Christmas Morning Breakfast Casserole
This make-ahead breakfast casserole combines savory sausage, colorful vegetables, and cheese with a custard-like egg mixture. Prepare it the night before Christmas and simply bake it in the morning while you open presents with your family!
Print
Pin
Servings: 12 servings
Calories: 315kcal
Equipment
- 9x13 inch Baking Dish
- Large Skillet
- Mixing bowls
Ingredients
Base Ingredients
- 1 pound breakfast sausage sweet or spicy, depending on preference
- 1 medium onion finely diced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon dried mustard powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups day-old bread cubed (sourdough or French bread works beautifully)
Cheese and Garnish
- 2 cups sharp cheddar cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Coat a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, brown the breakfast sausage while breaking it into small crumbles with a wooden spoon (8-10 minutes) until no pink remains.
- Add the diced onion, red and green bell peppers, and minced garlic to the sausage. Sauté until vegetables are tender and aromatic, about 5-7 minutes.
- In a large bowl, whisk together the eggs, milk, mustard powder, thyme, salt, and pepper until well combined and slightly frothy.
- Layer half the bread cubes in your prepared baking dish. Top with half the sausage-vegetable mixture and half the cheeses.
- Repeat layers with remaining bread, sausage mixture, and cheese.
- Pour the egg mixture evenly over the layered ingredients, ensuring all bread cubes are moistened. Gently press down on the top layer with a spatula to help the bread absorb the liquid.
- Cover the casserole tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator while the oven heats up.
- Bake uncovered for 45-55 minutes until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
- Let the casserole rest for 10 minutes before cutting. Garnish with fresh parsley before serving.
Notes
- The overnight soaking is crucial for the best texture - don't skip this step if possible.
- For a vegetarian version, omit the sausage and add 2 cups of sautéed mushrooms instead.
- Day-old bread works best as it absorbs the egg mixture better than fresh bread.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen in individual portions for up to 2 months.
- The unbaked casserole can be frozen for up to 1 month; thaw in refrigerator for 24 hours before baking.
- For a vegetarian version, omit the sausage and add 2 cups of sautéed mushrooms instead.
- Day-old bread works best as it absorbs the egg mixture better than fresh bread.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen in individual portions for up to 2 months.
- The unbaked casserole can be frozen for up to 1 month; thaw in refrigerator for 24 hours before baking.
Nutrition
Calories: 315kcal | Carbohydrates: 17g | Protein: 18g | Fat: 21g | Sodium: 650mg | Fiber: 1g | Sugar: 4g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe