Description
This Christmas Breakfast Casserole Recipe is a festive, savory bake perfect for holiday mornings. Make it ahead for a stress-free celebration!
Ingredients
Scale
- Main Players:
- 1 loaf (1 pound) day-old sturdy bread, cubed
- 1 pound breakfast sausage, crumbled and cooked
- 12 large eggs
- 2 cups whole milk
- Flavor Boosters:
- 2 cups shredded sharp cheddar cheese, freshly grated
- 1 red bell pepper, finely diced
- 1 small yellow onion, finely diced
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Garnish & Toppings:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Optional Extras:
- Pinch of red pepper flakes (for a little heat)
- Hot sauce for serving
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.