Description
This Easy Christmas Breakfast Casserole brings holiday cheer to your table. Simple to prep, it’s a fuss-free, delicious start to a festive morning.
Ingredients
Scale
- Base Ingredients:
- 8–10 slices stale bread, cubed (sourdough or brioche works great)
- 1 lb ground breakfast sausage
- 8 large eggs
- 2 cups whole milk
- Flavor Boosters:
- 1 small onion, diced
- 1/2 red or green bell pepper, diced
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Cheese & Toppings:
- 2 cups sharp cheddar cheese, shredded
- For Serving (Optional):
- Maple syrup
- Hot sauce
- Fresh fruit
Instructions
- 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!