Description
Wake up to a warm, hearty Overnight Crockpot Christmas Breakfast Casserole! Prep ahead for a stress-free holiday morning treat.
Ingredients
Scale
- Base Ingredients:
- 12 slices stale bread, cut into 1-inch cubes (about 8 cups)
- 1 lb breakfast sausage, cooked and crumbled
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- Flavor Boosters:
- 1 small yellow onion, finely diced
- 1 small bell pepper (any color), finely diced
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- Optional Extras:
- 2 tbsp fresh chives, chopped, for garnish
- Pinch of ground nutmeg
Instructions
- Get Your Sausage & Veggies Going: First things first, grab your skillet and brown that breakfast sausage. Break it up into nice, crumbly pieces as it cooks. Once it’s all browned, drain off any excess grease, because nobody wants a greasy casserole, right? Then, toss in your diced onion and bell pepper. Sauté them until they’re softened and a little fragrant – you’ll start to smell that sweet oniony goodness, and that’s when you know you’re on the right track. This step builds the savory foundation for your Overnight Crockpot Christmas Breakfast Casserole, so don’t rush it.
- Cube Up That Bread: Next, grab your stale bread and cut it into about 1-inch cubes. Honestly, the staleness is key here; fresh bread gets too soggy. If your bread isn’t quite stale, you can spread it out on a baking sheet and pop it in a low oven for 10-15 minutes to dry it out a bit. I’ve definitely tried to use fresh bread in a pinch, and it just didn’t hold up, making the casserole a bit… mushy. You want those cubes to stand their ground and soak up all that creamy custard without dissolving into oblivion for your Overnight Crockpot Christmas Breakfast Casserole.
- Whisk Up the Custard Magic: Now for the heart of your casserole: the custard! In a large mixing bowl, crack all those eggs. Give them a good whisk until they’re nice and frothy. Then, pour in your whole milk, a teaspoon of Dijon mustard (trust me on this, it’s a game-changer!), a generous pinch of salt, and some freshly ground black pepper. Whisk it all together until it’s perfectly combined and smooth. This is where the magic happens, creating that rich, savory base that will infuse every bite of your Overnight Crockpot Christmas Breakfast Casserole.
- Layer It Up in the Crockpot: Time to assemble! Lightly grease your 6-quart crockpot. Spread half of your bread cubes evenly across the bottom. Then, sprinkle half of your cooked sausage and veggie mixture over the bread, followed by half of your shredded sharp cheddar cheese. Repeat these layers with the remaining bread, sausage/veggies, and cheese. Finally, slowly pour your egg and milk custard mixture evenly over everything, making sure all the bread gets a good soak. This layering ensures every bite of your Overnight Crockpot Christmas Breakfast Casserole is packed with flavor.
- The Overnight Chill (or Immediate Cook!): This is the beauty of an Overnight Crockpot Christmas Breakfast Casserole. Once layered, cover your crockpot and refrigerate it overnight, usually for 8-12 hours. This allows the bread to really soak up all that delicious custard. When you’re ready to cook, just pull it out of the fridge about 30 minutes before you want to start. If you’re in a real pinch and want to cook it right away, you can, but I honestly think the overnight chill makes it so much better, letting all those flavors meld.
- Cook Low and Slow for Christmas Morning Bliss: Set your crockpot to LOW and let it cook for 7-8 hours, or on HIGH for 3-4 hours. Every crockpot is a little different, so keep an eye on it. You’re looking for the center to be set and the edges to be golden brown. The smell, oh my goodness, the smell will start filling your kitchen, promising a delicious start to your day. When it’s done, scoop out generous portions of this amazing Overnight Crockpot Christmas Breakfast Casserole and get ready for some happy faces!