Hi, I’m Hannah! For me, the true joy of Christmas morning is found in those quiet, cozy moments with family. The last thing I want is a complicated breakfast routine that pulls me away from the fun. That’s why make-ahead meals are my favorite holiday ‘good habit’. This Easy Christmas Breakfast Casserole is my savory solution for a completely stress-free morning. I assemble everything the night before, and on Christmas morning, all I have to do is pop it in the oven. The house fills with the incredible aroma of savory sausage and eggs, and we get to enjoy a warm, hearty, and satisfying breakfast together without any fuss.
Why You’ll Love This Christmas Breakfast Casserole
- The Ultimate Make-Ahead Breakfast: Do all the prep work on Christmas Eve! This recipe is designed to be refrigerated overnight so you can have a relaxed, stress-free holiday morning.
- Hearty & Crowd-Pleasing: Packed with savory sausage, fluffy eggs, and cheesy goodness, this is a satisfying breakfast that will keep everyone full and happy.
- Incredibly Easy to Assemble: With simple layers and minimal cooking steps, this is a foolproof recipe that anyone can make.
- Healthy & Customizable: We use lean turkey sausage, whole-grain bread, and even sneak in some spinach for a nourishing twist on a classic comfort food.
The Simple Ingredients You’ll Need
This recipe uses classic, hearty ingredients for a breakfast that feels both special and satisfying.
- Bread: A sturdy, day-old bread is perfect as it soaks up the egg mixture without becoming mushy. I love using whole-grain bread, but sourdough or a rustic white bread also work great.
- Sausage: To keep things lighter, I use a lean ground turkey or chicken breakfast sausage. You can also use a classic pork sausage if you prefer.
- Eggs: The foundation of our savory custard. You’ll need about a dozen large eggs to feed a crowd.
- Milk: Any milk of your choice works to create a tender, fluffy egg custard.
- Cheese: Sharp cheddar cheese adds a wonderful tangy flavor. I recommend shredding your own from a block for the best melting.
- Onion & Garlic: These aromatics add a foundational layer of savory flavor to the sausage.
- Spinach (Optional): A few handfuls of fresh spinach is my favorite ‘good habit’ addition. It wilts down and adds a boost of nutrients without changing the flavor.
- Seasonings: A simple mix of salt, pepper, and a little dry mustard powder enhances the savory flavors and complements the cheese.
How to Make This Easy Make-Ahead Casserole
The beauty of this recipe is that the work is done the day before. The full, detailed recipe is in the recipe card below.
The Night Before (15 Minutes of Prep):
- Cook the Sausage: In a skillet, cook the sausage with the chopped onion until the sausage is browned and the onion is soft. Add the garlic and spinach (if using) and cook until the spinach wilts.
- Arrange the Layers: Spread the cubed bread in the bottom of a greased baking dish. Top it with the cooked sausage and vegetable mixture. Sprinkle evenly with the shredded cheese.
- Make the Custard: In a large bowl, whisk together the eggs, milk, salt, pepper, and dry mustard.
- Soak & Chill: Pour the egg mixture evenly over all the layers in the baking dish. Cover tightly and refrigerate for at least 8 hours, or overnight.
Christmas Morning (Zero Prep!):
- Prep for Baking: Take the dish out of the fridge and let it sit on the counter for about 20-30 minutes while your oven preheats.
- Bake: Bake uncovered until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean. Let it rest for a few minutes before slicing and serving!
Tips for the Best Christmas Breakfast Casserole
- The “Day-Old Bread” Habit: Just like with French toast, using bread that is a bit dry is a fantastic habit. It acts like a sponge, soaking up the egg custard perfectly without turning to mush.
- Shred Your Own Cheese: Pre-shredded cheeses are often coated in starches to prevent clumping, which can make them melt less smoothly. Taking an extra minute to shred a block of cheddar will result in a gooier, more delicious casserole.
- Let It Rest Before Baking: Allowing the casserole to sit at room temperature for 20-30 minutes before baking helps it cook more evenly. A freezing-cold dish going into a hot oven can sometimes result in a cooked exterior and a runny center.
- Don’t Forget the Final Rest: After baking, let the casserole rest for at least 10 minutes. This is crucial! It allows the custard to fully set, making it easy to cut into clean, beautiful squares.
Frequently Asked Questions (FAQ)
- Can I use other types of meat in this breakfast casserole?
Absolutely! Cooked and crumbled bacon, diced ham, or even chorizo would be delicious substitutes for the sausage. - How do I make this vegetarian?
For a vegetarian version, simply omit the sausage and add more vegetables. Sautéed mushrooms, bell peppers, and spinach would make a wonderful vegetarian filling. - Can I assemble and bake this on the same day?
You can, but the overnight soak is highly recommended for the best texture. If you’re short on time, let the assembled casserole soak for at least 2 hours in the refrigerator before baking. - How do I store and reheat leftovers?
Store leftover Christmas Breakfast Casserole covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave or in a toaster oven until warm.
More Easy Christmas Morning Recipes
- Easy Overnight French Toast Bake (Perfect for Christmas Morning)
- Easy Healthy Banana Oatmeal Muffins
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Easy Christmas Breakfast Casserole (Sausage & Egg) Recipe
easy make-ahead recipe with sausage, egg, and cheese is assembled the night before for a completely stress-free Christmas morning. It's hearty, delicious, and a guaranteed crowd-pleaser.
Equipment
- 9×13 inch Baking Dish
- Large Skillet
- Large Mixing Bowl
Ingredients
- 1 lb ground breakfast sausage turkey, chicken, or pork
- 1 small yellow onion diced
- 2 cloves garlic minced
- 5 cups whole-grain or sourdough bread cut into 1-inch cubes (about 1/2 a loaf)
- 1 1/2 cups sharp cheddar cheese shredded
- 10 large eggs
- 2 cups milk
- 1 tsp dry mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 2 cups fresh spinach
Instructions
The Night Before:
- Cook Sausage & Veggies: In a large skillet over medium-high heat, cook the ground sausage and diced onion until the sausage is browned and the onion is translucent, about 7-10 minutes. Add the minced garlic and cook for 1 more minute until fragrant. If using spinach, add it now and cook until wilted. Drain any excess grease from the skillet.
- Layer the Casserole: Grease a 9×13 inch baking dish. Spread the bread cubes in an even layer at the bottom. Top with the cooked sausage mixture. Sprinkle the shredded cheddar cheese evenly over the sausage.
- Make Custard: In a large bowl, whisk together the eggs, milk, dry mustard powder, salt, and pepper until completely smooth.
- Soak & Chill: Pour the egg mixture evenly over the entire casserole, ensuring all the bread is moistened. Cover the dish tightly with foil and refrigerate for at least 8 hours or overnight.
The Morning Of:
- Preheat Oven: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter for 20-30 minutes.
- Bake: Remove the foil and bake for 50-60 minutes, until the center is set (a knife inserted into the center comes out clean) and the top is golden brown and puffed.
- Rest & Serve: Let the casserole rest for 10 minutes before slicing and serving. Garnish with fresh chives or parsley if desired.
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