Christmas morning should be about opening presents and sipping coffee in your pajamas, not standing at the stove. That’s exactly why this Christmas Breakfast Casserole is a holiday tradition in so many homes. You assemble it the night before, pop it in the fridge, and in the morning it bakes into a golden, cheesy, fluffy dish packed with savory sausage, eggs and soft bread.
It feeds a crowd, reheats beautifully and makes your whole house smell like the holidays.
Why You’ll Love This Christmas Breakfast Casserole
- Make it the night before. Just bake in the morning.
- Feeds a crowd. One 9×13 pan serves 10–12 people.
- Simple ingredients. Sausage, eggs, bread, cheese and milk.
- Fluffy and custardy inside with a golden cheesy top.
- Easy to customize with turkey, beef or veggies.
Ingredients
- Breakfast sausage – 1 lb (450 g) halal beef or turkey breakfast sausage.
- Bread – 6 cups cubed day-old bread (French bread or sourdough works best).
- Sharp cheddar cheese – 2 cups shredded, divided.
- Red bell pepper – 1, diced.
- Green onions – 3, sliced.
- Eggs – 10 large.
- Milk – 2 cups whole milk.
- Seasonings – 1 tsp dry mustard, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder.
- Fresh parsley – For garnish.
How to Make Christmas Breakfast Casserole
1. Cook the sausage
Brown the sausage in a large skillet over medium heat, breaking it into crumbles, for 7–8 minutes. Add the diced bell pepper for the last 2 minutes. Drain any excess grease.
2. Layer the casserole
Grease a 9×13-inch baking dish. Spread the bread cubes in an even layer, then scatter the sausage mixture, green onions and 1½ cups of the cheese over the top.
3. Make the egg mixture
Whisk the eggs, milk, dry mustard, salt, pepper and garlic powder until smooth. Pour evenly over the casserole and gently press the bread down so it soaks up the custard.
4. Chill overnight
Cover and refrigerate for at least 8 hours or overnight. This lets the bread fully absorb the eggs for the fluffiest texture.
5. Bake
In the morning, let the casserole sit on the counter while the oven preheats to 350°F (175°C). Sprinkle with the remaining cheese and bake uncovered for 45–55 minutes, until puffed, golden and set in the center (a knife inserted should come out clean).
6. Rest and serve
Let it rest for 10 minutes, sprinkle with parsley, then cut into squares and serve.
Tips for the Best Breakfast Casserole
- Use day-old bread. Fresh bread gets soggy; slightly stale bread soaks up the custard perfectly.
- Drain the sausage well so the casserole isn’t greasy.
- Don’t skip the overnight rest. At least 4 hours if you’re short on time.
- Cover with foil if the top browns too quickly.
Variations
- Ground beef: Swap the sausage for 1 lb of ground beef seasoned with ½ tsp each of sage, fennel and red pepper flakes.
- Smoked turkey and Swiss: Use diced halal smoked turkey and Swiss cheese.
- Hash brown version: Replace the bread with 30 oz of thawed shredded hash browns.
- Vegetarian: Use sautéed mushrooms, spinach and onions instead of meat.
How to Store and Reheat
Store leftovers covered in the refrigerator for up to 4 days. Reheat single portions in the microwave for 1–2 minutes, or the whole dish covered with foil at 350°F for 20 minutes. You can also freeze baked squares for up to 2 months.
Frequently Asked Questions
Can I bake it the same day?
Yes. Let it soak for at least 1 hour, then bake. The texture is best after an overnight rest.
How do I know when it’s done?
The center should be puffed and set, with no liquid egg when you insert a knife.
Can I halve the recipe?
Yes, use an 8×8-inch dish and bake for 35–40 minutes.
More Holiday Recipes You’ll Love
PrintChristmas Breakfast Casserole
A make-ahead overnight breakfast casserole loaded with sausage, eggs, cheddar and soft bread. Prep it the night before and bake on Christmas morning!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 9 hours 10 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb (450 g) halal beef or turkey breakfast sausage
- 1 red bell pepper, diced
- 6 cups cubed day-old bread
- 2 cups shredded sharp cheddar, divided
- 3 green onions, sliced
- 10 large eggs
- 2 cups whole milk
- 1 tsp dry mustard
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Fresh parsley, for garnish
Instructions
- Brown the sausage 7–8 minutes, adding the bell pepper for the last 2 minutes. Drain.
- Grease a 9×13-inch dish. Layer bread cubes, sausage mixture, green onions and 1½ cups cheese.
- Whisk eggs, milk, dry mustard, salt, pepper and garlic powder. Pour over the casserole and press the bread down.
- Cover and refrigerate overnight (at least 8 hours).
- Preheat oven to 350°F (175°C). Top with remaining cheese and bake uncovered 45–55 minutes, until set in the center.
- Rest 10 minutes, garnish with parsley and serve.
Notes
- Use day-old bread so it soaks up the custard without getting soggy.
- Cover with foil if the top browns too quickly.