clean.

→ Can I prepare this Christmas Breakfast Casserole Recipe earlier than overnight?

You can assemble it up to 24 hours in advance. Any longer, and the bread might get too soggy. I’ve pushed it to 36 hours once, and it was still good, but honestly, 12-24 hours is the sweet spot for the best texture.

→ What other cheeses can I use in this casserole?

Swiss, Gruyere, Monterey Jack, or even a sharp white cheddar are all fantastic choices. I love experimenting with different cheese blends, it really changes the whole vibe of your Christmas Breakfast Casserole Recipe!