This Christmas breakfast casserole is a warm and savory dish that makes holiday mornings easy. It combines classic breakfast ingredients like sausage, eggs, and cheese with bread, all baked together into a satisfying meal.
The best part is that you do all the preparation the day before. On Christmas morning, you just need to pop it in the oven. It takes about 15 minutes to assemble and an hour and a half to bake, leaving you more time for family.
Why this works
- Chilling the casserole overnight allows the bread to fully soak up the egg mixture, resulting in a creamy, custard-like texture instead of a soggy one.
- Toasting the bread cubes before adding them to the mix helps them maintain some structure during the long soak and bake.
- Baking the casserole covered first lets it cook through gently with steam. Uncovering it at the end allows the top to get golden brown and bubbly.
Ingredients you'll need
- Pork Sausage: Breakfast sausage is a great choice. You can use mild, hot, or even a maple-flavored sausage depending on your preference.
- Bread: Simple white sandwich bread works well. Day-old bread is even better. You can also use brioche or challah for a richer result.
- Cheese: Sharp cheddar gives a nice flavor, but you can substitute with Monterey Jack, Colby, or a blend of your favorite melting cheeses.
- Half-and-Half: This creates a rich and creamy custard. It is a common dairy product in the US made from equal parts whole milk and heavy cream.
Exact quantities are in the recipe card below.
How to make it
Step 1: Cook the Sausage and Prep
Start by greasing your baking dish. Then, cook the ground sausage in a skillet over medium heat until it's browned all over. Be sure to drain any extra fat from the pan. While it cools slightly, toast your bread slices and cut them into one-inch cubes.
Step 2: Assemble the Casserole
In a large mixing bowl, whisk the eggs with the half-and-half, salt, and pepper. Stir in the cooked sausage, the bread cubes, and most of the shredded cheese. Pour this mixture into your greased dish and top with the remaining cheese.
Step 3: Chill and Bake
Cover the dish tightly and place it in the refrigerator overnight, or for at least four hours. When you're ready to eat, bake it covered in a preheated oven, then uncover it for the last portion of baking so the top can get golden brown. Let it rest for a few minutes before serving.
Serve it with
This casserole is a complete meal on its own, but it also pairs nicely with fresh fruit, a simple green salad, or a glass of orange juice.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well. Wrap individual portions or the entire cooled casserole tightly and freeze for up to 2 months. Reheat slices in the microwave or bake the casserole, covered with foil, in a 325°F (160°C) oven until warmed through.
FAQ
Can I make this breakfast casserole the same day I bake it?
Yes, but it's not ideal. The casserole needs at least 4 hours in the refrigerator for the bread to absorb the egg mixture. If you skip this step, the texture may be soggy.
What other meats can I use besides sausage?
You can substitute the sausage with a pound of cooked and crumbled bacon, diced ham, or even browned ground beef. You can also make it vegetarian by omitting the meat and adding sautéed vegetables like mushrooms, onions, and bell peppers.
How do I know when the casserole is fully cooked?
The casserole is done when the center is set and no longer jiggly. A knife inserted near the middle should come out clean. For complete certainty, use an instant-read thermometer to check that the internal temperature has reached 160°F (71°C).
