Look, we both know what Christmas morning is really about: trying to open presents while simultaneously preventing a toddler-induced meltdown and mainlining coffee before 8 AM. The last thing you need is a breakfast that demands your attention. You need a meal that basically makes itself. Friend, you have found your champion. This Easy Christmas Morning Breakfast Casserole is the sleepy-eyed, pajama-clad hero you deserve.
Why This Recipe is Awesome
Let’s count the ways, shall we?
- It’s a Make-Ahead Miracle. The real magic happens while you’re asleep. You do the work the night before, and in the morning, you just stumble to the oven. It’s like your future self, who is well-rested and brilliant, made breakfast for your current, coffee-deprived self.
- It’s Forgiving as Heck. No fancy chef skills required. We’re essentially making a savory bread pudding, but with less fuss and more “oohs” and “aahs.” If you can whisk and pour, you’ve got this in the bag.
- It Cleans Out Your Fridge. Got some sad-looking veggies? A few leftover bread heels? Toss ’em in! This recipe is a welcoming home for all those bits and bobs.
Ingredients You’ll Need
Gather your squad. This is what you need to achieve breakfast nirvana.
The Bread & Meat Foundation:
- 6 cups cubed bread – Stale bread is actually ideal here! A hearty French or Italian loaf works best, but even that half-eaten bag of sandwich bread will do.
- 1 lb breakfast sausage – Mild or spicy, you do you. Just get it out of the casing.
- 1 cup diced ham – Optional, but highly encouraged for maximum porky goodness.
The Veggie & Cheese Situation:
- 1 cup shredded cheddar cheese – The glue that holds us all together.
- 1/2 cup diced onion
- 1/2 cup diced bell peppers (any color)
- (Optional) 1 cup fresh spinach – Because we’re healthy adults. Sometimes.
The Custard (a.k.a. The Eggy Glue):
- 8 large eggs
- 2 cups whole milk – Don’t use skim. IMO, this is the time for full-fat decadence.
- 1 tsp dry mustard – The secret flavor weapon.
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Step-by-Step Instructions
Ready? Let’s get this show on the road (and into the fridge).
- Brown the Sausage. In a skillet over medium heat, cook that sausage, breaking it up into crumbles until it’s no longer pink. Drain off any excess grease. Your arteries will thank you.
- Assemble the Layers. Grab a 9×13 inch baking dish and spray it with non-stick spray. Spread your bread cubes evenly across the bottom. Now, sprinkle the cooked sausage, diced ham, onions, peppers, and cheese over the bread. Pro-tip: If using spinach, tuck it in between the layers so it doesn’t get too crispy on top.
- Whisk the Magic Potion. In a large bowl, whisk the eggs, milk, dry mustard, salt, pepper, and garlic powder until it’s completely combined and uniform. No streaky egg whites allowed!
- The Big Pour. Slowly and evenly pour the egg mixture over everything in the baking dish. Press down gently with a spatula to make sure every bread cube gets a little love and starts soaking up the custard.
- Chill Out. Cover the dish tightly with plastic wrap and refrigerate it for at least 4 hours, but ideally overnight. This is non-negotiable for the perfect texture. This is when the casserole becomes its best self.
- Bake to Glory. The next morning, take the casserole out of the fridge while you preheat your oven to 350°F (175°C). Bake it uncovered for 45-55 minutes. You’re looking for a golden-brown top and a center that’s set (not jiggly). Let it rest for 10 minutes before slicing. This rest time is crucial for clean cuts!
Common Mistakes to Avoid
Let’s learn from my past kitchen disasters so you don’t have to.
- Using Fresh, Soft Bread. This will turn your casserole into a soggy, mushy mess. Stale, sturdy bread is your best friend here. FYI.
- Skipping the Chill Time. I see you, impatient one. This step is what allows the bread to fully absorb the custard. Skip it, and you’ll have dry, sad pockets and a soupy bottom. Just don’t.
- Overbaking the Center. The edges might look done, but if the center still sloshes like a waterbed, it needs more time. A slight jiggle in the very center is okay—it’ll carry over cook.
Alternatives & Substitutions
Don’t have something? No panic. Swaps are welcome!
- Bread: Croissants make an insanely decadent base. Gluten-free? Use your favorite GF bread cubes.
- Meat: Swap sausage for cooked bacon or turkey sausage. Going veggie? Leave the meat out and add sautéed mushrooms and sundried tomatoes.
- Dairy-Free: Use your favorite unsweetened non-dairy milk and cheese. The eggs will still bind it all together.
- Spice it Up: Add a dash of hot sauce to the egg mixture or use pepper jack cheese for a kick.
FAQ (Frequently Asked Questions)
Can I make this completely the day before and just reheat it?
You can, but it’s best fresh. If you must, bake it fully, let it cool, then reheat slices in the oven or air fryer to re-crisp the top. The microwave will make it soft.
What if I don’t have dry mustard?
A tablespoon of Dijon or yellow mustard whisked into the eggs is a perfect substitute. No one will know.
My casserole is browning too fast!
This is common. Just tent it loosely with a piece of aluminum foil for the remainder of the baking time. Crisis averted.
Can I use egg whites or egg substitute?
Sure! For egg whites, use 2 cups of liquid egg whites. For a cartoned egg substitute, use the equivalent of 8 eggs. The texture might be slightly different, but it’ll work.
Is it supposed to be a little puffy when it comes out?
Yes! That’s a good sign. It will deflate a bit as it cools, which is totally normal. You didn’t do anything wrong.
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Makes mixing doughs and batters effortless during holiday baking.
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Serve Christmas drinks and punches beautifully.
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Ideal for creamy casseroles and sweet desserts — oven to table in style.
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Final Thoughts
And that’s it. You are now armed with the ultimate weapon against a chaotic Christmas morning. This casserole is more than just food; it’s a strategy for a happier, more relaxed holiday.
Now go throw this together, get some sleep, and wake up looking like the effortless host you truly are. You’ve got this. Merry Christmas
